Podcasts about cheese pairings

Welcome to the cheesy side of the holidays with Space and returning guest host Joshwuff. In this holiday special, we go over all things cheese. We've also provided some cheese guides for you down below."What kind of cheese do pirates like?"......"Ha-Varti Mate".Cheese Guides:Culture Magazine: https://culturecheesemag.com/Fruit & Cheese Pairings: https://tinyurl.com/2daumnbwChocolate & Cheese Pairings: https://tinyurl.com/5n7n8u69Wine & Cheese Pairings: https://tinyurl.com/4z32cv83Making a Cheese Board: https://tinyurl.com/bdf42x9uSend us an email: TalkToTheMuzzle@gmail.comFollow Our BlueSky: https://bsky.app/profile/fromthemuzzle.bsky.socialJoin Our Telegram Group: https://t.me/StraightFromTheMuzzleIntro & Outro music was created by Rare Ear Candy.Follow Rare Ear Candy:Twitter: https://x.com/rare_ear_candyYouTube: https://www.youtube.com/@RareEarCandy

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.

This week host Janine @missj9 is joined by cheesemonger Morgan McGlynn-Carr @morgancheeses as she shares tips and tricks that will have you pairing like a pro as well as some highly unusual matches (parmesan and coffee anyone?). This episode will definitely help you find your inner fromager! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to "Curd is the Word" - episode 9! In this episode, we unravel the cheesy wonders of Uplands Cheese's seasonal delight, Rush Creek Reserve—think creamy, dreamy goodness in every bite. Switching gears, we explore Nettle Meadow's Fromage Blanc, which is uniquely infused with honey and lavender, creating a flavor symphony that's soft and irresistible. We'll also kick off 2024 with a sneak peek into the exciting world of cheese events. Plus, join me as I draw surprising parallels between Champagne and Scrubbing Bubbles toilet cleaner—trust me, it's intriguing! And for the true cheese connoisseurs, I delve into detailed tasting notes for both stars of the show. Get ready to embark on a flavorful journey that will leave your taste buds tingling and your curiosity piqued. Sound effects by Pixabay.Featured cheese:Uplands Cheese | Rush Creek ReserveNettle Meadow | Fromage Blanc, Honey LavenderFeatured events:Fonduel | Cheesemonger InvitationalJanuary 18 - New York, NYFancy Food Show | SFAJanuary 21-23 | Las Vegas, NVCertificate Program in Cheese Studies | Boston Universitystarts January 24 - Boston, MAThe B's Cheese DIY Charcuterie Board classesselect dates in Februrary - NJCheese + Dairy Products Show | Salon du FromageFebruary 25-27 | Paris, FranceArtisan Cheese Festival | CA Cheese GuildMarch 22-24 | Sonoma County, CAFollow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

Need wine suggestions for your upcoming holiday party? Wine Download guides you through the process of selecting and enjoying wines during the festive season, with top tips from sommeliers. Visit https://winedownload.com/wine-instruction-tips-from-the-masters for more details. Wine Download City: New York Address: 60 W 23rd St Website https://winedownload.com/ Phone +1 877 675 4340 Email scott.hall@betteronlineinfo.com

Welcome to the 7th episode of "Curd is the Word" with your host, Brittany Bisset! Get ready to embark on a cheese-tasting journey as we explore the alluring realms of two sensational artisanal cheeses. First up is Cowgirl Creamery's Red Hawk, a funky soft cheese hailing from Northern California with a backstory as rich as its flavor. We'll dive into its washed rind goodness and uncover the secrets behind its delectable, unforgettable taste.But wait, there's more! We'll then whisk your taste buds away to the Finger Lakes region in New York to savor Sunset View Creamery's BelPaese, an Italian snacking cheese that's sure to make your palate dance, especially if you are fond of both Swiss and Parmesan cheeses. From its origins to its distinct character, we'll delve into what makes this cheese a must-have for your after-dinner able.Join us for a lively and cheese-filled discussion that's packed with wit, wisdom, and a whole lot of flavor. Whether you're a cheese connoisseur or just beginning your cheesy adventures, this episode is for you.Sound effects by Pixabay Featured cheese:Cowgirl Creamery Red HawkSunset View BelPaeseCheese events: The B's Cheese Cheese Tasting/DIY Charcuterie Board classThe Barnyard Collective presents Best Practices: Salesmanship, Storytelling & ServiceCheeseSexDeath Cheese Church - last of 2023!Follow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

