Cutting the Curd

The American Cheese Society's yearly conference provides a chance for cheese professionals from around the country – and the world – to gather and learn from each other for the benefit of artisan cheese. ACS also hosts an annual competition – the Oscars of artisan American cheese. Tune in to hear Diane Stemple's mini-interviews with winners from the 2016 competition.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by the Daphne Zepos Teaching Award, established in 2013 to promote the sharing of knowledge between Europe and young cheese professionals in the United States. On today’s episode of Cutting the Curd, host Greg Blais talks with last year’s award recipient, Tom Perry, and this year’s recently announced recipient, Sam Frank.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Beloved television chef, restaurateur and cookbook author Lidia Bastianich joins host Greg Blais to talk about cheese!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Former MasterChef judge Joe Bastianich records a special episode of Cutting the Curd on location at Eataly New York. Tune in to hear Joe's take on cheese in his restaurants, cheese culture in the U.S. versus Italy, and why cheese is an essential part of his diet.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Cutting the Curd, host Diane Stemple interviews Charles Wekselbaum, owner of Charlito's Cocina and author of "Cured: Handcrafted Charcuteria & More". In his book, Charles provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Cutting the Curd's annual episode with Jason Hinds – sales director Neal's Yard Dairy and co-founder of the Essex Street Cheese Co. – Greg and Jason discuss what makes an effective cheesemonger, the difference between tasks and work, and how to curate a cheese selection.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Did you know vegetable rennet – a milk coagulant derived from plants – was once used in areas of Italy when animal rennet was unavailable? Today, Fattorie Fiandino in Piedmont, Italy continues to produce a line of cheeses made with vegetable rennet traditional to their area. Tune in to learn about the process of making vegetable rennet and what makes this coagulant so special. Greg Blais hosts, with special guest co-host Michele Buster of Forever Cheese.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pat Polowsky is a food scientist/cheesemonger living and working in Madison, Wisconsin. He's also the creator of CheeseScience.org - an amazing resource for cheese professionals and enthusiasts. Host Diane Stemple talks to Pat all about his website and 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.

Cheese imports from Europe were up last year, and with that growth comes new challenges for importers. On this episode of Cutting the Curd, Greg speaks with Andrea Berti – Senior Product Manager at Atalanta Corporation and board member of the Cheese Importers Association of America – to learn more about this organization and the hot topics for cheese importers today.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cascadia Creamery in Trout Lake, Washington produces beautiful raw milk cheese made with USDA certified organic milk. In this episode of Cutting the Curd, Marci and John Shuman discuss the history of cheese-making in this region, the differences in using A2 milk, and the challenges and benefits of going organic.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.