Cutting the Curd
by Heritage Radio NetworkFeaturing 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.
Copyright: © 2016 Heritage Radio Network 500271
Episodes
Jibneh Means Cheese: A Conversation with Cheesemaker and Founder of Kasbo's Market, Benita Kasbo
47m · PublishedBenita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her old world recipe is made with a unique spice called mahleb and her cheese was featured in The New York Times food section. She is passionate about Middle Eastern food and enjoys helping people discover the traditional flavors of the Middle East. She hosts cheese events to allow others to discover the versatility of her cheese. Give a listen to be inspired by her story and to learn more about Jibneh.
Photo courtesy of Robin & Sue Photography & Styling.
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Lady & Larder
45m · PublishedOn this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renowned Los Angeles-based specialty cheese shop credited with initiating a global grazing board movement in 2016. Lady & Larder was founded on their deep respect for American and California-made seasonal ingredients, with the goal of elevating the producers and cheese makers' stories behind the stunning cheese and charcuterie boards and sandwiches.
Photo courtesy of Jenna Jones.
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Bound in Flavor: Exploring English Clothbound Cheddar With Jane Quicke of Quicke’s Cheese
37m · PublishedDiscover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation, flavor development, and the enduring legacy of Quicke's Cheese. From the rolling hills of Devon to your plate, explore the journey of craftsmanship and tradition that defines each bite of Quicke's clothbound cheddar.
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To Italy and Beyond: @NYCCheesechick Kristine Jannuzzi
40m · PublishedKristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic.
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Everything You Need To Know About Applying For DZTE Grants
49m · PublishedThe Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this episode, as we have a lively chat with 2023 DZRA recipient Alexandra Jones, 2015 DZTA recipient Tom Perry, and DZTE board president Brandi Wills.
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Urban Stead Cheese
44m · PublishedWhat is the flavor profile of a clothbound cheddar made in Cincinnati? Six years ago, Scott and Andrea Robbins made 300 pounds of Quark on their first official day as Urban Stead Cheese with no customers lined up to buy it. But they knew they were on to something with their community-focused approach to business. Their success since opening their creamery and tasting room within the Cincinnati city limits is impressive and inspiring, and a model for aspiring urban cheesemakers everywhere.
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Going "All In" on Cheese
44m · PublishedJoe reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partner at the venerable Fairfield & Greenwich Cheese shops in Connecticut after working there for the past 7 years. Hear about Matthew's path in cheese and what led him to this opportunity while fostering his team's passion at the counter.
Photo courtesy of New England Food and Farm.
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Granting Flavor: A Conversation with Alice Bergen Phillips, the Grant Manager of Back in the Vat and Cheeseshop Owner of Cheesemonster DC
40m · PublishedIn this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete expert, grant manager for the Back in the Vat initiative, and proud owner the cheeseshop, Cheesemonster DC. Join us for an engaging conversation as Alice shares her journey from cheese enthusiast to establishing one of DC's most beloved cheese havens.
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A Visit to Uplands Cheese
46m · PublishedA special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses of Wisconsin and the people who make them.
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What Is Fancy Food Anyhow?
51m · PublishedJoe chats with industry veteran Lydia Burns from Rogers Collection, contemplating what makes Food so Fancy and the new location of the Winter Fancy Food Show in Las Vegas.
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Cutting the Curd has 547 episodes in total of non- explicit content. Total playtime is 342:18:57. The language of the podcast is English. This podcast has been added on August 4th 2022. It might contain more episodes than the ones shown here. It was last updated on April 13th, 2024 20:41.