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Rank #101 in Food category

Arts
Food

Cutting the Curd

Updated 1 day ago

Rank #101 in Food category

Arts
Food
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Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.

Read more

Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.

iTunes Ratings

31 Ratings
Average Ratings
26
4
0
0
1

Fun cheese discussions!

By cousincuñado - Sep 10 2018
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Thoughtful interviews, about cheese but also about life!

Very Professional

By w8lessinwater - Jul 16 2010
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Podcasts don't get much better than this.

iTunes Ratings

31 Ratings
Average Ratings
26
4
0
0
1

Fun cheese discussions!

By cousincuñado - Sep 10 2018
Read more
Thoughtful interviews, about cheese but also about life!

Very Professional

By w8lessinwater - Jul 16 2010
Read more
Podcasts don't get much better than this.
Cover image of Cutting the Curd

Cutting the Curd

Updated 1 day ago

Read more

Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.

Rank #1: Episode 292: Cypress Grove

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This week on Cutting the Curd, Diane is joined in studio by Mary Keehn & Pamela Dressler of Cypress Grove to talk about goat cheese. In search of healthy milk for her children, Mary noticed a neighbor who had goats for brush control. She asked her neighbor if she could buy two of her goats and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” So a determined Mary went out with grain each day and eventually lured her first two goats: Esmeralda & Hazel. Those two goats turned to four and pretty soon Mary had, well, more. A lot of goats means a lot of milk, and so Mary tried her hand at making cheese.

Feb 27 2017

42mins

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Rank #2: Episode 391: Cheese Tariffs: What You Need to Know (before Midnight tonight!)

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This time sensitive show is devoted to making sense of the potential tariffs on cheeses imported into the U.S. from the European Union. It's clear how the tariffs could impact importers (read: not good for business), but what other sectors of the industry will feel the effects? And, will those effects be all bad, or are there some who stand to gain? Elena will be speaking with Stephanie Ciano of World's Best Cheese to make sense of what's happening, what might happen and what––if anything––can be done about it all.

Cutting the Curd is powered by Simplecast.

Aug 12 2019

37mins

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Rank #3: Episode 91: Goats!

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Today’s episode of Cutting the Curd is all about goats! Tune in as Anne Saxelby and Sophie Slessinger chat with Louisa Conrad of Big Picture Farm in Vermont about all things goat. Learn how she fell in love with goat cheese and what makes kidding season such a crazy time of year. Find out about how the seasons affect the milk and cheese and what makes goats such unique creatures! Later on, they catch up with Gregory Bernhardt and Hannah Sessions of Big Picture Farm who are also in full-blown goat mode. This program was sponsored by Hearst Ranch.

“I’ve always been totally obsessed with cheese and farming. It wasn’t until I got to Blue Ledge that I learned the mystical magical power of goats and fell head over heels.”

–Louisa Conrad of Big Picture Farm on Cutting the Curd

“Our goats seem to milk best with longer daylight. Once we pass the longest day of the year their milk starts to decline.”

–Hannah Sessions of Blue Ledge Farm on Cutting the Curd

Mar 13 2012

31mins

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Rank #4: Episode 112: Mastering Artisan Cheesemaking with Gianaclis Caldwell

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On this week’s episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with author and cheesemaker Gianaclis Caldwell. In addition to running Pholia Farm, Gianaclis has written two cheese-themed books, The Farmstead Creamery Advisor and the recent Mastering Artisan Cheesemaking. Like Anne, Gianaclis comes from a studio art background; hear why Gianaclis left the art world to embrace cream and curd. Tune into listen to Gianaclis talk about what she learned from writing her books, and why it was important to filter and edit information to make her books pertinent to beginning cheesemakers. Cheesemaking isn’t necessarily a recipe – so many elements are interchangeable! Hear why cheesemaking can be so fragile, and learn some of Gianaclis’ tips for making reliable cheese. Learn more about the scale at Pholia Farm, as well as the types of cheeses that the farm produces. This program has been sponsored by S. Wallace Edwards & Sons.

“You can stay true to you art with cheese, but if you’re working with two dimensions or sculpture, you’re showing a part of your soul that many people might not be able to identify with.”

Gianaclis Caldwell on Cutting the Curd

Sep 24 2012

30mins

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Rank #5: Episode 86: Cheese Education

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Ever want to learn about cheese? Here’s your chance! Tune into an educational episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they chat with Max McCalman, Sasha Anderson & Daphne Zepos. Learn more about the various ways you can educate yourself and learn how to become a better taster such as cheese classes, seminars and plain old tastings. This program was sponsored by Whole Foods Market.

“The best way to learn about cheese is to put it in your mouth!”

