Curd is the Word

Brittany Bisset, The B's Cheese
  • 5.0 (15)
  • Food
  • Updated Weekly

Welcome to Curd is the Word, the podcast that takes you on a delectable journey through the world of cheese! I'm your host, Brittany, a self-proclaimed cheese aficionado and your personal guide to all things cheesy. 🧀 **Unveiling the Flavor Palette:** Are you tired of feeling overwhelmed by the sheer variety of cheeses out there? Fear not, my fellow cheese enthusiasts! On Curd is the Word, we're here to unravel the mysteries of flavor profiles and tasting notes in the simplest, most delightful way possible. From the velvety smoothness of Brie to the sharp tang of a perfectly aged Cheddar, we'll dive deep into the sensory experience of each cheese, decoding their unique characteristics and teaching you how to savor them like a true cheese connoisseur.🧀 **Say Cheese to Hidden Gems:** Ever wondered where to find the best cheese shops? Look no further! Curd is the Word is your treasure map to uncovering hidden cheese shop gems where passionate cheesemongers curate an exceptional selection of cheeses. We'll venture into charming corners of culinary wonderlands, seeking out those quaint fromageries that exude the aroma of cheese dreams come true. 🧀 **A Feast of Cheese Events:** Curd is the Word is not just about the cheeses themselves; we're also here to celebrate the vibrant cheese community and the exciting events that bring cheese lovers together. We'll delve into the world of cheese festivals, tasting events, and gatherings where curd enthusiasts unite to revel in their shared love for all things cheesy. Curd is the Word is your passport to cheesy enlightenment, whether you're a seasoned cheese aficionado or a curious beginner.So, my fellow cheese enthusiasts, let's embark on this delightful journey together. Tune in to Curd is the Word, where cheese is not just food—it's a way of life. Together, we'll savor every bite, learn something new, and let the curd reign supreme!

  1. 2d ago

    Vermont Cheese is More Than Cheddar

    Send us Fan Mail When most people think Vermont cheese, cheddar probably isn’t far behind. And fair enough—Vermont makes some damn good cheddar. But that’s only the beginning. Three years ago, I went to the Vermont Cheese Makers Festival as someone who loved cheese, had started a cheese business and podcast…and still felt very much like the new girl in the room. That weekend included Jasper Hill’s absolutely ridiculous 20th anniversary party, unlimited Harbison, a maple creemee truck, a cheese science expo, a Shelburne Farms tour—and one of the muddiest festival parking situations imaginable. I also came home feeling like maybe I actually had a place in this industry. Now, three years later, I’m looking at Vermont cheese from a very different perspective—and going beyond the names and cheeses everyone already knows. In this episode, we’re meeting three smaller Vermont cheesemakers doing some seriously interesting things: 🐑 Fat Sheep Farm — where Suzy Kaplan makes small-batch sheep’s milk cheese using natural starter cultures made from the farm’s own milk. 🐐 Barn First Creamery — where Rebecca Velazquez is basically proving that “I don’t like goat cheese” is not a sufficient answer, with everything from bloomy-rind goat cheese to a raw goat’s milk blue. 🧀 Good Hands Creamery — where Liz Bleakley makes tiny batches of raw milk cheese by hand, including saffron-brine-washed Solidago, cider-washed Echo and wheels literally pressed with buckets of water. We’re also talking about Vermont Cheese Week and the Vermont Cheese Makers Festival, natural cultures, farmstead vs. artisanal cheese, why cheese doesn’t always behave the way its maker wants it to, weird-but-brilliant pairings like kimchi grilled cheese, and why the best thing you can do at a cheese festival might be trying the cheese from the producer whose name means absolutely nothing to you. Plus, I have three assignments for anyone heading to the festival. Come for the cheese. Leave knowing the people who make it. And if you go? Please tell me what came home with you. References/Places mentioned: Vermont Cheese Council / Vermont Cheese Week + Vermont Cheese Makers FestivalFat Sheep FarmBarn First CreameryGood Hands CreameryJasper Hill FarmShelburne FarmsCabot CreameryVermont CreameryPlymouth Artisan CheeseParish Hill Creamery / Peter DixonDavid Asher — The Art of Natural Cheesemaking

