The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission of ASLF is to provide month-long paid apprenticeships for young adults to live on sustainable farms - to work, learn, and be inspired to create change in their communities. Now wrapping up their third year, we talk with Kristina Graeber,  Director of Programs about the Fund. Mike Koch of FireFly Farms also joins us to discuss the role of Farm Partners, and Allison Sirota, an Apprentice with the Fund tells us about her experience. We also get a sneak peak at the upcoming fundraising Gala.

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Join hosts Cara, Jessica, and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In this episode, they dive into the latest trends and insights from the world of cheese. From artisanal craftsmanship to industry advancements, our hosts share their favorite moments, interviews with cheese experts, and behind-the-scenes stories from the conference. Whether you're a cheese enthusiast or a professional in the industry, this episode is packed with rich content that you won't want to miss. Tune in for an in-depth recap of the ACS 2024 and discover what’s shaping the future of cheese!

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We check in with Agela Abdullah, Kyra James and Nicole Garrett of the Cheese Culture Coalition about the CCC's growth as a non profit, and as a national community since they were on CTC in 2021. One indicator of their success is the sizable grant and scholarship program available for BIPOC cheese professionals to further their cheese education and professional development. Deadline to apply for grants and the CMI scholarship is May 10th! Listen here for all of the details.

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On today's episode Cara interviews Angela Miller, who is the co-owner of Consider Bardwell Farm based in West Pawlet, Vermont. The creamery has gone through a full relaunch since it's voluntary food safety recall. But restarting cheese production is nothing new to co-owner Angela Miller - city slicker turned curd nerd. We'll examine her side of the story and ask what's next for the CBF.

Image courtesy of Consider Bardwell Farm.

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E-Commerce sales for cheese are way up. In-store sampling programs are on pause. Conversations, written descriptions, and editorial copy are making the sale.

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Cara interviews Amanda Parker about her new role as Managing Director of Cowgirl Creamery. Tune in for a discussion about what challenges arise when taking on a legacy creamery and what's next under Amanda's direction in this leadership role.

Photo Courtesy of Cowgirl Creamery and Amanda Parker.

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Today Carlos welcomes three incredible women working to bring diversity to the Cheese industry. The Cheese Culture Coalition's mission is to promote equity and inclusion within the cheese industry by empowering BIPOC communities through education. We welcome Whitney Roberts (President), Agela Abdullah (Marketing Director), and Kyra James (Professor of Curriculum Development) to discuss their experiences working in the cheese industry, the formation of the CCC, and their plans for the future. 

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Here Diane will discuss Alexandra's new book "Stuff every cheese lover should know." From the basics of what cheese is to terms every cheese lover should know, how to host a cheese tasting, how to make the ultimate grilled cheese, and much more!

Image courtesy of Alexandra Jones.

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We hear from Rachel Juhl, Mary Quicke, and Peter Dixon on news from the DZTE and learn what inspires them to be part of this organization.

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The proliferation of preorder cheese and charcuterie boards, boxes, cups, cones, plates since Covid's arrival. Some businesses existed before, others were born during the pandemic. We'll check in with a couple of these small business owners that I discovered- where else, on Instagram- to hear about how they got started, what the last 12 months have been like for them, what trends they see continuing post-pandemic.

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In this episode, we talk with Marissa Mullen about her favorite cheese pairings and her cool, new methods of cheese plating. Plus, we discover her epic journey from music into the cheese world. Have you ever heard of Cheese By Numbers?? It's been a hit on Instagram, and now she has a bestselling cookbook.

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On today's episode we discuss Epicure Foods history of importing and distributing through the eyes of Jennifer Drezga, owner and CEO. She will take us through the humble beginnings of Epicure and mention the highlights leading to their 50th anniversary!  

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Cara interviews Elias Cairo co-owner and founder of Olympia Provisions, about American charcuterie and what's currently trending in the Salumi world.

Images courtesy of Olympia Provisions.

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Cutting the Curd is Powered by Simplecast.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!

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Benita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her old world recipe is made with a unique spice called mahleb and her cheese was featured in The New York Times food section. She is passionate about Middle Eastern food and enjoys helping people discover the traditional flavors of the Middle East. She hosts cheese events to allow others to discover the versatility of her cheese. Give a listen to be inspired by her story and to learn more about Jibneh.

Photo courtesy of Robin & Sue Photography & Styling.

