Cutting the Curd

Heritage Radio Network
Heritage Radio Network
  • 4.9 (73)
  • Food
  • Semimonthly

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. 6d ago

    A Taste of What’s Next: SIAL Review with Chris Campbell

    What can a global food show tell us about the future of specialty food? Cara Warren welcomes Chris Campbell, Vice President of Content and Insights at The Food Institute and host of The Food Institute Podcast, for a recap of SIAL Paris. From standout products and global flavors to the growing interest in protein, fiber, and convenience, they explore which trends could stick—and what they mean for cheese and specialty food. They also discuss how small producers can catch a buyer’s attention, what supermarket buyers should watch for, and how traditional foods can stay relevant in a changing marketplace. - Bio: Chris Campbell, Vice President of Content and Insights with The Food Institute Chris Campbell has been with The Food Institute since 2015, and currently serves as Vice President of Content and Insights. He helps lead content direction across the company’s written, video, and podcast content. Additionally, he is the host of The Food Institute Podcast and Food for Thought Leadership and acts as moderator for a variety of the company's webinars, seminars, and livestream events. Chris has covered several elements of the industry in his time with The Food Institute, including market analysis, regulatory issues, mergers and acquisitions, and demographic reviews, giving him a comprehensive view of the state of the industry. Chris is an alumnus of Rutgers University. LinkedIn: https://www.linkedin.com/in/chris-campbell-1a217822/ FI LI: https://www.linkedin.com/company/1485525/ FI IG: @foodinstitute FI Website: foodinstitute.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

    A Taste of What’s Next: SIAL Review with Chris Campbell

  2. Oct 12

    Cardoons and Sardinhas: Exploring The Iberian Penisula

    Break out the porrón and join Erin Drain (Food Court, Cultivamos) and CTC cohost Alisha Norris Jones as they explore the intersection of curiosity, anthropology, and the Iberian Peninsula. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  3. Oct 5

    The Whey to the Kitchen: Michele Glancey of the Chefs' Warehouse

    As Category Manager for Dairy and Cheese of The Chefs' Warehouse, Michele thinks through logistics, pricing, education and innovation of a vast cheese program for an international food service distributor..Underneath her day to day responsibilities is a passion for American artisan cheese, and an intention to keep cheesemakers and dairy farmers on the center plate of the culinary conversation before it's too late. Michele shares her insights into the industry with CTC host Jessica Kesselman, and what she wants every cheesemaker and chef to know about working together.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

    The Whey to the Kitchen: Michele Glancey of the Chefs' Warehouse

  4. Sep 25

    Mystic Cheese Co : Milled Curds & Connecticut Terroir w/ Brian Civitello

    What does it take to build an American creamery from the ground up and keep getting better at it? Cara Warren sits down with Brian Civitello, head cheesemaker at Mystic Cheese Co., to talk about Mystic’s 13-year journey from making cheese in a shipping container to crafting some seriously delicious American takes on British-style territorial cheeses. They get nerdy about milled curds, Ayrshire milk, and Connecticut terroir, while digging into Brian’s cheesemaking roots, his time learning in Europe, and what he’s discovered along the way. Plus, Brian shares what makes Whaledale and Gray different, what he wishes more American cheesemakers knew, and what he’s most proud of after more than a decade at Mystic. Instagram: @Mystic Cheese Co and @cuttingthecurd See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  5. Sep 18

    The Dry Counter: Mongering for The Sober (and Sober Curious) With Anna Patrick

    Join host Alisha Norris Jones and Anna Patrick for a wide ranging discussion covering identity, competing in The Cheesemonger Invitational as a sober monger, and mechanics of pairing in a world that tends to favor wine over a cuppa. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  6. Aug 21

    We're back! Summer Fancy Food, Cheesemonger Invitational & ACS Recap

    Join hosts Cara Warren, Alisha Norris Jones, John Braga, and Jessica Kesselman, with a special dispatch from Joe Salonia, for a fast paced recap of the summer cheese circuit. In this relaunch episode, the crew digs into new releases and standout bites from the Summer Fancy Food Show, including Woodlawn Creamery’s Brimstone, as well as the latest Guilde des Fromagers inductees. They also recap the Cheesemonger Invitational’s move to the Hammerstein Ballroom. Plus, they share their key takeaways and major award winners from the American Cheese Society Conference. Tune in to catch up with the team and get inspired for a brand-new season of Cutting the Curd! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  7. 12/01/2025

    Pardinho Artesanal: Bringing Brazil’s First Raw-Milk Cheese to the U.S.

    In this episode, host John Braga (@oqueijonista) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artesanal (@pardinhoartesanal) - where decades of cattle-genetics expertise meet the craft of raw-milk cheesemaking. John is joined by veterinarian, affineur, and technical lead Vanessa Alcolea, who shares how the farm became a landmark in Brazilian artisanal cheese. Discover the journey of Mandala, the first Brazilian raw-milk cheese legally exported to the U.S.; learn what makes Gir and Girsey cows extraordinary; and explore how the Cuesta’s unique terroir shapes every wheel. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

    Pardinho Artesanal: Bringing Brazil’s First Raw-Milk Cheese to the U.S.

  8. 11/24/2025

    One Cheese To Rule Them All

    Authors Patrick McGuigan and Carlos Yescas discuss their new book, One Cheese To Rule Them All: In Search of the World's 100 Best Cheeses. With years of international cheese judging between them, it’s no surprise that their book would be far more than a simple global guide to cheese. Join us for a discussion of the World Cheese Awards through the years and some of the cheeses that landed on their list. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

    One Cheese To Rule Them All
See All (585)

4.9
out of 5
73 Ratings

About

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.

Information

More From Heritage Radio Network

You Might Also Like