Cutting the Curd

Latest Episodes:

Everything You Need To Know About Applying For DZTE Grants Mar 04, 2024

Show notes

The Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this episode, as we have a lively chat with 2023 DZRA recipient Alexandra Jones, 2015 DZTA recipient Tom Perry, and DZTE board president Brandi Wills.

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Urban Stead Cheese Feb 19, 2024

Show notes

What is the flavor profile of a clothbound cheddar made in Cincinnati? Six years ago, Scott and Andrea Robbins made 300 pounds of Quark on their first official day as Urban Stead Cheese with no customers lined up to buy it. But they knew they were on to something with their community-focused approach to business. Their success since opening their creamery and tasting room within the Cincinnati city limits is impressive and inspiring, and a model for aspiring urban cheesemakers everywhere.

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Going "All In" on Cheese Feb 13, 2024

Show notes

Joe reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partner at the venerable Fairfield & Greenwich Cheese shops in Connecticut after working there for the past 7 years. Hear about Matthew's path in cheese and what led him to this opportunity while fostering his team's passion at the counter.

Photo courtesy of New England Food and Farm.

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Granting Flavor: A Conversation with Alice Bergen Phillips, the Grant Manager of Back in the Vat and Cheeseshop Owner of Cheesemonster DC Feb 06, 2024

Show notes

In this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete expert, grant manager for the Back in the Vat initiative, and proud owner the cheeseshop, Cheesemonster DC. Join us for an engaging conversation as Alice shares her journey from cheese enthusiast to establishing one of DC's most beloved cheese havens.

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A Visit to Uplands Cheese Jan 29, 2024

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A special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses of Wisconsin and the people who make them.

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What Is Fancy Food Anyhow? Jan 22, 2024

Show notes

Joe chats with industry veteran Lydia Burns from Rogers Collection, contemplating what makes Food so Fancy and the new location of the Winter Fancy Food Show in Las Vegas.

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Return to Planet Cheese: Catching Up with Janet Fletcher Jan 09, 2024

Show notes

Award-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog, which lands in email inboxes of the cheese-obsessed everywhere each week. On this episode, she joins Jessica for a conversation about her career, reflections on the availability of cheeses over the years, the sadness when a cheese is no longer produced, and the joy of discovering new cheesemakers taking the lead.

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Feta Accompli: A Clever Curation of Curd-ious Events in the Year That Was 2023 on Cutting the Curd Dec 12, 2023

Show notes

In this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-scape this past year.
We explore it all with a sprinkle of humor, a dash of clever insight, and a dollop of cheesy charm. Unpack the stories behind the latest cheese trends, hear again about the curd-preneurs making waves, and laugh along as we recount the unforgettable, and sometimes amusing, moments that defined the year.
Get ready for a flavorful blend of nostalgia, cheese wisdom, and a hint of cheesy humor as we slice through the curd-ious and unexpected happenings that made 2023 a vintage year in the world of curd exploration. So, grab your favorite cheese board, pour a glass of wine, and join us for a gouda time as we wrap up the year that was on Cutting the Curd! 🎉🧀

Image courtesy of Armen Spendjian.

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Mice & Milk: Navigating the Dairy Dilemma with Mousehole Cheeseshop Dec 05, 2023

Show notes

In the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, distribution, and consumption of raw milk? What challenges do Mousehole Cheeseshop and other local dairy enthusiasts face? Tune in as we navigate the nuances of the legal landscape and hear firsthand accounts from those at the forefront of the raw milk movement.

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A Cheesemonger's Influence Nov 28, 2023

Show notes

Today we have two fun guests from the cheese world joining us in the Cutting the Curd HRN Studio in Bushwick - Joe chats with Emilia D'Albero aka @Punkrockparmigiano & @Emdalbero of Formaticum and Cat Pickei aka @Catdreamsofcheese from Murray's- hear why they think a cheesemonger's daily work at the counter influences so many critical elements in our cheese world... from a cheese's life span to setting trends that go beyond the counter!

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See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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