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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

00:44:08

What's the Value of Cheese Competitions?

Cutting the Curd ·

2021/12/07

Carlos Yescas talks to Emma Young (aka @TheCheeseExplorer) about cheese judging, medals, and competitions around the UK and elsewhere in Europe. We hear her take on the value of cheese competitions and why you should pay attention to them too. Visit her website at: www.cheeseexplorer.comPhoto Courtesy of Emma Young.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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00:45:03

D'Vine Wine and Cheese Pairings with Joe Prinz

Cutting the Curd ·

2021/11/29

Joe Printz, owner of The Grape D'Vine Wine and Spirits, and D'Vine Bar in Sparkill, NY, likes the element of surprise in food and wine pairings. While one rule of thumb is "what grows together goes together," there's a lot of unexplored territory and that's where the fun begins. He was given three cheeses to pair up with wines, with celebrations in mind, which will get us primed for the holidays.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by

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00:41:19

Comté AOP, It's Not All About Age!

Cutting the Curd ·

2021/11/23

In this episode, we discuss with Taz, a Comté dairy farmer, what life is like to work with a producer-farmer network. Then in the second half of the episode, we catch up with Jean-Louis to understand what makes Comté so special. Plus, we cover the best wine and spirit pairings! To find out more about the Comte scholarship details, please visit: comte-usa.com/events/comte-scholarshipPhoto Courtesy of Comté.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the

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00:46:45

Mezcal and Cheese Pairing with Agave Road Trip

Cutting the Curd ·

2021/11/15

In the past, cheese has generally been paired with wines and craft beers, but today we take a deep dive into the world of Mezcal. Here we'll explore the many options that can surprise us and even tempt us to new levels within the world of Agave spirits. Today we'll chat with Lou Banks of SACRED Agave and Chava Periban - they're also the awesome duo of the cool new podcast Agave Road Trip, also streamed on the Heritage Radio Network.Heritage Radio Network is a listener supported nonprofit podcast

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00:48:50

Commercial Cultures: Let's Start a New Conversation.

Cutting the Curd ·

2021/11/08

We talk to Robert Aguilera, Account Manager for Cultures and Enzymes working with CHR-Hansen, about the role of commercial cultures in cheesemaking.Photo Courtesy of Robert Aguilera.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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00:47:31

Honoring Anne Saxelby

Cutting the Curd ·

2021/11/01

In this episode, we talk to the current and former hosts of Cutting the Curd to honor Anne Saxelby's life through the years and the legacy she has left behind. Anne was the originator of the Cutting the Curd program and also Saxelby Cheese, her shop in NYC. Always a leader and pioneer, we found through these interviews that her kindness was the foundation of her becoming a leading woman in the cheese world. If you would like to donate to the Anne Saxelby Legacy Fund, please donate at

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00:28:12

Tête de Moine AOP with Martin Siegenthaler and...

Cutting the Curd ·

2021/10/25

On today's episode we review the history and uses of the classic Swiss cheese Tête de Moine AOP. Our guests are Martin Siegenthaler, Gerant / Manager of Tête de Moine AOP Association, and Randall Felts, ACS CCP Cheesemonger and Owner of Beautiful Rind, located in Chicago. Also described in the episode is the Rosomat machine and its useful qualities. It's available to buy via www.shopjuicernet.com.Photo Courtesy of Martin and Randall.Heritage Radio Network is a listener supported nonprofit podcast

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00:36:47

Perrystead Dairy

Cutting the Curd ·

2021/10/19

After 15 years in the cheese industry, Yoav Perry has opened Perrystead Dairy, a creamery in Philadelphia. With access to high-quality cows' milk from surrounding counties, a supportive food community, and roads that lead to expanding markets, Perry is creating American originals. With a respect for the past and an interest in creating new cheese profiles, we talk with Perry about urban creameries, advancing American cheesemaking, and starting an urban creamery from scratch.Heritage Radio Network is

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00:38:03

What's Happening with French Raw Milk Cheeses?

Cutting the Curd ·

2021/10/11

Carlos Yescas (guest hosts) talks to Arnaud Sperat-Czar and Susan Sturman about the new book Raw Milk Cheese: Mission Reconquer and shares their vision for the future to save raw milk cheeses in France.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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00:31:50

Plant Based Cheese, What's New and Similar to the...