Another episode, another breakdown of 2 artisanal cheeses. Like episode 3, they seem different on the surface, but Brittany soon learns just how similar they ae.Before we dive into the Cato Corners Farm Womanchego + the Valley Shepherd Creamery Senora, Brittany discusses some devastating recent cheese news around the world. But, on a more positive note, it seems late August is the time for summer events and shares a plethora of cheese-focused events to check out across the USA + 1 in England! A little cheddar makes everything better. As usual, Brittany walks us through her sensory evaluation of both cows milk cheeses, takes us on a deep dive behind both farms that produce these cheeses and shares not only how she would cut the cheese (

Curd is the Word Episode 3: Murray's Cave Aged Hudson Flower + Ovelha AmanteigadoIn the third episode, Brittany is back at it again - chatting about more artisanal cheese. She also touches upon how you can help support Vermont farms and farmers after the recent devastating flood. After that, back to business with 2 new cheeses this week: the Murray's Cave Aged Reserve Hudson Flower (hint: Old Chatham Creamery is involved!), aged near her in Queens, NYC and the first international cheese of the show, Ovelha Amanteigado.  Brittany walks us through the sights, smells,  tastes, and pairing options of each gourmet cheese as well as a a number of fun facts related to these raw sheep's milk cheeses, such as the Murray's and Kroeger union, a manmade watering hole inside of a lake in Portugal, and more! These 2 cheeses have different characteristics, but as you'll find out, share a lot in common.Click here for the Comte flavor wheel-Cheese events [3:03]-Murray's Cave Aged Reserve Hudson Flower [8:22]: herbal, buttery, earthyLearn more and buy it here-Ovelha Amanteigado [21:26]: tangy, milky, bright Learn more and buy it hereFollow along on IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

Curd is the Word Episode 2: Tulip Tree Creamery  Hops + Goat Rodeo Bamboozle In this second episode, join Brittany as chats about her recent experience at the 2023 Cheesemonger Invitational and her favorite cheeses she was able to try. Lots of surprised there! After that, back to business with 2 new cheeses this week: the Hops cheese from Tulip Tree Creamery near Indianapolis and the half-stinky Bamboozle from Goat Rodeo near Pittsburgh, PA. Brittany walks us through the sights, smells,  tastes, and pairing options of each cheese as well as a brief history of the creameries. These 2 cheeses have different characteristics, but they would be great with a sweeter bloomy rind cheese on a board together. Click here for the Comte flavor wheel-Thoughts from the Cheesemonger Invitational [1:17]-Tulip Tree Hops [9:33]: grassy, citrus, nuttyLearn more and buy it here-Goat Rodeo Bamboozle [16:04]: barnyard, meaty, bright Learn more and buy it here-Cheese events [6:33]That Cheese Class at Pine + Polk: July 16Colby Cheese Days: July 14-17American Cheese Society conference: July 18-23XMarket Vegan Wine and Cheese: July 22The Cheese Lady Gouda Tasting at Wit Cellars: July 22Albuquerque Mac & Cheese Festival: August 5Vermont Cheesemaker's Festival: August 13Madison Cheese Curd Festival: August 13Follow along on IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

Marissa Mullen, founder of That Cheese Plate and creator of Cheese By Numbers, is back with us to celebrate her new book, That Cheese Plate Wants to Party. We get into the details of writing a second book, social media, book deals, and building a work life you love. We also dive into the book and talk cheese plates, cheese pairings, and cheese playlists!Photo courtesy of Alyssa Greenberg.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.

The Director of Wine Pro, Glenn Malycha, knows a thing or two about wine and cheese pairings. He joins Jennie Lenman to share some inspiration this Spring, and suggest the best ways to store wine and serve it. 

If you love wine and cheese pairings, then you'll love this episode. This week, sommelier Erin Rosar shares 3 classic French wine and cheese pairings she considers "must-try." As well as tips for shopping both wines and cheeses, she explains why the pairings work so well together. You are sure to enjoy Erin's professional tips and advice no matter what level of wine enthusiast you are or how much experience you have pairing wine and cheese. Pairings discussed in this episode: Gruyere and Beaujolais Brie and Champagne Roquefort and Sauterens/Barsac Have you discovered your palate personality yet? Visit to take the quiz https://www.winegirlacademy.com/take-the-quiz

This week, professional sommelier Erin Rosar shares her 3 Must-Try Wine & Cheese Pairings for Summer! If you love wine, cheese, and summer, you'll love this episode! In addition to sharing 3 of her favorite pairings, Erin also shares her personal recipes to help you create simple and delicious pairings to share with your family and friends. You can download the recipes and pairings for easy reference here as a free download. Have you discovered your palate personality yet? Visit to take the quiz https://www.winegirlacademy.com/take-the-quiz

