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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

00:50:40

Meet The Cheese Culture Coalition

Cutting the Curd ·

2021/05/12

Today Carlos welcomes three incredible women working to bring diversity to the Cheese industry. The Cheese Culture Coalition's mission is to promote equity and inclusion within the cheese industry by empowering BIPOC communities through education. We welcome Whitney Roberts (President), Agela Abdullah (Marketing Director), and Kyra James (Professor of Curriculum Development) to discuss their experiences working in the cheese industry, the formation of the CCC, and their plans for the

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00:35:59

Diane interviews Alexandra Jones

Cutting the Curd ·

2021/05/03

Here Diane will discuss Alexandra's new book "Stuff every cheese lover should know." From the basics of what cheese is to terms every cheese lover should know, how to host a cheese tasting, how to make the ultimate grilled cheese, and much more!Image courtesy of Alexandra Jones.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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00:41:50

Catching up with the DZTE

Cutting the Curd ·

2021/04/16

We hear from Rachel Juhl, Mary Quicke, and Peter Dixon on news from the DZTE and learn what inspires them to be part of this organization.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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00:53:25

The Charcuterie and Cheese Box Boom

Cutting the Curd ·

2021/04/05

The proliferation of preorder cheese and charcuterie boards, boxes, cups, cones, plates since Covid's arrival. Some businesses existed before, others were born during the pandemic. We'll check in with a couple of these small business owners that I discovered- where else, on Instagram- to hear about how they got started, what the last 12 months have been like for them, what trends they see continuing post-pandemic.Heritage Radio Network is a listener supported nonprofit podcast network. Support

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00:39:33

Diane interviews Marissa Mullen author of 'That...

Cutting the Curd ·

2021/03/30

In this episode, we talk with Marissa Mullen about her favorite cheese pairings and her cool, new methods of cheese plating. Plus, we discover her epic journey from music into the cheese world. Have you ever heard of Cheese By Numbers?? It's been a hit on Instagram, and now she has a bestselling cookbook.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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00:40:41

Interview with Epicure Foods, Celebrating their 50th...

Cutting the Curd ·

2021/03/22

On today's episode we discuss Epicure Foods history of importing and distributing through the eyes of Jennifer Drezga, owner and CEO. She will take us through the humble beginnings of Epicure and mention the highlights leading to their 50th anniversary! 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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00:38:27

Interview with Olympia Provision's Founder Elias Cairo

Cutting the Curd ·

2021/03/16

Cara interviews Elias Cairo co-owner and founder of Olympia Provisions, about American charcuterie and what's currently trending in the Salumi world.Images courtesy of Olympia Provisions.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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by

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00:46:43

Interview with Anais of Chantal's Cheese Shop

Cutting the Curd ·

2021/03/02

On today's episode, I have Anais Saint-Andre Loughran. She is the co-owner of Chantal's Cheese Shop, located in Pittsburg, PA, Anais moved there a few years back to start her own business and make her dreams a reality. Today her shop is a community focused market with European flair. In our discussion, I'll ask her what it's like to sell French cheeses in the states and how the marketing of her cheese shop has changed in the last year. Image courtesy of Chantal's Cheese.Heritage Radio Network is a

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00:45:01

The Journey to Villa Villekulla Farm

Cutting the Curd ·

2021/02/22

Lauren Gitlin's VIlla Villekulla Farm shares more than just a name with Pippi Longstocking's home. Both are places filled with creative drive and playful spirt. Instead of a monkey and a horse in the books, Lauren's farm and creamery has goats. After a career in journalism, and wine and cheese retail in NYC, Lauren moved to Vermont to start her own farm. Along the way, she learned from some of the best cheesemakers in Vermont, and undoubtedly in the country. She recently celebrated the farm's two

