Cutting The Curd

Michelle Vieira is an Illustrator bringing light and happiness to the online cheese world. From rocking cheese illustrations to Cheese Pin-up girls, here's whats next in the cheese art department! Images Courtesy of Michelle Vieira 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.

Cara speaks with Janee', the Mobile Monger about her new interview program. Each day she interviews a different American artisan cheesemaker about their current problems and resolve.Photos Courtesy of Janee' Muha - The Mobile Monger 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.

Amanda Freund tells us all about her experience as a 3rd generational farmer and how cooperatives are helping support New England and Vermont communities thru sustainable agriculture like smart barns and cow pots!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.

Elena chats with fellow Cutting the Curd host and independent cheese shop owner, Aaron Foster, about what life is like right now on the front lines of cheese retail in New York City.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.

Both Tom Perry and Sam Frank join Diane to give an update on Daphne Zepos's award which provides money for European Travel to research a cheese issue. As previous winners, and current Board members, Tom and Sam give us much info!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.

Jessica and Cara talk about what has evolved at Sweet Grass Dairy for Jessica Little since her previous interview with Anne Saxelby (one decade ago) in 2010 and what's next down the line!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 Munly discusses what it's like to win CMI San Fran 2020. Plus we dive deep into inspirations for her Feminist Goddess cheese plates.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.

When we last spoke to Ivy Ronquillo, she was mere weeks away from opening her own cheese shop in Pleasantville, New York: Second Mouse Cheese. Now, almost a year later, we check back in with her to see how she's holding up, what advice she would have given herself a year ago, and what the future looks like.Image courtesy of Second Mouse Cheese / Ivy Ronquillo.Cutting the Curd is powered by Simplecast. Ivy Ronquillo, Second Mouse Cheese, Pleasantville, New York, NY, cheesemonger,  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In line with our show's tradition, as new host Cara Warren joins the Cutting the Curd team, she takes an episode to interview our most recent host, Elena Santogade.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.

Diane discusses all aspects of Kate Johnson's steady transition from Boulder suburb to living on a farm with her family, watching her daughters enjoy the farm environment, and eventually get goats (and horses!) and then make cheese. She also begins to teach others how to make cheese! A long interesting story!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, Elena chats with Grilled Cheese Chef Crystal De Luna-Bogan, chef and co-owner of the original food truck and now brick and mortar Nashville based restaurant. How to scale sustainably while also serving delicious grilled cheese? Crystal is figuring it 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.

A profile of Jumi, discussing the challenges of being a smaller European producer that does their own importing, and does not rely on major distributors to do logistics and sales.Photo Courtesy of Sam FrankCutting 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.

Serious discussion of the various ways the FDA has threatened attack on Artisan cheese, and then backed down when there was no scientific proof of their position. Dr. Donnelly is expert in food borne pathogens and has so much to offer in this fight for artisan cheese.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, Elena chats with Adam Moskowitz of Larkin, the Barnyard and the Cheesemonger Invitational (of course!) about creating community in the cheese biz and what's it like to rock sobriety.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.

Hosts Elena Santogade, Diane Stemple and Aaron Foster are all in studio together to reflect on 2019 and make cheese-related bets for 2020. Hijinks ensue...The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.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, host Elena Santogade talks with Margot Brooks of Sugar House Creamery. Farmstead cheesemaking from choosing the right land and location to the production of three delicious cheeses––at Sugar House Creamery their cheesemaking elements are rooted deep in the earth.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.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.

For this month's book review, Diane Stemple interviews Mark Kurlansky about his book Milk! A 10,000 Year Food Fracas. With a title like that, Diane has many cheese-related questions!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.

Host Elena Santogade talks with Jodie Wische about what she's seen these past 20+ years in cheese, and how ecommerce transformed––and continues to transform––the industry.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.

Amanda Heilman and Jennifer Rodammer join host Elena Santogade on air to talk about the new cheesemaking program at the University of Delaware. This university dairy went from zero to cheesemaking, and with an all-female cheesemaking crew!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.

For our 400th episode (!!) Elena and Diane are in-studio with Anne Saxelby, founder and O.G. host of Cutting the Curd. Reflections, predictions and hijinks ensue!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Image courtesy of Coyau / Wikimedia Commons / CC BY-SA 3.0.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-n