Podcast appearances and mentions of greg blais

Back in June 2014, almost a decade ago, our former CTC host Greg Blais chatted with Mike Lee of Twig Farm Vermont and Judy Schad of Capriole Goat Cheese Indiana to learn the differences between the two goat cheesemakers. Each farm milks the alpine breed of goat but has very different cheesemaking styles. Here we take a look at the thought provoking nuances between the two classic American artisanal producers.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.

Self-proclaimed "cheese legend collector" Peter Gross shares some of his curd-related myths with Greg. Cutting the Curd is powered by Simplecast

Carlos Yescas of the Oldways Cheese Coalition loops us in on the budding Russian cheese movement, the David vs. Goliath war being waged in Normandy and how you can be a part of Raw Milk Cheese Appreciation Day! 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

Seamus Sheridan chats with Greg about why nibbling on Irish cheese is the best way to celebrate St. Patty’s Day this year and shares tips on running a family cheese biz. 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

What’s the deal with whey? Homa Dashtaki, founder of White Moustache Yogurt, joins host Greg Blais to discuss the often forgotten byproduct of cheese and yogurt production. Cutting the Curd is powered by Simplecast

Host Greg Blais catches up with 2017 Cheesemonger Invitational winner Jordan Edwards at the Winter Fancy Food Show in San Francisco. Cutting the Curd is powered by Simplecast

On this week's episode, Greg Blais sits down with Cathy Strange, Global Cheese Buyer for Whole Foods Market. Cathy worked as a Specialty Team Member in three regions before becoming a Team Leader, then a Regional Coordinator. In 2000, with more than 20 years of food industry experience under her belt, she became the Whole Foods Market Global Cheese Buyer and an expert at detecting international food trends while traveling the world to find cheeses that meet our quality standards. Cathy is also proud to be Chair of the Cheese of Choice Coalition for the American Cheese Society and a member of the Cheese Importers Association. Cutting the Curd is powered by Simplecast

Our annual holiday special is back! Tune in to hear host Greg Blais, CTC founder Anne Saxelby, and cheese friend Nate McElroy (Cypress Grove) talk cheese. Cutting The Curd is powered by Simplecast

Sue Conley, co-founder of Cowgirl Creamery in California, joins host Greg Blais to talk about the recent wildfires in California and how the cheese community has come together to help. Cutting the Curd is powered by Simplecast

With the support of the Wisconsin Milk Marketing Board, Wisconsin Cheesemakers Association, IPAP and Midwest Refrigerated Services organized a shipment 20,000 pounds of cheese to the hurricane Harvey victims in Texas. They are now organizing another shipment of Wisconsin cheese to go to the Hurricane Irma victims. On today's episode, we welcome back Lisa Hall to speak to Saxon Creamery's participation, and how cheese brings people together. Cutting the Curd is powered by Simplecast

Albert Straus - founder of Northern California's Straus Family Creamery - chats with host Greg Blais about milk, sustainability, community and quality. Cutting the Curd is powered by Simplecast

Host Greg Blais catches up with French cheesemonger, educator and consultant, François Robin about the French cheese scene and his perspectives on cheese in America. Cutting the Curd is powered by Simplecast

On this special episode of Beer Sessions Radio, Jimmy sits down with Bronwen and Francis Percival, authors of the new book Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. Also joining them are Greg Blais, host of Heritage Radio Network's Cutting the Curd, Steve Millard of Murray's Cheese, and Nina Stein White of Bobolink Dairy & Bakehouse. Tune in to hear them talk milk, microbes, and the fight for real cheese. Beer Sessions Radio is powered by Simplecast

Host Greg Blais reports live from Bra Cheese. In this episode: Sam Frank, Sara Aducci and Lucy Hoffman. Cutting the Curd is powered by Simplecast

Host Greg Blais reports live from Bra Cheese. In this episode: Giorgio Cravero and Betty Koster. Cutting the Curd is powered by Simplecast

Host Greg Blais reports live from Bra Cheese. In this episode: Guffanti Formaggi's Carlo and Davide Fiori and Stephanie Ciano of World Best Cheese. Cutting the Curd is powered by Simplecast

Host Greg Blais sits down with friend of Cutting the Curd and regular guest, Susan Sturman, Anglophone Director at the Academie Opus Caseus. Cutting the Curd is powered by Simplecast

Cheesemaker Andy Hatch joins host Greg Blais in the studio to talk about Uplands Cheese and the endurance of Pleasant Ridge Reserve. Cutting the Curd is powered by Simplecast.

