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PODCAST

Cutting the Curd

Heritage Radio Network

Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.

arts food

All Episodes

01:09:52

Bajo Fuego & Quesos del Rebaño: ¡Viva el Queso Mexicano!

Cutting the Curd ·

2025/10/27

Host John Braga (@oqueijonista) kicks off his first episode by diving into Mexico’s thriving artisan cheese scene with two remarkable guests: Gabriela Flores (@tataflo) of Del Rebaño (@quesosdelrebano) and Paulina Gómez of Bajo Fuego (@bajo_fuego).

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00:30:18

Erika Kubick's Cheese Magic

Cutting the Curd ·

2025/10/20

Erika Kubick, creator and curator of Cheese Sex Death, is back with her second book, Cheese Magic: Seasonal Recipes, Plates and Pairings.

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00:45:55

Cheese Happens - Serendipity and Change

Cutting the Curd ·

2025/10/17

In this episode, we sit down with Aaron Kirtz—one of the most generous, grounded, and well-respected voices in cheese.

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00:41:38

History Made for U.S. Cheesemongers!

Cutting the Curd ·

2025/10/03

On the latest Cutting the Curd, Joe and Cara got on the line with Emilia D’Albero, newly crowned World Champion Cheesemonger, and Courtney Johnson, who took home the bronze at the Mondial du Fromage in France.

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00:27:03

New Voices at Cutting the Curd

Cutting the Curd ·

2025/09/26

Season 2025 of Cutting the Curd kicks off with fresh voices!

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00:47:46

The Great Unplug: Why Chantal's Cheese Shop Said...

Cutting the Curd ·

2025/05/20

More than just a business decision, Chantal's Cheese Shop's exit from social media is a statement. This episode examines their bold move to prioritize genuine community connection over online marketing. Anaïs Saint-André Loughran joins Jessica for a discussion about the shop's journey after leaving social media, their focus on real-world community, and their reflections on a society saturated with online marketing.Heritage Radio Network is a listener supported nonprofit podcast network. Support

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00:52:04

A Ewe Turn in Cheese

Cutting the Curd ·

2025/05/01

In this episode, Joe sits down with Mariana Marques de Almeida of Ms. J and Co., a pioneering Assaf sheep dairy farm, and Anna Landmark of Landmark Creamery - two Wisconsin based producers shaping the future of artisan cheese. We explore sheep milk, regional identity and how collaboration is helping small dairies thrive.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

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00:52:34

Woodlawn Creamery: Seven Generations of Dairy and...

Cutting the Curd ·

2025/04/19

Seth took over active management of the family's seven-generation farm in West Pawlet, Vermont in 2015. He has since diversified the business to include supplying milk to several of Vermont's artisan cheesemakers, which now includes a familiar face making artisanal favorites under the banner of Woodlawn Creamery.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

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00:22:46

Baking Up a New Cheese Tradition

Cutting the Curd ·

2025/04/11

In this episode of Cutting the Curd, host Cara welcomes Josh Ptaszynski, cofounder of The Big Moo, a brand that's shaking up the cheese world with their oven-baked, ready-to-serve cheeses. Josh shares the story behind The Big Moo’s creation, how they’re blending old-world cheesemaking with modern convenience, and what makes their products stand out in today’s marketplace. From product development to market challenges, Cara and Josh dive into the delicious details behind this innovative cheesy

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00:48:31

From Day Dream to Cheese Shop & Bar Reality

Cutting the Curd ·

2025/04/02

In just four years, Stevie Lee Webb and his wife Michelle have successfully grown their business from a pop-up cheese stand to a small shop, and now, they're about to open a full-service cheese shop with the area's first cheese bar. Hoping to inspire others, Joe sits down with Stevie in this episode to hear the story of how it all came to be! Tune in to this one to hear more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a

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00:33:20

Bringing Mexican Cheese to America: Rodolfo Navarro...

