Explore every episode of the podcast Curd is the Word
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Baron Bigod: Britain Reimagines Brie (ft. Nick Bayne, Fine Cheese Co.) | 18 Dec 2025 | 01:01:59 | |
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. References: Cheese
Websites
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| Havilah: New Jersey’s Award-Winning Answer to Alpine-Style Cheese | 11 Dec 2025 | 00:28:29 | |
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. 🧀 Cherry Grove Farm – Official Sources NJ Cheese Guild: https://www.njcheeseguild.org/ Pairings
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| The B's Cheese Business Update | 02 Apr 2024 | 00:09:53 | |
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. | |||
| Cheese Education Review: Academy of Cheese | 30 Jan 2024 | 00:20:49 | |
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. | |||
| Uplands Cheese Rush Creek Reserve + Nettle Meadow Fromage Blanc, Honey Lavender | 15 Jan 2024 | 00:32:52 | |
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. | |||
| Send Me Cheese: Lakin's Gorges Cheese | 22 Dec 2023 | 00:25:31 | |
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. | |||
| Cowgirl Creamery Red Hawk & Sunset View BelPaese | 01 Nov 2023 | 00:35:01 | |
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. Cheese events:
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! | |||
| Shelburne Farms' Cheddar with Tom Perry | 04 Oct 2023 | 00:46:59 | |
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.
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| It's Not Scary, It's Just Dairy: The Swiss | 08 Sep 2023 | 00:31:00 | |
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.
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| Womanchego & Senora | 18 Aug 2023 | 00:29:51 | |
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.
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| Murray's Cave Aged Reserve Hudson Flower + Ovelha Amanteigado | 28 Jul 2023 | 00:35:05 | |
Curd is the Word 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 -Murray's Cave Aged Reserve Hudson Flower [8:22]: herbal, buttery, earthy
-Ovelha Amanteigado [21:26]: tangy, milky, bright
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! | |||
| Tulip Tree Hops + Goat Rodeo Bamboozle | 08 Jul 2023 | 00:22:23 | |
Curd is the Word 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
-Goat Rodeo Bamboozle [16:04]: barnyard, meaty, bright
-Cheese events [6:33]
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! | |||
| Toscano with Syrah: Trader Joe’s Holiday Star | 05 Dec 2025 | 00:36:43 | |
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. References:
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| Nancy's Hudson Valley Camembert + Cabot Clothbound Cheddar | 24 Jun 2023 | 00:21:31 | |
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
Cabot Clothbound Cheddar [12:59]: nutty, grassy & crumbly
Cheese events [1:06]
Follow my IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review! | |||
| Curd is the Word Trailer | 20 Jun 2023 | 00:01:50 | |
🧀 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! | |||
| Cornerstone: One Recipe, Three States | 26 Nov 2025 | 00:16:20 | |
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. References: Cheese
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| Humboldt Fog: An American Icon | 19 Nov 2025 | 00:30:47 | |
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. References: Cheese
Books
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| Ossau Iraty: How a 1,000-Year-Old Cheese Still Steals the Show | 12 Nov 2025 | 00:40:28 | |
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
Books
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| Quinta - Point Reyes Farmstead Cheese Co. | 24 Apr 2025 | 00:22:23 | |
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! | |||
| Valley Milkhouse Honey Bell + Sequatchie Cove Coppinger | 08 Nov 2024 | 00:39:11 | |
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. Cheese events:
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! | |||
| Cheese Shop Gems: Bloomy Dobbs | 18 Apr 2024 | 00:18:32 | |
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. | |||
| [VEGAN] Mount St. Helens + Pepper Jack | 09 Apr 2024 | 00:26:27 | |
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.
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