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On today's episode, I have Anais Saint-Andre Loughran.  She is the co-owner of Chantal's Cheese Shop, located in Pittsburg, PA,  Anais moved there a few years back to start her own business and make her dreams a reality. Today her shop is a community focused market with European flair. In our discussion, I'll ask her what it's like to sell French cheeses in the states and how the marketing of her cheese shop has changed in the last year. 

Image courtesy of Chantal's Cheese.

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Lauren Gitlin's VIlla Villekulla Farm shares more than just a name with Pippi Longstocking's home. Both are places filled with creative drive and playful spirt. Instead of a monkey and a horse in the books, Lauren's farm and creamery has goats. After a career in journalism, and wine and cheese retail in NYC, Lauren moved to Vermont to start her own farm. Along the way, she learned from some of the best cheesemakers in Vermont, and undoubtedly in the country. She recently celebrated the farm's two year anniversary.

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Happy V-day Curd Nerds! Today on the show Cara interviews Erika Kubick, the cheese preacher behind the cheese advocacy company Cheese Sex Death. They discuss everything from Erika's new upcoming book to what it means to be a cheese slut. Also look out for a special pairing from Erika.

Image courtesy of Erika Kubick.

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Cara interviews Amy Sherman, Editor in Chief of the Cheese Professor. They discuss the new educational website and what it's like to curate cheese content online. Plus, a new cheese competition is announced for May 2021. (NYICC) New York International Cheese Competition. 

Image courtesy of Amy Sherman.

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Nick Bayne has mongered in the US, competed in Mondial, and is now mongering in London. In this episode Cara discusses with Nick what it's like to monger in other countries, and how his life has changed since. 

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Diane and Cara interview author Joe Berkowitz about his new book, American Cheese: An indulgent odyssey through the artisan cheese world. 

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One day, while biking through Brooklyn, Kyle noticed spent grains from a local brewery being thrown out next to the adjacent bakery. From this moment, the beginnings of Brewers Crackers was born. We'll talk about his career in the food industry including in cheese, his growing concern with food waste, and lessons learned about launching a small food business. We'll also discuss food trends for 2021, including 'upcycled' ingredients. 

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It's movie time! We are delighted to have Tenaya Darlington on the show, to discuss her love of classic movies and the cheeses that suit them. Plus, what's up in Philadeliphia, who really is Madame Fromage, and what are the best cocktails per movie. Is it a martini??

Image courtesy of Tenaya Darlington.

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If great cheese comes from great milk, and great milk starts with grasses grown in pastures filled with biodiversity, where do those building blocks to great grass come from? Joan Gussow is a professor emerita of Nutrition and Education at Columbia's Teacher's College, author, food policy expert, organic gardener and HRN Hall of Fame inductee. We will discuss the connection between soil and the future of food, and the role of regenerative agriculture in making great cheese.

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In this episode the hosts of Cutting the Curd talk turkey and muddle over recent current events. Also we check in what everyone is eating this season as well as what's next for CTC.

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On this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renowned Los Angeles-based specialty cheese shop credited with initiating a global grazing board movement in 2016. Lady & Larder was founded on their deep respect for American and California-made seasonal ingredients, with the goal of elevating the producers and cheese makers' stories behind the stunning cheese and charcuterie boards and sandwiches.

Photo courtesy of Jenna Jones.

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As we look into the next four years under a new US President, we explore some of the issues around regulation and production of raw milk cheeses in the United States. Guest host Carlos Yescas is joined by two academics of cheese to share with us their thinking about the work of the FDA, the CDC, the USDA and the USTR.

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We talk with partners Karrie and Dave about their upcoming projects at their companies Philosophy Foods, Lady Edison, and Regalis Foods. In this episode we hope to cover what’s up in the importing world and how the holidays may be a little bit brighter than we thought this season.

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One year after being named "Best Cheese in the World", the world is a very different place.  Guest host Jessica Kesselman talks with David Gremmels about the 2020 release of Rogue River Blue, the COVID pandemic, climate change and climate migration.

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Anne Saxelby is our quest to discuss her new book, " The New Rules of Cheese: A freewheeling and Informative Guide." It's an interesting book with a wide scope of topics. We'll discuss the book and other current topics.

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The leaves are changing colors and the world is changing fast, but here at Cutting the Curd we discuss with Megan Ercole, about Fall cheese trends and whats new at Adams Fairacre Farms.

