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.
Interview with Lee Hennessy of Moxie Ridge Farm
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??
The Magic of Water Buffalo Continued: The Story of Buf Creamery
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.
Parish Hill Creamery, and the Importance of Natural Cheesemaking
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.
Water Buffalo With Bayou Sarah Farms
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.
Special Show: A Check-in With Ukrainian Cheesemakers
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.
Natural Cheesemaking Today.
We check back with David Asher from the Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world.
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.
Fun cheese discussions!
Thoughtful interviews, about cheese but also about life!
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!