505 episodes

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.

Cutting the Curd Heritage Radio Network

    • Arts
    • 4.8 • 53 Ratings

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.

    Allison of Lakin's Gorges Cheese

    Allison of Lakin's Gorges Cheese

    A look into Lakin's Gorges Cheese with Allison Lakin, head cheesemaker and owner of East Forty Farm. She has been making cheese since the early 2000's and is now winning awards for her cheeses like Rockweed. Here we take a deep dive into what it means to be a Maine Cheesemaker and how studying anthropology can help you make better cheese.

    • 42 min
    Joe Salonia and the World Cheese Awards, What It Means to Be a Winner!

    Joe Salonia and the World Cheese Awards, What It Means to Be a Winner!

    We're back and this time we have Joe Salonia on the show. Director of Sales and Marketing in the US for Gourmino Affinage and Selection, Joe is coming off the big win of having a best in show cheese at the World Cheese Awards. Here we kick back and discuss what it means to win such an award and what's next for the cheesemakers of Gourmino.

    • 40 min
    A World of Cheese

    A World of Cheese

    The cheese industry has a presence in almost every country around the world and those who work in this industry are passionate about their jobs, cheese, and community. In this episode we heard voices from around the world from cheese professionals on how they became experts. They shared their thoughts with Carlos Yescas as he concluded his time as guest host of this podcast.

    Carlos would like to thank everyone at HRN for their hard work opening spaces for thoughtful conversations, and to his co-hosts Cara and Jessica. Follow him online at www.carlosyescas.org to learn about his upcoming projects.

    • 41 min
    The Dirt on Cider (And Why You Should Pair Cheese With It)

    The Dirt on Cider (And Why You Should Pair Cheese With It)

    What is cider? What is American Cider? Why is everybody drinking it? And what does this have to do with cheese? Rachel Freier, a Certified Cheese Professional AND Certified Cider Professional is here to answer all of the questions. From Ithaca to Spain and back again, we talk about the history, the production, and the pairings of cider, and let tastebuds do the talking.

    • 49 min
    Brazilian Cheese: A New Country to Learn From

    Brazilian Cheese: A New Country to Learn From

    John Braga speaks to us about his work in Brazil and the US promoting traditional cheeses. He also voices Senhor Tião from an interview conducted by Carlos Yescas during his trip to Minas Gerais, Brazil in May 2022.

    • 40 min
    La Maison du Comté

    La Maison du Comté

    Our guest is Aurelia Chimier, Director of Communication for the Comité Interprofessionnel de Gestion du Comté. We take a trip to La Maison du Comté, a museum and interpretive center for all things Comté cheese to examine the continuing production and celebration of this great cheese, from production to marketing. Jean-Louis Carbonnier is here to discuss the Comte Scholarship.

    • 44 min

Customer Reviews

4.8 out of 5
53 Ratings

53 Ratings

sweepchz ,

Fun and informative!

It’s great to hear the interaction about the latest cheese and dairy topics from hosts who clearly care.
I like the professionalism but they mix in personality and fun in the most endearing ways.

cousincuñado ,

Fun cheese discussions!

Thoughtful interviews, about cheese but also about life!

Sooc ,

Elena is the BEST

I’m lactose intolerant and I love cheese. Not only is Elena informative, engaging and practical, but she’s fun!!!

I just ordered a case of lactose pills and I’ve got this podcast to thank for it. Love it!

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