Cutting the Curd's annual interview with cheese visionary and thought leader, Jason Hinds. Cutting the Curd is powered by Simplecast.

The Hedrich's know that "Great Milk Makes Great Cheese" and their award-winning cheeses consistently confirms their belief. Larry Hedrich shares the story of LaClare Farms with host Greg Blais.

Happy cows come from California (maybe...), but what about the southern California cheese scene? Alex Brown of LA's Gourmet Imports talks to host Greg Blais about slinging cheese in Tinseltown and about his recent trip to Europe. Patrycja Kotowska, buyer at Eataly, co-hosts.

Host Greg Blais interviews Slow Food USA director Richard McCarthy and Dr. Paul Kindstedt live from the Crown Finish Caves in Crown Heights, Brooklyn at the Molds, Monasteries, and Microscopes event on May 20th.

Host Greg Blais interviews Mother Noella and sisters from the Abbey of Regina Laudis live from the Crown Finish Caves in Crown Heights, Brooklyn at the Molds, Monasteries, and Microscopes event on May 20th.

On this week's episode of Cutting the Curd, Martin Johnson joins Greg Blais in the studio to talk about crafting a career in cheese.

Owner of Foster Sundry, Aaron Foster, joins host Greg Blais in the studio to talk about the challenges of owning a cheese shop, work/life balance in the cheese business and how social media is changing how we sell cheese.

Culture Magazine's Thalassa Skinner joins host Greg Blais to catch us up on the magazine, cheese education and current events in cheese.

The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. On today's show, host Greg Blais interviews Wisconsin's youngest Master Cheesemaker - Jonathan Metzig - to learn more about the program.

Brenda Jensen and her husband Dean never planned on being cheesemakers, but today, they produce award-winning sheep's milk cheeses out of Westby, Wisconsin. Tune in to learn more about Hidden Springs Creamery and the challenges and joys of making farmstead sheep's milk cheeses.

Piave cheese has become a staple at so many cheese counters across the US. Tune is to hear Chiara Brandalise, representative for the Consorzio Tutela Piave DOP, explain the origins of this beloved cheese and how Piave cheese helps support an entire agricultural region.

Blackbird restaurant out in Chicago has a great cheese program led by Mr. David Barriball. On this week's episode, host Greg Blais speaks with David about cheese in the midwest, developing a restaurant cheese program and his new signature cheese - Little Blackbird - a gin washed cheese created with The Farm at Doe Run just for the restaurant.

The landscape of family farming in Wisconsin has changed drastically over the last several decades. In this episode of Cutting the Curd, Red Barn Family Farms co-founders Terry and Paula Homan share their insight into how family farming has changed, and their efforts to preserve a disappearing way of life.

Sue Sturman and Gannon Long of the Massachusetts Cheese Guild join host Greg Blais to continue the discussion from last year's episode #251. The rise of artisan cheese in the U.S. has created a need for knowledge sharing, marketing support and networking opportunities, particularly amongst small producers. Cheese guilds organized at the state level help fill these needs.

Our annual holiday special - Cheese Stories - returns! Thalassa Skinner (Culture Magazine) and Matt Rubiner (Rubiner's Cheesemongers) join host Greg Blais to recap the holidays, make cheese predictions for 2017 and tell their favorite cheese stories from behind the counter.

Dr. Paul Kindstedt – University of Vermont professor and author of the seminal book on cheese history, Cheese and Culture – joins host Greg Blais. They discuss how his program of literature-based scholarship on cheese history has converged with his laboratory-based research on cheese crystallography through the topic of climate change.

The last time Sue Miller and Rachel Fritz Schaal were on the show, they hinted at a very special collaboration. Tune in to learn more about their project, as they and Peter Dixon join in the studio with host Greg Blais.

