More than just a business decision, Chantal's Cheese Shop 's exit from social media is a statement. This episode examines their bold move to prioritize genuine community connection over online marketing. Anaïs Saint-André Loughran joins Jessica for a discussion about the shop's journey after leaving social media, their focus on real-world community, and their reflections on a society saturated with online marketing. Heritage Radio Network is a listener supported nonprofit podcast network. Suppor...
May 20, 2025•48 min•Ep. 570
In this episode, Joe sits down with Mariana Marques de Almeida of Ms. J and Co. , a pioneering Assaf sheep dairy farm, and Anna Landmark of Landmark Creamery - two Wisconsin based producers shaping the future of artisan cheese. We explore sheep milk, regional identity and how collaboration is helping small dairies thrive. 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 . See Privac...
May 01, 2025•54 min•Ep. 569
Seth took over active management of the family's seven-generation farm in West Pawlet, Vermont in 2015. He has since diversified the business to include supplying milk to several of Vermont's artisan cheesemakers, which now includes a familiar face making artisanal favorites under the banner of Woodlawn Creamery . 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 . See Privacy Policy...
Apr 19, 2025•55 min•Ep. 568
In this episode of Cutting the Curd, host Cara welcomes Josh Ptaszynski, cofounder of The Big Moo , a brand that's shaking up the cheese world with their oven-baked, ready-to-serve cheeses. Josh shares the story behind The Big Moo’s creation, how they’re blending old-world cheesemaking with modern convenience, and what makes their products stand out in today’s marketplace. From product development to market challenges, Cara and Josh dive into the delicious details behind this innovative cheesy v...
Apr 11, 2025•25 min•Ep. 567
In just four years, Stevie Lee Webb and his wife Michelle have successfully grown their business from a pop-up cheese stand to a small shop, and now, they're about to open a full-service cheese shop with the area's first cheese bar. Hoping to inspire others, Joe sits down with Stevie in this episode to hear the story of how it all came to be! Tune in to this one to hear more! Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member !...
Apr 02, 2025•49 min•Ep. 566
In this episode of Cutting the Curd , Cara sits down with Rodolfo Navarro Aceves, Director of Quesos Navarro , to explore the rich history behind this family-run creamery. Rodolfo shares how his family started the business, the authentic Mexican cheeses they produce, and the challenges and successes of introducing their cheeses to the American market. Tune in to hear about the tradition, craftsmanship, and passion that make Quesos Navarro a standout in both Mexico and the US. Heritage Radio Netw...
Mar 17, 2025•33 min•Ep. 565
Our guests, Jesse and Sarit Werner from Plymouth Artisan Cheese join Cutting the Curd to walk us through the history of "America's Oldest Cheddar", and their journey since taking the reigns in 2009. The story of Plymouth Artisan Cheese is as rich in history as the cheese is in flavor; a story with presidential ties, a spirit with deep roots in the community, and a family carrying the tradition of Vermont-made cheddar into the future. Heritage Radio Network is a listener supported nonprofit podca...
Mar 10, 2025•40 min•Ep. 564
Joe sits down with Emilio Mignucci , third-generation specialty merchant from DiBruno Bros ., to explore his journey—from growing up in the iconic 9th Ave Deli to expanding to six locations, navigating the challenges of selling through a pandemic, and the 2024 acquisition by the Browns Family Store Group. They dive into how it all began, who imported the first cheese and what it was, the story behind the DiBruno expansion and branding, and the acquisition. Plus, hear about the experience of work...
Feb 20, 2025•47 min•Ep. 563
In this episode of *Cutting the Cheese*, we wrap up 2024 with a dive into the year’s biggest moments in the cheese industry, including key highlights and challenges. We discuss the latest trends spotted at the Fancy Food Show, from innovative flavors to sustainability, and explore what these shifts could mean for the future of specialty cheese. We also break down the impact of current tariffs and trade discussions on cheesemakers, importers, and consumers. Plus, we’re joined by guest host Nathan...
Jan 30, 2025•37 min•Ep. 562
In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Austen Czymmek. Join us as they share the inspiring journey behind their latest creation: Hooper, a unique washed rind cheese named in honor of Allison’s incredible legacy in the cheese-making community. Discover the meticulous process that went into developing Hooper, from selecting the shape to mastering the art of washed rind techniques. Allison and Austen ...
