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Cutting the Curd

Heritage Radio Network

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.

Location:

New York, NY

Description:

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.

Language:

English

Contact:

BOX 198 402 Graham Ave. Brooklyn, NY 11211 (718) 497-2128


Episodes
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World Cheese Championship Cheese Contest Explained

5/14/2024
Tune in the hear sound bites from this year's 2024 biennial World Cheese Championship Contest that was held in Wisconsin this past March as Cara and Joe break down what makes the World Championship Cheese Contest distinct from the World Cheese Awards. Joe was in attendance and his mission was to unveil what the competition was like for our listeners. However, this time around we got a bit of surprise with our coverage! Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:51:17

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Sheila Flanagan of Nettle Meadow Farm

5/9/2024
Tune in as Sheila Flanagan shares the rich history and innovative techniques behind Nettle Meadow's artisanal cheese-making process. From their commitment to sustainable farming practices, to their dedication for cheese-making, Nettle Meadow embodies the essence of craft and quality. Discover the unique flavors and textures of Nettle Meadow's signature cheeses, crafted with care from the finest ingredients. From creamy soft cheeses to aged masterpieces, each bite tells a story of passion and expertise. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:01:03:02

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Cheese Culture Coalition Scholarships! A Guide to What's Available Right Now

4/30/2024
We check in with Agela Abdullah, Kyra James and Nicole Garrett of the Cheese Culture Coalition about the CCC's growth as a non profit, and as a national community since they were on CTC in 2021. One indicator of their success is the sizable grant and scholarship program available for BIPOC cheese professionals to further their cheese education and professional development. Deadline to apply for grants and the CMI scholarship is May 10th! Listen here for all of the details. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:52:05

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Jibneh Means Cheese: A Conversation with Cheesemaker and Founder of Kasbo's Market, Benita Kasbo

4/2/2024
Benita 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:47:13

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Lady & Larder

3/26/2024
On 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:45:30

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Bound in Flavor: Exploring English Clothbound Cheddar With Jane Quicke of Quicke’s Cheese

3/22/2024
Discover 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:37:33

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To Italy and Beyond: @NYCCheesechick Kristine Jannuzzi

3/11/2024
Kristine 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:40:45

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Everything You Need To Know About Applying For DZTE Grants

3/4/2024
The 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:49:01

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Urban Stead Cheese

2/19/2024
What 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:44:36

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Going "All In" on Cheese

2/13/2024
Joe 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:44:34

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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

2/6/2024
In 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:40:51

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A Visit to Uplands Cheese

1/29/2024
A 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:46:24

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What Is Fancy Food Anyhow?

1/22/2024
Joe 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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:51:07

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Return to Planet Cheese: Catching Up with Janet Fletcher

1/9/2024
Award-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog, which lands in email inboxes of the cheese-obsessed everywhere each week. On this episode, she joins Jessica for a conversation about her career, reflections on the availability of cheeses over the years, the sadness when a cheese is no longer produced, and the joy of discovering new cheesemakers taking the lead. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:39:59

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Feta Accompli: A Clever Curation of Curd-ious Events in the Year That Was 2023 on Cutting the Curd

12/12/2023
In this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-scape this past year. We explore it all with a sprinkle of humor, a dash of clever insight, and a dollop of cheesy charm. Unpack the stories behind the latest cheese trends, hear again about the curd-preneurs making waves, and laugh along as we recount the unforgettable, and sometimes amusing, moments that defined the year. Get ready for a flavorful blend of nostalgia, cheese wisdom, and a hint of cheesy humor as we slice through the curd-ious and unexpected happenings that made 2023 a vintage year in the world of curd exploration. So, grab your favorite cheese board, pour a glass of wine, and join us for a gouda time as we wrap up the year that was on Cutting the Curd! 🎉🧀 Image courtesy of Armen Spendjian. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:47:50

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Mice & Milk: Navigating the Dairy Dilemma with Mousehole Cheeseshop

12/5/2023
In the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, distribution, and consumption of raw milk? What challenges do Mousehole Cheeseshop and other local dairy enthusiasts face? Tune in as we navigate the nuances of the legal landscape and hear firsthand accounts from those at the forefront of the raw milk movement. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:42:51

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A Cheesemonger's Influence

11/27/2023
Today we have two fun guests from the cheese world joining us in the Cutting the Curd HRN Studio in Bushwick - Joe chats with Emilia D'Albero aka @Punkrockparmigiano & @Emdalbero of Formaticum and Cat Pickei aka @Catdreamsofcheese from Murray's- hear why they think a cheesemonger's daily work at the counter influences so many critical elements in our cheese world... from a cheese's life span to setting trends that go beyond the counter! Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:01:03:16

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Recorded Live at the Art of Cheese Festival: Huma Siddiqui-Seitz of White Jasmine Cheese, Madeline Kuhn pf Emmi Roth, and Pam Hodgson of Sartori Cheese

11/20/2023
Recorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese who are changing the landscape of the Dairy State. Huma Siddiqui-Seitz joined H Conley from HRN to discuss the relationship between food and culture, and her goals for her company, White Jasmine; Madeline Kuhn shares her journey in cheese and describes the process of Product Development at Emmi Roth; Pam Hodgson of Sartori Cheese is currently one of only two women to have the title of Master Cheesemaker. She explains what this title means, and her path to get here. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:56:33

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Cutting Edge Conversations: Uncovering the Craft with Martijn Bos of Boska Food Tools

11/13/2023
In this episode of Cutting the Curd, we sit down with Martijn Bos, the innovative mind behind Boska Food Tools, a company dedicated to revolutionizing the world of cheese tools and accessories. Martijn shares his passion for cheese tools and discusses the creative process behind designing unique cheese tools that enhance the cheese experience. Join us for a fascinating conversation on the art and science of cheese cutting and serving! Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:42:39

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Steve Jones, Cheese World Ambassador

11/7/2023
This week, Joe interviews cheese book author, 2011 CMI champ, and bonafide Cheese Ambassador Steve Jones. Over the last 20+ years, Steve has owned and operated 5 cheese businesses, and has since left the cheese counter in 2020 to pursue work in cheese distribution. Let's hear what led him on his journey as he charts the course in his cheese filled world! Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.

Duration:00:54:04