Podcasts about Cheesemonger

Bridget, Caitlin, and Hilda are back with book 2 of Kimberly Lemming's Mead Mishaps series, "That Time I Got Drunk and Yeeted a Love Potion at a Werewolf." And this isn't a boring, second book - it's just as funny, hilarious, sexy, and ridiculous as book 1. We think you'll really enjoy it so listen now.  Join our Patreon for exclusive behind-the-scenes content and let's be friends!Instagram > @Booktokmademe_podTikTok > @BooktokMadeMe

[@2 min] Alright, this week...THE Iestyn Davies takes a Free Throw on one of his signature role, Didymus in Handel's Theodora. A role, incidentally, which will mark his debut with Chicago's Music of the Baroque this weekend. And since Oliver loves Iestyn so much, we'll revisit a favorite Inside the Huddle with the British countertenor from the OBS archives. [@44 min] And then, in the 'Two Minute Drill'…America will FINALLY celebrate Christ at Christmas. And it's supposed to be BARBER of Seville, not CHEESEMONGER of Seville... GET YOUR VOICE HEARD operaboxscore.com facebook.com/obschi1 bsky @operaboxscore

What does it take to become a cheesemonger? What are some of the best cheeses right now? Where can you try some of this stuff? Zach Berg from Mongers' Provisions stopped by to talk about all of the tasty things - as well as why they decided to hand over their Midtown location to new owners and a new name, while helping them get started. We also get into their restaurant, Rind, that's right next to their Berkley store. Daily Detroit shares what to know and where to go in Metro Detroit every day.  Find us on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942 Or sign up for our newsletter: https://www.dailydetroit.com/newsletter/  

Welcome back to Pizza Quest.Mark Todd is a recurring guest here on Pizza Quest because, one, I love cheese (every kind!), and two, he's so interesting and makes cheese interesting too as he demystifies this magical, fermented, "spoiled" solid milk so that we can enjoy it in all it's mighty nuances and permutations. In past episodes with Mark, we've explored stretched cheeses in the "pasta filata" category, cheddar cheeses, and hard, aged cheeses. This time we've taken the big leap and a deep dive into "stinky cheeses," which means Alpine-style washed-rind cheeses that are not for the timid. But, oh, the rewards!! We join Mark from his base in the wilds and woods of Sonoma's rustic "West County," along the Russian River, where Mark is often found hunting for edible mushrooms in the redwood forest when he isn't teaching the world about the joys of cheese. I guarantee that you will learn more than you ever imagined during this lively conversation with our friend, Mark Todd, "The Cheese Dude."

It is time for LAST TIME ON! The podcast for everyone who wants to watch all those great television shows out there, but who has the time for that? Our hosts don't, so they take the randomized highway down your favorite shows they haven't seen, and try to guess what happened... Last Time On!This week: Ben looks for karma while Xhafer really leans into a bit from last episode.

TTO-207 Antigua, Wedding, Sea Shell, Mongoose Snakes, Dirt Dog Bike, BB-Gun Madness, Car Destruction, Down Periscope, Harlon Williams, Pig Butchering, AI, Fake Scam Call, Olympics Jumper Sand, AI Vatican, Porn Sensation, Rule 34, Sexual Demons, Long Drink, Info Wars, Alex Jones, Onion, Cheddar Semi Trailer 22 Tons Cheese Heist, Goat Cheese, Devil Bridge Slavery, Russic Fines Google, Snack Shack, Delta Force, Old School Cool, UAP UFO Investigations Programs  Aliens, Doge, Government,  Bernie quote, Trump Election Cabinet Picks, Toilet Seats Hammer

