Podcasts about cutting the curd

On today's episode with sit down with executive producer and food historian Robyn Metcalfe to discover a whole new way of relating cheese and life philosophy in the medium of a documentary film.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.

On this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renowned Los Angeles-based specialty cheese shop credited with initiating a global grazing board movement in 2016. Lady & Larder was founded on their deep respect for American and California-made seasonal ingredients, with the goal of elevating the producers and cheese makers' stories behind the stunning cheese and charcuterie boards and sandwiches.Photo courtesy of Jenna 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.

In this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-scape this past year.We explore it all with a sprinkle of humor, a dash of clever insight, and a dollop of cheesy charm. Unpack the stories behind the latest cheese trends, hear again about the curd-preneurs making waves, and laugh along as we recount the unforgettable, and sometimes amusing, moments that defined the year.Get ready for a flavorful blend of nostalgia, cheese wisdom, and a hint of cheesy humor as we slice through the curd-ious and unexpected happenings that made 2023 a vintage year in the world of curd exploration. So, grab your favorite cheese board, pour a glass of wine, and join us for a gouda time as we wrap up the year that was on Cutting the Curd!

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.

This week, Joe interviews cheese book author, 2011 CMI champ, and bonafide Cheese Ambassador Steve Jones. Over the last 20+ years, Steve has owned and operated 5 cheese businesses, and has since left the cheese counter in 2020 to pursue work in cheese distribution. Let's hear what led him on his journey as he charts the course in his cheese filled 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.

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.

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 catches up with Marissa Mullen to talk about her Cheese By Numbers method of creating a cheese board. Former cheesemaker, H Conley, sits down with Kat Craddock to discuss taking Saveur Magazine independent and how food writers can find inspiration in surprising places (like architecture). And finally, H and Jessica taste champagne with the dynamic duo, Belinda Chang and Laura Werlin. These two James Beard Award winners discovered that they were the best pair of the weekend and used their respective wine and cheese expertise to explore what Wisconsin has to offer.HRN on Tour is powered by Simplecast.

We're doing things a little differently on this week's episode of Cutting the Curd. Our dear friend and former CTC host Diane Stemple is being recognized by the new world chapter of the Guilde Internationale des Fromagers for her work in the cheese industry. For decades, Diane promoted artisanal cheese makers form the US and abroad, first as a monger, then in sales, then as a brand ambassador, and of course as a co host of this podcast.Diane's niche was interviewing authors about their cheese-centric books. She stepped away from CTC about a year ago, and we want to take this opportunity to honor her as well, by throwing it way back to 2010 when she was a guest of Anne Saxelby on episode 10 of CTC. Their conversation recaps the decade in cheese (2000-2010), which was a big one for artisanal cheese. Diane and Anne held each other in high esteem, and were good friends who shared a passion for cheese. We really hope you enjoy this time capsule, and that you enjoy hearing Anne and Diane's voices!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.

Welcome back to Pizza Quest! We recently did a show that we called Bourbon 101 (June 11), and have done other shows that celebrate artisanship in subjects adjacent to our usual focus on pizza (olive oil, mezcal, tomatoes, and various types of cheeses). But, when Joe Salonia, co-host of HRN's podcast series, Cutting the Curd, offered to take me on a journey of his personal specialty cheese category, Swiss, it was impossible to resist. Joe is a national sales and marketing rep for Gourmino Cheese, makers of some of the finest Swiss-style cheeses in the world. To most Americans, the term "Swiss Cheese" is very confusing, so I asked Joe to take me by the hand and walk me through a tasting that would lift the veil and make me a semi-dangerous Swiss cheese expert. Taste along, if you'd like, and join us on a deep dive into the wonderful world of Swiss cheese!Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Today we welcome CJ Bienert to CTC for the first time! CJ & Kari Bienert are the owners of both the Cheese Shop of Des Moines and Cheese Bar of Des Moines. We discuss what it was like in 2011 to start up a cheese shop in their twenties and the upcoming ACS conference that will be held again this year in Des Moines.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.

On our latest episode, Joe chats with Trevor Warmedahl, the 2022 Daphne Zepos Teaching Endowment Award winner. Trevor is known as the "Milk_Trekker" by his popular instagram and YouTube handle where he is followed by thousands. Trevor is a real life nomadic herdsman, cheese maker, writer, and educator who has traveled to remote areas of the world studying different coagulation and rennet practices while embracing regenerative grazing and sustainable livestock practices. We catch up to hear what he's been up to and where's he's been lately - don't miss this inspirational session!Photo courtesy of Alexander Pomper.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 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 Curd is Powered by Simplecast.

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 speaks about his own friendship with Anne, and guides us through this episode. We hear clips of Anne in conversation with her Cutting the Curd colleagues Greg Blais and Diane Stemple; speaking about the early days of Saxelby Cheese, the origins of her radio show, and her philosophy of customer service. We also hear reflections from Brian Kenney, Deborah Matsner, and Anne's father, Bill Saxelby, who share glimpses of Anne as a friend, as a business owner, and as a mother. As Steven Jenkins told The New York Times, “Anne Saxelby was the U.S. ambassador for American cheese makers….her yearslong, tireless effort to promote them and make them mainstream will forever have its effect, and will long be remembered.” If you wish to carry on Anne's legacy, consider a gift to the Anne Saxelby Legacy Fund. Photo courtesy of c. bay milin photographyCutting the Curd is Powered by Simplecast.

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.

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 the Curd is Powered by Simplecast.

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.

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 Resignation', we can also look at this period as something we've dubbed 'The Great Reset': an opportunity to shift our thinking about traditional ways of doing business and defining roles for better results.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.

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 committees at ACS and volunteer interest form is listed here.Anyone who would like to volunteer for ACS in any capacity can call us at 720-328-2788, or email info@cheesesociety.org. Nicole has been a cheesemonger in the retail world for about 10 years at Whole Foods Market in the specialty department. Whitney and I met when we were going for our CCP certification. About 2 years ago she moved to Texas, and we re-connected. She started talking about wanting to start a nonprofit to increase diversity in the cheese industry, and then the rest is history. You can contact the CCC here: https://cheeseculturecoalition.org/volunteer-questionnaire  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.

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.

Carlos Yescas talks to Emma Young (aka @TheCheeseExplorer) about cheese judging, medals, and competitions around the UK and elsewhere in Europe. We hear her take on the value of cheese competitions and why you should pay attention to them too. Visit her website at: www.cheeseexplorer.comPhoto Courtesy of Emma Young.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.

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.

In this episode, we discuss with Taz, a Comté dairy farmer, what life is like to work with a producer-farmer network. Then in the second half of the episode, we catch up with Jean-Louis to understand what makes Comté so special. Plus, we cover the best wine and spirit pairings! To find out more about the Comte scholarship details, please visit: comte-usa.com/events/comte-scholarshipPhoto Courtesy of Comté.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 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.

We talk to Robert Aguilera, Account Manager for Cultures and Enzymes working with CHR-Hansen, about the role of commercial cultures in cheesemaking.Photo Courtesy of Robert Aguilera.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 episode, we talk to the current and former hosts of Cutting the Curd to honor Anne Saxelby's life through the years and the legacy she has left behind. Anne was the originator of the Cutting the Curd program and also Saxelby Cheese, her shop in NYC. Always a leader and pioneer, we found through these interviews that her kindness was the foundation of her becoming a leading woman in the cheese world. If you would like to donate to the Anne Saxelby Legacy Fund, please donate at slowfoodusa.org/SaxelbyHeritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

After 15 years in the cheese industry, Yoav Perry has opened Perrystead Dairy, a creamery in Philadelphia. With access to high-quality cows' milk from surrounding counties, a supportive food community, and roads that lead to expanding markets, Perry is creating American originals. With a respect for the past and an interest in creating new cheese profiles, we talk with Perry about urban creameries, advancing American cheesemaking, and starting an urban creamery from scratch.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.

Carlos Yescas (guest hosts) talks to Arnaud Sperat­-Czar and Susan Sturman about the new book Raw Milk Cheese: Mission Reconquer and shares their vision for the future to save raw milk cheeses in France.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.

Today we interview Adam Moskowitz, host and showrunner of the Cheesemonger Invitational, about the Fall 2021 edition. It's gone virtual, but now it's back for the first time!! What does this mean and who will participate?? We find out the facts for the next competition.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 group of cheese professionals joined forces to help small producers in the US and Canada weather the pandemic, today we talk to two of the key players in this effort.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 annual American Cheese Society Conference is virtual this year!  The virtual event's theme is Moving Forward Together with Purpose, taking place from July 28-30, 2021. 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.  

E-Commerce sales for cheese are way up. In-store sampling programs are on pause. Conversations, written descriptions, and editorial copy are making the sale.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.  

Cara interviews Amanda Parker about her new role as Managing Director of Cowgirl Creamery. Tune in for a discussion about what challenges arise when taking on a legacy creamery and what's next under Amanda's direction in this leadership role.Photo Courtesy of Cowgirl Creamery and Amanda Parker.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.

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.  

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.

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

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.

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.  

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 Simplecast. 

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 listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.   

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 year 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.   

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.  

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.  

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.  

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. 

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

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.

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. ​

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.

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.

Anne Saxelby is our quest to discuss her new book, " The New Rules of Cheese: A freewheeling and Informative Guide." It's an interesting book with a wide scope of topics. We'll discuss the book and other current topics.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.