Pairing wine with cheese is fun, and definitely changes the flavors. This week Thumbprint Cellars joins us to discuss how they choose their pairings this week, and we have a lot of fun tasting our way through. Pour yourself a glass, grab some cheeses, and come along! Cheers! Marc Website: www.theunsophisticatedpalate.com Music: Happy Clappy by John Bartmann Artwork: Marlon Kalis

The long-awaited return of Wine and Cheese month is here, and we're kicking it off with a banger, The Notebook. Highly regarded as one of the best romantic films of all time, The Notebook is the story of "a poor yet passionate young man falls in love with a rich young woman, giving her a sense of freedom, but they are soon separated because of their social differences." In the episode, we talk about how we don't understand WIne and Cheese Pairings at all, we get pretty existential when talking about the ending, and Zach quizzes us on paddling a canoe in the latest trivia quiz. This week's wine and cheese pairing: Gruyere and 19 Crimes The Uprising (Drizly) Support those who sponsor us: Follow the affiliate links above to shop at Drizly, Your Online Liquor Store, and use code DRIZLYDEAL for $5 off your next order, or You can also use Caskers, to find the liquors that we use and have them shipped to your door. They each have different shipping restrictions by state, so check them out! Surfside Sips makes high-impact glass straws & more for your cocktail & bar needs. For 20% off, use the coupon "CocktailsandClassics" at checkout. If you would like to try out the leading name in audiobooks with a free 30-day trial, Audible. Our Instagram Our Letterboxd List

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 becoming a member!Cutting the Curd is Powered by Simplecast.

Wines: Ackerman Family Red Blend, 2017 & Georges DuBoeuf Beaujolais Nouveau, 2021Guest: Kent Torrey of The Cheese Shop at Carmel By The SeaAre you as intimidated by the array cheeses available as you are the dreaded wall of wine? Do you have questions about Wine and Cheese Pairings - we sure did! Kent Torrey, owner of The Cheese Shop at Carmel By The Sea joins us to share his recommended pairing of the Ackerman Family Red Blend with a Truffle Noir Gouda. As we taste the AMAZING pairing, Kent provides a MASTER CLASS on all things cheese - from stinky cheeses (or aromatically challenged) to the correct temperatures to serve cheese, to a breakdown of some of the his best-selling / most popular cheeses, Kent answers ALL our questions. Yup, for the first time EVER, we had @wtfsoundguy jump in with his own questions.We also taste this year's Georges DuBoeuf Beaujolais Nouveau -  LISTEN TODAY for our reaction to the first offering of the 2021 Vintage!Wines To Find Podcast,  Finalist in the 12th Annual TASTE AWARDS  in  four categories. -Best Drink or Beverage Program-Best New Series-Best Single Topic Series-Best Food or Drink PodcastWe have been listed in the Top 30 wine podcasts! https://blog.feedspot.com/wine_podcasts/==============Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) Support the show (https://www.patreon.com/winestofind)

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 network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

WBZ's Jordan Rich talks with wine and cheese educator Adam Centamore about how to pair wines and cheeses properly.

This week, the Cheese Nerds talk about some of their favorite unusual cheese pairings! 

WBZ's Jordan Rich talks with wine and cheese educator Adam Centamore about how to pair wines with cheeses.

