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September was apparently a very good month for cheese.

In this episode, Britt shares three cheeses she ate and loved last month, and the very different stories behind each one. First up is the return of Rogue River Blue, Rogue Creamery’s seasonal, Syrah-leaf-wrapped blue that once took home the title of World Champion Cheese. Britt explains why where and when you buy a great cheese can make a real difference in how it tastes.

Then we’re heading to the French Pyrenees for Napoléon, a pasteurized sheep’s milk cheese that Britt did what any normal person would do with: brought it to a toddler playdate to share with her fellow ACS CCP study buddy.

And finally, she's going decidedly less fancy with Trader Joe’s 1000 Day Gouda—a crunchy, caramelized, ridiculously affordable aged Gouda that earns one of Britt’s highest honors: “Diet Coke cheese.”

Along the way, we’re talking cheese crystals, aging, why expensive doesn’t automatically mean better, and how knowing more about cheese should make eating it more interesting—not more intimidating.

Three cheeses. Three completely different experiences. And possibly the beginning of a new Curd is the Word tradition.

Stay cheesy!

Cheeses mentioned: Rogue Creamery Rogue River Blue, Mont Royal Napoléon, Trader Joe’s 1000 Day Gouda

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Nancy’s Camembert was more than a favorite cheese—it was part of my cheese origin story, my farmers market days, and literally Episode 1 of Curd Is the Word. Now that it’s retired, what are we supposed to eat?

This week, I’m going back to my earliest Brie memories (hello, Starbucks bistro box), talking about how a palate actually evolves, and looking at three American bloomy-rind cheeses worthy of filling at least part of the Nancy-shaped hole in my heart.

First up is Llanes from Blakesville Creamery, a buttery sheep’s milk bloomy rind I first tasted at the Cheesemonger Invitational—and later sold at my own farmers markets. I also share some behind-the-scenes Llanes intel straight from Blakesville head cheesemaker Veronica Pedraza, including why its name means “wool merchant” and why sheep’s milk curd can apparently double as cement.

Then there’s St. Stephen from Four Fat Fowl, a lush Jersey cow’s milk triple cream that might actually be an even easier candidate for your next baked-cheese situation.

Finally, I fall down a research rabbit hole with Velvet Sister from Pennyroyal Farm, a Camembert-inspired goat-and-sheep milk cheese from a California farm I had somehow never heard of—and now desperately need to visit.

Plus: what a bloomy rind actually is, why the same cheese can taste completely different depending on ripeness, a quick detour into the Cheesemonger Invitational, and why becoming a Certified Cheese Professional has only made me more curious about the cheeses I haven’t tried yet.

Mentioned in this episode:

• Blakesville Creamery — Llanes
• Four Fat Fowl — St. Stephen
• Where to find St. Stephen
• Pennyroyal Farm — Velvet Sister
• Pennyroyal Farm cheeses
• The Cheesemonger Invitational

If you’ve ever had a beloved cheese disappear—or you’ve found the cheese that filled the void—come tell me about it.

Stay cheesy.

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A random phone call at the cheese shop gave me an idea I haven't stopped thinking about: a grilled cheese bar.

In this episode, we're turning grilled cheese into a full-blown party—with three starting-point sandwiches, toppings designed to mix and match, a little cheese education (obviously), and a game plan that doesn't leave you standing over the stove making sandwiches for everyone all night.

We're building with:

🧀 The Classic, But Better: New School American cheese + bacon + tomato

🧅 French Onion-ish: Challerhocker, Gruyère or Comté + caramelized onions + beer mustard

🥂 The Fancy One: Camembert-style cheese + something sweet + jamón or prosciutto + arugula

Plus: why American cheese deserves another look, the difference between Gruyère and Comté, why traditional raw-milk Camembert isn't coming home from the grocery store with you in the U.S., how much cheese to buy per person, and the ridiculously simple trick that turns the whole thing into an actual grilled cheese tasting.

The real rule? Ignore the rules. Steal the bacon from one sandwich, put the caramelized onions on another, pair the fancy cheese with whatever you want and figure out what tastes good to you.

Because cheese is here to make the party better—not make you nervous about throwing one.

References / Show Notes

Cheeses mentioned:

New School American Cheese — Find Us — the locator you specifically promise to put in the show notes. New School describes its cheese as aged cheddar blended with cream, butter and other ingredients for its characteristic melt. 

