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
The Future Looks Bright: A Crash Course in Forecasting
Felice Thorpe, national sales director and owner of Felice Foods, returns for another conversation about the business of selling cheese. This time we're talking about forecasting. What is it? Why do …
00:45:35 |
Tue 09 Aug 2022
Catching Up With Cara Condon, CMI Winner 2022
Today on CTC we chat with Cara Condon to learn more about her win at this year's CMI and life as a cheesemonger at Beautiful Rind in Chicago.
Photo Courtesy of Kathryn M Sheldon @kathrynmichael.
HR…
00:41:31 |
Tue 26 Jul 2022
Interview with Lee Hennessy of Moxie Ridge Farm
On today's episode, we discuss the ins and outs of queer life as a farmer. Plus, goat's milk cheese making in New York state, is it difficult and what are some programs cheesemakers can use to start …
00:54:50 |
Thu 30 Jun 2022
The Magic of Water Buffalo Continued: The Story of Buf Creamery
The story of Buf Creamery stretches across continents, generations of farming, and centuries of cheesemaking traditions. Alejandro Gomez Torres joins Cutting the Curd for a conversation about the maj…
00:46:00 |
Mon 13 Jun 2022
Parish Hill Creamery, and the Importance of Natural Cheesemaking
On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery & Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, …
00:49:57 |
Tue 07 Jun 2022
Water Buffalo With Bayou Sarah Farms
In the first of two episodes focusing on water buffalo and buffalo milk, we meet Sarah Roland of Bayou Sarah Farms in Louisiana. A few years ago, Sarah was working on a farm in Northern California wh…
00:42:27 |
Wed 25 May 2022
Special Show: A Check-in With Ukrainian Cheesemakers
Special Show: We check in with cheesemakers and cheese professionals from Ukraine.
We hear from Olha Ternytska, cheesemaker and restaurant fromager, Oksana Chernova, cheese judge and training expert…
00:30:19 |
Tue 26 Apr 2022
Natural Cheesemaking Today.
We check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world.
Are you a business owner? Become an HRN business member! F…
00:40:30 |
Tue 05 Apr 2022
Introducing the Concept of Social Ecology
We talk to Grace Gershuny, organic farmer, writer, and thinker, about the concepts of Social Ecology and how the dairy and cheese industry can do more to address climate change. She teaches for the I…
00:49:52 |
Mon 14 Mar 2022
A Spirited Approach to Tackling Food Waste: A Conversation With Emily Darchuk of Wheyward Spirit
Wheyward Spirit connects the dots from farm to flask, upcycling whey and transforming it into an 80 proof spirit in a category of its own. This creates new challenges that only an entrepreneur-slash-…
00:38:27 |
Tue 01 Mar 2022
Alpinage - A New Cheesemaker! And a Frenchman Found in Wisconsin
On today's episode, we talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsin. We review the ch…
00:34:04 |
Wed 23 Feb 2022
The Crave Family and Multi-Generational Farming
On today's episode, we chat with George, Debbie, and Rosanne Crave about their family life and the growth of the Crave Brothers Farmstead Cheese operation. We also discuss how the support of the stat…
00:33:42 |
Mon 07 Feb 2022
Scaling Up: A Conversation With Felice Thorpe
Looking ahead through 2022, it's a time of great potential and opportunity. It seems like it's easier than ever to sell cheese and other specialty items, and at the same time, it's more challenging t…
00:40:49 |
Mon 31 Jan 2022
Let’s Volunteer to Make a Better Cheese Industry
Tara Holmes from the American Cheese Society and Nicole Garrett from the Cheese Culture Coalition talk to us about volunteer opportunities at their organizations. Carlos talks about the DZTE.
Tara …
00:39:27 |
Wed 26 Jan 2022
We Made It! New Year New Season, a Review of 2021, and a Forecast of Trends for 2022
On today's episode of Cutting the Curd, our host team of Cara, Carlos, and Jess talk about last year's realizations and next year's possible trends. Also, is anyone going to FFS Vegas?? Happy NEW Yea…
00:46:57 |
Tue 11 Jan 2022
What's the Value of Cheese Competitions?
Carlos Yescas talks to Emma Young (aka @TheCheeseExplorer) about cheese judging, medals, and competitions around the UK and elsewhere in Europe. We hear her take on the value of cheese competitions a…
00:44:08 |
Tue 07 Dec 2021
D'Vine Wine and Cheese Pairings with Joe Prinz
Joe Printz, owner of The Grape D'Vine Wine and Spirits, and D'Vine Bar in Sparkill, NY, likes the element of surprise in food and wine pairings. While one rule of thumb is "what grows together goes t…
00:45:03 |
Mon 29 Nov 2021
Comté AOP, It's Not All About Age!
In this episode, we discuss with Taz, a Comté dairy farmer, what life is like to work with a producer-farmer network. Then in the second half of the episode, we catch up with Jean-Louis to understand…
00:41:19 |
Tue 23 Nov 2021
Mezcal and Cheese Pairing with Agave Road Trip
In the past, cheese has generally been paired with wines and craft beers, but today we take a deep dive into the world of Mezcal. Here we'll explore the many options that can surprise us and even tem…
00:48:59 |
Mon 15 Nov 2021
Commercial Cultures: Let's Start a New Conversation.
We talk to Robert Aguilera, Account Manager for Cultures and Enzymes working with CHR-Hansen, about the role of commercial cultures in cheesemaking.
Photo Courtesy of Robert Aguilera.
Heritage Radi…
00:48:50 |
Mon 08 Nov 2021
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