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
Interview with Epicure Foods, Celebrating their 50th Year Anniversary!
On today's episode we discuss Epicure Foods history of importing and distributing through the eyes of Jennifer Drezga, owner and CEO. She will take us through the humble beginnings of Epicure and men…
00:42:33 |
Mon 22 Mar 2021
Interview with Olympia Provision's Founder Elias Cairo
Cara interviews Elias Cairo co-owner and founder of Olympia Provisions, about American charcuterie and what's currently trending in the Salumi world.
Images courtesy of Olympia Provisions.
Heritage…
00:38:27 |
Tue 16 Mar 2021
Interview with Anais of Chantal's Cheese Shop
On today's episode, I have Anais Saint-Andre Loughran. She is the co-owner of Chantal's Cheese Shop, located in Pittsburg, PA, Anais moved there a few years back to start her own business and make …
00:49:19 |
Tue 02 Mar 2021
The Journey to Villa Villekulla Farm
Lauren Gitlin's VIlla Villekulla Farm shares more than just a name with Pippi Longstocking's home. Both are places filled with creative drive and playful spirt. Instead of a monkey and a horse in the…
00:47:36 |
Mon 22 Feb 2021
Cara Interviews Erika Kubick of Cheese, Sex, Death
Happy V-day Curd Nerds! Today on the show Cara interviews Erika Kubick, the cheese preacher behind the cheese advocacy company Cheese Sex Death. They discuss everything from Erika's new upcoming book…
00:38:07 |
Mon 08 Feb 2021
Interview with Amy Sherman, Cheese Professor
Cara interviews Amy Sherman, Editor in Chief of the Cheese Professor. They discuss the new educational website and what it's like to curate cheese content online. Plus, a new cheese competition is an…
00:31:50 |
Tue 02 Feb 2021
Interview with Nick Bayne
Nick Bayne has mongered in the US, competed in Mondial, and is now mongering in London. In this episode Cara discusses with Nick what it's like to monger in other countries, and how his life has chan…
00:41:25 |
Mon 25 Jan 2021
Interview with Joe Berkowitz
Diane and Cara interview author Joe Berkowitz about his new book, American Cheese: An indulgent odyssey through the artisan cheese world.
Heritage Radio Network is a listener supported nonprofit po…
00:47:55 |
Mon 18 Jan 2021
Upcycled Inspiration: A Conversation with Kyle Fiasconaro of brewers Crackers
One day, while biking through Brooklyn, Kyle noticed spent grains from a local brewery being thrown out next to the adjacent bakery. From this moment, the beginnings of Brewers Crackers was born. We'…
00:37:38 |
Mon 11 Jan 2021
Movies, Cheese, and Cocktails - Cara interviews Tenaya Darlington
It's movie time! We are delighted to have Tenaya Darlington on the show, to discuss her love of classic movies and the cheeses that suit them. Plus, what's up in Philadeliphia, who really is Madame F…
00:40:22 |
Tue 15 Dec 2020
The World is One Big Organism
If great cheese comes from great milk, and great milk starts with grasses grown in pastures filled with biodiversity, where do those building blocks to great grass come from? Joan Gussow is a profess…
00:53:47 |
Mon 07 Dec 2020
Thanksgiving Roundtable with CTC hosts
In this episode the hosts of Cutting the Curd talk turkey and muddle over recent current events. Also we check in what everyone is eating this season as well as what's next for CTC.
Heritage Radio N…
00:45:29 |
Mon 23 Nov 2020
The Future of Raw Milk Cheese
As we look into the next four years under a new US President, we explore some of the issues around regulation and production of raw milk cheeses in the United States. Guest host Carlos Yescas is join…
00:42:46 |
Mon 16 Nov 2020
Interview with Philosophy Foods ft. Karrie Kimble and David Yourd
We talk with partners Karrie and Dave about their upcoming projects at their companies Philosophy Foods, Lady Edison, and Regalis Foods. In this episode we hope to cover what’s up in the importing wo…
00:41:54 |
Thu 12 Nov 2020
A conversation with David Gremmels of Rogue Creamery
One year after being named "Best Cheese in the World", the world is a very different place. Guest host Jessica Kesselman talks with David Gremmels about the 2020 release of Rogue River Blue, the COV…
00:43:44 |
Mon 02 Nov 2020
Anne Saxelby returns with her new book!
Anne Saxelby is our quest to discuss her new book, " The New Rules of Cheese: A freewheeling and Informative Guide." It's an interesting book with a wide scope of topics. We'll discuss the book and o…
00:29:33 |
Mon 26 Oct 2020
Fall Cheeses with Megan Ercole, Cheese and Coffee Buyer at Adams Fairacre Farms in Poughkeepsie
The leaves are changing colors and the world is changing fast, but here at Cutting the Curd we discuss with Megan Ercole, about Fall cheese trends and whats new at Adams Fairacre Farms.
Heritage Rad…
00:35:55 |
Thu 22 Oct 2020
Raw-Milk Cheese Advocacy
We check-in with raw-milk advocates from around the world to learn about what is going on in Europe, Latin-America, and Australia. For a transcript of the show visit: https://www.lacteonetwork.com/ct…
00:42:52 |
Mon 05 Oct 2020
Jessica Kesselman's visit!
Jessica Kesselman joins us to discuss her cheese experience through the years, and dive in to how COVID-19 has drastically effected the cheese world and us all. Plus, she tells us what we can expect…
00:45:57 |
Mon 28 Sep 2020
Opening a Creamery During a Pandemic, Blakesville Dairy Farm
On todays episode we talk with Veronica Pedraza, head cheesemaker and general manager of Blakesville Dairy to discuss the everyday obstacles she has encountered due to the pandemic. We also discuss h…
00:39:45 |
Mon 21 Sep 2020
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