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00:35:31

Cara Interviews Erika Kubick of Cheese, Sex, Death

Cutting the Curd ·

2021/02/08

Happy V-day Curd Nerds! Today on the show Cara interviews Erika Kubick, the cheese preacher behind the cheese advocacy company Cheese Sex Death. They discuss everything from Erika's new upcoming book to what it means to be a cheese slut. Also look out for a special pairing from Erika.Image courtesy of Erika Kubick.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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00:29:14

Interview with Amy Sherman, Cheese Professor

Cutting the Curd ·

2021/02/02

Cara interviews Amy Sherman, Editor in Chief of the Cheese Professor. They discuss the new educational website and what it's like to curate cheese content online. Plus, a new cheese competition is announced for May 2021. (NYICC) New York International Cheese Competition. Image courtesy of Amy Sherman.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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00:41:25

Interview with Nick Bayne

Cutting the Curd ·

2021/01/25

Nick Bayne has mongered in the US, competed in Mondial, and is now mongering in London. In this episode Cara discusses with Nick what it's like to monger in other countries, and how his life has changed since. 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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00:46:59

Interview with Joe Berkowitz

Cutting the Curd ·

2021/01/18

Diane and Cara interview author Joe Berkowitz about his new book, American Cheese: An indulgent odyssey through the artisan cheese world. 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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00:35:45

Upcycled Inspiration: A Conversation with Kyle...

Cutting the Curd ·

2021/01/11

One day, while biking through Brooklyn, Kyle noticed spent grains from a local brewery being thrown out next to the adjacent bakery. From this moment, the beginnings of Brewers Crackers was born. We'll talk about his career in the food industry including in cheese, his growing concern with food waste, and lessons learned about launching a small food business. We'll also discuss food trends for 2021, including 'upcycled' ingredients. Heritage Radio Network is a listener supported nonprofit podcast

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00:37:46

Movies, Cheese, and Cocktails - Cara interviews...

Cutting the Curd ·

2020/12/15

It's movie time! We are delighted to have Tenaya Darlington on the show, to discuss her love of classic movies and the cheeses that suit them. Plus, what's up in Philadeliphia, who really is Madame Fromage, and what are the best cocktails per movie. Is it a martini??Image courtesy of Tenaya Darlington.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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00:51:55

The World is One Big Organism

Cutting the Curd ·

2020/12/07

If great cheese comes from great milk, and great milk starts with grasses grown in pastures filled with biodiversity, where do those building blocks to great grass come from? Joan Gussow is a professor emerita of Nutrition and Education at Columbia's Teacher's College, author, food policy expert, organic gardener and HRN Hall of Fame inductee. We will discuss the connection between soil and the future of food, and the role of regenerative agriculture in making great cheese.Heritage Radio Network is

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00:43:15

Thanksgiving Roundtable with CTC hosts

Cutting the Curd ·

2020/11/23

In this episode the hosts of Cutting the Curd talk turkey and muddle over recent current events. Also we check in what everyone is eating this season as well as what's next for CTC.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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00:42:46

The Future of Raw Milk Cheese

Cutting the Curd ·

2020/11/16

As we look into the next four years under a new US President, we explore some of the issues around regulation and production of raw milk cheeses in the United States. Guest host Carlos Yescas is joined by two academics of cheese to share with us their thinking about the work of the FDA, the CDC, the USDA and the USTR.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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00:40:02

Interview with Philosophy Foods ft. Karrie Kimble and...

Cutting the Curd ·

2020/11/12

We talk with partners Karrie and Dave about their upcoming projects at their companies Philosophy Foods, Lady Edison, and Regalis Foods. In this episode we hope to cover what’s up in the importing world and how the holidays may be a little bit brighter than we thought this season.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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00:41:52

A conversation with David Gremmels of Rogue Creamery

Cutting the Curd ·

2020/11/02

One year after being named "Best Cheese in the World", the world is a very different place. Guest host Jessica Kesselman talks with David Gremmels about the 2020 release of Rogue River Blue, the COVID pandemic, climate change and climate migration.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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