Today we're talking with Jessica Sennett, an award-winning entrepreneur and inventor of Cheese Grotto, a cheese storage line for the home and restaurant. She has been recognized internationally for her innovation within the dairy industry, and received the 2019 Best Equipment Award at the World Dairy Innovations Awards Conference in Portugal. In 2018, her business was selected for Agropur's first dairy innovation cohort in Canada where her product was tested in a dairy lab and proven to keep cheese fresher than professional cheese paper. She has been featured in the New York Times, Wall Street Journal, Wine Spectator, Saveur, and more. We're talking to her today particularly to discuss our new & exclusive cheese box, available now!Buy your own Dinky x Cheese Grotto pairing box! Use DINKYPOD10 at checkout. Join the next Dinky trip: Adventures In Egypt With Erika Of DinkySupport this show. (We haven't launched the Patreon yet, lol) Wanna connect with us on social media? You can find us on Instagram and TikTok at @dinkypod. If you have a question or comment, email us at dinky@dinkypod.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/dinky--5953015/support.

Cheese: A story of place and people. How is that cheese is so universal, yet so unique from one little place to the next few miles down the road? Ned went for an adventure all over France to find an answer on "what is French Cheese?" and "why do we love it so much?" while looking for the most representative cheeses that tell this story.Along the way, he discovered many more extraordinary and surprising details about the history of the villages, cheesemakers and cheesemongers of France.How do some of them still clinging on, on their traditional ways? On mountaintops, through rainy autumns. harsh winters or spring and summer?What cheese and revolution have to tell us about the making of a nation?Ned's book is extraordinary, fascinating and full of individual powerful characters, as pungent and sophisticated at the same time as the cheeses that they create!Join us on the first part of the interview today, to find out the history of French Cheese, and it's survival through the industrial and technological revolutions until this day.Ned's book is out on Thursday 3rd of October and you can get it on all good bookshops, plus you can order it online:https://www.waterstones.com/book/a-cheesemongers-tour-de-france/ned-palmer/9781788166935Enjoy!ThomSupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Joe chats all things cheese with Emma Young aka The Cheese Explorer. Emma is a UK based author, cheese teacher, and consultant with 15 years experience in all aspects of the cheese industry as well as international cheese judge and teacher both in France and in the UK.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.

Dublin singer-songwrriter Danny Carroll released his debut solo album I am the Cheese on March 1. He talks through the nine tracks on this TPOE 304. --- Press release: Part of the Dublin music scene for years, Danny Carroll is co-curator of A Litany Of Failures compilation series showcasing independent artists from across Ireland.  Having gigged in various projects, he's opened for kindred spirits such as Jeffrey Lewis and Pavement guitarist Spiral Stairs before the time came to work on his debut solo album. Enlisting the help of Belfast based producer Chris W. Ryan (New Dad, Just Mustard, Robocobra Quartet), the two developed songs with a playful, anything goes approach, with Carroll's songs likened to softer touchstones of indie rock - Silver Jews, Jonathan Richman, and Lee Hazlewood. --- Danny explains: I Am The Cheese is an album I initially recorded with Chris W. Ryan in a week in June 2021. We did this in a terraced house in East Belfast - visited by Carl Eccles on two occasions to play guitar and sing some backing vocals. In the months that followed, Finn McCarthy emailed me bass parts, and I added various bells and whistles to the songs from a flat on North Circular Road in Dublin 7. Laura Ryder also contributed piano to the song Cheesemonger. The drums were performed and recorded by Chris on one day in January 2022 in Start Together Studios. He then mixed the album, and eventually I got it mastered by the late, great John Davis (Blur, The XX, Careerist) who passed away in September 2023. I've sat on the album a long time, in part down due to vinyl pressing, in part due to personal reasons. The mental fortitude it takes to independently 'emerge' and 'unleash' is not always forthcoming. At this point the album feels like a distant document. Nevertheless, it's still something I'm happy to have made for myself. The title is taken from the 1977 Robert Cormier YA novel, which haunted my adolescence. The final lines of the novel refer back to the folk song 'The Farmer In The Dell': "The cheese stands alone. The cheese stands alone. Hi-ho, the derry-o! The cheese stands alone" For a number of reasons it felt fitting to lift that title. credits

Meet Cheesemonger Anthony Femia

Joe reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partner at the venerable Fairfield & Greenwich Cheese shops in Connecticut after working there for the past 7 years. Hear about Matthew's path in cheese and what led him to this opportunity while fostering his team's passion at the counter.Photo courtesy of New England Food and Farm.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.

