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 190: Catching Up with Anne Saxelby
This week on Cutting the Curd, guest host Greg Blais and co-host Diane Stemple kick off the new radio season with a very special guest, none other than Anne Saxelby! Catching up with Anne, Greg and D…
00:37:07 |
Mon 08 Sep 2014
Episode 189: Max McCalman
Tune in for a fun and insightful episode of Cutting the Curd as Greg Blais is joined by friend and cheese expert Max McCalman. Max is a highly visible advocate for artisanal cheese production, and is…
00:38:29 |
Mon 25 Aug 2014
Episode 188: Book Review: The Telling Room
This week on Cutting the Curd, Diane Stemple chats with Michael Paternity, author of The Telling Room: A Tale of Love, Betrayal, Revenge and the World’s Greatest Piece of Cheese. In the fall of 1991,…
00:35:55 |
Mon 18 Aug 2014
Episode 187: The Daphne Zepos Teaching Awards
On a new episode of Cutting the Curd, hear from last year and this year’s recipients of the Daphne Zepos Teaching Award. The Daphne Zepos Teaching Award is an annual scholarship awarded to a USA-base…
00:34:21 |
Mon 11 Aug 2014
Episode 186: The 2014 American Cheese Society Conference
Re-live the 2014 American Cheese Society Conference, held this year in Sacramento, California, on a brand new episode of Cutting the Curd! Hosts Greg Blais and Diane Stemple are joined by Debra Dicke…
00:37:54 |
Tue 05 Aug 2014
Episode 185: The 2014 Cheesemonger Invitational
Re-live the 2014 Cheesemonger Invitational on this week’s episode of Cutting the Curd. Greg Blais, Sophie Slessinger and Andrew SiIskind were at the event and recorded some great interviews that they…
00:41:46 |
Mon 28 Jul 2014
Episode 184: Vermont Cheesemaker’s Festival Recap
Re-live the Vermont Cheesemaker’s Festival on a special episode of Cutting the Curd, as host Greg Blais is joined by Lisa Battilana, the Executive Chef of the Woodstock Farmer’s Market in Vermont and…
00:35:58 |
Mon 21 Jul 2014
Episode 183: Bedford Cheese Shop
What happens when a punk kid figures out how to handle cheese? The Bedford Cheese Shop is born! Get some insight into running a cheese shop as Greg Blais and guest co-host Matt Rubiner chat with Char…
00:38:20 |
Mon 14 Jul 2014
Episode 182: Talking Shop with Andy Hatch of Uplands Cheese Company
Andy Hatch is responsible for one of the most ubiquitous cheeses on counters and menus across the country – Pleasant Ridge Reserve. He’s the guy behind Uplands Cheese Company, a seasonal grass-based …
00:33:50 |
Tue 08 Jul 2014
Episode 181: Neal’s Yard Dairy & The 2014 Cheesemonger Invitational
Jason Hinds of Neal’s Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acosta on Cutting the Curd to discuss his work at Neal’s Yard Dairy, his ch…
00:43:15 |
Mon 30 Jun 2014
Episode 180: Old School vs New School: Emily Acosta & Matt Rubiner
In the last of the Old School vs New School series, Greg Blais is joined by two talented cheesemongers – Emily Acosta of Eataly and Matt Rubiner of Rubiner’s Cheesemongers and Grocers. Hear them both…
00:35:42 |
Mon 23 Jun 2014
Episode 179: Book Review: The Small
This week on Cutting the Curd, Diane Stemple talks with Gianaclis Caldwell about her new book, The Small-Scale Dairy. Tune into this program to hear how writing this book reminded Gianaclis of the im…
00:32:20 |
Mon 16 Jun 2014
Episode 178: Old School vs New School: Veronica Pedraza & David Major
Continuing in the old school/new school series, host Greg Blais hosts two sheeps milk cheesemakers on this week’s episode of Cutting the Curd. He chats with David Major of Vermont Shepherd and Veroni…
00:31:18 |
Tue 10 Jun 2014
Episode 177: Old School vs New School: Mike Lee & Judy Schad
Goat milk cheesemakers love goat, there can never be enough cheesemakers and they all love each other. These are some of the positive takeaways from this week’s episode of Cutting the Curd, a continu…
00:37:32 |
Tue 03 Jun 2014
Episode 176: Old School vs. New School: Franklin Peluso & Jos Vulto
What happens when you pit old school next to new school in the cheese world? Find out this week on a brand new episode of Cutting the Curd, as Greg Blais is joined by Jos Vulto of Vulto Creamery and …
00:34:59 |
Mon 26 May 2014
Episode 175: The Meat Hook Meat Book
Tom Mylan knows his meat. The cult-hero, Executive Butcher and co-owner of The Meat Hook, a butcher shop in Williamsburg, Brooklyn, where he cuts, smokes and cures meat that is sourced from small, fa…
00:34:11 |
Mon 19 May 2014
Episode 174: Elena Santogade & Lisa Hall
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 o…
00:34:49 |
Mon 12 May 2014
Episode 173: Making More of Mozzarella
What’s the deal with mozzarella? Most people have a vague understanding of the popular cheese – but there’s more to it than you think. From burrata to stracciatella – this week’s episode of Cutting t…
00:31:13 |
Mon 05 May 2014
Episode 172: Book Review: A Lapsed Anarchist’s Approach to Managing Ourselves
Ari Weinzweig knows how to run a good business. In fact, he wrote the book on running a good business — literally, and he’s this week’s guest on Cutting the Curd. From explanations of the “Twelve Nat…
00:35:12 |
Mon 28 Apr 2014
Episode 171: Cheese Tours Part 2
What could be better than a cheese tour? For cheese enthusiasts – it’s worth every penny. On a travel themed episode of Cutting the Curd, Anne Saxelby and Greg Blais chat with Susan Sturman of Academ…
00:36:44 |
Mon 21 Apr 2014
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