Cutting the Curd
Heritage Radio Network
Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.
Episodes
Mentioned books
Feb 24, 2020 • 49min
2020 Hindsight: Revisiting Ivy and Second Mouse Cheese One Year In
When we last spoke to Ivy Ronquillo, she was mere weeks away from opening her own cheese shop in Pleasantville, New York: Second Mouse Cheese. Now, almost a year later, we check back in with her to see how she's holding up, what advice she would have given herself a year ago, and what the future looks like.Image courtesy of Second Mouse Cheese / Ivy Ronquillo.Cutting the Curd is powered by Simplecast. Ivy Ronquillo, Second Mouse Cheese, Pleasantville, New York, NY, cheesemonger, See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Feb 18, 2020 • 31min
Passing the Podcast Torch
In line with our show's tradition, as new host Cara Warren joins the Cutting the Curd team, she takes an episode to interview our most recent host, Elena Santogade.Cutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Feb 10, 2020 • 43min
Tiny Goat, Big Cheese
Diane discusses all aspects of Kate Johnson's steady transition from Boulder suburb to living on a farm with her family, watching her daughters enjoy the farm environment, and eventually get goats (and horses!) and then make cheese. She also begins to teach others how to make cheese! A long interesting story!Cutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Feb 3, 2020 • 37min
The Grilled Cheeserie
On today's episode, Elena chats with Grilled Cheese Chef Crystal De Luna-Bogan, chef and co-owner of the original food truck and now brick and mortar Nashville based restaurant. How to scale sustainably while also serving delicious grilled cheese? Crystal is figuring it out!Cutting the Curd is powered by SimplecastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Jan 27, 2020 • 38min
Sam Frank for Jumi
A profile of Jumi, discussing the challenges of being a smaller European producer that does their own importing, and does not rely on major distributors to do logistics and sales.Photo Courtesy of Sam FrankCutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Jan 20, 2020 • 41min
Ending the War on Artisan Cheese by Dr. Catherine W. Donnelly
Serious discussion of the various ways the FDA has threatened attack on Artisan cheese, and then backed down when there was no scientific proof of their position. Dr. Donnelly is expert in food borne pathogens and has so much to offer in this fight for artisan cheese.Cutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Jan 14, 2020 • 1h 1min
The Wizard of Cheeseapalooza
On today's episode, Elena chats with Adam Moskowitz of Larkin, the Barnyard and the Cheesemonger Invitational (of course!) about creating community in the cheese biz and what's it like to rock sobriety.Cutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Dec 17, 2019 • 56min
Episode 405: 2019 End of Year Host Show
Hosts Elena Santogade, Diane Stemple and Aaron Foster are all in studio together to reflect on 2019 and make cheese-related bets for 2020. Hijinks ensue...The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Cutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Dec 9, 2019 • 33min
Episode 404: Cheesemaking Elements: Farmland and Feed
On today's episode, host Elena Santogade talks with Margot Brooks of Sugar House Creamery. Farmstead cheesemaking from choosing the right land and location to the production of three delicious cheeses––at Sugar House Creamery their cheesemaking elements are rooted deep in the earth.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Cutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Dec 3, 2019 • 40min
Episode 403: Mark Kurlansky, author of Milk! A 10,000 Year Food Fracas
For this month's book review, Diane Stemple interviews Mark Kurlansky about his book Milk! A 10,000 Year Food Fracas. With a title like that, Diane has many cheese-related questions!Cutting the Curd is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