Challerhocker — your first-choice Alpine-style option
Gruyère AOP — Swiss raw cow's milk cheese
Comté AOC — French raw cow's milk cheese from the Jura

Nettle Meadow Farm — Camembear — their Adirondack take on Camembert; Nettle Meadow describes Camembear as a double-crème bloomy-rind cheese. 

Murray's Cave Aged Reserve Camembertha — made by Four Fat Fowl and aged by Murray's in its Bloomy Rind Cave. 

Sequatchie Cove Creamery — Walden — the Tennessee creamery specifically suggests Walden as a substitute for Brie; its origins trace back to cheesemaker Nathan Arnold's work with Reblochon-style cheese. 

Curd is the Word episodes mentioned:

• It's Not Scary, It's Just Dairy: The Swiss
• Nettle Meadow Fromage Blanc, Honey Lavender
• Sequatchie Cove Coppinger
• There's More to Summer Cheese Than Burrata (Double Doe)

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When most people think Vermont cheese, cheddar probably isn’t far behind. And fair enough—Vermont makes some damn good cheddar. But that’s only the beginning.

Three years ago, I went to the Vermont Cheese Makers Festival as someone who loved cheese, had started a cheese business and podcast…and still felt very much like the new girl in the room.

That weekend included Jasper Hill’s absolutely ridiculous 20th anniversary party, unlimited Harbison, a maple creemee truck, a cheese science expo, a Shelburne Farms tour—and one of the muddiest festival parking situations imaginable.

I also came home feeling like maybe I actually had a place in this industry.

Now, three years later, I’m looking at Vermont cheese from a very different perspective—and going beyond the names and cheeses everyone already knows.

In this episode, we’re meeting three smaller Vermont cheesemakers doing some seriously interesting things:

🐑 Fat Sheep Farm — where Suzy Kaplan makes small-batch sheep’s milk cheese using natural starter cultures made from the farm’s own milk.

🐐 Barn First Creamery — where Rebecca Velazquez is basically proving that “I don’t like goat cheese” is not a sufficient answer, with everything from bloomy-rind goat cheese to a raw goat’s milk blue.

🧀 Good Hands Creamery — where Liz Bleakley makes tiny batches of raw milk cheese by hand, including saffron-brine-washed Solidago, cider-washed Echo and wheels literally pressed with buckets of water.

We’re also talking about Vermont Cheese Week and the Vermont Cheese Makers Festival, natural cultures, farmstead vs. artisanal cheese, why cheese doesn’t always behave the way its maker wants it to, weird-but-brilliant pairings like kimchi grilled cheese, and why the best thing you can do at a cheese festival might be trying the cheese from the producer whose name means absolutely nothing to you.

Plus, I have three assignments for anyone heading to the festival.

Come for the cheese. Leave knowing the people who make it.

And if you go? Please tell me what came home with you.

References/Places mentioned:

• Vermont Cheese Council / Vermont Cheese Week + Vermont Cheese Makers Festival
• Fat Sheep Farm
• Barn First Creamery
• Good Hands Creamery
• Jasper Hill Farm
• Shelburne Farms
• Cabot Creamery
• Vermont Creamery
• Plymouth Artisan Cheese
• Parish Hill Creamery / Peter Dixon
• David Asher — The Art of Natural Cheesemaking

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Somewhere along the way, a few wedges of great cheese turned into a full-blown Pinterest production—four kinds of fruit, six crackers, cookies, candy, elaborate meat roses…and apparently even cantaloupe sculptures.

In this episode of Curd is the Word, Britt is making the case for a smarter cheeseboard: fewer ingredients, better choices, and cheeses that can pull double duty.

Meet the three overachievers: Brabander, a goat’s milk Gouda with caramelized, nutty depth; Cambozola, the creamy love child of Brie and blue cheese; and Idiazabal, a smoky Spanish sheep’s milk cheese with serious personality.

Then, build the whole board with a streamlined lineup of accompaniments—cherries, fig jam, Marcona almonds, baguette, crackers, prosciutto, honey, and Castelvetrano olives—chosen because they work across multiple cheeses instead of leaving half-used ingredients dying in the back of your fridge.

The goal isn’t perfection. It’s a cheeseboard that feels abundant, interesting, and a little luxurious without requiring twelve ingredients and an art degree.

Because your guests aren’t counting cheeses. They’re remembering how good everything tasted together.

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I love burrata. I’ve even taught people how to make it. But somewhere along the way, burrata became the summer cheese—and I think we can do better.

In this episode of Curd is the Word, we’re heading into local summer and looking beyond burrata for your next cheese board. Not because burrata is bad (it’s absolutely not), but because there are so many interesting cheeses out there that deserve a spot next to your late-summer tomatoes, peaches and cold glass of something delicious.