Should you try a cheese-only cheese course? Why are cheese and bread not necessarily great matches for cheese? Which underappreciated wine and cheese pairing should you try today? How does sparkling wine stack up with your favourite cheeses? Have you been serving cheeses the wrong way? Should you eat the rinds on cheeses? In this episode of the Unreserved Wine Talk podcast, I'm chatting with award-winning journalist and author, Janet Fletcher. You can find the wines we discussed at www.nataliemaclean.com/winepicks. Highlights What shift can you see in the restaurant industry's approach to serving cheese? Which mindset shift did Janet want you to make when writing her first book about cheese? How did writing a weekly column create a space for Janet to deep dive into the culture, science and history of cheese? Why should you try a cheese-only cheese course? What extra consideration do you need to make when pairing wine and cheese? Is it a good idea to pair wine and cheese with grapes? Which problem might you encounter when pairing cheese with crackers? What creative bread and cheese pairing should you try? Which type of underappreciated wine does Janet recommend as a great pairing with cheese? Why is Gouda the perfect cheese to pair with your brandy? Why is sparkling wine Janet's "desert island wine"? What characteristics and flavours will you pick up on with Tomales Teleeka cheese? What do you need to know about double and triple cream cheeses? How are wine and cheese very similar? Which little-known, connoisseur-approved wine and cheese pairing should you try? What's the right way to serve Parmigiano-Reggiano? Why does Parmigiano-Reggiano make a great table cheese? Why do contrasting textures work so well with wine and cheese pairings? How can you tell which cheeses aren't meant to be sliced? What basic tips can you use when choosing a cheese knife? Should you eat the rinds on cheeses? Can you pair blue cheese with sparkling wine? How many cheeses should you serve at a dinner party? Can you use the horizontal tasting concept with cheese? What's the best way you can pair sparkling wine with goat cheese? Key Takeaways I love Janet’s advice that simplicity is often the key to a great cheese board -- let the cheese be the star both visually and flavour-wise rather than a lot of condiments. When it comes to condiments, many can clash with your wine whether they’re sweet, vinegary or pickled. The same goes with bread and crackers, best to stick to fairly neutral flavours. I can’t wait to experiment more with sherry and cheeses, especially an aged Gouda that has those nutty, butterscotch flavours. I found it interesting that triple cream cheeses are about 75% butterfat -- that’s the dry matter without any water versus 62% for double cream cheeses and 45% for average cheeses. It’s interesting how our perception of the salt in cheese increases as it ages and loses moisture. Janet has great advice for chipping rather than cutting hard cheeses to maintain their crunchy crystalize structure -- you can see the special knife she recommends in the video version of our conversation (https://www.nataliemaclean.com/blog/videos/janet-fletcher-wine-and-cheese-pairings-video/) About Janet Fletcher Janet Fletcher is the author or co-author of nearly 30 books on food and beverage, including Cheese & Wine, Cheese & Beer and Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner. Janet publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and Somm Journal magazines.   She teaches cooking and cheese-appreciation classes around the country. Her journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking and Food & Wine.     To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/105.

What should you consider when pairing wine and cheese? Why is sparkling wine the perfect pairing for many cheeses? Are there red-flag flavours that signal a bad wine and cheese match? How can you develop your wine and cheese pairing palate? What can you do to make the most of your cheese and wine course when entertaining? In this episode of the Unreserved Wine Talk podcast, I'm chatting with James Beard award-winning author, Laura Werlin, one of the planet’s most authoritative writers on cheese and cheese and wine pairings.   Highlights What is the most surprising-but-delicious cheese and wine pairing you need to try? Why do sparkling wine and goat brie work well together? How can you identify a soft-ripened cheese? What should look for when pairing wine and cheese? What are the three types of cheese and wine pairings you can identify? Are there red-flag flavours that signal a bad wine and cheese match? Which wine and cheese pairings should you avoid? Why should you make sure to have sparkling wine on hand for pairing? What can you learn about cheese from Laura's books? How can learning about the different families of cheese simply your life? What should you pair with Limburger cheese? Why are you better off pairing cheese with unoaked vs oaked Chardonnay? What surprising coating will you find on Valencay cheese? How can you develop your wine and cheese pairing palate? What role does texture play in wine and cheese pairing? What rind-related cheese etiquette rule should you always follow? How can you take advantage of the best part of soft-ripened cheese? What's the difference between wine scores and cheese ratings? How is truffle cheese made? How can you pair sweet wines with cheese? What can you do to make the most of your cheese and wine course when entertaining? Why did Laura decide to become a writer, with a focus on cheese?   About Laura Werlin Laura Werlin is one of the country’s foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest.   An expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book. Her book, Laura Werlin’s Cheese Essentials, received a James Beard Award nomination. Her most recent book, Mac & Cheese, Please! focuses on one of America’s favourite comfort foods, while two of her other books, Grilled Cheese, Please!, and Great Grilled Cheese focus on the other. Her groundbreaking first book, The New American Cheese, published in 2000, set the stage for what is the American artisan cheese movement today.   Laura has been featured on numerous television and radio segments across the country including Fox & Friends, CNN, QVC, the Martha Stewart Show, the CBS Early Show as well as numerous local television and radio shows. In addition, she has been the subject of instructive yet fun cheese-related videos on the popular website chow.com. She also writes for national magazines including Food & Wine, Sunset, Everyday with Rachael Ray, Culture, Saveur and Cooking Light.   Werlin is known for her approachable yet authoritative teaching style and is frequently asked to conduct cheese and wine pairing, cheese education, and cooking classes across the country. She is also a regular instructor at The Cheese School of San Francisco. In addition, she serves as the President of the American Cheese Education Foundation and is a member of the American Cheese Society and Slow Food USA.   When she isn’t eating or teaching about cheese, she can be found jogging on the streets of San Francisco, where she lives, or hiking in the mountains, which she loves.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/92.

