Cutting The Curd

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest today is Tom Perry, cheese sales manager of Shelburne Farms, a cheddar producer located in Vermont. He has been a cheesemonger in the New England scene for many years and was a previous winner of the DZTA scholarship.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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Loveneh Labneh is a collaboration between Erivan Yogurt and Merion Park Cheese Co, The story of these two Philadelphia-area companies, and how they came together, is a modern story rooted in tradition and memory.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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this inspiring episode, Joe checks in with CMI Masters Champions Courtney Johnson and Sam Rollins. Courtney and Sam will each individually represent Team USA in September 2023 at the Mondial Du Fromage in Tours, France, an elite biannual world champion cheese monger event. If either of them win, it would be a first for a USA cheesemonger! - GO team USA!Photo courtesy of Kathryn M. Sheldon.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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sarah Simiele, owner of The Curd Nerd in Syracuse, NY has forged a path from Microbiology studies to cheese shop ownership with no signs of slowing down. A story about following your passion and taking risks that most recently culminated in being crowned the new CMI champion. Listen and get inspired!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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're doing things a little differently on this week's episode of Cutting the Curd. Our dear friend and former CTC host Diane Stemple is being recognized by the new world chapter of the Guilde Internationale des Fromagers for her work in the cheese industry. For decades, Diane promoted artisanal cheese makers form the US and abroad, first as a monger, then in sales, then as a brand ambassador, and of course as a co host of this podcast.Diane’s niche was interviewing authors about their cheese-centric books. She stepped away from CTC about a year ago, and we want to take this opportunity to honor her as well, by throwing it way back to 2010 when she was a guest of Anne Saxelby on episode 10 of CTC. Their conversation recaps the decade in cheese (2000-2010), which was a big one for artisanal cheese. Diane and Anne held each other in high esteem, and were good friends who shared a passion for cheese. We really hope you enjoy this time capsule, and that you enjoy hearing Anne and Diane’s voices!Heritage Radio Net

Today we welcome CJ Bienert to CTC for the first time! CJ & Kari Bienert are the owners of both the Cheese Shop of Des Moines and Cheese Bar of Des Moines. We discuss what it was like in 2011 to start up a cheese shop in their twenties and the upcoming ACS conference that will be held again this year in Des Moines.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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In her latest book, "Spoiled: The Myth of Milk as Superfood," Anne Mendelson deconstructs the history of 'drinking milk' and the myths, scientific developments, and social constructs that have supported the growth of an industry, for better or worse.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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.