Cutting the Curd

Anne Saxelby celebrates ten years in business at Saxelby Cheesemongers! A milestone for any small business, Anne's company has changed the landscape of artisan American cheese. Tune in to hear some of the highlights of the last ten years, in addition to reminiscing about her time as Cutting the Curd's full time host.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cocktails and cheese... the perfect pairing? Madame Fromage (aka Tenaya Darlington) joins host Diane Stemple to talk about her new book – The New Cocktail Hour – and why cocktails and cheese share a perfect synergy.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Milk, cultures, rennet, salt, time, and.... cheese mites? Tune in to hear Debra Dickerson and Matthew Rubiner talk with host Greg Blais about these creepy critters, how to manage them as a cheesemaker or retailer, and why some cheeses need them.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Bedford Cheese Shop's Charlotte Kamin and Nate McElroy join Diane Stemple in the studio to discuss their book - A First Course in Cheese.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Redwood Hill Farm is a pioneering artisan cheesemakers in the U.S. based in Sonoma County. On this episode of Cutting the Curd, tune in to hear host Greg Blais and guest co-host Debra Dickerson chat with Jennifer Bice, owner of Redwood Hill, as she discusses retirement and her decision to sell the company.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

According to cheesemongers across the country, raw milk cheese is tradition, history, a taste of place, and, of course, it is delicious! Tune in to this special episode of Cutting the Curd in honor of the Cheese Coalition’s Raw Milk Cheese Appreciation Day to learn why raw milk cheese is so great, and what raw milk cheeses we’re obsessing over right now.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Italian region of Abruzzo might bring to mind Montepulciano wine or national parks, but it's the elusive cheeses of the region that are receiving more and more attention here in the States. Tune in to learn more about the cheeses of Abruzzo from the Marcelli family - Bob, Andy and Tina - who import cheese and artisan foods from the small mountain village of Anversa degli Abruzzi.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Flavor can be fleeting but art is for the ages. Tune in for Diane Stemple’s interview with the cheese world’s favorite artists – illustrator  Debra Ziss, painter Mike Geno, and sculptor Dylan Stanfield – AKA @missziss, @mikegenostudio, and @fromagerstanfield – as they talk about their craft and their subjects… cheese! “I’ve been sharing my real cheesemaking process for years, and when I posted the little miniature cheeses, just the response from people was overwhelming.” [8:05] – Dylan Stanfield  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever consider studying dairy science? Kaylee Wegner – a senior at South Dakota State University – joins host Greg Blais and guest co-host/cheesemonger Matt Reilly to talk about majoring in dairy production and animal science, and about her recent experience judging at the World Championship Cheese Contest in Madison, Wisconsin earlier this month. “The cheese industry has some really awesome people, and it’s a unique place to be, and I definitely enjoy being there with them.” [12:00] – Kaylee Wegner  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alp cheeses are a delicious byproduct of transhumance – the seasonal movement of people with their livestock between fixed summer and winter pastures. On today’s episode, host Greg Blais is joined by Caroline Hostettler, owner and operator of Quality Cheese and advocate of traditional cheesemaking and transhumance in the Swiss Alps. [3:45] [17:10] [34:30]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.