Host Cara Warren chats with Jane E. Ciccone about her company Onesto Foods, from their eco-friendly commitment to the unique market of crackers. Plus best pairings for different cheeses.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.

It doesn't get any cheddar than this. It's unbrielievable that it took this long, really. The Barrel to Bottle Crew is finally doing cheese pairings. Chris has some bonafides in this department, so he'll be leading us through a selection of wine and cheese pairings. Roger isn't forgetting about the beer-loving curd nerds either, he's got some great IPA, Belgian, sour and cider pairings. We promise you'll have a gouda time listening to this episode.   

This week, Merin and Kenz celebrate their first episode by exploring the super fancy world of wine and cheese pairings! Armed with champagne and honey goat cheese, they talk about science, their ice maker, and why rules don't really matter. For clarification, this is NOT an ASMR podcast. Follow Fancy Cheese Tuesday on Instagram @fancycheesetuesday. We wanna see your cheeseboards! Special thanks to producer Jake Wilson

SESSION SUMMARY: Beer and cheese. On their own, they're both awesome. Paired together? They're even more awesome. Cheese has gained worldwide acceptance as one of the best items to pair with adult beverages. Beer, wine, whiskey...it all works and it's all spectacular.And because of that fact, it made perfect sense to keep the beer and food pairing sessions of the Breaking Brews Podcast rolling with a deep dive into the world of beer and cheese pairings!If you listened to Season I, you most likely stumbled across Session 9 where Jason Cercone and Master Cicerone Brian Reed provided a broad commentary on food and beer pairings. Brian shared some exceptional insight on how beer enhances certain flavor profiles (and vice versa), why contrasts in flavor between the beer and food items makes for a better experience than having two flavor profiles that matchup, and much more. You can jump back in the archives and take in Session 9 at your leisure.In Session 39, Jason and Brian are joined by Anais Saint-Andre Loughran, Co-Founder of Chantal's Cheese Shop in Pittsburgh's Bloomfield neighborhood. Anais is a cheese monger extraordinaire and knows cheese front to back, top to bottom, inside and out. She and Brian put their heads together to pair seven beer styles with seven cheese styles and all were consumed and discussed in great detail on this wildly informative, incredibly fun podcast that originated from Chantal's. For all of our Pittsburgh listeners, Chantal's gets a 16/10, 102% on Rotten Tomatoes, would highly recommend score from the Breaking Brews Podcast. If your occasion calls for specialty cheeses, check out Chantal's. And, pro tip: DO NOT leave without some of the Saint Angel cheese. It's covered on the show. You can thank me later. Here is how you can connect with Brian and Anais on the World Wide Web:BRIAN: Instagram | TwitterCHANTAL'S CHEESE SHOP: Website | Facebook | Instagram | TwitterMUSIC CREDIT: Theme music and music clips for the Breaking Brews Podcast - Hellfire by Adam Drake and Tom Jenkins, licensed via www.audionetwork.comSEASON II SPONSOR: Season II of the Breaking Brews Podcast is brought to you by Drunk Swag Source. You can get all your merch needs covered by visiting www.drunkswagsource.com. Use promo code BREAKINGBREWS at checkout and save 10% on any order of $200 or more!

In this episode we’re going to break down how cheese is made, discuss variations and get into what makes a great pairing with author, and cheese and pairing expert Steve Jones. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/jeremy-storton/message

In this special pairing episode, Chris, Mary, and Rachel are joined by Alexa Wilkinson of Murray's Cheese who made her way over from the Cheese Caves of LIC to talk about cheese and beer pairings. Alexa highlights a range of cheeses, from mild to wild, and what to pair with them. We talk cheese shop, and beer shop. Pairings are in the show notes! La Tur + Poglodyte Sour [alt: Peekskill Simple Sour] [Double Cream Brie][3] + Nieghbourbrau Pils [Sheep Rustler][4] + Savvy Sea-Mare Session Ale [Project X][5] + Brut by Hammer Five [Jasper Hill Willoughby][6] + Belgian Dark Strong [Annalies][7] + Three Little Words Saison [Stockinghall Cheddar][8] + Tale of the Comet [Point Reyes Bay Blue][9] + Belgian Double Fuhmentaboudit! is powered by Simplecast.

