Cutting The Curd

On today's episode we get a first look at the new upcoming startup, Gourmet Dash. We chat with Christy Caye about everything from e-cheesemongering to logistics, and look ahead at the future of online retail stores.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 is the second episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Jonny Crickmore, cheesemaker at Fen Farm Dairy in England.Photo Courtesy of Fen Farm Dairy.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 is the first episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Mariano Gonzalez, head cheesemaker at Grafton Village Cheese Company. Mariano also talks about his experience trying to set up a cheese program in Paraguay and assisting USAID.Photo Courtesy of Grafton Village Cheese Company.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 October 9th of last year the HRN community was devastated by the passing of Anne Saxelby. Anne was many things to many people. She was the co-founder of Saxelby Cheesemongers and an ardent supporter of artisan food producers. She was one of the earliest HRN hosts, launching Cutting the Curd in 2009. She was a wife and mother to 3 young children.As the first anniversary of her loss draws near, we pay tribute to the many ways she impacted this world for the better. Longtime HRN host Harry Rosenblum speaks about his own friendship with Anne, and guides us through this episode. We hear clips of Anne in conversation with her Cutting the Curd colleagues Greg Blais and Diane Stemple; speaking about the early days of Saxelby Cheese, the origins of her radio show, and her philosophy of customer service. We also hear reflections from Brian Kenney, Deborah Matsner, and Anne’s father, Bill Saxelby, who share glimpses of Anne as a friend, as a business owner, and as a mother. As Steven Jenkins told The New York Times,

According to the University of Maine Senator George J. Mitchell Center for Sustainability Solutions, the number of young farmers and food producers in the state is growing. This includes cheesemakers - some new, and some who have been making cheese for years and are growing their operations. Jessie Dowling, founder of Fuzzy Udder Creamery is here to talk with us about her cheeses, her farm, and the state of cheesemaking and distribution in Maine including the Maine Cheese Guild and the annual Maine Cheese Festival.Photo Courtesy of Jessie Dowling.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 chat with Caroline Hesse about her new venture into starting her own distribution company. From her amazing fundraising efforts to her everyday life in sales. In this episode we get the humorous and unforgettable insight into a new chapter of Caroline's "Chesse Cheese" life.Photo Courtesy of Illgander.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.

Carlos Yescas interviews Nina White, founder of Bobolink Dairy and Bakehouse, about their approach to regenerative agriculture and sustainable dairy farming. Their cattle are 100% grass-fed, and all of their cheeses are made with their own milk. Find out more about them at www.cowsoutside.com and follow them online at @bobolinkdairyandbakehouse.Photo Courtesy of Nina White.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.

Brooklyn cheesemonger turned affineur and educator, Mary Casella joins us to talk about her upcoming presentation for the Daphne Zepos Research Award. Plus, we review what she has found so far in her project as well as what's next for her gender study of the dairy industry.Photo Courtesy of Mary Casella.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 on the show we will review how tonic water and sparklings can work as a flavor component in your cocktails that then can be paired to your cheeses. Plus, what are the differences in tonic water? We sit down live for the first time in Bushwick since the pandemic began to chat with Samantha Kane, a CCP certified cheesemonger and a regional key account manager at Fever-Tree USA.Photos Courtesy of Samantha Kane.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.

Felice Thorpe, national sales director and owner of Felice Foods, returns for another conversation about the business of selling cheese. This time we're talking about forecasting. What is it? Why do it? Who should be doing it? And when?Photo Courtesy of Felice Thorpe.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 on CTC we chat with Cara Condon to learn more about her win at this year's CMI and life as a cheesemonger at Beautiful Rind in Chicago.Photo Courtesy of Kathryn M Sheldon @kathrynmichael.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.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 discuss the ins and outs of queer life as a farmer. Plus, goat's milk cheese making in New York state, is it difficult and what are some programs cheesemakers can use to start up their creameries??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.

The story of Buf Creamery stretches across continents, generations of farming, and centuries of cheesemaking traditions. Alejandro Gomez Torres joins Cutting the Curd for a conversation about the majestic and sometimes fickle water buffalo, and making buffalo milk cheese in Colombia.Photo Courtesy of Buf Creamery.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 talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery & Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make the most of the best milk possible.Photo Courtesy of Parish Hill.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 the first of two episodes focusing on water buffalo and buffalo milk, we meet Sarah Roland of Bayou Sarah Farms in Louisiana. A few years ago, Sarah was working on a farm in Northern California when she tried buffalo milk gelato for the first time. Flash forward to the present day, and Sara owns and operates Bayou Sarah Farms, manages a herd of water buffalo, and is working towards creating her own gelato, while also practicing sustainable farming and learning about natural cheesemaking.Photo Courtesy Bayou Sarah Farms.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.

Special Show: We check in with cheesemakers and cheese professionals from Ukraine.We hear from Olha Ternytska, cheesemaker and restaurant fromager, Oksana Chernova, cheese judge and training expert, as well as cheesemakers Andriy Kulyk and Oleksander Ukrainets also known as 'The Milk Master at Lel’. They share their plans, worries, and love for Ukrainian cheese.“Cheesemakers are resilient, but so many in Ukraine face an uncertain future.” Carlos Yescas would like to dedicate this show to the victims of war.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 check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.Photo Courtesy of The Black Sheep School of Cheesemaking.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 talk to Grace Gershuny, organic farmer, writer, and thinker, about the concepts of Social Ecology and how the dairy and cheese industry can do more to address climate change. She teaches for the Institute for Social Ecology and is based in Vermont.Photo Courtesy of Institute for Social Ecology.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.

Wheyward Spirit connects the dots from farm to flask, upcycling whey and transforming it into an 80 proof spirit in a category of its own. This creates new challenges that only an entrepreneur-slash-dairy scientist can tackle, transforming the way we look at existing supply chains, food systems, marketing, and disrupting the way we think about categories in the marketplace.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 talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsin. We review the challenges behind this process and the drive it takes to make it happen. 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.