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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.
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Welcome to Curdled Ink podcast, one woman’s tirade against poor writing and problematic romance. Literary criticism from a queer, kinky, sex positive perspective, starting with 50 Shades of Grey. Posts every other Tuesday!
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We are here too make you laugh!
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Curds & Honey is a safe place for people to explore the wonders and challenges of the Bible with a community of diverse perspectives.
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The Most Dangerous League in the World's exclusive podcast brought to you by Uncle Curd himself Send questions, comments, and suggestions to UncleCurdMDL@gmail.com and Uncle Curd may address them on the Pod Support this podcast: https://podcasters.spotify.com/pod/show/MDLPodcast/support
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Curds and Why is a podcast all about the science, history, and culture of cheese. Each week we talk about different topics related to cheese. And then we eat cheese!
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Welcome to Curd is the Word, the podcast that takes you on a delectable journey through the world of cheese! I'm your host, Brittany, a self-proclaimed cheese aficionado and your personal guide to all things cheesy. 🧀 **Unveiling the Flavor Palette:** Are you tired of feeling overwhelmed by the sheer variety of cheeses out there? Fear not, my fellow cheese enthusiasts! On Curd is the Word, we're here to unravel the mysteries of flavor profiles and tasting notes in the simplest, most delightf ...
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In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Austen Czymmek. Join us as they share the inspiring journey behind their latest creation: Hooper, a unique washed rind cheese named in honor of Allison’s incredible legacy in the cheese-making community. Discover…
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Joe chats all things cheese with Emma Young aka The Cheese Explorer. Emma is a UK based author, cheese teacher, and consultant with 15 years experience in all aspects of the cheese industry as well as international cheese judge and teacher both in France and in the UK. Heritage Radio Network is a listener supported nonprofit podcast network. Suppor…
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From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady, founder and CEO of Top Seedz, joins us to share the story of her company's growth. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cut…
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The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission of ASLF is to provide month-long paid apprenticeships for young adults to live on sustainable farms - to work, learn, and be inspired to create change in their communities. Now wrapping up their thir…
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Join hosts Cara, Jessica, and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In this episode, they dive into the latest trends and insights from the world of cheese. From artisanal craftsmanship to industry advancements, our hosts share their favorite moments, interviews with cheese experts…
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Whether you're a foodie, a podcast enthusiast, or someone curious about the behind-the-scenes process of creating a podcast, this episode is packed with insights and inspiration. Tune in to learn how John and Andrea turn their passion for ingredients into compelling content, one episode at a time. Heritage Radio Network is a listener supported nonp…
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In this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme Judge at the competition. Then its John's turn to host, as he introduces us to three cheesemakers: Heloisa Collins of Capril do Bosque, and brothers Juliano and Bruno Mendes of Vermont Queijos, all o…
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Tune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and "Cheddar" book author Gordon Edgar. He talks about the recent Good Food Awards Vegan Cheese Kerfuffle in which he was named an "informant" by the Washington Post. And, Joe learns the proper way to pronounce vegan! Don’t miss this one! Heritage Radio Network …
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On today's episode with sit down with executive producer and food historian Robyn Metcalfe to discover a whole new way of relating cheese and life philosophy in the medium of a documentary film. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Sim…
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Ontario-based Erin Harris and Kelsie Parsons know cheese. When Erin's not traversing Canada to meet with chefs and retailers, and Kelsie's not sourcing goods for a national food retailer, they're coordinating the next meeting of the Canadian Cheese Collective. Erin and Kelsie join Jessica for a conversation about Canadian cheesemakers and retailers…
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Many cheese shops are loosely defined as restaurants if they serve food and provide seating to dine in. Conversely, some wine bars and restaurants have a cheese-centric menu with an area for retail sales. These hybrid establishments often combine retail sales of cheese with a dining experience, blurring the line between traditional cheese shop and …
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This chapter delves deeper into Christian's psyche (as if any of us wanted that) and my conclusion is that he's basically an overgrown manchild who cannot take responsibility for himself. Yay! Meanwhile, Ana is starting to normalize the toxicity of her relationship to Christian, which is....not great! Content warnings for this chapter: poor communi…
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Tune in the hear sound bites from this year's 2024 biennial World Cheese Championship Contest that was held in Wisconsin this past March as Cara and Joe break down what makes the World Championship Cheese Contest distinct from the World Cheese Awards. Joe was in attendance and his mission was to unveil what the competition was like for our listener…
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Tune in as Sheila Flanagan shares the rich history and innovative techniques behind Nettle Meadow's artisanal cheese-making process. From their commitment to sustainable farming practices, to their dedication for cheese-making, Nettle Meadow embodies the essence of craft and quality. Discover the unique flavors and textures of Nettle Meadow's signa…
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We check in with Agela Abdullah, Kyra James and Nicole Garrett of the Cheese Culture Coalition about the CCC's growth as a non profit, and as a national community since they were on CTC in 2021. One indicator of their success is the sizable grant and scholarship program available for BIPOC cheese professionals to further their cheese education and …
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Send us a text Join your host, Brittany, on a flavorful journey with Jess Galen, the cheerful owner of Bloomy Dobbs, a hidden gem nestled in Dobbs Ferry of Westchester County, NY. In this new mini-series episode, Jess spills the cheese (figuratively, of course!) on what makes her quaint shop a local gem. From handpicked culinary selections to commu…
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Send us a text Welcome back to another episode of Curd is the Word! Today, we're diving into the delicious realm of vegan cheeses. Join us as we explore the remarkable evolution of vegan cheese, sampling Mount Saint Helens from Wendy's Nutty Cheese and Pepper Jack by Darë. Prepare your taste buds for a flavorful adventure as we discuss the impressi…