–Max McCalman on Cutting the Curd

“Most of the talented young cheesemongers I know are also in a band, or involved in the art world somehow. Then there comes a time when they are no longer a drummer in a band, and have to think of more realistic alternatives to feed themselves. The Certified Cheese Professionalâ„¢ Exam personifies that moment.”

–Daphne Zepos on Cutting the Curd

Jan 16 2012

39mins

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Rank #6: Episode 373: Looking Over The Edge - The Agony & Ecstasy of Opening a New Cheese Shop

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Ivy Ronquillo is about to join the frazzled ranks of cheese shop owners with her new emporium Second Mouse Cheese in Pleasantville, NY. While Ivy has extensive experience in the advertising industry, as well as a culinary degree from FCI and years working in specialty food for the likes of Murray's and Artisanal, opening a shop presents an entirely new set of challenges. We join Ivy on the precipice of this new adventure to find out how she's faring and what's keeping her up at night. This will be part 1 of our conversation, and we hope to have Ivy back in a year or so to join us for a status update in part 2.

Cutting the Curd is powered by Simplecast.

Mar 18 2019

42mins

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Rank #7: Episode 90: Cheese History with Paul Kindstedt

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Anne Saxelby and Sophie Slesinger are joined by author Paul Kindstedt, who’s latest book “Cheese and Culture: A History of Cheese and its place in Western Civilization”, explores the 11,000 year old history of cheese! Tune in to learn about everything from maritime trade, ancient pottery and religion as they relate to cheese on an especially historical episode of the best Cheese radio show in the world! This program was sponsored by Hearst Ranch.

“If cheese can help us understand the origin of civilization, it can help us learn who we are as a species. To think that cheese can help inform that process is extraordinary.”

–Author Paul Kindstedt on Cutting the Curd

Feb 13 2012

45mins

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Rank #8: Episode 107: Daphne Zepos Tribute

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On today’s episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are remembering the life and work of cheesemonger, educator, writer, and chef Daphne Zepos. Anne and Sophie speak with two call-in guests for the occasion. Ari Weinzweig of Zingerman’s recalls Daphne’s passion and eloquence when it came to cheese. Ari also talks about some trips he took with Daphne in pursuit of good cheese, and her dedication to spreading the word about cheese and food education. Katherine Alford, currently of The Food Network, was Daphne’s teacher at Peter Kump’s New York Cooking School, better known as The Institute of Culinary Education. Listen in to hear Katherine reminisce about a trip to Daphne’s childhood home in Greece, where they watched shepherds milk goats and create cheese in the most traditional of ways. To contribute to Daphne’s cheese education vision, please visit Cheesefoundation.org and make a donation in Daphne Zepos’ memory. This program has been brought to you by Whole Foods.

“There was this majestic, theatrical, intelligent, philosophical person who could wax eloquently about cheese, and nobody else really did it like that. She brought something special to a food world that was already changing for the better…she did a lot of work to teach about it so that it wasn’t just superficial prose.” — Ari Weinzweig on Cutting the Curd

“Daphne understood place, the lives of the people that were making the cheese, and wanted to really celebrate that and share it with people in a way that was really unique.” — Katherine Alford on Cutting the Curd

Jul 09 2012

28mins

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Rank #9: Episode 293: The Story of Piave

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Piave cheese has become a staple at so many cheese counters across the US. Tune is to hear Chiara Brandalise, representative for the Consorzio Tutela Piave DOP, explain the origins of this beloved cheese and how Piave cheese helps support an entire agricultural region.

Mar 06 2017

26mins

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Rank #10: Episode 289: The Oxford Companion to Cheese: Part 1

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This week on Cutting the Curd, host Diane Stemple is joined in the studio by cheesemonger and author Elena Santogade. Elena talks about her experience being one of the contributing authors of The Oxford Companion to Cheese, which is perhaps one of the most comprehensive books ever written about cheese. The book includes a great variety of cheese-related topics such as animal species, biographies, cheese families, process and technique, chemistry, equipment and tools, pairings and cuisines, and many more.

Jan 30 2017

34mins

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Rank #11: Episode 371: Cheesemaking Elements: Cultures

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In our second episode of the 2019 Cheesemaking Elements series Elena dives deep into the world of cheese cultures. Culture expert Robert Aguilera explains how culture houses work and why we're starting to see monoculture creep when it comes to starters and adjunct cultures used in cheesemaking. Plus, how the culture supply chain business is changing within the growing cheese industry.

Check out the Cheese Science Toolkit Robert mentions at the end of the episode!

Cutting the Curd is powered by Simplecast.

