Cutting the Curd

"2016 is The Year of the Cheese Board" according to former Cutting the Curd guest, Madame Fromage. On this episode of Cutting the Curd , Brian Keyser and Leigh Friend - authors of Composing the Cheese Plate - join host Diane Stemple to talk about their new book and the creative pairings, recipes and entertaining tips they offer in their new book. See Privacy Policy at https://art19.com/privacy and...

When you think of the Canary Islands, cheese may not immediately come to mind, but on this episode of Cutting the Curd, host Greg Blais talks with Rafael Chacón of Chacón e Hijo - distributors of Canary Islands cheese and charcuterie. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Tia Keenan is New York City-based cook, cheese specialist, writer and food stylist. In her new book – The Art of the Cheese Plate – Tia provides a guide to pairing cheese and entertaining with creative recipes and gorgeous pictures. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Fourteen months. Four continents. Lots of cheese. On this episode of Cutting the Curd, Linnea Burnham, recipient of the prestigious Watson Fellowship, discusses her fellowship project–exploring how social, cultural, and economic forces shape cheese makers’ lives from the Arctic Circle to South Africa and Mongolia. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at htt...

Consider Bardwell Farm produces award-winning cheeses from a property that was once the first cheese-making co-op in Vermont. With Angela Miller and Russell Glover at the helm, Consider Bardwell cheeses can be found at farmer's markets around New York and Vermont, and restaurants and cheese counters across the country. Tune in to hear Angela Miller discuss the history of the farm, and the upcoming...

The American Cheese Society's yearly conference provides a chance for cheese professionals from around the country – and the world – to gather and learn from each other for the benefit of artisan cheese. ACS also hosts an annual competition – the Oscars of artisan American cheese. Tune in to hear Diane Stemple's mini-interviews with winners from the 2016 competition. See Privacy Policy at https://...

Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by the Daphne Zepos Teaching Award, established in 2013 to promote the sharing of knowledge between Europe and young cheese professionals in the United States. On today’s episode of Cutting the Curd, host Greg Blais talks with last year’s award recipient, Tom Perry, and this year’s recently anno...

Beloved television chef, restaurateur and cookbook author Lidia Bastianich joins host Greg Blais to talk about cheese! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Former MasterChef judge Joe Bastianich records a special episode of Cutting the Curd on location at Eataly New York. Tune in to hear Joe's take on cheese in his restaurants, cheese culture in the U.S. versus Italy, and why cheese is an essential part of his diet. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

In this episode of Cutting the Curd, host Diane Stemple interviews Charles Wekselbaum, owner of Charlito's Cocina and author of "Cured: Handcrafted Charcuteria & More". In his book, Charles provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implemen...

In Cutting the Curd's annual episode with Jason Hinds – sales director Neal's Yard Dairy and co-founder of the Essex Street Cheese Co. – Greg and Jason discuss what makes an effective cheesemonger, the difference between tasks and work, and how to curate a cheese selection. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-inf...

Did you know vegetable rennet – a milk coagulant derived from plants – was once used in areas of Italy when animal rennet was unavailable? Today, Fattorie Fiandino in Piedmont, Italy continues to produce a line of cheeses made with vegetable rennet traditional to their area. Tune in to learn about the process of making vegetable rennet and what makes this coagulant so special. Greg Blais hosts, wi...

Pat Polowsky is a food scientist/cheesemonger living and working in Madison, Wisconsin. He's also the creator of CheeseScience.org - an amazing resource for cheese professionals and enthusiasts. Host Diane Stemple talks to Pat all about his website and career in cheese. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Cheese imports from Europe were up last year, and with that growth comes new challenges for importers. On this episode of Cutting the Curd, Greg speaks with Andrea Berti – Senior Product Manager at Atalanta Corporation and board member of the Cheese Importers Association of America – to learn more about this organization and the hot topics for cheese importers today. See Privacy Policy at https://...

Cascadia Creamery in Trout Lake, Washington produces beautiful raw milk cheese made with USDA certified organic milk. In this episode of Cutting the Curd, Marci and John Shuman discuss the history of cheese-making in this region, the differences in using A2 milk, and the challenges and benefits of going organic. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https...

Anne Saxelby celebrates ten years in business at Saxelby Cheesemongers! A milestone for any small business, Anne's company has changed the landscape of artisan American cheese. Tune in to hear some of the highlights of the last ten years, in addition to reminiscing about her time as Cutting the Curd 's full time host. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at...

Cocktails and cheese... the perfect pairing? Madame Fromage (aka Tenaya Darlington) joins host Diane Stemple to talk about her new book – The New Cocktail Hour – and why cocktails and cheese share a perfect synergy. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Milk, cultures, rennet, salt, time, and.... cheese mites? Tune in to hear Debra Dickerson and Matthew Rubiner talk with host Greg Blais about these creepy critters, how to manage them as a cheesemaker or retailer, and why some cheeses need them. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

The Bedford Cheese Shop's Charlotte Kamin and Nate McElroy join Diane Stemple in the studio to discuss their book - A First Course in Cheese . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Redwood Hill Farm is a pioneering artisan cheesemakers in the U.S. based in Sonoma County. On this episode of Cutting the Curd, tune in to hear host Greg Blais and guest co-host Debra Dickerson chat with Jennifer Bice, owner of Redwood Hill, as she discusses retirement and her decision to sell the company. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art...

According to cheesemongers across the country, raw milk cheese is tradition, history, a taste of place, and, of course, it is delicious! Tune in to this special episode of Cutting the Curd in honor of the Cheese Coalition’s Raw Milk Cheese Appreciation Day to learn why raw milk cheese is so great, and what raw milk cheeses we’re obsessing over right now. See Privacy Policy at https://art19.com/pri...

The Italian region of Abruzzo might bring to mind Montepulciano wine or national parks, but it's the elusive cheeses of the region that are receiving more and more attention here in the States. Tune in to learn more about the cheeses of Abruzzo from the Marcelli family - Bob, Andy and Tina - who import cheese and artisan foods from the small mountain village of Anversa degli Abruzzi. See Privacy P...

Flavor can be fleeting but art is for the ages. Tune in for Diane Stemple’s interview with the cheese world’s favorite artists – illustrator  Debra Ziss , painter Mike Geno , and sculptor Dylan Stanfield – AKA @missziss , @mikegenostudio , and @fromagerstanfield – as they talk about their craft and their subjects… cheese! “I’ve been sharing my real cheesemaking process for years, and when I posted...

Ever consider studying dairy science? Kaylee Wegner – a senior at South Dakota State University – joins host Greg Blais and guest co-host/cheesemonger Matt Reilly to talk about majoring in dairy production and animal science, and about her recent experience judging at the World Championship Cheese Contest in Madison, Wisconsin earlier this month. “The cheese industry has some really awesome people...

Alp cheeses are a delicious byproduct of transhumance – the seasonal movement of people with their livestock between fixed summer and winter pastures. On today’s episode, host Greg Blais is joined by Caroline Hostettler, owner and operator of Quality Cheese and advocate of traditional cheesemaking and transhumance in the Swiss Alps. [3:45] [17:10] [34:30] See Privacy Policy at https://art19.com/pr...