Curd is the Word – Details, episodes & analysis

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Join your host, Brittany, on a flavorful journey with Jess Galen, the cheerful owner of Bloomy Dobbs, a hidden gem nestled in Dobbs Ferry of Westchester County, NY.

In this new mini-series episode, Jess spills the cheese (figuratively, of course!) on what makes her quaint shop a local gem. From handpicked culinary selections to community events, she's the maestro behind it all. Get ready for anecdotes that are as sharp as her cheddar and as rich as her brie. Whether you're a cheese connoisseur or just craving a dairy delight, this episode of Curd is the Word promises a perfect pairing of flavor and fun. So grab your favorite crackers and tune in to discover the cheesy secrets of Bloomy Dobbs, where every slice tells a story!

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Welcome back to another episode of Curd is the Word! Today, we're diving into the delicious realm of vegan cheeses. Join us as we explore the remarkable evolution of vegan cheese, sampling Mount Saint Helens from Wendy's Nutty Cheese and Pepper Jack by Darë.

Prepare your taste buds for a flavorful adventure as we discuss the impressive strides made in vegan cheese quality, taste, and texture. Hear insights from the passionate cheesemakers themselves, about their craft and dedication to creating delectable dairy-free alternatives. 

From creamy textures to bold flavors, we'll take you on a journey through the diverse world of plant-based cheese, proving that dairy-free doesn't mean flavor-free. Whether you've been vegan for a while or simply curious about the latest culinary trends, this episode promises to tantalize your mind as well as your senses. 

So grab your vegan crackers and indulge in the cheezy goodness that is sure to satisfy even the most discerning palates. Let's taste the future of cheese!

Featured cheeses:

• Mount Saint Helens by Wendy's Nutty Cheese
• Pepper Jack by Darë

Featured events:

• Vegan Street Fair: https://www.veganstreetfair.com/
• Vegandale Fest: https://www.vegandalefest.com/
• Vegan Exchange Market: https://www.veganexchangeevents.com/
• VegFest UK: https://www.vegfest.co.uk/
• Sunny Gandara private events: https://sunnygandara.com/cheeseandwine/

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Curd is the Word

Episode 3: Murray's Cave Aged Hudson Flower + Ovelha Amanteigado

In the third episode, Brittany is back at it again - chatting about more artisanal cheese. She also touches upon how you can help support Vermont farms and farmers after the recent devastating flood. After that, back to business with 2 new cheeses this week: the Murray's Cave Aged Reserve Hudson Flower (hint: Old Chatham Creamery is involved!), aged near her in Queens, NYC and the first international cheese of the show, Ovelha Amanteigado.  Brittany walks us through the sights, smells,  tastes, and pairing options of each gourmet cheese as well as a a number of fun facts related to these raw sheep's milk cheeses, such as the Murray's and Kroeger union, a manmade watering hole inside of a lake in Portugal, and more! These 2 cheeses have different characteristics, but as you'll find out, share a lot in common.

Click here for the Comte flavor wheel

-Cheese events [3:03]

-Murray's Cave Aged Reserve Hudson Flower [8:22]: herbal, buttery, earthy

• Learn more and buy it here

-Ovelha Amanteigado [21:26]: tangy, milky, bright 

• Learn more and buy it here

Follow along on IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

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Curd is the Word

Episode 2: Tulip Tree Creamery  Hops + Goat Rodeo Bamboozle 

In this second episode, join Brittany as chats about her recent experience at the 2023 Cheesemonger Invitational and her favorite cheeses she was able to try. Lots of surprised there! After that, back to business with 2 new cheeses this week: the Hops cheese from Tulip Tree Creamery near Indianapolis and the half-stinky Bamboozle from Goat Rodeo near Pittsburgh, PA. Brittany walks us through the sights, smells,  tastes, and pairing options of each cheese as well as a brief history of the creameries. These 2 cheeses have different characteristics, but they would be great with a sweeter bloomy rind cheese on a board together. 

Click here for the Comte flavor wheel

-Thoughts from the Cheesemonger Invitational [1:17]

-Tulip Tree Hops [9:33]: grassy, citrus, nutty

• Learn more and buy it here

-Goat Rodeo Bamboozle [16:04]: barnyard, meaty, bright 

• Learn more and buy it here

-Cheese events [6:33]

• That Cheese Class at Pine + Polk: July 16
• Colby Cheese Days: July 14-17
• American Cheese Society conference: July 18-23
• XMarket Vegan Wine and Cheese: July 22
• The Cheese Lady Gouda Tasting at Wit Cellars: July 22
• Albuquerque Mac & Cheese Festival: August 5
• Vermont Cheesemaker's Festival: August 13
• Madison Cheese Curd Festival: August 13

Follow along on IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

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Curd is the Word 

Episode 1: Nancy’s Hudson Valley Camembert + Jasper Hill Cabot Clothbound Cheddar 

In this inaugural episode, Brittany shares her journey to learn more about cheese and who makes it. This episode features the Nancy’s Hudson Valley Camembert from Old Chatham Creamery in the Finger Lakes region of New York and Cabot Clothbound Cheddar from Jasper Hill in Greensboro, VT. Brittany walks us through the sights, smells,  tastes, and pairing options of each cheese as well as a brief history of the creameries. While these 2 cheeses may be different, they have one thing in common: they’re both made with love and elbow grease. 