  2. Sep 8

    Your Cheeseboard Is Doing Too Much

    Send us Fan Mail Somewhere along the way, a few wedges of great cheese turned into a full-blown Pinterest production—four kinds of fruit, six crackers, cookies, candy, elaborate meat roses…and apparently even cantaloupe sculptures. In this episode of Curd is the Word, Britt is making the case for a smarter cheeseboard: fewer ingredients, better choices, and cheeses that can pull double duty. Meet the three overachievers: Brabander, a goat’s milk Gouda with caramelized, nutty depth; Cambozola, the creamy love child of Brie and blue cheese; and Idiazabal, a smoky Spanish sheep’s milk cheese with serious personality. Then, build the whole board with a streamlined lineup of accompaniments—cherries, fig jam, Marcona almonds, baguette, crackers, prosciutto, honey, and Castelvetrano olives—chosen because they work across multiple cheeses instead of leaving half-used ingredients dying in the back of your fridge. The goal isn’t perfection. It’s a cheeseboard that feels abundant, interesting, and a little luxurious without requiring twelve ingredients and an art degree. Because your guests aren’t counting cheeses. They’re remembering how good everything tasted together.

  3. Sep 1

    There’s More to Summer Cheese Than Burrata

    Send us Fan Mail I love burrata. I’ve even taught people how to make it. But somewhere along the way, burrata became the summer cheese—and I think we can do better. In this episode of Curd is the Word, we’re heading into local summer and looking beyond burrata for your next cheese board. Not because burrata is bad (it’s absolutely not), but because there are so many interesting cheeses out there that deserve a spot next to your late-summer tomatoes, peaches and cold glass of something delicious. First up: Murray’s Double Doe, a funky, washed-rind cheese made by Valley Milkhouse and aged in the Murray’s Cheese caves. I get into what makes this cheese so special, why affinage matters, and why visiting those caves completely changed the way I look at cheese. We’re also talking Valley Milkhouse Blue Bell and Vermont Creamery Bonne Bouche, plus seasonal cheese, washed rinds, ash-ripened goat cheese, what actually makes a great cheese board—and one particularly ridiculous encounter I had with a gold-leaf-covered burrata. This isn’t really an anti-burrata episode. It’s about getting a little more curious about what we eat. Because the next time you walk up to a cheese counter, I want you to look past the cheese you already know and ask: What should I try instead? You might just find your new favorite. CHEESES MENTIONED IN THIS EPISODE • Murray’s Double Doe — made by Valley Milkhouse and aged by Murray’s Cheese • Blue Bell — Valley Milkhouse • Bonne Bouche — Vermont Creamery MENTIONED & RESOURCES • Murray’s Cheese • Valley Milkhouse • Vermont Creamery Links and additional episode notes will be added at thebscheese.com.

  4. 12/18/2025

    Baron Bigod: Britain Reimagines Brie (ft. Nick Bayne, Fine Cheese Co.)

    Send us Fan Mail In this episode of Curd Is The Word, Brittany sits down with Nick Bayne, Head Cheesemonger at the Fine Cheese Company in Bath, England, to talk all things Baron Bigod — the British bloomy-rind cheese that looks like a brie but absolutely is not. They dig into Nick’s journey from actor to cheesemonger, why raw milk cheese imports are currently restricted in the UK, and how Baron Bigod came to be through thoughtful farming, Montbéliarde cows, and a deep respect for land stewardship. Nick breaks down what makes Baron Bigod so unique: its thin wrinkled rind, even breakdown, savory depth, and why it avoids the bitterness common in modern brie-style cheeses. If you’ve ever written off brie as “boring,” this episode will change your mind. References: Cheese Baron BigodWebsites https://fenfarmdairy.co.uk/pages/abouthttps://www.finecheese.co.uk/products/baron-bigod

