Cutting the Curd

Latest Episodes:

The Whey to the Kitchen: Michele Glancey of the Chefs' Warehouse Oct 05, 2026

Show notes

As Category Manager for Dairy and Cheese of The Chefs' Warehouse, Michele thinks through logistics, pricing, education and innovation of a vast cheese program for an international food service distributor..Underneath her day to day responsibilities is a passion for American artisan cheese, and an intention to keep cheesemakers and dairy farmers on the center plate of the culinary conversation before it's too late. Michele shares her insights into the industry with CTC host Jessica Kesselman, and what she wants every cheesemaker and chef to know about working together.

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Mystic Cheese Co : Milled Curds & Connecticut Terroir w/ Brian Civitello Sep 25, 2026

Show notes

What does it take to build an American creamery from the ground up and keep getting better at it? Cara Warren sits down with Brian Civitello, head cheesemaker at Mystic Cheese Co., to talk about Mystic’s 13-year journey from making cheese in a shipping container to crafting some seriously delicious American takes on British-style territorial cheeses. They get nerdy about milled curds, Ayrshire milk, and Connecticut terroir, while digging into Brian’s cheesemaking roots, his time learning in Europe, and what he’s discovered along the way. Plus, Brian shares what makes Whaledale and Gray different, what he wishes more American cheesemakers knew, and what he’s most proud of after more than a decade at Mystic.

Instagram: @Mystic Cheese Co and @cuttingthecurd

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The Dry Counter: Mongering for The Sober (and Sober Curious) With Anna Patrick Sep 18, 2026

Show notes

Join host Alisha Norris Jones and Anna Patrick for a wide ranging discussion covering identity, competing in The Cheesemonger Invitational as a sober monger, and mechanics of pairing in a world that tends to favor wine over a cuppa.

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We're back! Summer Fancy Food, Cheesemonger Invitational & ACS Recap Aug 21, 2026

Show notes

Join hosts Cara Warren, Alisha Norris Jones, John Braga, and Jessica Kesselman, with a special dispatch from Joe Salonia, for a fast paced recap of the summer cheese circuit.

In this relaunch episode, the crew digs into new releases and standout bites from the Summer Fancy Food Show, including Woodlawn Creamery’s Brimstone, as well as the latest Guilde des Fromagers inductees. They also recap the Cheesemonger Invitational’s move to the Hammerstein Ballroom. Plus, they share their key takeaways and major award winners from the American Cheese Society Conference.

Tune in to catch up with the team and get inspired for a brand-new season of Cutting the Curd!

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Pardinho Artesanal: Bringing Brazil’s First Raw-Milk Cheese to the U.S. Dec 01, 2025

Show notes

In this episode, host John Braga (@oqueijonista) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artesanal (@pardinhoartesanal) - where decades of cattle-genetics expertise meet the craft of raw-milk cheesemaking. John is joined by veterinarian, affineur, and technical lead Vanessa Alcolea, who shares how the farm became a landmark in Brazilian artisanal cheese. Discover the journey of Mandala, the first Brazilian raw-milk cheese legally exported to the U.S.; learn what makes Gir and Girsey cows extraordinary; and explore how the Cuesta’s unique terroir shapes every wheel.