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Greg Blais Podcasts

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5 of The Best Podcast Episodes for Greg Blais. A collection of podcasts episodes with or about Greg Blais, often where they are interviewed.

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5 of The Best Podcast Episodes for Greg Blais. A collection of podcasts episodes with or about Greg Blais, often where they are interviewed.

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Episode 331: The Tables Have Turned: Elena Interviews Greg Blais!

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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.

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Mar 19 2018 · 35mins
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Episode 167: Certification Program Controversy with Greg Blais

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The cheese world is changing! Certain certification programs are evolving and there are more options than ever for aspiring cheesemongers looking to learn about the industry. With that, comes controversy. On this week’s episode of Cutting the Curd, Anne Saxelby chats with cheesemonger Greg Blais of Eataly about certification programs, their effectiveness and relevance in today’s ever-changing world of curd. They also discuss the affinage debate and the general state of cheese in America today. This program was sponsored by Wisconsin Milk Marketing Board

“I learned everything by working – everything I know was from putting cheese in my hands and meeting the people who sold it to me. I’ve never taken a culinary class in my life.” [02:00]

–Greg Blais on Cutting the Curd

Mar 17 2014 · 31mins

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Episode 165: Beer & Cheese with Jimmy Carbone & Greg Blais

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What’s better than beer & cheese? This week on Cutting the Curd, Anne Saxelby invites Jimmy Carbone, host of Beer Sessions Radio and Greg Blais, cheesemonger at Eataly for an on-air beer and cheese pairing and discussion! Tune in and learn how grains play into both cheese and beer – and what pairings work best. Tune in for this virtual tasting and conversation about terroir, provence and ingredients as they relate to beer and cheese. This program was sponsored by Wisconsin Milk Marketing Board

“I think wine and cheese get more play – but I know that beer and cheese go together better!” 15:00

“Things that come from the same place tend to go well together.” 25:00

–Greg Blais of Eataly on Cutting the Curd

Mar 03 2014 · 33mins
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Episode 184: Eataly in Chicago with Greg Blais

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Eataly is expanding to Chicago; tune into this week’s episode of The Main Course to hear Patrick Martins talk meat and cheese with Eataly’s cheesemonger and salumi buyer, Greg Blais. Find out how Greg defines ‘cheesemonger’ in 2013, and why Italy’s cheese traditions reflect the influence of so many countries. How do FDA regulations affect Greg’s buying processes. Learn why you should never mess with a classic like Iberico ham or prosciutto di Parma, and why Greg prefers heavily-aged hams. Find out how the Chicago Eataly location will reflect the surrounding immigrant populations. Americans have been updating European traditions for centuries; how will an Eataly in Chicago alter the city’s food landscape? Find out all of this and more on this week’s episode of The Main Course! Thanks to our sponsor, S. Wallace Edwards & Sons. Today’s music has been provided by Obey City.

“What’s great about Eataly is that they allow me to support U.S. artisans. I have a lot of American cheeses at the shop.” [14:05]

“I’m a believer that governance over foodstuffs is necessary, but I often question the motives… I question the motives of everything; that’s why I’m a cheesemonger.” [18:50]

“If I can sell you a six-year-old glass of milk, I’m doing pretty good!” [19:20]

“Being classic doesn’t mean that it’s passe.” [27:35]

Greg Blais on The Main Course

Jul 21 2013 · 44mins

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Episode 132: Roots of Cheesemongering with Greg Blais

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Greg Blais has a storied history as a cheesemonger in New York City. Anne Saxelby invites Greg into the studio to talk about the roots of the cheesemonger profession. Tune in to hear about Greg’s time at various New York City food institutions such as Balducci’s, Dean & Deluca, and the Essex Street Market. What was the food landscape like when Greg decided to pursue the career of a cheese professional? Find out about Greg’s current job as a cheese buyer at Eataly, and why the proof is in the pudding when it comes to cheese. Later, Anne and Greg chat with Veronica Pedraza and Fiona Harrar of Meadowood Farms about the lambing season! Hear how the farm transitioned to include a sheep’s milk dairy, and find out why so many cheesemongers love working with sheep! This program has been brought to you by Academie Opus Caseus

“When we first started doing this, there was no support system. You had to be pioneers…” [5:00]

— Greg Blais on Cutting the Curd

Apr 19 2013 · 34mins