Cutting the Curd ·

2021/09/28

Today Cara speaks with Felice Thorpe, Owner of Felice Foods, Consulting Sales Director for the specialty food businesses, and Rebekah Baker, Director of Sales on the west coast for Treeline Cheese. They are on today's episode to discuss the commonalities and perspectives of the plant-based cheese world with the fluid milk cheese market. By reviewing how the grocery world has evolved in these last few years, we discuss how they are merging in the marketplace and how their stories can be more aligned

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00:35:53

Interview w/ Hannah Howard, Author of the NEW Book,...

Cutting the Curd ·

2021/09/14

On today's episode, Diane sits down with Hannah Howard to discuss her new book and find out what makes this memoir so special. Hannah Howard is a writer and food expert who spent her formative years in New York eating, drinking, serving, bartending, cooking on hot lines, and flipping giant wheels of cheese in Manhattan institutions such as Picholine and Fairway Market. She has a BA from Columbia University and an MFA from the Bennington Writing Seminars. Hannah has been published in New York

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00:27:10

Who will be the next CMI winner?

Cutting the Curd ·

2021/08/13

Today we interview Adam Moskowitz, host and showrunner of the Cheesemonger Invitational, about the Fall 2021 edition. It's gone virtual, but now it's back for the first time!! What does this mean and who will participate?? We find out the facts for the next competition.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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00:40:27

Adopt-an-Alp with Caroline Hostettler, the History...

Cutting the Curd ·

2021/08/09

Today our guest Caroline Hostettler, introduces to the CTC audience what it means to participate in the Adopt an Alp program. Plus, she explains the importance of the craftsmanship behind these cheeses. As part of her own importing company, Quality Cheese, Caroline has been a pioneer in the perception and trade of the Alpine cheese category. Here we get her take on the current values of the Alpine cheese field and how US specialty shops around the country can help support these Swiss

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00:36:38

Debra Dickerson and the Cheese Industry today!

Cutting the Curd ·

2021/08/03

Our host Diane discusses with Debra Dickerson, Director of Education and Customer Outreach at Cowgirl Creamery about the current atmosphere in the cheese market and what may be next for the industry.SAVORY InstituteDZTA Daphne Zepos Teaching AwardCheese Culture CoalitionImage courtesy of Debra Dickerson.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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00:49:01

Grassroots help for small cheesemakers.

Cutting the Curd ·

2021/07/12

A group of cheese professionals joined forces to help small producers in the US and Canada weather the pandemic, today we talk to two of the key players in this effort.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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00:45:14

Preview of the 2021 American Cheese Society Conference

Cutting the Curd ·

2021/06/28

The annual American Cheese Society Conference is virtual this year! The virtual event's theme is Moving Forward Together with Purpose, taking place from July 28-30, 2021. 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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00:35:36

The Relationship between Bread and Cheese ft....

Cutting the Curd ·

2021/06/22

On today's episode, Cara will discuss with Aaron Quint co-owner and head food guy at Kingston Bread and Bar, his bread making skills and how his love for cheese helps him create the ultimate pairings bread and cheese combos. Crunchy bread with gooey cheese... nom nom.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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00:32:36

Consider Bardwell - 'The Comeback Kid'

Cutting the Curd ·

2021/06/08

On today's episode Cara interviews Angela Miller, who is the co-owner of Consider Bardwell Farm based in West Pawlet, Vermont. The creamery has gone through a full relaunch since it's voluntary food safety recall. But restarting cheese production is nothing new to co-owner Angela Miller - city slicker turned curd nerd. We'll examine her side of the story and ask what's next for the CBF.Image courtesy of Consider Bardwell Farm.Heritage Radio Network is a listener supported nonprofit podcast network

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00:40:34

A Conversation with Hannah Howard

Cutting the Curd ·

2021/05/25

E-Commerce sales for cheese are way up. In-store sampling programs are on pause. Conversations, written descriptions, and editorial copy are making the sale.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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00:33:41

What's new at Cowgirl Creamery?

Cutting the Curd ·

2021/05/21

Cara interviews Amanda Parker about her new role as Managing Director of Cowgirl Creamery. Tune in for a discussion about what challenges arise when taking on a legacy creamery and what's next under Amanda's direction in this leadership role.Photo Courtesy of Cowgirl Creamery and Amanda Parker.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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