First up: Murray’s Double Doe, a funky, washed-rind cheese made by Valley Milkhouse and aged in the Murray’s Cheese caves. I get into what makes this cheese so special, why affinage matters, and why visiting those caves completely changed the way I look at cheese.

We’re also talking Valley Milkhouse Blue Bell and Vermont Creamery Bonne Bouche, plus seasonal cheese, washed rinds, ash-ripened goat cheese, what actually makes a great cheese board—and one particularly ridiculous encounter I had with a gold-leaf-covered burrata.

This isn’t really an anti-burrata episode. It’s about getting a little more curious about what we eat.

Because the next time you walk up to a cheese counter, I want you to look past the cheese you already know and ask: What should I try instead?

You might just find your new favorite.

CHEESES MENTIONED IN THIS EPISODE
• Murray’s Double Doe — made by Valley Milkhouse and aged by Murray’s Cheese
• Blue Bell — Valley Milkhouse
• Bonne Bouche — Vermont Creamery

MENTIONED & RESOURCES
• Murray’s Cheese
• Valley Milkhouse
• Vermont Creamery

Links and additional episode notes will be added at thebscheese.com.

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In this episode of Curd Is The Word, Brittany sits down with Nick Bayne, Head Cheesemonger at the Fine Cheese Company in Bath, England, to talk all things Baron Bigod — the British bloomy-rind cheese that looks like a brie but absolutely is not.

They dig into Nick’s journey from actor to cheesemonger, why raw milk cheese imports are currently restricted in the UK, and how Baron Bigod came to be through thoughtful farming, Montbéliarde cows, and a deep respect for land stewardship. Nick breaks down what makes Baron Bigod so unique: its thin wrinkled rind, even breakdown, savory depth, and why it avoids the bitterness common in modern brie-style cheeses.

If you’ve ever written off brie as “boring,” this episode will change your mind.

References:

Cheese

• Baron Bigod

Websites

• https://fenfarmdairy.co.uk/pages/about
• https://www.finecheese.co.uk/products/baron-bigod

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In this episode, we dive into Havilah, an award-winning Alpine-style cheese from New Jersey made by Cherry Grove Farm. Crafted from raw, pasture-based Jersey cow’s milk, Havilah reflects the seasonality, terroir, and careful cheesemaking that have earned it national and international recognition, including wins at the World Cheese Awards.

You’ll hear a full tasting breakdown—bright citrus and pineapple, toasted nuts, savory roast notes, and a caramel-like finish—along with pairing ideas ranging from wine and beer to cocktails and non-alcoholic options.

I also share personal anecdotes from my time working with Cherry Grove, offering behind-the-scenes insight into the farm, the milk, and what makes this cheese so distinctive. Whether you’re a cheese professional, food lover, or just curious about American artisan cheese, this episode is a deep, delicious look at one of New Jersey’s true standouts.

🧀 Cherry Grove Farm – Official Sources
https://www.cherrygrovefarm.com/
https://www.cherrygrovefarm.com/shop-all/p/havilah
https://www.cherrygrovefarm.com/our-farmstead-cheeses

Other
Floral Fromage – Cherry Grove Farm Havilah listing:
https://www.floralfromage.com/product-page/cherry-grove-farm-havilah
Edible Jersey – Cherry Grove Farm feature / holiday cheese boards:
https://ediblejersey.ediblecommunities.com/shop/shop-fresh-cheese-cherry-grove-farm-lawrenceville/

NJ Cheese Guild: https://www.njcheeseguild.org/

Pairings
https://www.karmakrackers.com/product/obsessed-onion/
hhttps://spread-mmms.com/

🏆 Awards Referenced
World Cheese Awards (general site):
https://worldcheeseawards.com/
Good Food Foundation (Good Food Awards):
https://goodfoodfdn.org/
American Cheese Society Awards:
https://www.cheesesociety.org/awards/

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If there’s one cheese that deserves a spot on every holiday table, it’s Trader Joe’s Creamy Toscano soaked in Syrah. In this episode, I’m breaking down exactly why this wine-washed beauty has become a cult favorite—and why it might just be your new December must-have. We’ll talk about what Toscano cheese actually *is*, how Syrah transforms its flavor, and why the pairing works so shockingly well.

I’m also digging into how Trader Joe’s sources cheeses like this (yes, small makers really are involved), plus a little cheese-world lore, fun facts, and everything I’ve learned from tasting this one for years.

