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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,...
In this episode, host John Braga (@ oqueijonista ) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artesana...
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 ....
This episode takes us inside two cheese shops using their counters as platforms for identity, advocacy, and community connection. Host John...
Join the newest Cutting the Curd co- host Alisha Norris Jones ( @_immortalmilk ) as she begins to tease out what it means to be a freelance...
Season 2025 continues with a journey south of the border! Host John Braga (@ oqueijonista ) kicks off his first episode by diving into Mexic...
Erika Kubick, creator and curator of Cheese Sex Death , is back with her second book, Cheese Magic: Seasonal Recipes, Plates and Pairings ....
In this episode, we sit down with Aaron Kirtz—one of the most generous, grounded, and well-respected voices in cheese. Before entering the c...
On the latest Cutting the Curd, Joe and Cara got on the line with Emilia D’Albero , newly crowned World Champion Cheesemonger, and Courtney...
Season 2025 kicks off with fresh voices! Join hosts Alisha Norris and John Braga as they step into the Cutting the Curd spotlight alongside...
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...
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...
Seth took over active management of the family's seven-generation farm in West Pawlet, Vermont in 2015. He has since diversified the busines...
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 wor...
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,...
In this episode of Cutting the Curd , Cara sits down with Rodolfo Navarro Aceves, Director of Quesos Navarro , to explore the rich history b...
Our guests, Jesse and Sarit Werner from Plymouth Artisan Cheese join Cutting the Curd to walk us through the history of "America's Oldest Ch...
Joe sits down with Emilio Mignucci , third-generation specialty merchant from DiBruno Bros ., to explore his journey—from growing up in the...
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 h...
In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Au...
Joe chats all things cheese with Emma Young aka The Cheese Explorer . Emma is a UK based author, cheese teacher, and consultant with 15 year...
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 Brad...
The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. T...
Join hosts Cara , Jessica , and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In...
Whether you're a foodie, a podcast enthusiast, or someone curious about the behind-the-scenes process of creating a podcast, this episode is...
In this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as...
Tune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and " Cheddar " book author Gordon Edgar . He talks...
On today's episode with sit down with executive producer and food historian Robyn Metcalfe to discover a whole new way of relating cheese an...
Ontario-based Erin Harris and Kelsie Parsons know cheese. When Erin's not traversing Canada to meet with chefs and retailers, and Kelsie's n...
Many cheese shops are loosely defined as restaurants if they serve food and provide seating to dine in. Conversely, some wine bars and resta...
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...
Tune in as Sheila Flanagan shares the rich history and innovative techniques behind Nettle Meadow 's artisanal cheese-making process. From t...
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 a...
Benita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian C...
On this episode, Joe chats with twin sisters Sarah and Boo Simms , co-owners, and the culinary and creative duo behind Lady & Larder – the r...
Discover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation...
Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Gui...
The Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this ep...
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 t...
Joe reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partn...
In this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips , the distinguished...
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...
Joe chats with industry veteran Lydia Burns from Rogers Collection , contemplating what makes Food so Fancy and the new location of the Wint...
Award-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog , which lands in email inboxes of the...
In this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped t...
In the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, dis...
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'Alber...
Recorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese w...
In this episode of Cutting the Curd, we sit down with Martijn Bos , the innovative mind behind Boska Food Tools , a company dedicated to rev...
This week, Joe interviews cheese book author, 2011 CMI champ, and bonafide Cheese Ambassador Steve Jones . Over the last 20+ years, Steve ha...
Recorded live in the HRN Podcast Lounge at the Art of Cheese Festival in Madison, WI in September, we sat down with cheesemakers Orphee Pail...