Curd is the Word – Details, episodes & analysis

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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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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!