Oct 09, 2024•38 min•Ep. 561
Joe chats all things cheese with Emma Young aka The Cheese Explorer . Emma is a UK based author, cheese teacher, and consultant with 15 years experience in all aspects of the cheese industry as well as international cheese judge and teacher both in France and in the UK. 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 . See Privacy Policy at https://art19.com/privacy and California ...
Sep 30, 2024•54 min•Ep. 560
From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady , founder and CEO of Top Seedz , joins us to share the story of her company's growth. 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 . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy...
Sep 24, 2024•46 min•Ep. 559
The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission of ASLF is to provide month-long paid apprenticeships for young adults to live on sustainable farms - to work, learn, and be inspired to create change in their communities. Now wrapping up their third year, we talk with Kristina Graeber , Director of Programs about the Fund. Mike Koch of FireFly Farms also joins us to discuss the role of Farm Part...
Sep 10, 2024•58 min•Ep. 558
Join hosts Cara , Jessica , and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In this episode, they dive into the latest trends and insights from the world of cheese. From artisanal craftsmanship to industry advancements, our hosts share their favorite moments, interviews with cheese experts, and behind-the-scenes stories from the conference. Whether you're a cheese enthusiast or a professional in the industry, this episode is packed wi...
Jul 23, 2024•43 min•Ep. 557
Whether you're a foodie, a podcast enthusiast, or someone curious about the behind-the-scenes process of creating a podcast, this episode is packed with insights and inspiration. Tune in to learn how John and Andrea turn their passion for ingredients into compelling content , one episode at a time. 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 . See Privacy Policy at https://art1...
Jul 08, 2024•30 min•Ep. 556
In this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme Judge at the competition. Then its John's turn to host, as he introduces us to three cheesemakers: Heloisa Collins of Capril do Bosque , and brothers Juliano and Bruno Mendes of Vermont Queijos , all of whom are producing award-winning cheeses in Brazil and contributing to international awareness of the country's vibrant cheesemaking community. Ph...
Jul 01, 2024•1 hr 25 min•Ep. 555
Tune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and " Cheddar " book author Gordon Edgar . He talks about the recent Good Food Awards Vegan Cheese Kerfuffle in which he was named an "informant" by the Washington Post. And, Joe learns the proper way to pronounce vegan! Don’t miss this one! 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 . See ...
Jun 25, 2024•55 min•Ep. 554
On today's episode with sit down with executive producer and food historian Robyn Metcalfe to discover a whole new way of relating cheese and life philosophy in the medium of a documentary film . 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 . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jun 21, 2024•29 min•Ep. 553
Ontario-based Erin Harris and Kelsie Parsons know cheese. When Erin's not traversing Canada to meet with chefs and retailers, and Kelsie's not sourcing goods for a national food retailer, they're coordinating the next meeting of the Canadian Cheese Collective . Erin and Kelsie join Jessica for a conversation about Canadian cheesemakers and retailers, and what they're looking forward to when ACS is just across the border in July. Heritage Radio Network is a listener supported nonprofit podcast ne...
Jun 11, 2024•53 min•Ep. 552
Many cheese shops are loosely defined as restaurants if they serve food and provide seating to dine in. Conversely, some wine bars and restaurants have a cheese-centric menu with an area for retail sales. These hybrid establishments often combine retail sales of cheese with a dining experience, blurring the line between traditional cheese shop and restaurant. Listen in as Joe takes a deeper dive with Vanessa Tilaka Kalb , professional cheese monger, chef, and owner of Agnes Restaurant & Chee...
Jun 04, 2024•53 min•Ep. 551
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. Sup...
May 14, 2024•54 min•Ep. 550
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 ex...
May 09, 2024•1 hr 5 min•Ep. 549
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...
May 01, 2024•55 min•Ep. 548
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 ...
Apr 02, 2024•47 min•Ep. 547
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. P...
Mar 26, 2024•47 min•Ep. 546
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 i...
Mar 22, 2024•38 min•Ep. 545
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 ...
Mar 11, 2024•41 min•Ep. 544
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 . See Privacy Policy at https://art19.com/privacy ...
Mar 04, 2024•52 min•Ep. 543
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. Herita...
Feb 19, 2024•46 min•Ep. 542
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. S...
Feb 13, 2024•47 min•Ep. 541
