More than just a business decision, Chantal's Cheese Shop's exit from social media is a statement. This episode examines their bold move to prioritize genuine community connection over online marketing. Anaïs Saint-André Loughran joins Jessica for a discussion about the shop's journey after leaving social media, their focus on real-world community, and their reflections on a society saturated with online marketing.

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In this episode, Joe sits down with Mariana Marques de Almeida of Ms. J and Co., a pioneering Assaf sheep dairy farm, and Anna Landmark of Landmark Creamery - two Wisconsin based producers shaping the future of artisan cheese. We explore sheep milk, regional identity and how collaboration is helping small dairies thrive.

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Joe chats all things cheese with Emma Young aka The Cheese Explorer. Emma is a UK based author, cheese teacher, and consultant with 15 years experience in all aspects of the cheese industry as well as international cheese judge and teacher both in France and in the UK.

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In this episode, we talk to the current and former hosts of Cutting the Curd to honor Anne Saxelby's life through the years and the legacy she has left behind. Anne was the originator of the Cutting the Curd program and also Saxelby Cheese, her shop in NYC. Always a leader and pioneer, we found through these interviews that her kindness was the foundation of her becoming a leading woman in the cheese world. If you would like to donate to the Anne Saxelby Legacy Fund, please donate at slowfoodusa.org/Saxelby

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On today's episode we review the history and uses of the classic Swiss cheese Tête de Moine AOP. Our guests are Martin Siegenthaler, Gerant / Manager of Tête de Moine AOP Association, and Randall Felts, ACS CCP Cheesemonger and Owner of Beautiful Rind, located in Chicago. Also described in the episode is the Rosomat machine and its useful qualities. It's available to buy via www.shopjuicernet.com.

Photo Courtesy of Martin and Randall.

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After 15 years in the cheese industry, Yoav Perry has opened Perrystead Dairy, a creamery in Philadelphia. With access to high-quality cows' milk from surrounding counties, a supportive food community, and roads that lead to expanding markets, Perry is creating American originals. With a respect for the past and an interest in creating new cheese profiles, we talk with Perry about urban creameries, advancing American cheesemaking, and starting an urban creamery from scratch.

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Carlos Yescas (guest hosts) talks to Arnaud Sperat­-Czar and Susan Sturman about the new book Raw Milk Cheese: Mission Reconquer and shares their vision for the future to save raw milk cheeses in France.

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Today Cara speaks with Felice Thorpe, Owner of Felice Foods, Consulting Sales Director for the specialty food businesses, and Rebekah Baker, Director of Sales on the west coast for Treeline Cheese. They are on today's episode to discuss the commonalities and perspectives of the plant-based cheese world with the fluid milk cheese market. By reviewing how the grocery world has evolved in these last few years, we discuss how they are merging in the marketplace and how their stories can be more aligned than you would think.

Photo Courtesy of Felice Thorpe and Rebekah Baker.

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On today's episode, Diane sits down with Hannah Howard to discuss her new book and find out what makes this memoir so special. Hannah Howard is a writer and food expert who spent her formative years in New York eating, drinking, serving, bartending, cooking on hot lines, and flipping giant wheels of cheese in Manhattan institutions such as Picholine and Fairway Market. She has a BA from Columbia University and an MFA from the Bennington Writing Seminars. Hannah has been published in New York magazine, Salon, and SELF. Hannah is the author of two memoirs, Feast: True Love In and Out of the Kitchen and Plenty: A Memoir of Food and Family

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Today we interview Adam Moskowitz, host and showrunner of the Cheesemonger Invitational, about the Fall 2021 edition. It's gone virtual, but now it's back for the first time!! What does this mean and who will participate?? We find out the facts for the next competition.

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Today our guest Caroline Hostettler, introduces to the CTC audience what it means to participate in the Adopt an Alp program. Plus,  she explains the importance of the craftsmanship behind these cheeses. As part of her own importing company, Quality Cheese, Caroline has been a pioneer in the perception and trade of the Alpine cheese category. Here we get her take on the current values of the Alpine cheese field and how US specialty shops around the country can help support these Swiss cheesemakers.

Image courtesy of Caroline Hostettler.

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Our host Diane discusses with Debra Dickerson, Director of Education and Customer Outreach at Cowgirl Creamery about the current atmosphere in the cheese market and what may be next for the industry.

SAVORY Institute

DZTA Daphne Zepos Teaching Award

Cheese Culture Coalition

Image courtesy of Debra Dickerson.

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A group of cheese professionals joined forces to help small producers in the US and Canada weather the pandemic, today we talk to two of the key players in this effort.

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From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady, founder and CEO of Top Seedz, joins us to share the story of her company's growth.

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The annual American Cheese Society Conference is virtual this year!  The virtual event's theme is Moving Forward Together with Purpose, taking place from July 28-30, 2021. 

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On today's episode, Cara will discuss with Aaron Quint co-owner and head food guy at Kingston Bread and Bar, his bread making skills and how his love for cheese helps him create the ultimate pairings bread and cheese combos. Crunchy bread with gooey cheese... nom nom.

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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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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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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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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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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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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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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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Whether you're a foodie, a podcast enthusiast, or someone curious about the behind-the-scenes process of creating a podcast, this episode is packed with insights and inspiration. Tune in to learn how John and Andrea turn their passion for ingredients into compelling content, one episode at a time.

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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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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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