Then we get into the good stuff: holiday pairings that make this cheese shine on festive boards, and—because balance—my “girl dinner/rat in the kitchen” pairings for the nights when you’re eating cheese straight from the fridge while wrapping presents.

Whether you’re building a party board or sneaking a midnight snack, this is the cozy, wine-soaked cheese episode you didn’t know you needed.

References:

Cheese
Creamy Toscano Soaked in Syrah

Pairings
Meia-Dúzia spreads from Portugal
Au Honey
Blake's Chocolate

Websites
Syrah - Wine Folly
Syrah Soaked Toscano Cheese Spread & Dip - Trader Joes
Say cheese! A quick tour through Tuscan cheeses - Visit Tuscany

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In this audio-only episode, Brittany dives into Cornerstone—the raw-milk American Original cheese crafted from one shared recipe across three states. Created by Parish Hill Creamery, Cato Corner Farm, and Birchrun Hills Farm, Cornerstone is part collaboration, part terroir experiment, and entirely delicious. I break down how this cheese came to be, why raw milk and natural cultures matter, and how three farms can follow the same recipe yet produce wildly different (and wildly delicious) results.

You’ll hear the story behind the Cornerstone Project, what makes this cheese a true American Original, and why it’s become a favorite among mongers, makers, and cheese lovers craving authenticity. I explore the flavor profile—earthy, tangy, herbal—and share pairing ideas that make Cornerstone shine on any cheese board or kitchen counter.

If you love raw-milk cheese, artisan cheesemaking, or discovering small-batch American producers, this episode is your new obsession. Grab a wedge, settle in, and taste what three states, one recipe, and real terroir can do.

References:

Cheese

• Cornerstone

Websites

• Cornerstone Project: The Story
• Cornerstone Project: The Rules
• Buy Cornerstone from Parish Hill Creamery
• The (late) Cheese Shop of Salem - Parish Hill Cornerstone

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In this episode, Brittany digs into Cypress Grove's Humboldt Fog, one of the most iconic American goat cheeses. She breaks down everything you need to know: its creamy texture, the tangy yet gentle flavor, that famous ash line, and how the cheese ripens from a firm core to a luscious cream line. She also shares the story behind Cypress Grove and how Humboldt Fog was literally dreamed into existence and went on to reshape American artisanal cheese.

Then we get into the fun part: the pairings playground. Brittany walks us through a classic food pairing with honey, prosciutto, apple, and Marcona almonds, plus a modern twist using apricot jam, pistachios, and a baguette. There is also talk about drink pairings, including Sauvignon Blanc, IPA beer, and an easy sparkling lemon elderflower soda that brings out the cheese’s floral notes.

If you love cheese boards, food stories, or just discovering new flavors, this episode gives you the tools to taste like a pro and enjoy Humboldt Fog in its best light.

References:

Cheese

• Humboldt Fog

Books

• The Oxford Companion to Cheese - Catherine W. Donnelly.

Websites

• 2 Geeks Who Eat: Humboldt Fog

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In this episode, Brittany dives into the world of Ossau Iraty, a traditional Basque sheep’s milk cheese from the French Pyrenees that’s as ancient as it is delicious. Discover how this AOP-certified cheese captures the essence of mountain pastures, seasonal rhythms, and centuries-old shepherding traditions. 

Brittany explores Ossau Iraty’s nutty, buttery flavor, its connection to transhumance and artisanal cheesemaking, and how it earned the title of “The Farmer’s Dessert.” Learn how to pair this rustic yet refined cheese with cherry jam, figs, prosciutto, chili honey, kombucha, and bold red wines for a pairing to please on a timeless favorite. 

Whether you’re a cheese enthusiast, a food explorer, or simply someone who loves a good story behind every bite, this episode brings the taste, texture, and history of Ossau Iraty to life — one delicious pairing at a time.

References:

Cheese

• Ossau Iraty

Books

• The Oxford Companion to Cheese - Catherine W. Donnelly.
• How to Taste: A Guide to Discovering Flavor and Savoring Life - Mandy Naglich

Websites

• Cheese Connoisseur - Ossau Iraty, A True Original
• Cheese.com - Ossau Fermier
• Androuet - Ossau Iraty
• Murray’s Cheese - Ossau Iraty
• Culture Cheese Magazine - Bon Fromage: Ossau Iraty and Abbaye de Belloc

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In this episode, Brittany dives into the rich, oozy magic of Quinta—a decadent, spruce-wrapped cheese from the women-owned Point Reyes Farmstead Cheese Company. Join her as she chats with Erin, Sales Manager at Point Reyes, about the happy accident that gave birth to this fan-favorite cheese, now celebrating its fifth birthday during the company’s 25th anniversary year!