  5. 12/11/2025

    Havilah: New Jersey’s Award-Winning Answer to Alpine-Style Cheese

    Send us Fan Mail In this episode, we dive into Havilah, an award-winning Alpine-style cheese from New Jersey made by Cherry Grove Farm. Crafted from raw, pasture-based Jersey cow’s milk, Havilah reflects the seasonality, terroir, and careful cheesemaking that have earned it national and international recognition, including wins at the World Cheese Awards. You’ll hear a full tasting breakdown—bright citrus and pineapple, toasted nuts, savory roast notes, and a caramel-like finish—along with pairing ideas ranging from wine and beer to cocktails and non-alcoholic options. I also share personal anecdotes from my time working with Cherry Grove, offering behind-the-scenes insight into the farm, the milk, and what makes this cheese so distinctive. Whether you’re a cheese professional, food lover, or just curious about American artisan cheese, this episode is a deep, delicious look at one of New Jersey’s true standouts. 🧀 Cherry Grove Farm – Official Sources https://www.cherrygrovefarm.com/ https://www.cherrygrovefarm.com/shop-all/p/havilah https://www.cherrygrovefarm.com/our-farmstead-cheeses Other Floral Fromage – Cherry Grove Farm Havilah listing: https://www.floralfromage.com/product-page/cherry-grove-farm-havilah Edible Jersey – Cherry Grove Farm feature / holiday cheese boards: https://ediblejersey.ediblecommunities.com/shop/shop-fresh-cheese-cherry-grove-farm-lawrenceville/ NJ Cheese Guild: https://www.njcheeseguild.org/ Pairings https://www.karmakrackers.com/product/obsessed-onion/ hhttps://spread-mmms.com/ 🏆 Awards Referenced World Cheese Awards (general site): https://worldcheeseawards.com/ Good Food Foundation (Good Food Awards): https://goodfoodfdn.org/ American Cheese Society Awards: https://www.cheesesociety.org/awards/

  6. 12/05/2025

    Toscano with Syrah: Trader Joe’s Holiday Star

    Send us Fan Mail If there’s one cheese that deserves a spot on every holiday table, it’s Trader Joe’s Creamy Toscano soaked in Syrah. In this episode, I’m breaking down exactly why this wine-washed beauty has become a cult favorite—and why it might just be your new December must-have. We’ll talk about what Toscano cheese actually *is*, how Syrah transforms its flavor, and why the pairing works so shockingly well. I’m also digging into how Trader Joe’s sources cheeses like this (yes, small makers really are involved), plus a little cheese-world lore, fun facts, and everything I’ve learned from tasting this one for years. Then we get into the good stuff: holiday pairings that make this cheese shine on festive boards, and—because balance—my “girl dinner/rat in the kitchen” pairings for the nights when you’re eating cheese straight from the fridge while wrapping presents. Whether you’re building a party board or sneaking a midnight snack, this is the cozy, wine-soaked cheese episode you didn’t know you needed. References: Cheese Creamy Toscano Soaked in Syrah Pairings Meia-Dúzia spreads from Portugal Au Honey Blake's Chocolate Websites Syrah - Wine Folly Syrah Soaked Toscano Cheese Spread & Dip - Trader Joes Say cheese! A quick tour through Tuscan cheeses - Visit Tuscany