Looking for a career path in cheese that extends beyond the retail cheese counter? In this episode of Cutting the Curd, Greg Blais sits down with Will Imre, former cheesemonger and current Sales and Development Manager for Pondini – a distributor of domestic and imported organic cheeses and other specialty foods – to talk about creating a career after mongering.

MicroDairy Designs, LLC began by accident – with a dream of starting a small creamery and a lack of available equipment for the limited scale. Frank Kipe joins host Greg Blais on the line to talk about his business and why he believes very small-scale dairying is economically sustainable in the US and abroad.

Nate McElroy, East Coast Sales Manager at Cypress Grove, joins host Greg Blais in the studio to talk about current events in cheese.

When you think of the Canary Islands, cheese may not immediately come to mind, but on this episode of Cutting the Curd, host Greg Blais talks with Rafael Chacón of Chacón e Hijo - distributors of Canary Islands cheese and charcuterie.

Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by the Daphne Zepos Teaching Award, established in 2013 to promote the sharing of knowledge between Europe and young cheese professionals in the United States. On today’s episode of Cutting the Curd, host Greg Blais talks with last year’s award recipient, Tom Perry, and this year’s recently announced recipient, Sam Frank.

Beloved television chef, restaurateur and cookbook author Lidia Bastianich joins host Greg Blais to talk about cheese!

In Cutting the Curd's annual episode with Jason Hinds – sales director Neal's Yard Dairy and co-founder of the Essex Street Cheese Co. – Greg and Jason discuss what makes an effective cheesemonger, the difference between tasks and work, and how to curate a cheese selection.

Did you know vegetable rennet – a milk coagulant derived from plants – was once used in areas of Italy when animal rennet was unavailable? Today, Fattorie Fiandino in Piedmont, Italy continues to produce a line of cheeses made with vegetable rennet traditional to their area. Tune in to learn about the process of making vegetable rennet and what makes this coagulant so special. Greg Blais hosts, with special guest co-host Michele Buster of Forever Cheese.

Cheese imports from Europe were up last year, and with that growth comes new challenges for importers. On this episode of Cutting the Curd, Greg speaks with Andrea Berti – Senior Product Manager at Atalanta Corporation and board member of the Cheese Importers Association of America – to learn more about this organization and the hot topics for cheese importers today.

Cascadia Creamery in Trout Lake, Washington produces beautiful raw milk cheese made with USDA certified organic milk. In this episode of Cutting the Curd, Marci and John Shuman discuss the history of cheese-making in this region, the differences in using A2 milk, and the challenges and benefits of going organic.

Anne Saxelby celebrates ten years in business at Saxelby Cheesemongers! A milestone for any small business, Anne's company has changed the landscape of artisan American cheese. Tune in to hear some of the highlights of the last ten years, in addition to reminiscing about her time as Cutting the Curd's full time host.

Eataly is expanding to Chicago; tune into this week's episode of The Main Course to hear Patrick Martins talk meat and cheese with Eataly's cheesemonger and salumi buyer, Greg Blais. Find out how Greg defines ‘cheesemonger' in 2013, and why Italy's cheese traditions reflect the influence of so many countries. How do FDA regulations affect Greg's buying processes. Learn why you should never mess with a classic like Iberico ham or prosciutto di Parma, and why Greg prefers heavily-aged hams. Find out how the Chicago Eataly location will reflect the surrounding immigrant populations. Americans have been updating European traditions for centuries; how will an Eataly in Chicago alter the city's food landscape? Find out all of this and more on this week's episode of The Main Course! Thanks to our sponsor, S. Wallace Edwards & Sons. Today's music has been provided by Obey City. “What's great about Eataly is that they allow me to support U.S. artisans. I have a lot of American cheeses at the shop.” [14:05] “I'm a believer that governance over foodstuffs is necessary, but I often question the motives… I question the motives of everything; that's why I'm a cheesemonger.” [18:50] “If I can sell you a six-year-old glass of milk, I'm doing pretty good!” [19:20] “Being classic doesn't mean that it's passe.” [27:35] — Greg Blais on The Main Course