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Jibneh Means Cheese: A Conversation with Cheesemaker and Founder of Kasbo's Market, Benita Kasbo
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Benita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her old world recipe is made with a unique spice called mahleb and her cheese was featured in The New York Times food section. She is passionate about Middle Eastern food and enjoys helping people discov…
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Send us a text Get ready for a whirlwind update on The B's Cheese business escapades! From figuring out farmer's markets to hosting tasting events and DIY charcuterie classes, this episode packs a punch. Britt dishes out tales from her cheesy past and reveals the delectable cheeses she's currently obsessed with. With her grand comeback to the podca…
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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 ingredi…
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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 …
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This chapter is quite light and fluffy for once...except of course when Christian can't help but be a controlling dick, and when we take one more brief detour into his Dark, Fucked Up Childhood(TM). Content warnings for this chapter: misogynistic views around sex, possessiveness, manipulative/controlling behavior, toxic monogamy, poor consent-getti…
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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. Her…
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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 n…
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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 c…
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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'…
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Granting Flavor: A Conversation with Alice Bergen Phillips, the Grant Manager of Back in the Vat and Cheeseshop Owner of Cheesemonster DC
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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 …
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Send us a text Join your host, Brittany, as she is back with another mini episode - this time focused on cheese education (Yes! It's a thing!). Starting off with the Academy of Cheese, Brittany will talk about the rich history that brought the Academy of Cheese about and discuss how they dive into a range of topics from the fundamentals of cheese-m…
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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 Ra…
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It's finally here! The wait is over. With the help of a couple guests and a lot of alcohol, we've made you a 50 Shades movie commentary track, meant to be played along while you watch the movie. I'm not gonna lie, this is the most chaotic podcast episode I've released so far. The mic we used picked up a lot more of the movie's sound than anticipate…
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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.…
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Send us a text Welcome to "Curd is the Word" - episode 9! In this episode, we unravel the cheesy wonders of Uplands Cheese's seasonal delight, Rush Creek Reserve—think creamy, dreamy goodness in every bite. Switching gears, we explore Nettle Meadow's Fromage Blanc, which is uniquely infused with honey and lavender, creating a flavor symphony that's…
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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 pro…
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Send us a text Get ready for a fresh approach to cheese in Curd is the Word, Episode 8! Dive into our new "Send me Cheese" mini-series featuring the sensational offerings from Lakins Gorges Cheese in Waldoboro, Maine. In this episode we unwrap and discuss four delectable delights crafted with love and East Forty Farm's finest cow's milk. Join the f…
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This chapter takes us through lots of echoes of Twilight plot points, lots of heartfelt discussion (as much as these two are capable of), and a little bit of bonding over trauma. Fun! Content warnings for this chapter: home invasion, discussion of trauma kinkshame, PTSD/trauma response, mild boundary crossing, poor bedside manner from a doctor, abu…
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Feta Accompli: A Clever Curation of Curd-ious Events in the Year That Was 2023 on Cutting the Curd
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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-…
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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…
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It's been a minute! Hope you're all enjoying your holiday season more than I enjoyed this chapter. It's time for the charity ball, which is of course chock full of dinner, dancing, drama, and just a little bit of D/s. As a treat. lol Content warnings for this chapter: poor consent-getting, inappropriate domination, possessiveness, brief ableism, va…
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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 o…
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Recorded Live at the Art of Cheese Festival: Huma Siddiqui-Seitz of White Jasmine Cheese, Madeline Kuhn pf Emmi Roth, and Pam Hodgson of Sartori Cheese
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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 s…
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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…
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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 …
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Send us a text Welcome to the 7th episode of "Curd is the Word" with your host, Brittany Bisset! Get ready to embark on a cheese-tasting journey as we explore the alluring realms of two sensational artisanal cheeses. First up is Cowgirl Creamery's Red Hawk, a funky soft cheese hailing from Northern California with a backstory as rich as its flavor.…
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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 su…
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We get a bit of a break from the heavy stuff in this chapter, as Christian takes Ana to a fancy charity event thrown by his family. But don't worry, there are still plenty of moments for me to snark about. Content warnings for this chapter: jealousy, possessiveness, kinkshame, brief homophobia. Find Leigh elsewhere online: allmylinks.com/leighcarti…
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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 - y…
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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…
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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 d…
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Send us a text Join your host Brittany, a passionate cheese enthusiast, as she visits Shelburne Farms to meet up with Tom Perry, who works at not only the Cheese Sales Manager, but also taught Brittany's cheese sensory course at UVM. Together, they embark on a journey through the world of Shelburne Farms' cheddar, tasting three remarkable varieties…
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Thank you once again for being patient with my upload schedule. I think content updates may just be a little sporadic for now, as I deal with this thing called life. lol That said, this may be one of the longest lists of content warnings I've ever had for one chapter. Leila's aggression is stepping up, Ana is being "kept safe" at Christian's apartm…
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