  7. 11/26/2025

    Cornerstone: One Recipe, Three States

    Send us Fan Mail In this audio-only episode, Brittany dives into Cornerstone—the raw-milk American Original cheese crafted from one shared recipe across three states. Created by Parish Hill Creamery, Cato Corner Farm, and Birchrun Hills Farm, Cornerstone is part collaboration, part terroir experiment, and entirely delicious. I break down how this cheese came to be, why raw milk and natural cultures matter, and how three farms can follow the same recipe yet produce wildly different (and wildly delicious) results. You’ll hear the story behind the Cornerstone Project, what makes this cheese a true American Original, and why it’s become a favorite among mongers, makers, and cheese lovers craving authenticity. I explore the flavor profile—earthy, tangy, herbal—and share pairing ideas that make Cornerstone shine on any cheese board or kitchen counter. If you love raw-milk cheese, artisan cheesemaking, or discovering small-batch American producers, this episode is your new obsession. Grab a wedge, settle in, and taste what three states, one recipe, and real terroir can do. References: Cheese CornerstoneWebsites Cornerstone Project: The StoryCornerstone Project: The RulesBuy Cornerstone from Parish Hill CreameryThe (late) Cheese Shop of Salem - Parish Hill Cornerstone

  8. 11/19/2025

    Humboldt Fog: An American Icon

    Send us Fan Mail In this episode, Brittany digs into Cypress Grove's Humboldt Fog, one of the most iconic American goat cheeses. She breaks down everything you need to know: its creamy texture, the tangy yet gentle flavor, that famous ash line, and how the cheese ripens from a firm core to a luscious cream line. She also shares the story behind Cypress Grove and how Humboldt Fog was literally dreamed into existence and went on to reshape American artisanal cheese. Then we get into the fun part: the pairings playground. Brittany walks us through a classic food pairing with honey, prosciutto, apple, and Marcona almonds, plus a modern twist using apricot jam, pistachios, and a baguette. There is also talk about drink pairings, including Sauvignon Blanc, IPA beer, and an easy sparkling lemon elderflower soda that brings out the cheese’s floral notes. If you love cheese boards, food stories, or just discovering new flavors, this episode gives you the tools to taste like a pro and enjoy Humboldt Fog in its best light. References: Cheese Humboldt FogBooks The Oxford Companion to Cheese - Catherine W. Donnelly.Websites 2 Geeks Who Eat: Humboldt Fog

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5
out of 5
15 Ratings

About

Welcome to Curd is the Word, the podcast that takes you on a delectable journey through the world of cheese! I'm your host, Brittany, a self-proclaimed cheese aficionado and your personal guide to all things cheesy. 🧀 **Unveiling the Flavor Palette:** Are you tired of feeling overwhelmed by the sheer variety of cheeses out there? Fear not, my fellow cheese enthusiasts! On Curd is the Word, we're here to unravel the mysteries of flavor profiles and tasting notes in the simplest, most delightful way possible. From the velvety smoothness of Brie to the sharp tang of a perfectly aged Cheddar, we'll dive deep into the sensory experience of each cheese, decoding their unique characteristics and teaching you how to savor them like a true cheese connoisseur.🧀 **Say Cheese to Hidden Gems:** Ever wondered where to find the best cheese shops? Look no further! Curd is the Word is your treasure map to uncovering hidden cheese shop gems where passionate cheesemongers curate an exceptional selection of cheeses. We'll venture into charming corners of culinary wonderlands, seeking out those quaint fromageries that exude the aroma of cheese dreams come true. 🧀 **A Feast of Cheese Events:** Curd is the Word is not just about the cheeses themselves; we're also here to celebrate the vibrant cheese community and the exciting events that bring cheese lovers together. We'll delve into the world of cheese festivals, tasting events, and gatherings where curd enthusiasts unite to revel in their shared love for all things cheesy. Curd is the Word is your passport to cheesy enlightenment, whether you're a seasoned cheese aficionado or a curious beginner.So, my fellow cheese enthusiasts, let's embark on this delightful journey together. Tune in to Curd is the Word, where cheese is not just food—it's a way of life. Together, we'll savor every bite, learn something new, and let the curd reign supreme!

Information

  • Creator
    Brittany Bisset, The B's Cheese
  • Years Active
    2023 - 2026
  • Episodes
    25
  • Rating
    Clean
  • Copyright
    © 2026 Curd is the Word
  • Show Website
    Curd is the Word

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