Mar 04 2019

37mins

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Rank #12: Episode 395: B Corporation: Vermont Creamery

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In 2014 Vermont Creamery became a B Corp business. What does that mean, exactly? On today's episode Elena chats with Adeline Druart, President of Vermont Creamery, about how––and why––the company became a B Corp and what that means in the day-to-day.

Cutting the Curd is powered by Simplecast.

Oct 01 2019

36mins

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Rank #13: Episode 388: Careers in Cheese: Lilith Spencer

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On today's show, Elena interviews cheesemaker/creamery worker and photographer at the Cellars at Jasper Hill, Lilith Spencer. Lilith's cheese career started in college. Lilith began mongering at some of the best retail counters in NYC, hit Instagram fame for her artistic cheese board creations, and has landed in Vermont's Northeast Kingdom. Elena and Lilith chat about how to navigate opportunities and interests in the cheese world while also trying to pay the bills.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Cutting the Curd is powered by Simplecast.

Jul 22 2019

54mins

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Rank #14: Episode 98: Cooking with Cheese

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On this week’s Cutting the Curd, Anne and Sophie are talking about cooking with cheese! Joining them in the studio today is Sarah A. Maine of Saxelby Cheesemongers and the website RecipeRelay. Hear about Sarah’s unique website that encourages readers to alter recipes and spread them across the globe. Also joining Anne and Sophie is Lizz Spano, winner of Artisanal Bistro’s Grilled Cheese Competition and The Grilled Cheese Experiment. Hear about Lizz’s introduction to grilled cheese, and how it turned into a love and an expansive menu. Soups, salads, pizzas – every dish can be spruced up with a little cheese! So tune in, and learn how you can improve some of your favorite recipes with cheese. This program has been brought to you by Edwards.

“I think the interesting thing about cheese is that people don’t use it as a main ingredient, but maybe more as a spice.” —Sarah A. Maine on Cutting the Curd

“I always cook with the rind, as long as it’s an edible rind.” —Lizz Spano on Cutting the Curd

Apr 30 2012

28mins

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Rank #15: Episode 361: How To Kick Ass at Retail–or Anything!–by Optimizing Your Workflow

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Following up on our Supply Chain 101 show with Aaron and Glenn, on the first half of this week’s show Elena goes in-depth with Brie Hurd of The Cheese Shop of Salem on her simple [and brilliant] approach to placing pre-orders as a retail buyer. In the second half of the show Brie pulls back the curtain on some of the systems and philosophies behind her highly functioning retail operations. Can a catering form embody an entire retailer's philosophy? At The Cheese Shop of Salem...yes!

Cutting the Curd is powered by Simplecast

Nov 26 2018

44mins

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Rank #16: Episode 291: Developing a Restaurant Cheese Program

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Blackbird restaurant out in Chicago has a great cheese program led by Mr. David Barriball. On this week's episode, host Greg Blais speaks with David about cheese in the midwest, developing a restaurant cheese program and his new signature cheese - Little Blackbird - a gin washed cheese created with The Farm at Doe Run just for the restaurant.

Feb 20 2017

37mins

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Rank #17: Episode 380: Cheese Work As a Parent: Jessica Kesselman

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Jessica Kesselman joins Elena in studio to discuss working in cheese alongside her journey as a parent. How well does the cheese industry support parents, and what are the challenges specific to parents that come up when working in cheese? Elena and Jessica explore the answers to these questions and more on today's episode!

Cutting the Curd is powered by Simplecast.

May 20 2019

37mins

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Rank #18: Episode 296: Book Review: The Beginner's Guide to Cheese Making

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Elena Santogade joins host Diane Stemple in the studio to talk about her new book - The Beginner's Guide to Cheesemaking: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses. Elena's journey from cheese enthusiast and home cheese maker to her current status as an ACS Certified Cheese Professional has given her a unique perspective for creating cheese making recipes specifically with the beginner in mind.

Mar 27 2017

38mins

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Rank #19: Episode 359: From Farm to Face: Cheese Supply Chain 101

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Glenn Hills joins new addition to our host team Aaron Foster in studio to talk about supply chain and how cheese gets from the farm to your face. We'll touch on importing rules, what it's like in the crazy halls of Rungis, the miracle of container shipping, the nightmare of FDA / Customs, what a bonded warehouse is and more! We'll learn all about the litany of things that has to go right, just so you can get that perfectly aged, hand made goat cheese from Switzerland in your local cheese shop for a reasonable price.

Cutting The Curd is powered by Simplecast.

Nov 12 2018

31mins

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Rank #20: Episode 317: News from the French Cheese Scene

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Host Greg Blais catches up with French cheesemonger, educator and consultant, François Robin about the French cheese scene and his perspectives on cheese in America.

Cutting the Curd is powered by Simplecast

Oct 23 2017

28mins

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