We’ll unpack what makes Quinta so unique, from its tea soaked spruce wrapped exterior to its luscious, spoonable interior. Expect some seriously fun and unexpected pairing ideas (spoiler: there's Fritos involved) and bite-sized cheese facts that will make you the most interesting person at your next wine night.

Whether you're a cheese novice or a seasoned curd nerd, this episode is packed with joy, stories, and delicious inspiration. Hit play and hop on the bandwagon of falling in love with Quinta.

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In this long-awaitied episode, Brittany tastes two unforgettable cheeses: Valley Milkhouse's Honey Bell, with its sweet, creamy allure, and Sequatchie Cove's Coppinger, a bold, earthy sensation. Along the way, she dives into November’s best cheese-focused events, tempting you to join the fun, and—true to form—keeps adding must-try cheeses and places to go to her ever-growing bucket list. Expect plenty of laughs, some drool-worthy moments, and an epicurious exploration into the craft and pairings behind these cheeses that every enthusiast will savor. Whether you’re a seasoned curd nerd or simply cheese-curious, prepare to fall in love with Honey Bell, Coppinger, and maybe even learn some go to cheese education tricks to keep in your back pocket next time you are out cheese shopping.

Sound effects by Pixabay 

Featured cheese:

• Valley Milkhouse Honey Bell
• Sequatchie Cove Creamery Coppinger

Cheese events: 

• 11/9: La Vid Wine Bar, Spanish + Portugal cheeses and meats
• 11/11: National Cheese Day in Japan, Cheese Festa
• 11/14-18: World Cheese Awards, Portugal
• 11/21: A Night at Cheese School 101 - Detroit
• 11/23: Portland Cheese + Meat Festival 
• 11/23: C.Hesse Pop up
• 11/26: Murrays Taste of the Caves

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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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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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 

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Welcome to the 7th episode of "Curd is the Word" with your host, Brittany Bisset! Get ready to embark on a cheese-tasting journey as we explore the alluring realms of two sensational artisanal cheeses. First up is Cowgirl Creamery's Red Hawk, a funky soft cheese hailing from Northern California with a backstory as rich as its flavor. We'll dive into its washed rind goodness and uncover the secrets behind its delectable, unforgettable taste.

But wait, there's more! We’ll then whisk your taste buds away to the Finger Lakes region in New York to savor Sunset View Creamery's BelPaese, an Italian snacking cheese that’s sure to make your palate dance, especially if you are fond of both Swiss and Parmesan cheeses. From its origins to its distinct character, we’ll delve into what makes this cheese a must-have for your after-dinner able.

Join us for a lively and cheese-filled discussion that’s packed with wit, wisdom, and a whole lot of flavor. Whether you’re a cheese connoisseur or just beginning your cheesy adventures, this episode is for you.

Sound effects by Pixabay 

Featured cheese:

• Cowgirl Creamery Red Hawk
• Sunset View BelPaese

Cheese events: 

• The B's Cheese Cheese Tasting/DIY Charcuterie Board class
• The Barnyard Collective presents Best Practices: Salesmanship, Storytelling & Service
• CheeseSexDeath Cheese Church - last of 2023!

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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Join your host Brittany, a passionate cheese enthusiast, as she visits Shelburne Farms to meet up with Tom Perry, who works at not only the Cheese Sales Manager, but also taught Brittany's cheese sensory course at UVM. Together, they embark on a journey through the world of Shelburne Farms' cheddar, tasting three remarkable varieties: 6-months aged, 2-years aged, and a clothbound style.

In this episode, the focus is not just on savoring these fine cheddars but also on exploring unconventional pairings. One unexpected twist they delve into is pairing the cheddars with Vermont's beloved maple syrup - also from Shelburne Farms! The surprising harmony between the tangy, citric cheddars and the sweet, golden maple syrup is a true pairing revelation.

Discover the chracteristics of each cheese's flavor profile, the craftsmanship behind their creation, and the art of pairing them with delightful companions. Whether you're a seasoned cheese connoisseur or a novice looking to expand your palate, we can all agree that a little cheddar makes everything better.

