Cutting the Curd

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Cutting the Curd

Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.

  1. Vermont Creamery: The Story Behind Hooper

    9 DE OUT.

    Vermont Creamery: The Story Behind Hooper

    In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Austen Czymmek. Join us as they share the inspiring journey behind their latest creation: Hooper, a unique washed rind cheese named in honor of Allison’s incredible legacy in the cheese-making community. Discover the meticulous process that went into developing Hooper, from selecting the shape to mastering the art of washed rind techniques. Allison and Austen discuss the flavors that make Hooper truly stand out, and they offer tips on the best pairings to elevate your Hooper cheese experience.

    36min
  2. Exploring Cheese with the Cheese Explorer

    30 DE SET.

    Exploring Cheese with the Cheese Explorer

    Joe chats all things cheese with Emma Young aka The Cheese Explorer. Emma is a UK based author, cheese teacher, and consultant with 15 years experience in all aspects of the cheese industry as well as international cheese judge and teacher both in France and in the UK.

    53min
  3. Top Seedz

    24 DE SET.

    Top Seedz

    From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady, founder and CEO of Top Seedz, joins us to share the story of her company's growth.

    44min
  4. The Anne Saxelby Legacy Fund (ASLF)

    10 DE SET.

    The Anne Saxelby Legacy Fund (ASLF)

    The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission of ASLF is to provide month-long paid apprenticeships for young adults to live on sustainable farms - to work, learn, and be inspired to create change in their communities. Now wrapping up their third year, we talk with Kristina Graeber, Director of Programs about the Fund. Mike Koch of FireFly Farms also joins us to discuss the role of Farm Partners, and Allison Sirota, an Apprentice with the Fund tells us about her experience. We also get a sneak peak at the upcoming fundraising Gala.

    58min

  5. 23 DE JUL.

    American Cheese Society Conference 2024: The Ultimate Recap

    Join hosts Cara, Jessica, and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In this episode, they dive into the latest trends and insights from the world of cheese. From artisanal craftsmanship to industry advancements, our hosts share their favorite moments, interviews with cheese experts, and behind-the-scenes stories from the conference. Whether you're a cheese enthusiast or a professional in the industry, this episode is packed with rich content that you won't want to miss. Tune in for an in-depth recap of the ACS 2024 and discover what’s shaping the future of cheese!

    43min
  6. Inside the Ingredient Insider Podcast: John Magazino and Andrea Parkins Speak

    8 DE JUL.

    Inside the Ingredient Insider Podcast: John Magazino and Andrea Parkins Speak

    Whether you're a foodie, a podcast enthusiast, or someone curious about the behind-the-scenes process of creating a podcast, this episode is packed with insights and inspiration. Tune in to learn how John and Andrea turn their passion for ingredients into compelling content, one episode at a time.

    28min
  7. Cheesemaking in Brazil with John Braga and Special Guests

    1 DE JUL.

    Cheesemaking in Brazil with John Braga and Special Guests

    In this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme Judge at the competition. Then its John's turn to host, as he introduces us to three cheesemakers: Heloisa Collins of Capril do Bosque, and brothers Juliano and Bruno Mendes of Vermont Queijos, all of whom are producing award-winning cheeses in Brazil and contributing to international awareness of the country's vibrant cheesemaking community. Photo courtesy of Guillermo White and @sertaobras.

    1h23min
  8. The Vegan Cheese Kerfuffle

    25 DE JUN.

    The Vegan Cheese Kerfuffle

    Tune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and "Cheddar" book author Gordon Edgar. He talks about the recent Good Food Awards Vegan Cheese Kerfuffle in which he was named an "informant" by the Washington Post. And, Joe learns the proper way to pronounce vegan! Don’t miss this one!

    54min
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Sobre

Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.

Informações

  • Canal
    Heritage Radio Network
  • Criado por
    Heritage Radio Network
  • Anos de atividade
    2009 - 2024
  • Episódios
    561
  • Classificação
    Livre
  • Copyright
    © 2016 Heritage Radio Network 500271
  • Site do podcast
    Cutting the Curd

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