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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

00:37:37

Happy Spring! A look back at Goat Cheesemakers : Mike...

Cutting the Curd ·

2023/04/10

Back in June 2014, almost a decade ago, our former CTC host Greg Blais chatted with Mike Lee of Twig Farm Vermont and Judy Schad of Capriole Goat Cheese Indiana to learn the differences between the two goat cheesemakers. Each farm milks the alpine breed of goat but has very different cheesemaking styles. Here we take a look at the thought provoking nuances between the two classic American artisanal producers.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting

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01:07:00

Meet Zach Berg and Will Werner of Mongers' Provisions

Cutting the Curd ·

2023/04/04

Zach Berg and Will Werner met when they were ten years old in Michigan. After living in the Bay Area for a few years, they wrote a mission statement for a new food business, Mongers' Provisions, focused on supplying customers for a journey of Cultivation, Connection, and Passion. Now co-owners of two retail locations in Metro Detroit, Zach and Will join us to discuss beginnings, growth, and lessons learned.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the

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00:49:15

Charting the Course in Cheese

Cutting the Curd ·

2023/03/28

In this episode, we catch up cheese monger extraordinaire Lassa Skinner about the many hair pin turns she has taken in her storied career as a cheese professional. Lassa is co-founder of Culture magazine, author of two books; 'Cheese for Dummies' and 'Cheese Boards to Share', and also is the mind behind Counter Culture events to help further cheesesmongers' education.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the

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01:08:33

Cheese Care on the Counter: Monger Education in the...

Cutting the Curd ·

2023/03/23

Cheeses are alive, and cheeses of all types are influenced by their environment. Once a cheese leaves the caves and enters the suppy chain, we need to do more than cross our fingers that it will make it to a customer in good condition. One of the responsibilites of cheesemongers is to continue to care for cheeses after they arrive to the store. In this episode, we speak with Jen Lopez from Forever Cheese and Catilin Adler from Bedford Cheese Shop in NYC to talk about Cheesemonger Education and ways

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00:33:12

Sheana Davis the Buttermonger, a Review of Compound...

Cutting the Curd ·

2023/03/13

On today's episode, we discuss with buttermonger Sheana Davis the various butter types in available in the US, how compound butters can be made, and what makes them special. Plus, we look at the attributes of AOP French butters.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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00:56:06

Cheese Tales from Zingerman's Deli with Sean Hartwig

Cutting the Curd ·

2023/03/07

Meet Sean Hartwig, the specialty food manager at Zingerman's Deli. In this episode, Sean shares cheese tales about what he has seen and learned over his 14 years at the Zingerman's cheese counter. We discuss what servant leadership is, and what changes Zingerman's has made since 2020 that have improved work / life for the team and what makes things at Zingerman's Deli tick.Photo courtesy of S. Carter.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd

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00:40:03

Maison Agour, with Guillaume Dupin, A Look at Basque...

Cutting the Curd ·

2023/02/20

On today’s episode we have Guillaume Dupin, Export Manager of Maison Agour based in the Basque country. He's on the program to help us learn more about the Basque gastronomic culture relating to worlds of Ossau Iraty, Petit Agour, and Bayonne Ham.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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00:40:51

Enrollment is Open at Cheese State University

Cutting the Curd ·

2023/02/13

Molly Browne, Directory of Education at Dairy Farmers of Wisconsin, joins us to discuss Cheese State University, a digital campus for people in the cheese industry to "deepen their knowledge, sharpen their skills, and build connections".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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00:49:44

Alex Armstrong, Sensory Evaluation at Jasper Hill

Cutting the Curd ·

2023/02/07

Some people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help us understand what it means to be a sensory evaluator and how it can be useful for cheesemaking and sales.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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00:39:23

The Story of Sach Foods and Paneer Cheese

Cutting the Curd ·

2023/01/31

Jasleen and Tarush Agarwal, first generation immigrants from India who met and married in California, could not find a Paneer that wasn't highly processed or tasted anything close to what they enjoyed growing up. So Jasleen started making her own. A couple of years later, they started Sach Foods to bring organic, high protein, great tasting Paneer to the US market. Tarush joins us for a conversation about the role this singular cheese plays in Indian cuisine and vegetarian diets, the experience of

