x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

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

00:41:04

Cheesemaking in Maine: Fuzzy Udder Creamery

Cutting the Curd ·

2022/10/04

According to the University of Maine Senator George J. Mitchell Center for Sustainability Solutions, the number of young farmers and food producers in the state is growing. This includes cheesemakers - some new, and some who have been making cheese for years and are growing their operations. Jessie Dowling, founder of Fuzzy Udder Creamery is here to talk with us about her cheeses, her farm, and the state of cheesemaking and distribution in Maine including the Maine Cheese Guild and the annual Maine

en

00:38:49

New Business Profile: C. Hesse Cheese Distribution,...

Cutting the Curd ·

2022/09/26

We chat with Caroline Hesse about her new venture into starting her own distribution company. From her amazing fundraising efforts to her everyday life in sales. In this episode we get the humorous and unforgettable insight into a new chapter of Caroline's "Chesse Cheese" life.Photo Courtesy of Illgander.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.

en

00:34:21

Interview With Nina White, Founder of Bobolink Dairy...

Cutting the Curd ·

2022/09/20

Carlos Yescas interviews Nina White, founder of Bobolink Dairy and Bakehouse, about their approach to regenerative agriculture and sustainable dairy farming. Their cattle are 100% grass-fed, and all of their cheeses are made with their own milk. Find out more about them at www.cowsoutside.com and follow them online at @bobolinkdairyandbakehouse.Photo Courtesy of Nina White.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting

en

00:42:05

Women in Cheese With Mary Casella

Cutting the Curd ·

2022/09/12

Brooklyn cheesemonger turned affineur and educator, Mary Casella joins us to talk about her upcoming presentation for the Daphne Zepos Research Award. Plus, we review what she has found so far in her project as well as what's next for her gender study of the dairy industry.Photo Courtesy of Mary Casella.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.

en

00:43:24

Tonic Time With Samantha Kane of Fever-Tree

Cutting the Curd ·

2022/08/15

Today on the show we will review how tonic water and sparklings can work as a flavor component in your cocktails that then can be paired to your cheeses. Plus, what are the differences in tonic water? We sit down live for the first time in Bushwick since the pandemic began to chat with Samantha Kane, a CCP certified cheesemonger and a regional key account manager at Fever-Tree USA.Photos Courtesy of Samantha Kane.Heritage Radio Network is a listener supported nonprofit podcast network. Support

en

00:42:59

The Future Looks Bright: A Crash Course in Forecasting

Cutting the Curd ·

2022/08/09

Felice Thorpe, national sales director and owner of Felice Foods, returns for another conversation about the business of selling cheese. This time we're talking about forecasting. What is it? Why do it? Who should be doing it? And when?Photo Courtesy of Felice Thorpe.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.

en

00:41:31

Catching Up With Cara Condon, CMI Winner 2022

Cutting the Curd ·

2022/07/26

Today on CTC we chat with Cara Condon to learn more about her win at this year's CMI and life as a cheesemonger at Beautiful Rind in Chicago.Photo Courtesy of Kathryn M Sheldon @kathrynmichael.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Cutting the Curd is Powered by Simplecast.

en

00:52:14

Interview with Lee Hennessy of Moxie Ridge Farm

Cutting the Curd ·

2022/06/30

On today's episode, we discuss the ins and outs of queer life as a farmer. Plus, goat's milk cheese making in New York state, is it difficult and what are some programs cheesemakers can use to start up their creameries??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.

en

00:43:24

The Magic of Water Buffalo Continued: The Story of...

Cutting the Curd ·

2022/06/13

The story of Buf Creamery stretches across continents, generations of farming, and centuries of cheesemaking traditions. Alejandro Gomez Torres joins Cutting the Curd for a conversation about the majestic and sometimes fickle water buffalo, and making buffalo milk cheese in Colombia.Photo Courtesy of Buf 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.

en

00:47:43

Parish Hill Creamery, and the Importance of Natural...

