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
Cheese Tales from Zingerman's Deli with Sean Hartwig
Meet Sean Hartwig, the specialty food manager at Zingerman's Deli. In this episode, Sean shares cheese tales about what he has seen and learned over his 14 years at the Zingerman's cheese counter. We…
00:58:20 |
Tue 07 Mar 2023
Maison Agour, with Guillaume Dupin, A Look at Basque Country Gastronomy
On today’s episode we have Guillaume Dupin, Export Manager of Maison Agour based in the Basque country. He's on the program to help us learn more about the Basque gastronomic culture relating to worl…
00:40:59 |
Mon 20 Feb 2023
Enrollment is Open at Cheese State University
Molly Browne, Directory of Education at Dairy Farmers of Wisconsin, joins us to discuss Cheese State University, a digital campus for people in the cheese industry to "deepen their knowledge, sharpen…
00:43:27 |
Mon 13 Feb 2023
Alex Armstrong, Sensory Evaluation at Jasper Hill
Some people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help …
00:51:36 |
Tue 07 Feb 2023
The Story of Sach Foods and Paneer Cheese
Jasleen and Tarush Agarwal, first generation immigrants from India who met and married in California, could not find a Paneer that wasn't highly processed or tasted anything close to what they enjoye…
00:39:23 |
Tue 31 Jan 2023
Allison of Lakin's Gorges Cheese
A look into Lakin's Gorges Cheese with Allison Lakin, head cheesemaker and owner of East Forty Farm. She has been making cheese since the early 2000's and is now winning awards for her cheeses like R…
00:42:02 |
Tue 24 Jan 2023
Joe Salonia and the World Cheese Awards, What It Means to Be a Winner!
We're back and this time we have Joe Salonia on the show. Director of Sales and Marketing in the US for Gourmino Affinage and Selection, Joe is coming off the big win of having a best in show cheese …
00:40:56 |
Thu 12 Jan 2023
A World of Cheese
The cheese industry has a presence in almost every country around the world and those who work in this industry are passionate about their jobs, cheese, and community. In this episode we heard voices…
00:44:27 |
Sat 17 Dec 2022
The Dirt on Cider (And Why You Should Pair Cheese With It)
What is cider? What is American Cider? Why is everybody drinking it? And what does this have to do with cheese? Rachel Freier, a Certified Cheese Professional AND Certified Cider Professional is here…
00:51:49 |
Wed 07 Dec 2022
Brazilian Cheese: A New Country to Learn From
John Braga speaks to us about his work in Brazil and the US promoting traditional cheeses. He also voices Senhor Tião from an interview conducted by Carlos Yescas during his trip to Minas Gerais, Bra…
00:40:44 |
Fri 11 Nov 2022
La Maison du Comté
Our guest is Aurelia Chimier, Director of Communication for the Comité Interprofessionnel de Gestion du Comté. We take a trip to La Maison du Comté, a museum and interpretive center for all things Co…
00:44:42 |
Tue 01 Nov 2022
Meet Christy Caye of Gourmet Dash
On today's episode we get a first look at the new upcoming startup, Gourmet Dash. We chat with Christy Caye about everything from e-cheesemongering to logistics, and look ahead at the future of onlin…
00:39:48 |
Tue 25 Oct 2022
2/2: What’s the Difference Between Raw and Unpasteurized Milk Cheese? With Jonny Crickmore
This is the second episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Jonny Crickmore, cheesemaker at Fen Farm Dairy in Engla…
00:42:38 |
Tue 18 Oct 2022
1/2: What’s the Difference Between Raw and Unpasteurized Milk Cheese? With Mariano Gonzalez
This is the first episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Mariano Gonzalez, head cheesemaker at Grafton Village Ch…
00:41:37 |
Tue 11 Oct 2022
Remembering Anne Saxelby
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 support…
00:31:55 |
Fri 07 Oct 2022
Cheesemaking in Maine: Fuzzy Udder Creamery
According to the University of Maine Senator George J. Mitchell Center for Sustainability Solutions, the number of young farmers and food producers in the state is growing. This includes cheesemakers…
00:41:04 |
Tue 04 Oct 2022
New Business Profile: C. Hesse Cheese Distribution, Interview With Caroline Hesse
We chat with Caroline Hesse about her new venture into starting her own distribution company. From her amazing fundraising efforts to her everyday life in sales. In this episode we get the humorous a…
00:41:25 |
Mon 26 Sep 2022
Interview With Nina White, Founder of Bobolink Dairy and Bakehouse
Carlos Yescas interviews Nina White, founder of Bobolink Dairy and Bakehouse, about their approach to regenerative agriculture and sustainable dairy farming. Their cattle are 100% grass-fed, and all …
00:34:21 |
Tue 20 Sep 2022
Women in Cheese With Mary Casella
Brooklyn cheesemonger turned affineur and educator, Mary Casella joins us to talk about her upcoming presentation for the Daphne Zepos Research Award. Plus, we review what she has found so far in her…
00:42:05 |
Mon 12 Sep 2022
Tonic Time With Samantha Kane of Fever-Tree
Today on the show we will review how tonic water and sparklings can work as a flavor component in your cocktails that then can be paired to your cheeses. Plus, what are the differences in tonic water…
00:46:00 |
Mon 15 Aug 2022
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