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Cutting the Curd — Arts
Cutting the Curd

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, and the downright funky world of artisan cheese.

Latest Episodes:

Episode 343: A Collective Approach to the Cheese Biz in Spain Jul 02, 2018

Show notes

Clara Diez and Ruben Valbuena of Cultivo chat with Elena about Cultivo, their Neals Yard Dairy-inspired shop in Madrid. Born from an economic need to get their cheeses in front of more customers, we hear how Cultivo is evolving and developing into a full-blown cheese destination and way of life.

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Episode 342: From Cheese to Cocktails to...Records! Jun 25, 2018

Show notes

Tenaya Darlington, wordsmith-of-fromage, joins Diane to chat about her latest penned project: Booze & Vinyl. Her latest book–co-authored with brother André Darlington–prepares readers to shake, stir, and just plain pour your way through some of the best wax ever pressed. Get ready to set the mood for 70 great records from the 1950s through the 2000s, with a Side A and Side B cocktail.

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Episode 341: Disrupting Cheese Retail Jun 18, 2018

Show notes

An in depth look at the how’s and why’s behind the venerable Park Slope Food Coop. Ever wonder how much this trend-bucking store does in sales each week? Listen to find out! Elena chats with Yuri and Britt, who have worked at the coop for a collective 25 years.

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Episode 340: Want to be a Superhero IRL? #SaveTheEmmentaler Jun 11, 2018

Show notes

Joe Salonia and Elena do a tasting on air (hint: the cheese is from Switzerland) and strategize on how to prevent one of the world’s oldest traditions from going extinct.

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Episode 339: Future-proofing American Artisanal Cheese, and Elena nominates Andy Hatch for United States Cheese Czar Jun 04, 2018

Show notes

Show favorite Andy Hatch regales Elena in studio with tales of a recent sales trip to Australia. And, don't miss the buried lead: Andy sounds the alarm on the potential for a conglomerate-controlled cheese market in the not-too-distant American future. Fear not! We also discuss what those at each link in the supply chain can do to protect innovation and variety in artisan cheese, and the space for family-sized cheesemaking companies like Uplands Cheese Co.

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Episode 338: Book Review: Chèvre, Short Stack Editions, Vol. 33 May 21, 2018

Show notes

On today's show Diane interviews Tia Keenan, New York City–based cook, cheese specialist, writer and activist. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016) and the forth-coming cookbook Melt, Stretch & Sizzle: The Art of Cooking Cheese (Rizzoli, fall 2018).

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Episode 337: Cheese Myths of the World: Fact or Fiction? May 14, 2018

Show notes

Self-proclaimed "cheese legend collector" Peter Gross shares some of his curd-related myths with Greg.

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Episode 336: From Dream to...Cheese! Cheese Retailing is Fun with the Women Behind Belle Cheese May 07, 2018

Show notes

Retailing ain't easy, especially in New York City. Agatha and Clair of Belle Cheese chat with us about staying sane and having fun on the eve of the shop’s one-year anniversary in the DeKalb Market.

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Episode 335: What's the Deal with the American Cheese Society's New Certification, the TASTE Test?! Apr 16, 2018

Show notes

Nora Weiser, Executive Director of the American Cheese Society (ACS) and Bill Stephenson, Chair of the ACS Certification Committee chat about the new sensory evaluation TASTE test debuting at the ACS Conference this summer. From big picture industry impact to how on earth the logistics will work, Elena gets a sneak peek of what’s in store for the inaugural exam takers.

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Episode 334: Our Global Cheese World Today Apr 09, 2018

Show notes

Carlos Yescas of the Oldways Cheese Coalition loops us in on the budding Russian cheese movement, the David vs. Goliath war being waged in Normandy and how you can be a part of Raw Milk Cheese Appreciation Day!

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