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00:42:02

Allison of Lakin's Gorges Cheese

Cutting the Curd ·

2023/01/24

A look into Lakin's Gorges Cheese with Allison Lakin, head cheesemaker and owner of East Forty Farm. She has been making cheese since the early 2000's and is now winning awards for her cheeses like Rockweed. Here we take a deep dive into what it means to be a Maine Cheesemaker and how studying anthropology can help you make better cheese.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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00:40:56

Joe Salonia and the World Cheese Awards, What It...

Cutting the Curd ·

2023/01/12

We're back and this time we have Joe Salonia on the show. Director of Sales and Marketing in the US for Gourmino Affinage and Selection, Joe is coming off the big win of having a best in show cheese at the World Cheese Awards. Here we kick back and discuss what it means to win such an award and what's next for the cheesemakers of Gourmino.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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00:41:51

A World of Cheese

Cutting the Curd ·

2022/12/17

The cheese industry has a presence in almost every country around the world and those who work in this industry are passionate about their jobs, cheese, and community. In this episode we heard voices from around the world from cheese professionals on how they became experts. They shared their thoughts with Carlos Yescas as he concluded his time as guest host of this podcast.Carlos would like to thank everyone at HRN for their hard work opening spaces for thoughtful conversations, and to his co-hosts

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00:49:57

The Dirt on Cider (And Why You Should Pair Cheese...

Cutting the Curd ·

2022/12/07

What is cider? What is American Cider? Why is everybody drinking it? And what does this have to do with cheese? Rachel Freier, a Certified Cheese Professional AND Certified Cider Professional is here to answer all of the questions. From Ithaca to Spain and back again, we talk about the history, the production, and the pairings of cider, and let tastebuds do the talking.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the

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00:40:44

Brazilian Cheese: A New Country to Learn From

Cutting the Curd ·

2022/11/11

John Braga speaks to us about his work in Brazil and the US promoting traditional cheeses. He also voices Senhor Tião from an interview conducted by Carlos Yescas during his trip to Minas Gerais, Brazil in May 2022.Photo Courtesy of O Queijonista.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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00:44:42

La Maison du Comté

Cutting the Curd ·

2022/11/01

Our guest is Aurelia Chimier, Director of Communication for the Comité Interprofessionnel de Gestion du Comté. We take a trip to La Maison du Comté, a museum and interpretive center for all things Comté cheese to examine the continuing production and celebration of this great cheese, from production to marketing. Jean-Louis Carbonnier is here to discuss the Comte Scholarship.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a

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00:39:48

Meet Christy Caye of Gourmet Dash

Cutting the Curd ·

2022/10/25

On today's episode we get a first look at the new upcoming startup, Gourmet Dash. We chat with Christy Caye about everything from e-cheesemongering to logistics, and look ahead at the future of online retail stores.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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00:42:38

2/2: What’s the Difference Between Raw and...

Cutting the Curd ·

2022/10/18

This is the second episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Jonny Crickmore, cheesemaker at Fen Farm Dairy in England.Photo Courtesy of Fen Farm Dairy.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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00:41:37

1/2: What’s the Difference Between Raw and...

Cutting the Curd ·

2022/10/11

This is the first episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Mariano Gonzalez, head cheesemaker at Grafton Village Cheese Company. Mariano also talks about his experience trying to set up a cheese program in Paraguay and assisting USAID.Photo Courtesy of Grafton Village Cheese Company.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd

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00:29:41

Remembering Anne Saxelby

Cutting the Curd ·

2022/10/07

On October 9th of last year the HRN community was devastated by the passing of Anne Saxelby. Anne was many things to many people. She was the co-founder of Saxelby Cheesemongers and an ardent supporter of artisan food producers. She was one of the earliest HRN hosts, launching Cutting the Curd in 2009. She was a wife and mother to 3 young children.As the first anniversary of her loss draws near, we pay tribute to the many ways she impacted this world for the better. Longtime HRN host Harry Rosenblum

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