Featured Shelburne Farms' cheeses:

• 6-month cheddar: mild, creamy crowd pleaser
• 2-year cheddar: citric, strong & sweet
• Clothbound cheddar: nutty, meaty, crumbly

Cheese Events:

• 10/4: Mezcal & Cheese pairing hosted by Julia Gross (@cheesemongeratlarge) at Yolanda Mezcalria with Miss Agave in Miami, FL
• 10/5: The B's Cheese (Summit, NJ) - Cheese tasting & BYOB charcuterie board making class
• 10/7: Little Falls Cheese Festival (Little Falls, NY)
• 10/8: Meeting of the NY Cheese Council in the Little Falls area
• 10/8: Life. Love. Cheese. at Idle Hands Tap Room (Malden, MA) - Raclette Pop Up (ft. Jasper Hill Whitney) 
• 10/13: East Side Cheese (Providence, RI) - Taste of Switzerland class, their first class!
• 10/14: Virtual - Saving Real Organic, hosted by Real Organic & Church Town Dairy

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In this fifth episode, welcome to 'It's Not Scary, It's Just Dairy' - a mini-series where Brittany talks about commonly seen cheeses at the cheese counter that have more eclectic names. Instead of being intimidated by this cheese, Brittany talks about each one and points out how there's nothing to be scared of because most of them are just like other cheeses we already know. And what better way to start this series than with an old favorite, Swiss cheese? With 5 Swiss cheeses that do not have Swiss in the name, this seemed like a no brainer. Meet Challerhocker, Alp Blossom, Emmental, Comte and Gruyere. 

There are also a slew of cheese festivals coming up that are discussed and Brittany pays a little tribute to the literal cheese books she used for researching this episode. 

Sounds by Zapsplat + Pixabay

Featured Cheeses:

• Challerhocker - buttery, nutty
• Emmentaler - OG King of Swiss 
• Alp Blossom - floral, herbal
• Comte - made in France
• Gruyere - made in Switzerland

Cheese Events [2:41]:

• 9/9: C.Hesse Cheese (Brooklyn, NY) - Source to Mouth Pop-up Cheese Shop
• 9/14 & 9/15: So Damn Gouda (Denver, CO) - American Artisan Cheese Class
• 9/15: Philly Cheese School (Philadelphia, PA) - Queer Cheese Speed Dating 
• 9/15-18: (Bra, Italy) World Cheese Festival, hosted by Slow Foods International
• 9/23: (San Franciso, CA) - 8th Annual Cheese Fest, hosted by the California Cheese Guild 
• 9/30: (Madison, WI) Wisconsin Cheese Festival, The Art of the Cheese
• 10/2: (Virtual) - Trevor Warmedhal aka @milk_trekker showcases his research on rennet/coagulent after receiving the DZTE scholarship
• 10/7-8: (Little Falls, NY) - Little Falls Annual Cheese Festival & the New York Cheese Council's Inaugural Meeting

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Another episode, another breakdown of 2 artisanal cheeses. Like episode 3, they seem different on the surface, but Brittany soon learns just how similar they ae.

Before we dive into the Cato Corners Farm Womanchego + the Valley Shepherd Creamery Senora, Brittany discusses some devastating recent cheese news around the world. But, on a more positive note, it seems late August is the time for summer events and shares a plethora of cheese-focused events to check out across the USA + 1 in England! A little cheddar makes everything better. 

As usual, Brittany walks us through her sensory evaluation of both cows milk cheeses, takes us on a deep dive behind both farms that produce these cheeses and shares not only how she would cut the cheese (😅) but also what to pair with them for your next charcuterie board.

 Featured Cheeses:

• Cato Corner Farms [12:47] - Womanchego: grassy, nutty, bright 
• Valley Shepherd Creamery [20:36] - Senora: spicy, heavy cream, gouda 

Cheese events [3:01]: 

• Philly Food Tour with DiBruno Brothers (Philadelphia, PA) - 8/19
• Street Cheese with Burien Brewing (Burien, WA) - 8/19
• Beer + Cheese for Pets with The Humane Society (Portage County, WI) - 8/19
• Complexity Wine Crawl with Cheese (Lancaster, CA) - 8/19
• Cailloux Cheese Shop with the JKG Jazz Trio (Solvang, CA) - 8/19 
• Modern British Virtual Cheese Tasting (Virtual) - 8/20
• Orange Rinds + Wines (Chicago, IL) - 8/20
• Fermentation Celebration: Kimchi, Cheese + Beer (New York, NY) - 8/23
• Cheeseheads! The Musical (Door County, WI) - ends 8/26
• Culture Magazine + Cypress Grove giveaway - ends 8/31

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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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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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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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!