In this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete expert, grant manager for the Back in the Vat initiative, and proud owner the cheeseshop, Cheesemonster DC. Join us for an engaging conversation as Alice shares her journey from cheese enthusiast to establishing one of DC's most beloved cheese havens.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.

Recorded sometime in 2022 - we finally edited this interview / tasting we did with professional cheesemonger, Julia Gross. Some fun and insightful stuff about cheese and mezcal pairing in general.

Today we have two fun guests from the cheese world joining us in the Cutting the Curd HRN Studio in Bushwick - Joe chats with Emilia D'Albero aka @Punkrockparmigiano & @Emdalbero of Formaticum and Cat Pickei aka @Catdreamsofcheese from Murray's- hear why they think a cheesemonger's daily work at the counter influences so many critical elements in our cheese world... from a cheese's life span to setting trends that go beyond the counter!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 HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman sits down with Liz Thorpe to hear about the Affinage classes she taught at the festival and with Shannon Berry, the cheesemonger and Certified Cheese Professional who cut the cheese for the entire weekend. Then former cheesemaker H Conley speaks with Rachel Kerr, the Festival Director for the Art of Cheese Festival to hear how the whole event came together. HRN on Tour is powered by Simplecast.

Tenaya Darlington is an author, instructor and a restaurant cheese director based in Philadelphia. She's well known for her cheese-centric adventures, which she shares online and in person through a variety of mediums. Her new book is part cheese history, part cheese science, and 100% inspiration for designing your own cheese adventure, whether its out in the world, or in your own home.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.

Our guest today is Tom Perry, cheese sales manager of Shelburne Farms, a cheddar producer located in Vermont. He has been a cheesemonger in the New England scene for many years and was a previous winner of the DZTA scholarship.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.

Cider Week New York is coming up! Want the scoop on quality hard cider and great pairings? Listen in to this special episode featuring Rachel Freier, Cider Week event producer and cheesemonger at large, and a special appearance from Scott Ramsey, Executive Director of the New York Cider Association.Track the journey of Cider Week here, as the event is set to feature more producers and events than ever before. While the Covid-19 pandemic turned Cider Week on its head, Rachel and Scott used the opportunity to build out the programming over the subsequent years.Stay tuned for a follow up episode featuring more from Scott!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

In this inspiring episode, Joe checks in with CMI Masters Champions Courtney Johnson and Sam Rollins. Courney and Sam will each individually represent Team USA in September 2023 at the Mondial Du Fromage in Tours, France, an elite biannual world champion cheese monger event. If either of them win, it would be a first for a USA cheesemonger! - GO team USA!Photo courtesy of Kathryn M. Sheldon.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 Courtyard DairyMusic You Got Jazz by Diego Nava (Mixkit)Cheese glorious cheese commercial from 1987 Pulled from Betamax tape of May 17th 1987 broadcast of KING 5 Seattle (NBC)

The guys return to cheese - but this time with a guide. Louisville's own cheesemonger, Adam Steckler, joins the show to teach Michael, John, and David the ins and outs of the cheese biz, beer and cheese pairings, and da cheez tax. Live in or close to Kentucky? Mark your calendars for these two Kentucky festivals: Commonfest (April 29th) Kentucky Craft Bash (June 24th) Featured Beverages 2019 Genius Wizard (Ratio Beerworks) His Dark Materials (Monnik Beer Co.) Noblesse Oblige (Brasserie au Baron + Jester King) McPoyle (Mile Wide Beer Co.) Support the podcast by giving us a rating and a review. Prefer YouTube? Subscribe to our channel: www.youtube.com/@louisvillealetrail If you like what you hear, you can tip us a few bucks over on our Patreon: www.patreon.com/kycommons

