Cutting the Curd

Latest Episodes:

Interview With Nina White, Founder of Bobolink Dairy and Bakehouse Sep 20, 2022

Show notes

Carlos Yescas interviews Nina White, founder of Bobolink Dairy and Bakehouse, about their approach to regenerative agriculture and sustainable dairy farming. Their cattle are 100% grass-fed, and all of their cheeses are made with their own milk.
Find out more about them at www.cowsoutside.com and follow them online at @bobolinkdairyandbakehouse.

Photo Courtesy of Nina White.

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Women in Cheese With Mary Casella Sep 12, 2022

Show notes

Brooklyn cheesemonger turned affineur and educator, Mary Casella joins us to talk about her upcoming presentation for the Daphne Zepos Research Award. Plus, we review what she has found so far in her project as well as what's next for her gender study of the dairy industry.

Photo Courtesy of Mary Casella.

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Tonic Time With Samantha Kane of Fever-Tree Aug 15, 2022

Show notes

Today on the show we will review how tonic water and sparklings can work as a flavor component in your cocktails that then can be paired to your cheeses. Plus, what are the differences in tonic water? We sit down live for the first time in Bushwick since the pandemic began to chat with Samantha Kane, a CCP certified cheesemonger and a regional key account manager at Fever-Tree USA.

Photos Courtesy of Samantha Kane.

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The Future Looks Bright: A Crash Course in Forecasting Aug 09, 2022

Show notes

Felice Thorpe, national sales director and owner of Felice Foods, returns for another conversation about the business of selling cheese. This time we're talking about forecasting. What is it? Why do it? Who should be doing it? And when?

Photo Courtesy of Felice Thorpe.

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Catching Up With Cara Condon, CMI Winner 2022 Jul 26, 2022

Show notes

Today on CTC we chat with Cara Condon to learn more about her win at this year's CMI and life as a cheesemonger at Beautiful Rind in Chicago.

Photo Courtesy of Kathryn M Sheldon @kathrynmichael.

HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.

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Interview with Lee Hennessy of Moxie Ridge Farm Jun 30, 2022

Show notes

On today's episode, we discuss the ins and outs of queer life as a farmer. Plus, goat's milk cheese making in New York state, is it difficult and what are some programs cheesemakers can use to start up their creameries??

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The Magic of Water Buffalo Continued: The Story of Buf Creamery Jun 13, 2022

Show notes

The story of Buf Creamery stretches across continents, generations of farming, and centuries of cheesemaking traditions. Alejandro Gomez Torres joins Cutting the Curd for a conversation about the majestic and sometimes fickle water buffalo, and making buffalo milk cheese in Colombia.

Photo Courtesy of Buf Creamery.

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Parish Hill Creamery, and the Importance of Natural Cheesemaking Jun 07, 2022

Show notes

On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery & Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make the most of the best milk possible.

Photo Courtesy of Parish Hill.

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Water Buffalo With Bayou Sarah Farms May 25, 2022

Show notes

In the first of two episodes focusing on water buffalo and buffalo milk, we meet Sarah Roland of Bayou Sarah Farms in Louisiana. A few years ago, Sarah was working on a farm in Northern California when she tried buffalo milk gelato for the first time. Flash forward to the present day, and Sara owns and operates Bayou Sarah Farms, manages a herd of water buffalo, and is working towards creating her own gelato, while also practicing sustainable farming and learning about natural cheesemaking.

Photo Courtesy Bayou Sarah Farms.

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Special Show: A Check-in With Ukrainian Cheesemakers Apr 26, 2022

Show notes

Special Show: We check in with cheesemakers and cheese professionals from Ukraine.

We hear from Olha Ternytska, cheesemaker and restaurant fromager, Oksana Chernova, cheese judge and training expert, as well as cheesemakers Andriy Kulyk and Oleksander Ukrainets also known as 'The Milk Master at Lel’. They share their plans, worries, and love for Ukrainian cheese.

“Cheesemakers are resilient, but so many in Ukraine face an uncertain future.” Carlos Yescas would like to dedicate this show to the victims of war.

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