All Episodes
Beehive Cheese: A Look at B Corp Certification and Utah Cheesemaking
Our guests are Oliver Ford and Britton Welsh, Director of Sales and President of Beehive Cheese respectively. We examine how they became B Corp certified and the advantages of bein...
Tales from a Nomadic Cheese Maker
On our latest episode, Joe chats with Trevor Warmedahl, the 2022 Daphne Zepos Teaching Endowment Award winner. Trevor is known as the "Milk_Trekker" by his popular instagram and Yo...
That Cheese Plate Wants to Party with Marissa Mullen
Marissa Mullen, founder of That Cheese Plate and creator of Cheese By Numbers, is back with us to celebrate her new book, That Cheese Plate Wants to Party. We get into the details ...
It's Pizza Time with Peter Reinhart of Pizza Quest!!
We finally got a Pizza expert on Cutting the Curd! On this episode Cara and Joe interview Peter of HRN 's Pizza Quest about everything form best practices of cheese to the new wave...
Happy Spring! A look back at Goat Cheesemakers : Mike Lee and Judy Schad with Greg Blais in 2014
Back in June 2014, almost a decade ago, our former CTC host Greg Blais chatted with Mike Lee of Twig Farm Vermont and Judy Schad of Capriole Goat Cheese Indiana to learn the differ...
Meet Zach Berg and Will Werner of Mongers' Provisions
Zach Berg and Will Werner met when they were ten years old in Michigan. After living in the Bay Area for a few years, they wrote a mission statement for a new food business, Monger...
Charting the Course in Cheese
In this episode, we catch up cheese monger extraordinaire Lassa Skinner about the many hair pin turns she has taken in her storied career as a cheese professional. Lassa is co-foun...
Cheese Care on the Counter: Monger Education in the Field
Cheeses are alive, and cheeses of all types are influenced by their environment. Once a cheese leaves the caves and enters the suppy chain, we need to do more than cross our finger...
Sheana Davis the Buttermonger, a Review of Compound Butters
On today's episode, we discuss with buttermonger Sheana Davis the various butter types in available in the US, how compound butters can be made, and what makes them special. Plus, ...
Cheese Tales from Zingerman's Deli with Sean Hartwig
Meet Sean Hartwig, the specialty food manager at Zingerman's Deli. In this episode, Sean shares cheese tales about what he has seen and learned over his 14 years at the Zingerman's...
Maison Agour, with Guillaume Dupin, A Look at Basque Country Gastronomy
On today’s episode we have Guillaume Dupin, Export Manager of Maison Agour based in the Basque country. He's on the program to help us learn more about the Basque gastronomic cultu...
Enrollment is Open at Cheese State University
Molly 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...
Listen Offline
Download your favorite episodes and listen anywhere, anytime.
Comments (0)