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 270: Book Review - Cured: Handcrafted Charcuteria & More
In this episode of Cutting the Curd, host Diane Stemple interviews Charles Wekselbaum, owner of Charlito's Cocina and author of "Cured: Handcrafted Charcuteria & More". In his book, Charles provides …
00:24:29 |
Mon 18 Jul 2016
Episode 269: Effective Cheesemongering with Jason Hinds
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, t…
00:46:07 |
Mon 11 Jul 2016
Episode 268: Vegetable Rennet
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 pro…
00:35:01 |
Mon 20 Jun 2016
Episode 267: All About CheeseScience.org
Pat Polowsky is a food scientist/cheesemonger living and working in Madison, Wisconsin. He's also the creator of CheeseScience.org - an amazing resource for cheese professionals and enthusiasts. Host…
00:39:29 |
Mon 13 Jun 2016
Episode 266: Cheese Importers
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 A…
00:35:49 |
Mon 06 Jun 2016
Episode 265: Beyond Organic with Cascadia Creamery
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…
00:39:24 |
Mon 23 May 2016
Episode 264: 10 Years of Saxelby Cheesemongers
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 o…
00:34:31 |
Mon 16 May 2016
Episode 263: Book Review: The New Cocktail Hour
Cocktails and cheese... the perfect pairing? Madame Fromage (aka Tenaya Darlington) joins host Diane Stemple to talk about her new book – The New Cocktail Hour – and why cocktails and cheese share a …
00:35:02 |
Mon 09 May 2016
Episode 262: Cheese Mites
Milk, cultures, rennet, salt, time, and.... cheese mites? Tune in to hear Debra Dickerson and Matthew Rubiner talk with host Greg Blais about these creepy critters, how to manage them as a cheesemake…
00:34:56 |
Mon 02 May 2016
Episode 261: Book Review: A First Course in Cheese
The Bedford Cheese Shop's Charlotte Kamin and Nate McElroy join Diane Stemple in the studio to discuss their book - A First Course in Cheese.
See Privacy Policy at https://art19.com/privacy and Cali…
00:43:10 |
Mon 25 Apr 2016
Episode 260: Succession Planning for Cheesemakers: Part 2
Redwood Hill Farm is a pioneering artisan cheesemakers in the U.S. based in Sonoma County. On this episode of Cutting the Curd, tune in to hear host Greg Blais and guest co-host Debra Dickerson chat …
00:37:55 |
Mon 18 Apr 2016
Episode 259: Raw Milk Cheese Is..
According to cheesemongers across the country, raw milk cheese is tradition, history, a taste of place, and, of course, it is delicious! Tune in to this special episode of Cutting the Curd in honor o…
00:23:24 |
Mon 11 Apr 2016
Episode 258: All in Cheese Family: Marcelli Formaggi
The Italian region of Abruzzo might bring to mind Montepulciano wine or national parks, but it's the elusive cheeses of the region that are receiving more and more attention here in the States. Tune…
00:40:35 |
Mon 04 Apr 2016
Episode 257: Cheese Art
Flavor can be fleeting but art is for the ages. Tune in for Diane Stemple’s interview with the cheese world’s favorite artists – illustrator Debra Ziss, painter Mike Geno, and sculptor Dylan Stanfie…
00:44:05 |
Mon 21 Mar 2016
Episode 256: Major in Dairy Science
Ever consider studying dairy science? Kaylee Wegner – a senior at South Dakota State University – joins host Greg Blais and guest co-host/cheesemonger Matt Reilly to talk about majoring in dairy prod…
00:46:21 |
Mon 14 Mar 2016
Episode 255: Tradition/Transhumance
Alp cheeses are a delicious byproduct of transhumance – the seasonal movement of people with their livestock between fixed summer and winter pastures. On today’s episode, host Greg Blais is joined by…
00:40:35 |
Tue 08 Mar 2016
Episode 254: Book Review: Wine & Cheese Pairing Swatchbook
Wine and cheese pairing can be a daunting task, but not when one is armed with the proper tools. On this episode, Max McCalman returns to Cutting the Curd to talk about his Wine and Cheese Pairing S…
00:42:35 |
Mon 29 Feb 2016
Episode 253: Succession Planning for Cheesemakers
Like any small business owner, artisan cheesemakers who own and operate their farms and dairies must plan for their eventual retirement. Do they sell their business to a younger generation of cheesem…
00:38:47 |
Mon 22 Feb 2016
Episode 252: Current Events in Cheese 2016
Cheese heists. Loans backed by cheese. Changing cheese regulations. On this episode of Cutting the Curd, regular guest Matthew Rubiner returns to talk current events in cheese.
“In the end, we sho…
00:40:21 |
Mon 15 Feb 2016
Episode 251: Cheese Guilds
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 s…
00:34:19 |
Mon 08 Feb 2016
Disclaimer: The podcast and artwork embedded on this page are the property of Heritage Radio Network. This content is not affiliated with or endorsed by eachpod.com.