In this 11th episode of Fabulous Folklore Presents, I chat with Rachel, the part-time storyteller and food lover behind the Folklore, Food and Fairytales podcast. The Folklore, Food and Fairytales podcast features storytelling & folklore with connected recipes and food history and the importance of honouring the stories despite how tenuous the link to the recipes becomes. As well as the podcast Rachel has a (nearly) weekly newsletter featuring snippets of folklore, history, stories, vintage recipes, remedies, herblore & the occasional cocktail. In this interview, we chat about food history, food myths, and cheese pirates! Find Rachel on Twitter here: https://twitter.com/FairytalesFood Visit her blog for the podcast and Substack: https://hestiaskitchen.co.uk/ The book about cheese pirates that Rachel mentioned is A Cheesemonger's History of The British Isles by Ned Palmer. The Italian stories mentioned are The Tale of Tales by Giambattista Basile. Get your free guide to home protection the folklore way here: https://www.icysedgwick.com/fab-folklore/ Become a member of the Fabulous Folklore Family for bonus episodes and articles at https://patreon.com/bePatron?u=2380595 Enjoyed this episode and want to show your appreciation? Buy Icy a coffee to say 'thanks' at: https://ko-fi.com/icysedgwick Request an episode: https://forms.gle/gqG7xQNLfbMg1mDv7 Tweet Icy at https://twitter.com/IcySedgwick Find Icy on Mastodon: @IcySedgwick@mastodonapp.uk Get extra snippets of folklore on Instagram at https://instagram.com/icysedgwick 'Like' Fabulous Folklore on Facebook: https://www.facebook.com/fabulousfolklore/

Join our illustrious panel for an in-depth conversation on songwriting. Each of our guests has a unique perspective and process – Sunny War forged her singular folk-punk style busking on the Venice Beach Boardwalk; Madison Cunningham won this year's Grammy for Best Roots Performance; Adam Levy is a songwriter and guitarist who's worked with Norah Jones, Tracy Chapman, and many others. What they all have in common is commitment to their craft and the belief that you can write songs, too.Thanks to PRS Guitars for sponsoring this episode. Check out PRS Guitars' full-line of acoustics at www.prsguitars.com/products/se_acoustics.Support the show:Listen to Part 2 on Patreon, where our guests discuss how and when to share songs-in-progress, co-writing, and more. Plus, Sunny War shares the first song she ever wrote as a kid (spoiler alert: it's a real banger!)Make a one-time contribution to the show on PaypalLeave a review on Apple Podcasts (This helps other guitarists find the show and helps us. We really appreciate it!) Additional resources:Learn more about Sunny War at her website and read our 2018 profile here. Listen to Anarchist Gospel.Learn more about Madison Cunningham at her website and learn to play her song “Life According to Raechel.” Listen to Revealer.Learn more about Adam Levy at his website and learn to play his composition “Clandestino (Elegy for a Cheesemonger).” Listen to Marie (EP).Check out our book Play Guitar Like the Great Singer-Songwriters (featuring lessons by Adam Levy, Jeffrey Pepper Rodgers, and other great teachers).Download Songwriting Basics for GuitaristsThe Acoustic Guitar Podcast theme music is composed by Adam Perlmutter and performed for this episode by Adam Levy.This episode is hosted by Nick Grizzle and Jeffrey Pepper Rodgers, produced by Tanya Gonzalez, and directed and edited by Joey Lusterman. Executive producers are Lyzy Lusterman and Stephanie Campos Dal Broi.The Acoustic Guitar Podcast is produced by the team at Acoustic Guitar magazine, including:Publisher: Lyzy LustermanEditor: Adam PerlmutterManaging Editor: Kevin OwensSenior Editor: Blair JacksonCreative Director: Joey LustermanDigital Content Director: Stephanie Campos Dal BroiDigital Content Manager: Nick GrizzleMarketing Services Manager: Tanya GonzalezSupport the show

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 they are working with cheesemongers nationally and in independent shops.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.

