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
Enrollment is Open at Cheese State University
40m · PublishedMolly Browne, Directory of Education at Dairy Farmers of Wisconsin, joins us to discuss Cheese State University, a digital campus for people in the cheese industry to "deepen their knowledge, sharpen their skills, and build connections".
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Alex Armstrong, Sensory Evaluation at Jasper Hill
49m · PublishedSome people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help us understand what it means to be a sensory evaluator and how it can be useful for cheesemaking and sales.
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The Story of Sach Foods and Paneer Cheese
39m · PublishedJasleen and Tarush Agarwal, first generation immigrants from India who met and married in California, could not find a Paneer that wasn't highly processed or tasted anything close to what they enjoyed growing up. So Jasleen started making her own. A couple of years later, they started Sach Foods to bring organic, high protein, great tasting Paneer to the US market. Tarush joins us for a conversation about the role this singular cheese plays in Indian cuisine and vegetarian diets, the experience of starting a food business, and the marketing approach to introduce Sach Paneer to American consumers.
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Allison of Lakin's Gorges Cheese
42m · PublishedA 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.
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Joe Salonia and the World Cheese Awards, What It Means to Be a Winner!
40m · PublishedWe'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.
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A World of Cheese
41m · PublishedThe 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.
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The Dirt on Cider (And Why You Should Pair Cheese With It)
49m · PublishedWhat 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.
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Brazilian Cheese: A New Country to Learn From
40m · PublishedJohn 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.
Photo Courtesy of O Queijonista.
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La Maison du Comté
44m · PublishedOur 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.
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Meet Christy Caye of Gourmet Dash
39m · PublishedOn today's episode we get a first look at the new upcoming startup, Gourmet Dash. We chat with Christy Caye about everything from e-cheesemongering to logistics, and look ahead at the future of online retail stores.
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Cutting the Curd has 548 episodes in total of non- explicit content. Total playtime is 343:11:02. 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 May 5th, 2024 02:10.