Click here for the Comte flavor wheel

Nancy’s Camembert [4:48]: earthy, sweet & soft

• Learn more and buy it here

Cabot Clothbound Cheddar [12:59]: nutty, grassy & crumbly

• Learn more and buy it here

Cheese events [1:06]

• Cheesemonger Invitational: June 25
• American Cheese Society conference: July 18-23
• Vermont Cheesemaker's Festival: August 13
• Birch Run Hills weekly happy hour: Fridays
• Cheese Curd Festival: June 23 & 24
• My cheeseboard class & tasting: June 29
• Murica Al Vino Giveaway until June 30! Enter here

Follow my IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

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 🧀 Join Brittany, your witty and cheese-obsessed host, on a delectable sneak peek into the world of cheese on "Curd is the Word." Get a taste for flavor profiles, uncover hidden cheese shop gems, and embrace the vibrant cheese community in this captivating podcast. Prepare to have your taste buds tingling and your knowledge of cheese expanded.  Stay tuned for full episodes of Curd is the Word, where cheese you can take your cheese obsession to the next level! 

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Get ready for a whirlwind update on The B's Cheese business escapades! From figuring out farmer's markets to hosting tasting events and DIY charcuterie classes, this episode packs a punch. Britt dishes out tales from her cheesy past and reveals the delectable cheeses she's currently obsessed with. With her grand comeback to the podcast scene, brace yourselves for more witty banter and insightful discussions. So tune in for a quick, under 10-minute rundown that's as sharp as your favorite cheddar and as smooth as a creamy brie. Whether you're a cheese connoisseur or just love a good story, this episode has something for everyone. Grab your favorite snack, sit back, and let's cheese-chat our way through this delightful update together.

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Join your host, Brittany, as she is back with another mini episode - this time focused on cheese education (Yes! It's a thing!). Starting off with the Academy of Cheese, Brittany will talk about the rich history that brought the Academy of Cheese about and discuss how they dive into a range of topics from the fundamentals of cheese-making to advanced tasting techniques for their assortment of artisanal cheeses. Through insightful commentary and personal anecdotes from Brittany and others, we also discuss strengths and potential areas for growth within the Academy of Cheese curriculum.

If you're on the fence about the Academy, fear not, as Brittany also mentions all of the educational free resources that can be found just on their main website alone.  Tune in for an engaging exploration of cheese education as we chat about whether the Academy of Cheese is right for you.

Sound effects from pixabay.com. 

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Welcome to "Curd is the Word" - episode 9! In this episode, we unravel the cheesy wonders of Uplands Cheese's seasonal delight, Rush Creek Reserve—think creamy, dreamy goodness in every bite. Switching gears, we explore Nettle Meadow's Fromage Blanc, which is uniquely infused with honey and lavender, creating a flavor symphony that's soft and irresistible. We'll also kick off 2024 with a sneak peek into the exciting world of cheese events. Plus, join me as I draw surprising parallels between Champagne and Scrubbing Bubbles toilet cleaner—trust me, it's intriguing! And for the true cheese connoisseurs, I delve into detailed tasting notes for both stars of the show. Get ready to embark on a flavorful journey that will leave your taste buds tingling and your curiosity piqued.

Sound effects by Pixabay.

Featured cheese:
Uplands Cheese | Rush Creek Reserve
Nettle Meadow | Fromage Blanc, Honey Lavender

Featured events:
Fonduel | Cheesemonger Invitational
January 18 - New York, NY

Fancy Food Show | SFA
January 21-23 | Las Vegas, NV

Certificate Program in Cheese Studies | Boston University
starts January 24 - Boston, MA

The B's Cheese DIY Charcuterie Board classes
select dates in Februrary - NJ

Cheese + Dairy Products Show | Salon du Fromage
February 25-27 | Paris, France

Artisan Cheese Festival | CA Cheese Guild
March 22-24 | Sonoma County, CA

Follow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

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Get ready for a fresh approach to cheese in Curd is the Word, Episode 8! Dive into our new "Send me Cheese" mini-series featuring the sensational offerings from Lakins Gorges Cheese in Waldoboro, Maine.

In this episode we unwrap and discuss four delectable delights crafted with love and East Forty Farm's finest cow's milk. Join the flavor journey as we explore the intricate dance of making and tasting in Jig, the creamy perfection of Medallion, the salty influence of Rockweed, and why the Opus 42 belongs in every refridgerator.

But that's not all – we've got insider tidbits straight from the cheese queen herself, Allison Lakin! From the farm to your plate, discover the passion, craftsmanship, and delightful anecdotes that make each bite an award-winning experience.

It's not just a podcast; it's a cheese lover's dream come true. So grab your favorite wine, pull up a cheese board, and get ready to indulge in the cheesy wonders of Lakins Gorges Cheese. 

Featured Lakins Gorges cheeses:

• Jig: baby sized (3-bite!) bloomy cheese with a citrus and earthy taste
• Medallion: classic soft, bloomy rind cheese with a note of mushroom
• Rockweed: dried seaweed in the middle of a soft, creamy cheese
• Opus 42: firm, snackable cow's milk