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

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.

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 Simplecast.

Holmberg's Morning Sickness - Brady Report - Wednesday January 18, 2023

Holmberg's Morning Sickness - Brady Report - Wednesday January 18, 2023 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Simplecast.

Everyone has "their guy" for this and that! Gavin has one that will shock you! 

Today we talk about the wild world of cheese! How does blue mold bloom? Does what the animal eats change the taste of cheese? Strange food combinations to eat with cheese, headless spiders that create a rind on cheese. All these questions and odd facts are answered and discussed with our guest Julie Cassotta.    Julie is a Certified Cheese Professional and one of only eight people with that certification in Sacramento. That means she knows her stuff when it comes to cheese.    Julie creates gorgeous cheese and charcuterie boards year round under the name Cellar Door Platters and built her small business through social media to where she is a full-time cheesemonger.    We also talk about stops she had at Block Butcher Bar, Whole Foods and Franquet.   Check out The Dine One Six on Instagram and our website   Episode resources:    Check out her website to order your holiday cheese board!    Julie's Instagram Here are all the cheeses we talked about!   -Smokey Blue from Rogue River Creamery   -Vacherin Mont d'Or    -Jasper Hill Creamery in Vermont- Harbison   -Bailey Hazen Blue Jasper Hill creamery with dark chocolate   -Langres (cheese you pour champagne on)   -Mimollete (Halloween cheese) -Coro foods salami

In this episode, Amy takes learns that cheese has always sold itself with "cheesemonger", and Ryan makes an ostentatious show of things for a "parade". Special and enthusiastic thanks to Alyson, our newest Patreon sponsor!! Thank you Alyson, and to everyone who supports us over there! Lexitecture is a podcast about etymology (the linguistics study of the origin and history of words). In each episode, a Canadian (Ryan) and a Scot (Amy) each present their current favourite word and talk about its origins, current use, and try to puzzle out how it may have gone from A to B. If you love thinking and talking about words, word origins, or just random bits of head-scratching language trivia, this may be the show for you! Please subscribe to us on Spotify, Google Play Music, Apple Podcasts, Stitcher, Pocket Casts or wherever you get your podcasts!   Find us on Facebook, or on Twitter, or on Reddit, or join our Word Nerd HQ Facebook group!   Also, if you enjoy what we do, please give us a great rating on iTunes - it's a huge help in letting other people know we're worth listening to.   Finally, to support the podcasting work we do, please consider becoming a Patreon sponsor at www.patreon.com/lexitecture   Thanks!

For someone who was told multiple times as a child, "I would pay to watch you eat," it was a relatively long and winding road to a professional life in food for Jesse Galdston. After myriad jobs in his early 20s (everything from SAT tutoring to research on subseabed nuclear waste disposal), he graduated from the University of Chicago Law School and practiced law in both Chicago and Boston. It was in Boston where Jesse finally gave in to the calls to take up food as a profession, as opposed to just an all-consuming hobby that occupied all of his non-working hours. Starting by stocking shelves and driving deliveries at Formaggio Kitchen Cambridge, a world-class cheese shop and gourmet store, Jesse quickly rose to become a cheesemonger, specialty buyer, cheese cave manager, and senior class instructor. Following a detour into the beverage industry to sell Shacksbury Cider, Jesse was intimately involved in the design and planning for FireFly Farms Market Baltimore at Whitehall Market where he is currently the general manager.The Truth In This ArtThe Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond's arts and culture. Mentioned in this episode:Firefly Farms Baltimore To find more amazing stories from the artist and entrepreneurial scenes in & around Baltimore, check out my episode directory. Stay in TouchNewsletter sign-upSupport my podcastShareable link to episode ★ Support this podcast ★

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.

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.

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.

