Cutting the Curd
Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.
- Update frequency
- every 10 days
- Average duration
- 39 minutes
- Episodes
- 570
- Years Active
- 2009 - 2025
Episode 310: Mile High at the ACS
On the season finale of Cutting the Curd, Diane Stemple is on location in Denver, Colorado for the annual American Cheese Society conference! Tune in to hear her speak with Christina Fleming, a chees…
00:39:39 |
Mon 07 Aug 2017
Episode 309: No Time Like the (Pleasant Ridge Reserve)
Cheesemaker Andy Hatch joins host Greg Blais in the studio to talk about Uplands Cheese and the endurance of Pleasant Ridge Reserve.
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00:40:54 |
Mon 31 Jul 2017
Episode 308: Jason Hinds
Cutting the Curd's annual interview with cheese visionary and thought leader, Jason Hinds.
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00:51:17 |
Mon 24 Jul 2017
Episode 307: Book Review: Vegetarian Heartland
Author Shelly Westerhausen joins host Diane Stemple to talk about her book—Vegetarian Heartland: Recipes for Life's Adventures.
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00:40:12 |
Mon 17 Jul 2017
Episode 306: Catching up with LaClare Farms
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.
See …
00:30:02 |
Mon 10 Jul 2017
Episode 305: West Coast...Best Coast?
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 a…
00:43:12 |
Mon 26 Jun 2017
Episode 304: Book Review: The President's Kitchen Cabinet
James Beard award–winning author Adrian Miller joins host Diane Stemple to discuss his book, The President's Kitchen Cabinet, which documents stories of the African Americans who worked in the presid…
00:43:07 |
Mon 19 Jun 2017
Episode 303: Live from Crown Finish: Part 2
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 …
00:28:18 |
Mon 12 Jun 2017
Episode 302: Live from Crown Finish: Part 1
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 Ma…
00:27:04 |
Mon 05 Jun 2017
Episode 301: Cheese, Beer, Cheese
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.
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00:50:34 |
Mon 29 May 2017
Episode 300: Book Review: What's the Matter with Meat
To celebrate the 300th episode of Cutting the Curd, host Diane changes things up a bit and talks about meat with fellow HRN host Katy Keiffer. Katy's new book What's the Matter with Meat? is filled w…
00:46:53 |
Mon 22 May 2017
Episode 299: The Sun(dry) Also Rises
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 changi…
00:40:29 |
Mon 15 May 2017
Episode 298: Catching Up with Culture
Culture Magazine's Thalassa Skinner joins host Greg Blais to catch us up on the magazine, cheese education and current events in cheese.
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00:42:31 |
Mon 08 May 2017
Episode 297: The Oxford Companion to Cheese: Part 2
This week on Cutting the Curd, host Diane Stemple is joined on the line by Dr. Catherine Donnelly, editor of The Oxford Companion to Cheese and expert on the microbiological safety of food, . The boo…
00:36:13 |
Mon 17 Apr 2017
Episode 296: Book Review: The Beginner's Guide to Cheese Making
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 journe…
00:38:19 |
Mon 27 Mar 2017
Episode 295: The Wisconsin Master Cheesemaker® Program
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-Exte…
00:29:06 |
Mon 20 Mar 2017
Episode 294: Farmstead Cheese: Sheep
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 Spring…
00:29:41 |
Mon 13 Mar 2017
Episode 293: The Story of Piave
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 ch…
00:29:04 |
Mon 06 Mar 2017
Episode 292: Cypress Grove
This week on Cutting the Curd, Diane is joined in studio by Mary Keehn & Pamela Dressler of Cypress Grove to talk about goat cheese. In search of healthy milk for her children, Mary noticed a neighbo…
00:42:21 |
Mon 27 Feb 2017
Episode 291: Developing a Restaurant Cheese Program
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 restaura…
00:37:58 |
Mon 20 Feb 2017
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