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We check-in with raw-milk advocates from around the world to learn about what is going on in Europe, Latin-America, and Australia. For a transcript of the show visit: https://www.lacteonetwork.com/ctcshow

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Jessica Kesselman joins us to discuss her cheese experience through the years, and dive in to how COVID-19 has drastically effected the cheese world and us all.  Plus, she tells us what we can expect for her upcoming collaboration with Cutting the Curd. 

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On todays episode we talk with Veronica Pedraza, head cheesemaker and general manager of Blakesville Dairy to discuss the everyday obstacles she has encountered due to the pandemic. We also discuss her motivations moving forward and what's next for the new creamery in uncertain times.

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Introducing friend of the podcast - and future guest host! - Carlos Yescas. He joined Cara to discuss his career in cheese, view points, and what we can expect in his upcoming collaboration on Cutting the Curd. 

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Host Cara Warren chats with Jane E. Ciccone about her company Onesto Foods, from their eco-friendly commitment to the unique market of crackers. Plus best pairings for different cheeses.

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Discover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation, flavor development, and the enduring legacy of Quicke's Cheese. From the rolling hills of Devon to your plate, explore the journey of craftsmanship and tradition that defines each bite of Quicke's clothbound cheddar.

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Host Cara Warren interviews Matt Benham about what his expectations are for his upcoming research and what it means to him to be honored with this prestigious award. 
 

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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We continue our pandemic-focused series of interviews with industry professionals about selling cheese in the time of COVID. Here we're joined by Laura Logos Downey of Fairfield Cheese Shop to hear about retail landscape now that we're through the first wave of infections in the Northeast. And we look forward to what the Fall may bring, and what actions Laura is taking to prepare.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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My two guests are Stephanie Skinner and Molly Browne, both of whom were instrumental in starting Victory Cheese, which has attempted to help American cheesemakers during the pandemic. We discuss the origins of the movement and how Victory Cheese Boxes have helped cheesemakers through out the country sell their cheese. 

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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Stephanie Skinner,  Molly Browne, Victory Cheese, pandemic, COVID-19, Coronavirus, Covid, Victory Cheese Boxes, cheesemakers, 

Host Cara Warren interviews Caitlin O'Neill of Cowgirl Creamery to hear her POV and what's ahead for the cheese retail world.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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Continuing our deep dive into COVID-19 and its impact on the cheese and specialty food industries, we pick up the conversation with Tyler Hawes. Tyler brings two decades of industry experience and scholarship to bear, as we ask him to help us make predictions about what the retail, distribution, and production landscape will look like over the next few months and years.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Cutting the Curd on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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Ari Weinzweig is one of the two co-founders of Zingerman's. He has also written business books about his unusual business beliefs, including transparency and good pay. He and Diane discuss both the Covid-19 crisis and also the effects of Black Live Matter on his business and views.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Cutting the Curd on the air, become an HRN Member today! Go to heritageradionetwork.org/donate. 

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Jesse Pugach is the founder of Fifth Taste, a San Francisco-based distributor of artisanal sake.  In this episode, host Cara Warren, unwraps the details of pairing Sake and Cheese, and learns the basics of Sake. 

HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.

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Brie Hurd of The Cheese Shop of Salem is back! On today's show, Brie chats with Elena about how she's pivoting operations to succeed in the new COVID-19 context.

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Cheesemaker and entrepreneur Mateo Kehler joins host Aaron Foster to discuss the stark financial realities facing cheesemakers in the time of COVID-19. What does the future look like for American artisanal cheese? And does the current roster of bailouts and stimulus packages do enough?

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Michelle Vieira is an Illustrator bringing light and happiness to the online cheese world. From rocking cheese illustrations to Cheese Pin-up girls, here's whats next in the cheese art department! 

Images Courtesy of Michelle Vieira 

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Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic.

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Cara speaks with Janee', the Mobile Monger about her new interview program. Each day she interviews a different American artisan cheesemaker about their current problems and resolve.

Photos Courtesy of Janee' Muha - The Mobile Monger 

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Amanda Freund tells us all about her experience as a 3rd generational farmer and how cooperatives are helping support New England and Vermont communities thru sustainable agriculture like smart barns and cow pots!

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Elena chats with fellow Cutting the Curd host and independent cheese shop owner, Aaron Foster, about what life is like right now on the front lines of cheese retail in New York City.

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