DiscoverCutting the Curd
Cutting the Curd
Claim Ownership

Cutting the Curd

Author: Heritage Radio Network

Subscribed: 223Played: 5,090
Share

Description

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.
546 Episodes
Reverse
Lady & Larder

Lady & Larder

2024-03-2645:30

On this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renowned Los Angeles-based specialty cheese shop credited with initiating a global grazing board movement in 2016. Lady & Larder was founded on their deep respect for American and California-made seasonal ingredients, with the goal of elevating the producers and cheese makers' stories behind the stunning cheese and charcuterie boards and sandwiches.Photo courtesy of Jenna Jones.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Discover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation, flavor development, and the enduring legacy of Quicke's Cheese. From the rolling hills of Devon to your plate, explore the journey of craftsmanship and tradition that defines each bite of Quicke's clothbound cheddar.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
The Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this episode, as we have a lively chat with 2023 DZRA recipient Alexandra Jones, 2015 DZTA recipient Tom Perry, and DZTE board president Brandi Wills.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Urban Stead Cheese

Urban Stead Cheese

2024-02-1947:07

What is the flavor profile of a clothbound cheddar made in Cincinnati? Six years ago, Scott and Andrea Robbins made 300 pounds of Quark on their first official day as Urban Stead Cheese with no customers lined up to buy it. But they knew they were on to something with their community-focused approach to business. Their success since opening their creamery and tasting room within the Cincinnati city limits is impressive and inspiring, and a model for aspiring urban cheesemakers everywhere.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Joe reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partner at the venerable Fairfield & Greenwich Cheese shops in Connecticut after working there for the past 7 years. Hear about Matthew's path in cheese and what led him to this opportunity while fostering his team's passion at the counter.Photo courtesy of New England Food and Farm.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
In this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete expert, grant manager for the Back in the Vat initiative, and proud owner the cheeseshop, Cheesemonster DC. Join us for an engaging conversation as Alice shares her journey from cheese enthusiast to establishing one of DC's most beloved cheese havens.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
A special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses of Wisconsin and the people who make them.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Joe chats with industry veteran Lydia Burns from Rogers Collection, contemplating what makes Food so Fancy and the new location of the Winter Fancy Food Show in Las Vegas.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Award-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog, which lands in email inboxes of the cheese-obsessed everywhere each week. On this episode, she joins Jessica for a conversation about her career, reflections on the availability of cheeses over the years, the sadness when a cheese is no longer produced, and the joy of discovering new cheesemakers taking the lead.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
In this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-scape this past year.We explore it all with a sprinkle of humor, a dash of clever insight, and a dollop of cheesy charm. Unpack the stories behind the latest cheese trends, hear again about the curd-preneurs making waves, and laugh along as we recount the unforgettable, and sometimes amusing, moments that defined the year.Get ready for a flavorful blend of nostalgia, cheese wisdom, and a hint of cheesy humor as we slice through the curd-ious and unexpected happenings that made 2023 a vintage year in the world of curd exploration. So, grab your favorite cheese board, pour a glass of wine, and join us for a gouda time as we wrap up the year that was on Cutting the Curd! 🎉🧀 Image courtesy of Armen Spendjian.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
In the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, distribution, and consumption of raw milk? What challenges do Mousehole Cheeseshop and other local dairy enthusiasts face? Tune in as we navigate the nuances of the legal landscape and hear firsthand accounts from those at the forefront of the raw milk movement.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
A Cheesemonger's Influence

A Cheesemonger's Influence

2023-11-2801:04:26

Today we have two fun guests from the cheese world joining us in the Cutting the Curd HRN Studio in Bushwick - Joe chats with Emilia D'Albero aka @Punkrockparmigiano & @Emdalbero of Formaticum and Cat Pickei aka @Catdreamsofcheese from Murray's- hear why they think a cheesemonger's daily work at the counter influences so many critical elements in our cheese world... from a cheese's life span to setting trends that go beyond the counter!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Recorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese who are changing the landscape of the Dairy State. Huma Siddiqui-Seitz joined H Conley from HRN to discuss the relationship between food and culture, and her goals for her company, White Jasmine; Madeline Kuhn shares her journey in cheese and describes the process of Product Development at Emmi Roth; Pam Hodgson of Sartori Cheese is currently one of only two women to have the title of Master Cheesemaker. She explains what this title means, and her path to get here.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
In this episode of Cutting the Curd, we sit down with Martijn Bos, the innovative mind behind Boska Food Tools, a company dedicated to revolutionizing the world of cheese tools and accessories. Martijn shares his passion for cheese tools and discusses the creative process behind designing unique cheese tools that enhance the cheese experience. Join us for a fascinating conversation on the art and science of cheese cutting and serving!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
This week, Joe interviews cheese book author, 2011 CMI champ, and bonafide Cheese Ambassador Steve Jones. Over the last 20+ years, Steve has owned and operated 5 cheese businesses, and has since left the cheese counter in 2020 to pursue work in cheese distribution. Let's hear what led him on his journey as he charts the course in his cheese filled world!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Recorded live in the HRN Podcast Lounge at the Art of Cheese Festival in Madison, WI in September, we sat down with cheesemakers Orphee Paillotin, Marieke Penterman, and Ricardo Gutierrez Cruz to talk about moving to Wisconsin from other countries and making cheese in the state known as "America's Dairyland".Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Tune in this episode when Joe interviews Cheese Professional Jeff Buck, who daylights as a cheese monger and moonlights as a comedian in the LA area circuit and beyond. Hear how Jeff runs bits and cheese anecdotes on and off the stage, and how his good work at the cheese counter has helped him produce three different comedy shows in the LA area - you might hear a cheese parody or anecdote or celebrity impression too- tune in to hear more about what Jeff's been up to!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Tenaya Darlington is an author, instructor and a restaurant cheese director based in Philadelphia. She's well known for her cheese-centric adventures, which she shares online and in person through a variety of mediums. Her new book is part cheese history, part cheese science, and 100% inspiration for designing your own cheese adventure, whether its out in the world, or in your own home.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
On today's episode we have Amye Gulezian, the Specialty Foods Operations Manager at High Lawn Farm, located in Lee, Massachusetts. Amy has been both a cheesemaker and cheesemonger since 2018 and has a degree in Agricultural and Heritage Dairy Production. I’m excited to catch up with her about the latest at the Massachusetts Cheese Fest and what’s developing at High Lawn Farm.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
loading
Comments (1)

Gerry Stevens

episode 366 - terrible episode, not cheese related at all. There is a time and place for this type of content, but not here. please stay on topic.

Jan 30th
Reply
Download from Google Play
Download from App Store