Cutting the Curd

On today's episode, host Elena Santogade talks with Margot Brooks of Sugar House Creamery . Farmstead cheesemaking from choosing the right land and location to the production of three delicious cheeses––at Sugar House Creamery their cheesemaking elements are rooted deep in the earth. The holiday season is all about food and community. There’s no better time to show your support for food radio by b...

For this month's book review, Diane Stemple interviews Mark Kurlansky about his book Milk! A 10,000 Year Food Fracas. With a title like that, Diane has many cheese-related questions! Cutting the Curd is powered by Simplecast.     See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Host Elena Santogade talks with Jodie Wische about what she's seen these past 20+ years in cheese, and how ecommerce transformed––and continues to transform––the industry. Cutting the Curd is powered by Simplecast .     See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Amanda Heilman and Jennifer Rodammer join host Elena Santogade on air to talk about the new cheesemaking program at the University of Delaware. This university dairy went from zero to cheesemaking, and with an all-female cheesemaking crew! Cutting the Curd is powered by Simplecast .   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-...

For our 400th episode (!!) Elena and Diane are in-studio with Anne Saxelby , founder and O.G. host of Cutting the Curd. Reflections, predictions and hijinks ensue! Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio . Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culi...

Tariffs on cheese and specialty products from the EU went into effect on Friday, October 18th. Elena chats with Daniel Schnyder, Director of Imports & Licensing at Emmi Roth and Vice President of the Cheese Importers Association of America, about the final details and how cheese got caught up in the whole aeronautics dispute in the first place. Join Heritage Radio Network on Monday, November 1...

On today's book review, Diane interviews cheese industry champion Lassa Skinner . With a new book on cheese boards and Counter Culture production in full-swing, Lassa's cheese plate is full! Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio . Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers...

Modern, concscious consumers love to talk about sustainability and supporting small, local dairy farmers, but what does that actually look like for the farmer? It turns out it's not just about buying your favorite artisan cheese at the farmer's market. In this episode, we talk to Dan Brooks of Wayward Goose Farm about one sustainable option for what happens when a dairy cow retires.   Cutting The...

We're on a B Corp kick! Today, Elena profiles another B Corp company in the cheese industry: Rogue Creamery . Marguerite Merritte, Cheese Emissary (aka Marketing Manager) chats about how Rogue became a B Corp and what that status means internally for the team. Cutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.c...

In 2014 Vermont Creamery became a B Corp business. What does that mean, exactly? On today's episode Elena chats with Adeline Druart, President of Vermont Creamery , about how––and why––the company became a B Corp and what that means in the day-to-day. Cutting the Curd is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/priva...

Elena chats in-studio with Missy Hughes about how the Organic Valley Cooperative works, and Missy's work as Chief Mission Officer and General Counsel. Missy works with legislatures and government agencies as she advocates for nationwide access to organic products, animal welfare, farmworker rights and good stewardship of the earth. Hear how her efforts impact dairy farming and what she sees as top...

On today's episode Elena chats with Hadley and David Kreitz, co-founders of San Francisco's first urban creamery. The urban-meets-rural reality of a business like Daily Driver presents a unique set of challenges, and also offers a unique payoff for urban customers who love fresh dairy. But, how to pull off what's normally farm-based production in the midst of...San Francisco?! Cutting the Curd is...

Diane Stemple is on location in London this week, for Neals Yard Dairy 's 40th birthday party! Tune in for interviews with Jason Hinds, David Lockwood, Sara Stewart and Bronwen Percival. Cutting the Curd is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

This time sensitive show is devoted to making sense of the potential tariffs on cheeses imported into the U.S. from the European Union. It's clear how the tariffs could impact importers (read: not good for business), but what other sectors of the industry will feel the effects? And, will those effects be all bad, or are there some who stand to gain? Elena will be speaking with Stephanie Ciano of W...

This week's show is a collaboration between Cutting the Curd and The Farm Report. Elena is in the studio fellow HRN host and producer, Lisa Held, interviewing farmer and cheesemaker Celeste Nolan . Celeste and her husband purchased their family dairy farm 15 years ago. Struggles with sustaining the business on fluid milk production alone led them to add cheesemaking to the mix. Soon to be featured...

Charles Duque is the Managing Director for North America for the French Dairy Board . He travels all throughout the continent, promoting French cheese from Central America to Canada. On today's show, Elena chats with Charles in studio about how his promotional efforts are received in the different countries he focuses on, and the state of cheese enthusiasm throughout this vast region. It's HRN's a...

On today's show, Elena interviews cheesemaker/creamery worker and photographer at the Cellars at Jasper Hill, Lilith Spencer. Lilith's cheese career started in college. Lilith began mongering at some of the best retail counters in NYC, hit Instagram fame for her artistic cheese board creations, and has landed in Vermont's Northeast Kingdom. Elena and Lilith chat about how to navigate opportunities...

On a continued Italian kick, Diane interviews author and food tour operator Elizabeth Minchilli about her new cookbook, The Italian Table. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happenin...

Pairing wine and cheese is so classic, it's become a cliche. Craft beer has enjoyed an upswell of interest lately, and with that it's also been the focus of a lot of pairing opinions. But one of our favorite pairing partners - cider - hasn't gotten its proper due. Today, Jeff Russell - cider fanatic and sales director for Vermont's Eden Cider - joins us to talk about the state of the cider nation,...

Elena taped today's episode at the Dairy Farmers of Wisconsin Booth at the Summer Fancy Food Show . Today's episode features shorter interviews with ten different cheesemakers, all from Wisconsin and all making unique products! From the science behind cheese spread texture to the benefits of using a bio digester, these mini-interviews are full of interesting details and endearing Wisconsin accents...

The Summer Fancy Food Show is happening this week in New York City and that means cheesemakers and specialty food producers are in town in a big way. Our guests today are in town from Italy: Bruno Gritti of Quattro Portoni and Paola Calciolari of Le Tamerici chat with Elena about their products and what's ahead for them during their trip to the states. It's HRN's annual summer fund drive, this is...

In our third Cheesemaking Elements episode of the year, Elena visits Crown Finish Caves, Brooklyn-based Affineur, to focus on the final steps in the cheesemaking process: maturing, packaging and distributing the cheese. Elena chats with Crown Finish Cave Manager Ethan Partyka and Sales Director Caroline Hesse. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that...

On today's show Diane interviews writer Natalie Danford . Natalie was the translator for Slow Food 's Osteria: 1,000 Generous and Simple Recipes from Italy's Best Local Restaurants. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertain...

Our guest today is Amy Thompson , owner and operator of Full Shelf Foods . Amy's path to business ownership was mostly rooted in retail work. We'll hear about how she's bringing a cheesemonger's perspective to brokerage space. Also, what exactly is a brokerage-type business? Cutting The Curd is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at h...

Jessica Kesselman joins Elena in studio to discuss working in cheese alongside her journey as a parent. How well does the cheese industry support parents, and what are the challenges specific to parents that come up when working in cheese? Elena and Jessica explore the answers to these questions and more on today's episode! Cutting the Curd is powered by Simplecast . See Privacy Policy at https://...