All Episodes
Natural Cheesemaking Today.
We check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world.Are you a business owner? Become an HRN b...
Introducing the Concept of Social Ecology
We talk to Grace Gershuny, organic farmer, writer, and thinker, about the concepts of Social Ecology and how the dairy and cheese industry can do more to address climate change. Sh...
A Spirited Approach to Tackling Food Waste: A Conversation With Emily Darchuk of Wheyward Spirit
Wheyward Spirit connects the dots from farm to flask, upcycling whey and transforming it into an 80 proof spirit in a category of its own. This creates new challenges that only an ...
Alpinage - A New Cheesemaker! And a Frenchman Found in Wisconsin
On today's episode, we talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsi...
The Crave Family and Multi-Generational Farming
On today's episode, we chat with George, Debbie, and Rosanne Crave about their family life and the growth of the Crave Brothers Farmstead Cheese operation. We also discuss how the ...
Scaling Up: A Conversation With Felice Thorpe
Looking ahead through 2022, it's a time of great potential and opportunity. It seems like it's easier than ever to sell cheese and other specialty items, and at the same time, it's...
Let’s Volunteer to Make a Better Cheese Industry
Tara Holmes from the American Cheese Society and Nicole Garrett from the Cheese Culture Coalition talk to us about volunteer opportunities at their organizations. Carlos talks abou...
We Made It! New Year New Season, a Review of 2021, and a Forecast of Trends for 2022
On today's episode of Cutting the Curd, our host team of Cara, Carlos, and Jess talk about last year's realizations and next year's possible trends. Also, is anyone going to FFS Ve...
What's the Value of Cheese Competitions?
Carlos Yescas talks to Emma Young (aka @TheCheeseExplorer) about cheese judging, medals, and competitions around the UK and elsewhere in Europe. We hear her take on the value of ch...
D'Vine Wine and Cheese Pairings with Joe Prinz
Joe Printz, owner of The Grape D'Vine Wine and Spirits, and D'Vine Bar in Sparkill, NY, likes the element of surprise in food and wine pairings. While one rule of thumb is "what gr...
Comté AOP, It's Not All About Age!
In this episode, we discuss with Taz, a Comté dairy farmer, what life is like to work with a producer-farmer network. Then in the second half of the episode, we catch up with Jean-...
Mezcal and Cheese Pairing with Agave Road Trip
In the past, cheese has generally been paired with wines and craft beers, but today we take a deep dive into the world of Mezcal. Here we'll explore the many options that can surpr...
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