Cutting the Curd ·

2022/06/07

On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery & Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make the most of the best milk possible.Photo Courtesy of Parish Hill.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by

en

00:39:51

Water Buffalo With Bayou Sarah Farms

Cutting the Curd ·

2022/05/25

In the first of two episodes focusing on water buffalo and buffalo milk, we meet Sarah Roland of Bayou Sarah Farms in Louisiana. A few years ago, Sarah was working on a farm in Northern California when she tried buffalo milk gelato for the first time. Flash forward to the present day, and Sara owns and operates Bayou Sarah Farms, manages a herd of water buffalo, and is working towards creating her own gelato, while also practicing sustainable farming and learning about natural cheesemaking.Photo

en

00:29:01

Special Show: A Check-in With Ukrainian Cheesemakers

Cutting the Curd ·

2022/04/26

Special Show: We check in with cheesemakers and cheese professionals from Ukraine.We hear from Olha Ternytska, cheesemaker and restaurant fromager, Oksana Chernova, cheese judge and training expert, as well as cheesemakers Andriy Kulyk and Oleksander Ukrainets also known as 'The Milk Master at Lel’. They share their plans, worries, and love for Ukrainian cheese.“Cheesemakers are resilient, but so many in Ukraine face an uncertain future.” Carlos Yescas would like to dedicate this show to the victims

en

00:40:30

Natural Cheesemaking Today.

Cutting the Curd ·

2022/04/05

We check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz

en

00:47:16

Introducing the Concept of Social Ecology

Cutting the Curd ·

2022/03/14

We talk to Grace Gershuny, organic farmer, writer, and thinker, about the concepts of Social Ecology and how the dairy and cheese industry can do more to address climate change. She teaches for the Institute for Social Ecology and is based in Vermont.Photo Courtesy of Institute for Social Ecology.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.

en

00:36:13

A Spirited Approach to Tackling Food Waste: A...

Cutting the Curd ·

2022/03/01

Wheyward Spirit connects the dots from farm to flask, upcycling whey and transforming it into an 80 proof spirit in a category of its own. This creates new challenges that only an entrepreneur-slash-dairy scientist can tackle, transforming the way we look at existing supply chains, food systems, marketing, and disrupting the way we think about categories in the marketplace.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting

en

00:34:04

Alpinage - A New Cheesemaker! And a Frenchman Found...

Cutting the Curd ·

2022/02/23

On today's episode, we talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsin. We review the challenges behind this process and the drive it takes to make it happen. 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.

en

00:33:42

The Crave Family and Multi-Generational Farming

Cutting the Curd ·

2022/02/07

On today's episode, we chat with George, Debbie, and Rosanne Crave about their family life and the growth of the Crave Brothers Farmstead Cheese operation. We also discuss how the support of the state of Wisconsin helps Cheesemakers in their research and refinement. This, plus dairy queens, chocolate mascarpone, and more. 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.

en

00:39:53

Scaling Up: A Conversation With Felice Thorpe

Cutting the Curd ·

2022/01/31

Looking ahead through 2022, it's a time of great potential and opportunity. It seems like it's easier than ever to sell cheese and other specialty items, and at the same time, it's more challenging than ever. There are more sales channels, more ways to advertise and communicate, more promotional platforms, more data... Felice Thorpe and CTC host Jessica Kesselman have zeroed in on four areas for this discussion about the time we're living in. While some are focusing on this time as the 'Great

en

00:36:51

Let’s Volunteer to Make a Better Cheese Industry

Cutting the Curd ·

2022/01/26

Tara Holmes from the American Cheese Society and Nicole Garrett from the Cheese Culture Coalition talk to us about volunteer opportunities at their organizations. Carlos talks about the DZTE. Tara worked in higher education before transitioning to nonprofit management. Today, she is the executive director for the American Cheese Society. She has a B.A. in English Education from Gunnison's Western Colorado University, where she also completed coursework in outdoor leadership and ran track. A list of

en

00:45:04

We Made It! New Year New Season, a Review of 2021,...

Cutting the Curd ·

2022/01/11

On today's episode of Cutting the Curd, our host team of Cara, Carlos, and Jess talk about last year's realizations and next year's possible trends. Also, is anyone going to FFS Vegas?? Happy NEW Year!!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.

en

575 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich