Podcast appearances and mentions of elena santogade

Jesse Pugach is the founder of Fifth Taste, a San Francisco-based distributor of artisanal sake.  In this episode, host Cara Warren, unwraps the details of pairing Sake and Cheese, and learns the basics of Sake. HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.Cutting the Curd is powered by Simplecast.  

Today, personal connection is more important than ever, as we’re having to physically distance ourselves from one another. We’re all trying our best to stay connected, and this week we’re exploring how the very fundamentals of personal connection are shifting in our new reality.Kat Johnson dives into the virtual world of Zoom Happy Hours with help from HRN Hall-of-Famer Lou Bank. Danya AbdelHameid explores how people are turning to gardening in the midst of the ongoing pandemic. We bring you an excerpt from Cutting the Curd where Aaron Foster shares insights on how food retail has been impacted by COVID-19. Finally, we have a special segment on how to manage boredom from Time For Lunch, HRN’s brand new podcast for young eaters.Meat and Three is powered by Simplecast.

Elena chats with fellow Cutting the Curd host and independent cheese shop owner, Aaron Foster, about what life is like right now on the front lines of cheese retail in New York City.Cutting the Curd is powered by Simplecast.

In line with our show's tradition, as new host Cara Warren joins the Cutting the Curd team, she takes an episode to interview our most recent host, Elena Santogade.Cutting the Curd is powered by Simplecast.   

On today's episode, Elena chats with Grilled Cheese Chef Crystal De Luna-Bogan, chef and co-owner of the original food truck and now brick and mortar Nashville based restaurant. How to scale sustainably while also serving delicious grilled cheese? Crystal is figuring it out!Cutting the Curd is powered by Simplecast

On today's episode, Elena chats with Adam Moskowitz of Larkin, the Barnyard and the Cheesemonger Invitational (of course!) about creating community in the cheese biz and what's it like to rock sobriety.Cutting the Curd is powered by Simplecast.  

Hosts Elena Santogade, Diane Stemple and Aaron Foster are all in studio together to reflect on 2019 and make cheese-related bets for 2020. Hijinks ensue...The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.Cutting the Curd is powered by Simplecast. 

On today's episode, host Elena Santogade talks with Margot Brooks of Sugar House Creamery. Farmstead cheesemaking from choosing the right land and location to the production of three delicious cheeses––at Sugar House Creamery their cheesemaking elements are rooted deep in the earth.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Cutting the Curd is powered by Simplecast. 

Host Elena Santogade talks with Jodie Wische about what she's seen these past 20+ years in cheese, and how ecommerce transformed––and continues to transform––the industry.Cutting the Curd is powered by Simplecast.  

Amanda Heilman and Jennifer Rodammer join host Elena Santogade on air to talk about the new cheesemaking program at the University of Delaware. This university dairy went from zero to cheesemaking, and with an all-female cheesemaking crew!Cutting the Curd is powered by Simplecast. 

For our 400th episode (!!) Elena and Diane are in-studio with Anne Saxelby, founder and O.G. host of Cutting the Curd. Reflections, predictions and hijinks ensue!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Image courtesy of Coyau / Wikimedia Commons / CC BY-SA 3.0.Cutting the Curd  is powered by Simplecast.  

Tariffs on cheese and specialty products from the EU went into effect on Friday, October 18th. Elena chats with Daniel Schnyder, Director of Imports & Licensing at Emmi Roth and Vice President of the Cheese Importers Association of America, about the final details and how cheese got caught up in the whole aeronautics dispute in the first place.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cutting the Curd is powered by Simplecast.  

On today's book review, Diane interviews cheese industry champion Lassa Skinner. With a new book on cheese boards and Counter Culture production in full-swing, Lassa's cheese plate is full!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cutting the Curd is powered by Simplecast.  

We're on a B Corp kick! Today, Elena profiles another B Corp company in the cheese industry: Rogue Creamery. Marguerite Merritte, Cheese Emissary (aka Marketing Manager) chats about how Rogue became a B Corp and what that status means internally for the team.Cutting the Curd is powered by Simplecast.

In 2014 Vermont Creamery became a B Corp business. What does that mean, exactly? On today's episode Elena chats with Adeline Druart, President of Vermont Creamery, about how––and why––the company became a B Corp and what that means in the day-to-day.Cutting the Curd is powered by Simplecast.

Elena chats in-studio with Missy Hughes about how the Organic Valley Cooperative works, and Missy's work as Chief Mission Officer and General Counsel. Missy works with legislatures and government agencies as she advocates for nationwide access to organic products, animal welfare, farmworker rights and good stewardship of the earth. Hear how her efforts impact dairy farming and what she sees as top priorities in sustainable agriculture moving forward.Cutting the Curd is powered by Simplecast.

On today's episode Elena chats with Hadley and David Kreitz, co-founders of San Francisco's first urban creamery. The urban-meets-rural reality of a business like Daily Driver presents a unique set of challenges, and also offers a unique payoff for urban customers who love fresh dairy. But, how to pull off what's normally farm-based production in the midst of...San Francisco?! Cutting the Curd is powered by Simplecast.

This time sensitive show is devoted to making sense of the potential tariffs on cheeses imported into the U.S. from the European Union. It's clear how the tariffs could impact importers (read: not good for business), but what other sectors of the industry will feel the effects? And, will those effects be all bad, or are there some who stand to gain? Elena will be speaking with Stephanie Ciano of World's Best Cheese to make sense of what's happening, what might happen and what––if anything––can be done about it all. Cutting the Curd is powered by Simplecast.

This week's show is a special collaboration between The Farm Report and Cutting the Curd. Together, host Lisa Held and fellow Heritage Radio Network host and producer Elena Santogade talk to farmer and cheesemaker Celeste Nolan. Nolan and her husband purchased a family dairy farm 15 years ago. After struggling to sustain the farm business based on fluid milk production alone, they added cheesemaking to the operation. The Nolan family’s farm and cheese will soon be featured on Farmsteaders, an episode of PBS's POV series. In advance of that portrait, Nolan talks to Held and Santogade about the realities of revitalizing and running a dairy farm, how making cheese fits into the farm’s economic and day-to-day picture, and more. The Farm Report is powered by Simplecast.

This week's show is a collaboration between Cutting the Curd and The Farm Report. Elena is in the studio fellow HRN host and producer, Lisa Held, interviewing farmer and cheesemaker Celeste Nolan. Celeste and her husband purchased their family dairy farm 15 years ago. Struggles with sustaining the business on fluid milk production alone led them to add cheesemaking to the mix. Soon to be featured on Farmsteaders, an episode of PBS's POV series, Celeste and her family give an honest portrait of their rural experience. Cutting the Curd is powered by Simplecast.

Charles Duque is the Managing Director for North America for the French Dairy Board. He travels all throughout the continent, promoting French cheese from Central America to Canada. On today's show, Elena chats with Charles in studio about how his promotional efforts are received in the different countries he focuses on, and the state of cheese enthusiasm throughout this vast region. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cutting the Curd is powered by Simplecast.

On today's show, Elena interviews cheesemaker/creamery worker and photographer at the Cellars at Jasper Hill, Lilith Spencer. Lilith's cheese career started in college. Lilith began mongering at some of the best retail counters in NYC, hit Instagram fame for her artistic cheese board creations, and has landed in Vermont's Northeast Kingdom. Elena and Lilith chat about how to navigate opportunities and interests in the cheese world while also trying to pay the bills. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cutting the Curd is powered by Simplecast.

Elena taped today's episode at the Dairy Farmers of Wisconsin Booth at the Summer Fancy Food Show. Today's episode features shorter interviews with ten different cheesemakers, all from Wisconsin and all making unique products! From the science behind cheese spread texture to the benefits of using a bio digester, these mini-interviews are full of interesting details and endearing Wisconsin accents. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cutting The Curd is powered by Simplecast.

Welcome to Cheeselandia! You won't find this special place on any map, but the spirit is based on the tenacity, ingenuity, and creativity of Wisconsin's cheese industry. For one night only, Cheeselandia popped up in Brooklyn, bringing together cheesemakers, cheesemongers, and enthusiasts to enjoy a magnificent collection of Wisconsin's finest cheeses, partake in guided pairings, and style their own cheeseboards for that instagrammable moment. Elena Santogade, host of Cutting the Curd on HRN, and Caity Moseman Wadler, HRN's Executive Director sat down with some of the evening's guests and the team that brought Cheeselandia to life for this special episode. Guests include Jillian Loyas and Lisa Griffin (Cheeselandia Mongers), Lauren Dykes (Shuman Cheese), Gino Church (Brains on Fire), Suzanne Fanning (Wisconsin Cheese), Lauren Mosness (ABC Beer Company), and Marissa Mullen (@thatcheeseplate). HRN On Tour is powered by Simplecast.

The Summer Fancy Food Show is happening this week in New York City and that means cheesemakers and specialty food producers are in town in a big way. Our guests today are in town from Italy: Bruno Gritti of Quattro Portoni and Paola Calciolari of Le Tamerici chat with Elena about their products and what's ahead for them during their trip to the states.It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donateCutting the Curd is powered by Simplecast.

In our third Cheesemaking Elements episode of the year, Elena visits Crown Finish Caves, Brooklyn-based Affineur, to focus on the final steps in the cheesemaking process: maturing, packaging and distributing the cheese. Elena chats with Crown Finish Cave Manager Ethan Partyka and Sales Director Caroline Hesse. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cutting The Curd is powered by Simplecast.

Our guest today is Amy Thompson, owner and operator of Full Shelf Foods. Amy's path to business ownership was mostly rooted in retail work. We'll hear about how she's bringing a cheesemonger's perspective to brokerage space. Also, what exactly is a brokerage-type business? Cutting The Curd is powered by Simplecast

Jessica Kesselman joins Elena in studio to discuss working in cheese alongside her journey as a parent. How well does the cheese industry support parents, and what are the challenges specific to parents that come up when working in cheese? Elena and Jessica explore the answers to these questions and more on today's episode! Cutting the Curd is powered by Simplecast.

Will Studd is perhaps best known for his cheese-focused television show, Cheese Slices. Now in its eighth season and with sixty-four episodes under his belt, Will Joins Elena on air to talk about all that goes into the show. We'll also hear about his newest adventure, Will Studd's Cheese Range, a curated selection of cheeses offered to the US and Australian markets. Cutting the Curd is powered by Simplecast.

Elena, Diane and Aaron are at it again with our second end-of-season host show. Following the runaway 'morning talk show' style success of last season's host show, Elena has some thought-provoking cheese-related prompts for the group, Diane tries to thwart her efforts and Aaron tries his best to answer while aghast at what's happening in the studio. Cutting the Curd is powered by Simplecast.

Cara Warren has worked in cheese since 2005 and is currently the East Coast Sales Manager for Isigny Sainte Mere. Cara's pairings wow'ed the room at The Cheeses of Europe Interactive Beer & Fromage Event last week, and on the same day Vice Munchies featured her along with a small group of lesbian and non-binary cheese professionals. Elena chats with Cara in studio on the heels of both! Cutting the Curd is powered by Simplecast.

We caught up with Rachel Smith, General Manager at Goed Zuur, in the midst of a cheese-inspired road trip. Two years after opening Denver's first sour beer tap room, Goed Zuur is en route to pick up their first cheesemaker collaboration: Acid Wash, made by Parish Hill (washed with––you guessed it: sour beer!). Elena and Rachel chat about this first cheese collaboration project, the joys of growing a passion-fueled business and the excitement it all entails. Cutting the Curd is powered by Simplecast.

What do you do when your plans turn to ash––literally?! Inga Witscher, host of PBS's Around the Farm Table, chats with Elena about the unique moment she and her husband find themselves in. Just as they were on the cusp of building out a brand new cheesemaking room, their barn and facilities burned down last fall. Now, rebuilding is the new plan. Cutting the Curd is powered by Simplecast.

In our second episode of the 2019 Cheesemaking Elements series Elena dives deep into the world of cheese cultures. Culture expert Robert Aguilera explains how culture houses work and why we're starting to see monoculture creep when it comes to starters and adjunct cultures used in cheesemaking. Plus, how the culture supply chain business is changing within the growing cheese industry. Check out the Cheese Science Toolkit Robert mentions at the end of the episode! Cutting the Curd is powered by Simplecast.

This will be seven years since the DZTA was founded in 2012. The organization has grown its squad of cheese teachers, just released a newly defined vision for the organization and has a revamped membership on their Board of Directors. Rachel Juhl, Chief Administrator of the Endowment, chats with Elena about how the organization has grown and what's in store for Award winners of the future. Cutting the Curd is powered by Simplecast.

Founded in 1940, Murray's Cheese remains a New York City institution. Over the past ten years they've taken their cheese show on the road, and 430 stores later they have made their mark within their Kroger 'Cheese Shops' all around the country. Elena talks with Lauren Toth, Project Manager, Training & Curriculum at Murray’s Cheese about how the Kroger program became such a huge endeavor, and how it all works. Cutting the Curd is powered by Simplecast.

Our 2019 Cheesemaking Elements series kicks off with...milk! Sheep’s milk, at that, in all its luscious glory. Elena interviews Mariana Marques de Almeida, sheep and goat specialist on everything from milk production to cheesemaking. Check out the Dairy Sheep Association for more resources! Cutting the Curd is powered by Simplecast.

Cheese-focused culinary specialist, Rachel Freier, joins Elena in studio. Rachel’s experience working with chefs and culinary students reveals that, unlike truffles or prime cuts of meat, specialty cheese is woefully misunderstood by back-of-house staff. Undaunted by the learning curve, Rachel is committed to changing how cheese is thought of—and handled—in the restaurant kitchen. Cutting the Curd is powered by Simplecast.

On today's show Elena looks at a facet of the cheese business that's tangential to the supply chain: cheese tourism. Anna Juhl, Founder and CEO of Cheese Journeys and Sylvain Jamois, Private Chef and Cooking Instructor, join Elena in studio to chat about their growing cheese-focused travel business, Cheese Journeys. Cutting The Curd is powered by Simplecast.

Elena, Diane and Aaron all gather in-studio as an end-cap to our fall season and 2018! This episode features reflections on the cheese industry this year, host-picks for 2018 Cutting the Curd season highlights, lowbrow confessions and a spirited debate on what cheeses should be represented if Mt. Rushmore featured cheese instead of American Presidents. Cutting the Curd is powered by Simplecast.

Marieke Penterman is no newcomer to the American artisanal cheesemaking scene––or to this podcast! On today's show Elena and Marieke chat about the joys of a well-aged business and how Marieke got to where she is today. As mentioned in the episode, here's a link to the new Dairy Farmers of Wisconsin commercial featuring Marieke and her cheesemaking neighbors. Cutting the Curd is powered by Simplecast

Following up on our Supply Chain 101 show with Aaron and Glenn, on the first half of this week’s show Elena goes in-depth with Brie Hurd of The Cheese Shop of Salem on her simple [and brilliant] approach to placing pre-orders as a retail buyer. In the second half of the show Brie pulls back the curtain on some of the systems and philosophies behind her highly functioning retail operations. Can a catering form embody an entire retailer's philosophy? At The Cheese Shop of Salem...yes! Cutting the Curd is powered by Simplecast

Glenn Hills joins new addition to our host team Aaron Foster in studio to talk about supply chain and how cheese gets from the farm to your face. We'll touch on importing rules, what it's like in the crazy halls of Rungis, the miracle of container shipping, the nightmare of FDA / Customs, what a bonded warehouse is and more! We'll learn all about the litany of things that has to go right, just so you can get that perfectly aged, hand made goat cheese from Switzerland in your local cheese shop for a reasonable price. Cutting The Curd is powered by Simplecast.

When the leaves start to fall and temperatures begin to drop, one of our favorite things to do is celebrate the funk in food. This week, we bring you four stories about fungi and fermentation. From the magical properties of cheese rinds and sourdough starters – to the complex processes behind co-fermentation and myco-cultivation, this FUNKY show has something for everyone on a mission for great flavor in every meal. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast.

Elena's fascination with cooperative approaches to business turns to cheesemaking as she looks at unique partnerships among Wisconsin cheesemakers. Today's show features Ann Bates of Landmark Creamery and Chris Gentine of The Artisan Cheese Exchange. Find out how friendly neighbors can be the difference between success and failure in cheese distribution, and Chris offers a surprise comparison between hot rodding cars and making cheese

Elena continues to explore the cheese retail landscape! Today's guests are Laura Downey and Chris Palumbo, owners and cheesemongers of Fairfield and Greenwich Cheese Companies in Connecticut and Cheesemonger Box. Elena, Laura and Chris tackle big questions: how can stand-alone independent 'family-sized' cheese retail compete in today's bifurcated marketplace? What is 'the market' for specialty cheese retail in the United States anyway, and how can a small neighborhood shop cultivate the kind of customer interest needed for success? Cutting the Curd is powered by Simplecast.

Aaron Foster's cheese and specialty food shop, Foster Sundry, has made major Bushwick waves since it landed in 2015. A hospitality haven with a serious cheese selection, go now if you haven't yet been! On this week's show Elena chats with Aaron about what led him to open Foster Sundry and how small business ownership is all shaking out. Plus, surprise, Aaron will be joining the Cutting the Curd host team!

The Cheese Board Collective is a fifty-year-old worker-owned cooperative business located in Berkeley, California. On this week's episode Elena chats with worker-owners and cheese buyers Omri Avraham and Linh Nguyen about the collective's unique operational approach. Some highlights: full-time employees get five and a half weeks vacation each year, everyone makes the same wage and every worker owner has the freedom to pursue creative endeavors within the business and outside of it. Elena sheds tears of joy at the mid-show break! Follow-up note: here's how to spell Linh's favorite cheese: Petit Cattenoz! Cutting the Curd is powered by Simplecast.

Elena takes us out to San Francisco for the 4th annual SF Cheese Fest, hosted by the California Artisan Cheese Guild. Meet the folks behind Achadinha Cheese, Folly Cheese Co., Stuyt Dairy Farmstead Cheese and the cracker folk at Rustic Bakery! Cutting the Curd is powered by Simplecast.

Rob Frie, Director of Operations for Roth Cheese calls in from the heart of America’s Dairyland. Elena and Rob chat about Roth Cheese’s unique cheese selection and their approach to the dairy business. Plus, we learn about Wisconsin’s cheesemaking–and ski destination!–‘Little‘Switzerland’. Cutting the Curd is powered by Simplecast

This year the American Cheese Society competition received 1,954 entries! On today's show the competition's Best in Show winners–Jasper Hill Farm and Cows Creamery–will join Diane to talk about their winning cheeses and how they got to where they are today. Cutting the Curd is powered by Simplecast

Amid the inspiring energy at this year's American Cheese Society conference, Elena chats with Gordon Edgar of Rainbow Grocery about the store's long-standing worker-owned business model and how it all works IRL. Cutting the Curd is powered by Simplecast

Elena chats with Katie Fuhrmann in the studio during a break from Katie's Wisconsin-based cheesemaking. We learn how Katie and her team (many of whom are family members!) have built out their dairy and cheesemaking operations into a full-fledged Agri-tourism destination. Also, Katie reveals the algorithm behind how her family names their cheeses! Cutting the Curd is powered by Simplecast

The Cheesemonger Invitational is an industry must-see at this point! On today's show Elena chats with 2018 winner Eric Schack about his journey to cheese and his triumph at this year's competition. Cutting the Curd is powered by Simplecast

Clara Diez and Ruben Valbuena of Cultivo chat with Elena about Cultivo, their Neals Yard Dairy-inspired shop in Madrid. Born from an economic need to get their cheeses in front of more customers, we hear how Cultivo is evolving and developing into a full-blown cheese destination and way of life. Cutting the Curd is powered by Simplecast

An in depth look at the how’s and why’s behind the venerable Park Slope Food Coop. Ever wonder how much this trend-bucking store does in sales each week? Listen to find out! Elena chats with Yuri and Britt, who have worked at the coop for a collective 25 years. Cutting the Curd is powered by Simplecast

Joe Salonia and Elena do a tasting on air (hint: the cheese is from Switzerland) and strategize on how to prevent one of the world’s oldest traditions from going extinct. Cutting the Curd is powered by Simplecast

Show favorite Andy Hatch regales Elena in studio with tales of a recent sales trip to Australia. And, don't miss the buried lead: Andy sounds the alarm on the potential for a conglomerate-controlled cheese market in the not-too-distant American future. Fear not! We also discuss what those at each link in the supply chain can do to protect innovation and variety in artisan cheese, and the space for family-sized cheesemaking companies like Uplands Cheese Co. Cutting the Curd is powered by Simplecast

Retailing ain't easy, especially in New York City. Agatha and Clair of Belle Cheese chat with us about staying sane and having fun on the eve of the shop’s one-year anniversary in the DeKalb Market. Cutting the Curd is powered by Simplecast

Nora Weiser, Executive Director of the American Cheese Society (ACS) and Bill Stephenson, Chair of the ACS Certification Committee chat about the new sensory evaluation TASTE test debuting at the ACS Conference this summer. From big picture industry impact to how on earth the logistics will work, Elena gets a sneak peek of what’s in store for the inaugural exam takers. Cutting the Curd is powered by Simplecast

Elena chats with Tess McNamara about the twists and turns in her own cheese career. Tess and Elena talk about the specific challenges and financial realities women face in navigating careers in cheese and give a shoutout to Elena’s all-time shero, Madeleine Albright. Cutting the Curd is powered by Simplecast

This week we go behind the curtain as Elena interviews Greg Blais himself. Greg takes us down his curd path and shares reflections on how the industry has changed over the years. Cutting the Curd is powered by Simplecast

Host Greg Blais interviews the newest addition to the Cutting the Curd team, Elena Santogade. A four-time guest, Elena is taking over as Producer and will be hosting the show once a month. Who is she? We'll find out! Cutting the Curd is powered by Simplecast

Elena Santogade joins host Diane Stemple in the studio to talk about her new book - The Beginner's Guide to Cheesemaking: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses. Elena's journey from cheese enthusiast and home cheese maker to her current status as an ACS Certified Cheese Professional has given her a unique perspective for creating cheese making recipes specifically with the beginner in mind.

This week on Cutting the Curd, host Diane Stemple is joined in the studio by cheesemonger and author Elena Santogade. Elena talks about her experience being one of the contributing authors of The Oxford Companion to Cheese, which is perhaps one of the most comprehensive books ever written about cheese. The book includes a great variety of cheese-related topics such as animal species, biographies, cheese families, process and technique, chemistry, equipment and tools, pairings and cuisines, and many more.

Welcome to another episode of the best cheese radio show in the world, Cutting the Curd. This week – host Greg Blais is chatting with two movers and shakers in the world of cheese – Elena Santogade of Arethusa Farm & Dairy, and Lisa Hall of Saxon Creamery. Tune in and hear from both guests as they share their cheese stories. Elena explains what it’s like working with the award winning cows at Arethusa Farm & Dairy and why nothing can beat incredible milk. Later in the show, Lisa shares the Saxon Creamery story and what it’s like operating a 5th generation Wisconsin family farm. This program was sponsored by Of a Kind. “Between the weather [in winter], the climate and type of cow it really increase the butter fat and proteins in the milk so we’re able to make a very special cheese [Snow Fields] for a very limited time.” [18:00] –Lisa Hall on Cutting the Curd

This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucy’s Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beecher’s Handmade Cheese. Hear how Amy and Elena studied for the certification exam, and learn about the different subjects that are on the test. How has passing the exam furthered their careers in cheese? Later, hear Amy and Elena’s cheese suggestions for the Thanksgiving dinner table! Hear what cheeses are ideal for cooking, for dessert, and as appetizers! This episode has been brought to you by S. Wallace Edwards & Sons. “My advice to anyone who is taking the exam this year would be to really relate it back to the reality of being a cheese professional- to relate everything back in the body of knowledge to your daily work.” [14:30] — Elena Santogade on Cutting the Curd

This week on Cutting The Curd Anne hops across the pond with William Ogelthorpe of Kappacasein Dairy who has been an urban cheesemaker in London for over the last 20 years to discuss urban cheesemaking and his journey into the world of dairy. Later on the show, Elena Santogade joins the discussion to give practical tips to home cheesemakers and share her enthusiasm for biking and cheese activites! This episode was sponsored by Cain Vineyard & Winery.