The Cheese Nerds discuss the little things that makes the cheesemonger life great. 

The Cheese Nerds discuss how to be the life of the party by bringing a crowd-pleasing cheeseboard. This episode was recorded sometime in 2020 but was delayed due to the pandemic lockdowns taking place at the time. Please enjoy cheese responsibly! 

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

There are titles that go almost unnoticed, but being a cheesemonger definitely stands out! It took a long time but eventually, I met a cheesemonger. That cheesemonger, Jessica Keahey (founder of Sweet Freedom Cheese in Bentonville, Arkansas), led a virtual meetup and cheese tasting & we later met in person as we toured two dairy farms! We certainly weren't short of topics to discuss and Jessica kept coming up with cheese puns to keep it light! We talk about how to choose cheeses for a cheese or charcuterie board, what to e pair with cheese, how much cheese to put on the board and more.  This post is sponsored by Midwest Dairy. Ashley Anderson who also in part of the episode, is the wellness director there. I was compensated for my time, but all wording and opinions are mine or the people sharing them. You can access a lot of photos and a video from the visit to Sweet Freedom Cheese Shop at https://groundedbythefarm.com/cheesemonger/ and a transcript is available at https://groundedbythefarm.com/episode-320/ 

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.

Along with his two brothers, Emilio Mignucci spearheaded the second generation of Di Bruno Bros., a Philadelphia-based family-owned specialty food market. After original owners Danny and Joe let the younger generation take over, Mignucci was tasked with bringing the market to the present age, updating pricing strategies, championing e-commerce, and anticipating expansion. In this episode of SFA's Spill and Dish podcast, George Hajjar, associate editor, talks with Mignucci about the store's reverence toward its humble roots, and the struggles and joys involved in growing the business.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.Spill & Dish is Powered by Simplecast.

Chicago cheese expert Cara Condon took home the 2022 Cheesemonger Invitational top prize in New York. Reset learns more about her win.

In partnership with Peter's Yard petersyard.com - This week we delve behind the restaurant cheeseboard to gain some insights into the restaurant cheese network. Tom Badcock of Harvey & Brockless, the speciality food producer and distributor, shares tales of supplying cheese to the hospitality sector, chef Graham Garrett tells us how he cooks and serves cheese at his restaurant The West House in Biddenden, Kent and Rhuaridh Buchanan of Buchanan's Cheesemonger discusses the world of affinage and how he matures cheese for top-end restaurants. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Morgan McGlynn shares some tales from behind the counter as she reveals 10 things you need to know about being a cheesemonger, including why we need to champion British cheeses and the importance of encouraging female cheesemakers and mongers! See acast.com/privacy for privacy and opt-out information.

Hello!New episode is out!Here, Ned and I, met in Borough Market in London Bridge -the biggest and perhaps oldest continuous market here in London- the "Mecca" of the freshest food produce! So we came here to discuss his latest book "A Cheesemongers Compendium of British and Irish Cheeses" and of course to question like modern philosophers what it means to be a cheesemonger? (it turns out there a lot of recovering philosophers in the cheesemongers profession!) What is terroir and how this manifests in the differences in cheese? And of course I ask more information about the tastiest British Cheeses and more broadly about the place of them in the modern world. (and table!)Do you want to know which cheese tastes of roasted peanuts? And has floral notes? Or what about banana scented cheese, the old artificial kinda of banana, and estuary! Surprising huh? You don't expect that huh? Well, have a listen and all will be revealed!Extra content for backers only (if you subscribe on Patreon you have access to it) Ned gives us his perfect cheese and beer pairings! Because cheese and beer goes really well together, and perhaps so, even better than most wines! Enjoy!Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Join us as we talk about our true love - cheese! Our wonderful new friend, Cheesemonger Janee' Muha, tells us how she became a cheesemonger, teaches us how to make an expert level cheese board, and walks us through a taste test of Trader Joe's Unexpected Cheddar. Ahh, love.....Happy Valentine's Day!