Cutting The Curd

Show favorite Andy Hatch regales Elena in studio with tales of a recent sales trip to Australia. And, don't miss the buried lead: Andy sounds the alarm on the potential for a conglomerate-controlled cheese market in the not-too-distant American future. Fear not! We also discuss what those at each link in the supply chain can do to protect innovation and variety in artisan cheese, and the space for family-sized cheesemaking companies like Uplands Cheese Co. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's show Diane interviews Tia Keenan, New York City–based cook, cheese specialist, writer and activist. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016) and the forth-coming cookbook Melt, Stretch & Sizzle: The Art of Cooking Cheese (Rizzoli, fall 2018). Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Self-proclaimed "cheese legend collector" Peter Gross shares some of his curd-related myths with Greg. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Retailing ain't easy, especially in New York City. Agatha and Clair of Belle Cheese chat with us about staying sane and having fun on the eve of the shop’s one-year anniversary in the DeKalb Market. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nora Weiser, Executive Director of the American Cheese Society (ACS) and Bill Stephenson, Chair of the ACS Certification Committee chat about the new sensory evaluation TASTE test debuting at the ACS Conference this summer. From big picture industry impact to how on earth the logistics will work, Elena gets a sneak peek of what’s in store for the inaugural exam takers. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Carlos Yescas of the Oldways Cheese Coalition loops us in on the budding Russian cheese movement, the David vs. Goliath war being waged in Normandy and how you can be a part of Raw Milk Cheese Appreciation Day! Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Elena chats with Tess McNamara about the twists and turns in her own cheese career. Tess and Elena talk about the specific challenges and financial realities women face in navigating careers in cheese and give a shoutout to Elena’s all-time shero, Madeleine Albright. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Newly published author Hannah Howard joins host Diane Stemple in the studio to talk about her just-released memoir Feast. From hostessing at Picholine to slinging cheese at Fairway, Hannah was already deep in the cheese scene as an undergrad at Columbia University. Her journey navigating NYC's often-brutal restaurant culture while also conquering her own food-related demons is a tale of bravery, passion and a commitment to pursuing what (and who!) you love. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week we go behind the curtain as Elena interviews Greg Blais himself. Greg takes us down his curd path and shares reflections on how the industry has changed over the years. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Seamus Sheridan chats with Greg about why nibbling on Irish cheese is the best way to celebrate St. Patty’s Day this year and shares tips on running a family cheese biz. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host Greg Blais interviews the newest addition to the Cutting the Curd team, Elena Santogade. A four-time guest, Elena is taking over as Producer and will be hosting the show once a month. Who is she? We'll find out! Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Vince Razionale, recipient of the 2017 Daphne Zepos Teaching Award, joins host Diane Stemple to discuss his award-winning vision: bridging the bandaged cheddar gap between England and the US, and in his words, “promoting the ongoing and rigorous study of one particular style of cheese.” Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What’s the deal with whey? Homa Dashtaki, founder of White Moustache Yogurt, joins host Greg Blais to discuss the often forgotten byproduct of cheese and yogurt production. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host Greg Blais catches up with 2017 Cheesemonger Invitational winner Jordan Edwards at the Winter Fancy Food Show in San Francisco. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode, Greg Blais sits down with Cathy Strange, Global Cheese Buyer for Whole Foods Market. Cathy worked as a Specialty Team Member in three regions before becoming a Team Leader, then a Regional Coordinator. In 2000, with more than 20 years of food industry experience under her belt, she became the Whole Foods Market Global Cheese Buyer and an expert at detecting international food trends while traveling the world to find cheeses that meet our quality standards. Cathy is also proud to be Chair of the Cheese of Choice Coalition for the American Cheese Society and a member of the Cheese Importers Association. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Diane Stemple is on location at the 2018 Fancy Food Show, where she sits down with Jonathan Kaufmann, author of Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host of Heritage Radio's The Food Seen, Michael Harlan Turkell, joins Diane Stemple to discuss his book - Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our annual holiday special is back! Tune in to hear host Greg Blais, CTC founder Anne Saxelby, and cheese friend Nate McElroy (Cypress Grove) talk cheese. Cutting The Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sue Conley, co-founder of Cowgirl Creamery in California, joins host Greg Blais to talk about the recent wildfires in California and how the cheese community has come together to help. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kate Leeder of Aperitivo in Grand Rapids, Michigan and Emily Lindh of Denizen in Brooklyn, NY join host Diane Stemple to discuss cheese restaurant tales. Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.