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 290: Disappearing Family Farms
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…
00:32:27 |
Mon 13 Feb 2017
Episode 289: The Oxford Companion to Cheese: Part 1
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 O…
00:34:06 |
Mon 30 Jan 2017
Episode 288: Massachusetts Cheese Guild
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 …
00:36:13 |
Mon 23 Jan 2017
Episode 287: Cheese Stories 2016
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 predictio…
00:38:49 |
Mon 16 Jan 2017
Episode 286: Lou DiPalo's Little Italy
On the season premiere of Cutting the Curd, host Diane Stemple is joined by Lou Di Palo of Di Palo’s Fine Foods in Little Italy. Lou Di Palo travels to Italy several times a year to select the countr…
00:42:38 |
Mon 09 Jan 2017
Episode 285: Dinner at the Long Table with Andrew Tarlow and Anna Dunn
Cheese is meant for sharing - whether through a well-composed cheese board or a gathering over fondue. In the same spirit, authors Andrew Tarlow - owner of Brooklyn’s Diner, Marlow & Sons, Marlow & D…
00:35:08 |
Mon 05 Dec 2016
Episode 284: Climate Change, Crystals and Cheese
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 sch…
00:39:45 |
Mon 21 Nov 2016
Episode 283: Cornerstone Project
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 w…
00:40:27 |
Mon 14 Nov 2016
Episode 282: Life After Mongering
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 …
00:36:03 |
Mon 07 Nov 2016
Episode 281: MicroDairy Designs
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 abo…
00:32:07 |
Mon 31 Oct 2016
Episode 280: Cheese in the News
Nate McElroy, East Coast Sales Manager at Cypress Grove, joins host Greg Blais in the studio to talk about current events in cheese.
See Privacy Policy at https://art19.com/privacy and California Pr…
00:31:52 |
Mon 24 Oct 2016
Episode 279: Book Review: Composing the Cheese Plate
"2016 is The Year of the Cheese Board" according to former Cutting the Curd guest, Madame Fromage. On this episode of Cutting the Curd, Brian Keyser and Leigh Friend - authors of Composing the Cheese…
00:37:30 |
Mon 03 Oct 2016
Episode 278: Canary Islands 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 Can…
00:33:35 |
Mon 26 Sep 2016
Episode 277: Book Review: The Art of the Cheese Plate
Tia Keenan is New York City-based cook, cheese specialist, writer and food stylist. In her new book – The Art of the Cheese Plate – Tia provides a guide to pairing cheese and entertaining with creati…
00:43:23 |
Mon 19 Sep 2016
Episode 276: Watson Fellow Linnea Burnham
Fourteen months. Four continents. Lots of cheese.
On this episode of Cutting the Curd, Linnea Burnham, recipient of the prestigious Watson Fellowship, discusses her fellowship project–exploring how …
00:35:53 |
Mon 12 Sep 2016
Episode 275: Washington County Cheese Tour
Consider Bardwell Farm produces award-winning cheeses from a property that was once the first cheese-making co-op in Vermont. With Angela Miller and Russell Glover at the helm, Consider Bardwell chee…
00:29:59 |
Mon 22 Aug 2016
Episode 274: American Cheese Society: Cheese in the Heartland 2016
The American Cheese Society's yearly conference provides a chance for cheese professionals from around the country – and the world – to gather and learn from each other for the benefit of artisan che…
00:43:56 |
Mon 15 Aug 2016
Episode 273: Daphne Zepos Teaching Award 2016
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 bet…
00:39:18 |
Mon 08 Aug 2016
Episode 272: Cheese And More With Lidia Bastianich
Beloved television chef, restaurateur and cookbook author Lidia Bastianich joins host Greg Blais to talk about cheese!
See Privacy Policy at https://art19.com/privacy and California Privacy Notice a…
00:37:44 |
Mon 01 Aug 2016
Episode 271: Joe Bastianich Talks Cheese
Former MasterChef judge Joe Bastianich records a special episode of Cutting the Curd on location at Eataly New York. Tune in to hear Joe's take on cheese in his restaurants, cheese culture in the U.S…
00:25:41 |
Mon 25 Jul 2016
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