Cutting the Curd

Brooklyn cheesemonger turned affineur and educator, Mary Casella joins us to talk about her upcoming presentation for the Daphne Zepos Research Award. Plus, we review what she has found so far in her project as well as what's next for her gender study of the dairy industry.Photo Courtesy of Mary Casella.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 on the show we will review how tonic water and sparklings can work as a flavor component in your cocktails that then can be paired to your cheeses. Plus, what are the differences in tonic water? We sit down live for the first time in Bushwick since the pandemic began to chat with Samantha Kane, a CCP certified cheesemonger and a regional key account manager at Fever-Tree USA.Photos Courtesy of Samantha Kane.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.

Felice Thorpe, national sales director and owner of Felice Foods, returns for another conversation about the business of selling cheese. This time we're talking about forecasting. What is it? Why do it? Who should be doing it? And when?Photo Courtesy of Felice Thorpe.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 on CTC we chat with Cara Condon to learn more about her win at this year's CMI and life as a cheesemonger at Beautiful Rind in Chicago.Photo Courtesy of Kathryn M Sheldon @kathrynmichael.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.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.

On today's episode, we discuss the ins and outs of queer life as a farmer. Plus, goat's milk cheese making in New York state, is it difficult and what are some programs cheesemakers can use to start up their creameries??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.

The story of Buf Creamery stretches across continents, generations of farming, and centuries of cheesemaking traditions. Alejandro Gomez Torres joins Cutting the Curd for a conversation about the majestic and sometimes fickle water buffalo, and making buffalo milk cheese in Colombia.Photo Courtesy of Buf Creamery.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.

On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery & Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make the most of the best milk possible.Photo Courtesy of Parish Hill.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 first of two episodes focusing on water buffalo and buffalo milk, we meet Sarah Roland of Bayou Sarah Farms in Louisiana. A few years ago, Sarah was working on a farm in Northern California when she tried buffalo milk gelato for the first time. Flash forward to the present day, and Sara owns and operates Bayou Sarah Farms, manages a herd of water buffalo, and is working towards creating her own gelato, while also practicing sustainable farming and learning about natural cheesemaking.Photo Courtesy Bayou Sarah Farms.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.

Special Show: We check in with cheesemakers and cheese professionals from Ukraine.We hear from Olha Ternytska, cheesemaker and restaurant fromager, Oksana Chernova, cheese judge and training expert, as well as cheesemakers Andriy Kulyk and Oleksander Ukrainets also known as 'The Milk Master at Lel’. They share their plans, worries, and love for Ukrainian cheese.“Cheesemakers are resilient, but so many in Ukraine face an uncertain future.” Carlos Yescas would like to dedicate this show to the victims of war.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.

We check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.Photo Courtesy of The Black Sheep School of Cheesemaking.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.