Cutting the Curd ·

2025/03/17

In this episode of Cutting the Curd, Cara sits down with Rodolfo Navarro Aceves, Director of Quesos Navarro, to explore the rich history behind this family-run creamery. Rodolfo shares how his family started the business, the authentic Mexican cheeses they produce, and the challenges and successes of introducing their cheeses to the American market. Tune in to hear about the tradition, craftsmanship, and passion that make Quesos Navarro a standout in both Mexico and the US.Heritage Radio Network is

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00:38:03

Plymouth Artisan Cheese: Past, Present and Future

Cutting the Curd ·

2025/03/10

Our guests, Jesse and Sarit Werner from Plymouth Artisan Cheese join Cutting the Curd to walk us through the history of "America's Oldest Cheddar", and their journey since taking the reigns in 2009. The story of Plymouth Artisan Cheese is as rich in history as the cheese is in flavor; a story with presidential ties, a spirit with deep roots in the community, and a family carrying the tradition of Vermont-made cheddar into the future.Heritage Radio Network is a listener supported nonprofit podcast

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00:47:03

DiBruno Bros: The Whole Story

Cutting the Curd ·

2025/02/20

Joe sits down with Emilio Mignucci, third-generation specialty merchant from DiBruno Bros., to explore his journey—from growing up in the iconic 9th Ave Deli to expanding to six locations, navigating the challenges of selling through a pandemic, and the 2024 acquisition by the Browns Family Store Group. They dive into how it all began, who imported the first cheese and what it was, the story behind the DiBruno expansion and branding, and the acquisition. Plus, hear about the experience of working

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00:36:43

We’re Back!! Let’s Talk Cheese!

Cutting the Curd ·

2025/01/30

In this episode of *Cutting the Cheese*, we wrap up 2024 with a dive into the year’s biggest moments in the cheese industry, including key highlights and challenges. We discuss the latest trends spotted at the Fancy Food Show, from innovative flavors to sustainability, and explore what these shifts could mean for the future of specialty cheese. We also break down the impact of current tariffs and trade discussions on cheesemakers, importers, and consumers. Plus, we’re joined by guest host Nathan

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00:35:48

Vermont Creamery: The Story Behind Hooper

Cutting the Curd ·

2024/10/09

In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Austen Czymmek. Join us as they share the inspiring journey behind their latest creation: Hooper, a unique washed rind cheese named in honor of Allison’s incredible legacy in the cheese-making community. Discover the meticulous process that went into developing Hooper, from selecting the shape to mastering the art of washed rind techniques. Allison and Austen

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00:52:46

Exploring Cheese with the Cheese Explorer

Cutting the Curd ·

2024/09/30

Joe chats all things cheese with Emma Young aka The Cheese Explorer. Emma is a UK based author, cheese teacher, and consultant with 15 years experience in all aspects of the cheese industry as well as international cheese judge and teacher both in France and in the UK.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

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00:43:46

Top Seedz

Cutting the Curd ·

2024/09/24

From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady, founder and CEO of Top Seedz, joins us to share the story of her company's growth.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

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00:57:34

The Anne Saxelby Legacy Fund (ASLF)

Cutting the Curd ·

2024/09/10

The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission of ASLF is to provide month-long paid apprenticeships for young adults to live on sustainable farms - to work, learn, and be inspired to create change in their communities. Now wrapping up their third year, we talk with Kristina Graeber, Director of Programs about the Fund. Mike Koch of FireFly Farms also joins us to discuss the role of Farm

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00:43:27

American Cheese Society Conference 2024: The Ultimate...

Cutting the Curd ·

2024/07/23

Join hosts Cara, Jessica, and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In this episode, they dive into the latest trends and insights from the world of cheese. From artisanal craftsmanship to industry advancements, our hosts share their favorite moments, interviews with cheese experts, and behind-the-scenes stories from the conference. Whether you're a cheese enthusiast or a professional in the industry, this episode is packed with

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00:27:52

Inside the Ingredient Insider Podcast: John Magazino...

Cutting the Curd ·

2024/07/08

Whether you're a foodie, a podcast enthusiast, or someone curious about the behind-the-scenes process of creating a podcast, this episode is packed with insights and inspiration. Tune in to learn how John and Andrea turn their passion for ingredients into compelling content, one episode at a time.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

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