Cutting the Curd

Join Scott and Andrea from Urban Stead Cheese as they share their journey from dairy farming to artisanal cheese-making in the heart of Cincinnati. Explore their unique cheddar flavor profiles, sustainable partnerships with local farmers, and exciting beer pairings for their delicious cheeses. Learn about the challenges and successes of running an urban creamery and their plans for future growth and expansion.

Veteran cheese monger Matthew Rose shares his journey from lead monger to partner at Fairfield & Greenwich Cheese shops. The podcast explores the importance of team building, logistics of moving large cheese wheels, and empowering future shop owners in the cheese industry.

Join Alice Bergen Phillips, grant manager for Back in the Vat and owner of Cheesemonster DC, as she discusses supporting cheese professionals post-COVID, challenges in the cheese industry, and the evolution of cheese in Washington, DC. Explore her journey from cheese enthusiast to established cheesemaker, all while reflecting on pivotal moments in her cheese career.

Explore the daily routines and practices at a dairy farm, emphasizing cows' outdoor lifestyle and exposure to weather conditions. Learn about the craft of cheese-making at Uplands Cheese Farm, using seasonal milk and natural aging for unique flavors. Delve into the challenges of winter feed practices and mental strain in farming, with a focus on labor-intensive cheese production and potential automation for efficiency.

Delve into the world of fancy foods and cheese with industry veteran Lydia Burns. From her vegetarian upbringing to discovering gourmet cheese in Amsterdam, explore the importation of high-quality traditional foods by Rogers Collection. Discover the inclusive world of 'fancy' food and the rich tapestry of cheese experiences from diverse regions like New York and Chicago. Reflect on the essence of fancy food as both humble and inspiring in Spain and Italy.

Join Jessica and award-winning author Janet Fletcher as they reflect on the changing landscape of cheese availability, the emotional connection people have with their favorite cheeses, and the challenges faced by farmstead cheese operations. Explore unique cheese varieties like Franklin's Telome and Vella Dry Jack, and learn about the global disparities in cheese availability and regulations impacting cheese production. Dive into the world of themed cheese tastings and beer pairings, and discover the delightful 'Planet Cheese' newsletter for all things cheese-related.

In this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-scape this past year.We explore it all with a sprinkle of humor, a dash of clever insight, and a dollop of cheesy charm. Unpack the stories behind the latest cheese trends, hear again about the curd-preneurs making waves, and laugh along as we recount the unforgettable, and sometimes amusing, moments that defined the year.Get ready for a flavorful blend of nostalgia, cheese wisdom, and a hint of cheesy humor as we slice through the curd-ious and unexpected happenings that made 2023 a vintage year in the world of curd exploration. So, grab your favorite cheese board, pour a glass of wine, and join us for a gouda time as we wrap up the year that was on Cutting the Curd! 🎉🧀 Image courtesy of Armen Spendjian.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!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.

In the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, distribution, and consumption of raw milk? What challenges do Mousehole Cheeseshop and other local dairy enthusiasts face? Tune in as we navigate the nuances of the legal landscape and hear firsthand accounts from those at the forefront of the raw milk movement.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!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.

Today we have two fun guests from the cheese world joining us in the Cutting the Curd HRN Studio in Bushwick - Joe chats with Emilia D'Albero aka @Punkrockparmigiano & @Emdalbero of Formaticum and Cat Pickei aka @Catdreamsofcheese from Murray's- hear why they think a cheesemonger's daily work at the counter influences so many critical elements in our cheese world... from a cheese's life span to setting trends that go beyond the counter!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!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.

Recorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese who are changing the landscape of the Dairy State. Huma Siddiqui-Seitz joined H Conley from HRN to discuss the relationship between food and culture, and her goals for her company, White Jasmine; Madeline Kuhn shares her journey in cheese and describes the process of Product Development at Emmi Roth; Pam Hodgson of Sartori Cheese is currently one of only two women to have the title of Master Cheesemaker. She explains what this title means, and her path to get here.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!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.