Cutting the Curd

Host Greg Blais interviews Slow Food USA director Richard McCarthy and Dr. Paul Kindstedt live from the Crown Finish Caves in Crown Heights, Brooklyn at the Molds, Monasteries, and Microscopes event on May 20th.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Host Greg Blais interviews Mother Noella and sisters from the Abbey of Regina Laudis live from the Crown Finish Caves in Crown Heights, Brooklyn at the Molds, Monasteries, and Microscopes event on May 20th.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of Cutting the Curd, Martin Johnson joins Greg Blais in the studio to talk about crafting a career in cheese.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

To celebrate the 300th episode of Cutting the Curd, host Diane changes things up a bit and talks about meat with fellow HRN host Katy Keiffer. Katy's new book What's the Matter with Meat? is filled with valuable information about the meat industry and its impact on the environment.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Owner of Foster Sundry, Aaron Foster, joins host Greg Blais in the studio to talk about the challenges of owning a cheese shop, work/life balance in the cheese business and how social media is changing how we sell cheese.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Culture Magazine's Thalassa Skinner joins host Greg Blais to catch us up on the magazine, cheese education and current events in cheese.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cutting the Curd, host Diane Stemple is joined on the line by Dr. Catherine Donnelly, editor of The Oxford Companion to Cheese and expert on the microbiological safety of food, . The book includes a great variety of cheese-related topics such as animal species, biographies, cheese families, process and technique, chemistry, equipment and tools, pairings and cuisines, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Elena Santogade joins host Diane Stemple in the studio to talk about her new book - The Beginner's Guide to Cheesemaking: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses. Elena's journey from cheese enthusiast and home cheese maker to her current status as an ACS Certified Cheese Professional has given her a unique perspective for creating cheese making recipes specifically with the beginner in mind.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. On today's show, host Greg Blais interviews Wisconsin's youngest Master Cheesemaker - Jonathan Metzig - to learn more about the program.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Brenda Jensen and her husband Dean never planned on being cheesemakers, but today, they produce award-winning sheep's milk cheeses out of Westby, Wisconsin. Tune in to learn more about Hidden Springs Creamery and the challenges and joys of making farmstead sheep's milk cheeses.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.