This week for HRN Happy Hour, we got a little cheesy! Special guest Allison Lacey, Brand Manager for Emmi Roth, came by the studio to talk summer entertaining and perfect cheese pairings with the HRN team. HRN Happy Hour is powered by Simplecast

Tom Bivins, Executive Director of the Vermont Cheese Council, and Craig Gile, Master Cheese Grader at Cabot Creamery, sat down with us to try some beer and cheese pairings, talk about awards won, and various cheese festivals around the country.

It's all in the family with cheesemaker Andy Marcelli of Marcelli Formaggi farms, importer of raw milk sheep cheeses from a town with 300 people and 1500 sheep. Join us for an on-air tasting and pairing of some of Marcelli Formaggi’s famous cheeses that look earthly but taste out of this world. Fuhmentaboudit! is powered by Simplecast

The fanciest and longest episode yet! Guests Muriel Montgomery and Nick Casalini (Hella in Your Thirties Podcast) are a wonderful, married couple/talented comedians who moved to Los Angeles from Chicago three years ago. They all bond over their various day jobs of waiting tables while doing comedy at night. While Cassi worked tacky, chain restaurants like Denny’s and The Cheesecake Factory, Muriel and Nick worked at much cooler and classier places that included wine and cheese pairings! Nick and Muriel teach Cassi how to properly open a bottle of wine at a table and how to tell a good bottle of wine from a disgusting bottle of wine that might have spider legs and squirrel parts in it. Yikes! Muriel and Nick then spoil Cassi by presenting delicious cheeses with different wines of various qualities to try and see which cheese pairs best with what type of wine. It’s a delicious, drunk, fun blast of an evening. Please drink and eat cheese along with us!   See acast.com/privacy for privacy and opt-out information.

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Tia Keenan, a New York City-based cook, cheese specialist, writer and food stylist. Tia has worked on a broad range of creative, food-based projects, from concept development for Walt Disney and Bien Cuit Bakery, to restaurant and retail programs for Murray’s Cheese and Lucy’s Whey. Her new book is titled The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude. Also in the studio is Ryan Sutton, chief food critic for Eater NY, discussing his latest reviews of Le Coucou, Olmsted, and Emmy Squared.

"2016 is The Year of the Cheese Board" according to former Cutting the Curd guest, Madame Fromage. On this episode of Cutting the Curd, Brian Keyser and Leigh Friend - authors of Composing the Cheese Plate - join host Diane Stemple to talk about their new book and the creative pairings, recipes and entertaining tips they offer in their new book.

Craft Beer Radio is released under the Creative Commons Licenses. Visit craftbeerradio.com for more info.

Craft Beer Radio is released under the Creative Commons Licenses. Visit craftbeerradio.com for more info.

Mirabelle Brut Non-Vintage, North Coast, California($26.99, Blend: 55% Chardonnay, 45% Pinot Noir) Winemaker’s Notes: “Generous aromas of vanilla waffle cone and spun sugar are followed by rich apricot compote and ripe citrus. The post Schramsberg Sparkling Wine & Cheese Pairings appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.

Laurie talked with Jean Francois Bordet, President of the Chablis Commission about the Chablis region in France and its amazingly food friendly wines. The post Wine & Cheese Pairings for the Holidays appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.

This week on Beer Sessions Radio, Jimmy Carbone sits down with Garret Oliver of Brooklyn Brewery and Chris Cuzme of Wandering Star to chat about Japanese beer, cheese pairings and some of Brooklyn Brewery’s most recent special offerings. Tune in to learn why beer is much more widely consumed in Japan than sake and why Japanese beer is set to take the states by storm. This program was sponsored by GreatBrewers.com. “The history of brewing in Japan is fascinating…The first European style breweries there catered largely to Europeans and Americans that were working in Japan. It took a long time for beer to take off in Japan. Most people don’t know this, but now in Japan the main drink by far is beer, not sake.” “So far, Americans don’t know the Japanese beer scene very well. We know a few breweries, but not many of the Japanese beers end up coming here. It will probably be the next cool wave.” –Garret Oliver of Brooklyn Brewery on Beer Sessions Radio

Learn how to pair cheeses with your favorite wines as BottleTalk interviews Barrie Lynn, founder The Cheese Impresario. Find out how to develop your cheese palate, as well as get tips on cheeses that go great with a few Bottlenotes wines!