In just four years, Stevie Lee Webb and his wife Michelle have successfully grown their business from a pop-up cheese stand to a small shop, and now, they're about to open a full-service cheese shop with the area's first cheese bar. Hoping to inspire others, Joe sits down with Stevie in this episode to hear the story of how it all came to be! Tune …

In this episode of Cutting the Curd, Cara sits down with Rodolfo Navarro Aceves, Director of Quesos Navarro, to explore the rich history behind this family-run creamery. Rodolfo shares how his family started the business, the authentic Mexican cheeses they produce, and the challenges and successes of introducing their cheeses to the American market…

Our guests, Jesse and Sarit Werner from Plymouth Artisan Cheese join Cutting the Curd to walk us through the history of "America's Oldest Cheddar", and their journey since taking the reigns in 2009. The story of Plymouth Artisan Cheese is as rich in history as the cheese is in flavor; a story with presidential ties, a spirit with deep roots in the …

Joe sits down with Emilio Mignucci, third-generation specialty merchant from DiBruno Bros., to explore his journey—from growing up in the iconic 9th Ave Deli to expanding to six locations, navigating the challenges of selling through a pandemic, and the 2024 acquisition by the Browns Family Store Group. They dive into how it all began, who imported…

The industry is down bad, y’all. There are booms, there are busts, and as 2025 gets moving, we’re squarely in the latter. Everyone will tell you so. But is that…bad? Yes, definitely for the people who work in the industry. But what about for the rest of us? Who says we’ve got to make money in order for the culture to be vibrant? And what does it me…

In this episode of *Cutting the Cheese*, we wrap up 2024 with a dive into the year’s biggest moments in the cheese industry, including key highlights and challenges. We discuss the latest trends spotted at the Fancy Food Show, from innovative flavors to sustainability, and explore what these shifts could mean for the future of specialty cheese. We …

Well, well, well–if it isn’t our last pod of last year that’s actually our first of 2025. Alex White, Ted Barrow, Kristin Ebeling, Ted Schmitz, and Kyle Beachy are back and ready to talk mad, mad shit. First, they address a debate nearly as old as time: Emile Laurent or Aimu Yamazuki? Are these dudes somehow hesh and fresh? Or neither? Where’d they…

Come along as Ted Barrow, Adam Burns, Ryan Lay, and Ted Schmitz duck and dodge the fuzzy reality of November 5, 2024, daring to record on the dark and miserable night of our most recent presidential election. The result is a triptych of topics, starting with the institutionalizing of skateboarding at LOVE Malmö and Leo Valls’s Connect Festival, in …

That’s right, Vent Citizens–it’s a new day here at VC headquarters. Dog and Skull have grabbed hold of the reins and there’s some changing afoot. What kind? How about regular, monthly episodes, or at least our best attempt at same? How about reasonable runtimes? More interviews? A brand new internal workflow model with labor distributed among all t…

In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Austen Czymmek. Join us as they share the inspiring journey behind their latest creation: Hooper, a unique washed rind cheese named in honor of Allison’s incredible legacy in the cheese-making community. Discover…

Joe chats all things cheese with Emma Young aka The Cheese Explorer. Emma is a UK based author, cheese teacher, and consultant with 15 years experience in all aspects of the cheese industry as well as international cheese judge and teacher both in France and in the UK. Heritage Radio Network is a listener supported nonprofit podcast network. Suppor…

From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady, founder and CEO of Top Seedz, joins us to share the story of her company's growth. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cut…

The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission of ASLF is to provide month-long paid apprenticeships for young adults to live on sustainable farms - to work, learn, and be inspired to create change in their communities. Now wrapping up their thir…

Join hosts Cara, Jessica, and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In this episode, they dive into the latest trends and insights from the world of cheese. From artisanal craftsmanship to industry advancements, our hosts share their favorite moments, interviews with cheese experts…

What's up, Skaters! This one is more of a comment than a question. Actually it's a lot of questions from Ryan, Kyle, Adam, Kristin, Alex and Ted S about all the mysteries of skateboarding. Is the technical talent in skating dwindling? Would you want a partner that skates? We get into all that and some meandering tangents as always. You're gonna lov…

Whether you're a foodie, a podcast enthusiast, or someone curious about the behind-the-scenes process of creating a podcast, this episode is packed with insights and inspiration. Tune in to learn how John and Andrea turn their passion for ingredients into compelling content, one episode at a time. Heritage Radio Network is a listener supported nonp…

In this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme Judge at the competition. Then its John's turn to host, as he introduces us to three cheesemakers: Heloisa Collins of Capril do Bosque, and brothers Juliano and Bruno Mendes of Vermont Queijos, all o…

Tune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and "Cheddar" book author Gordon Edgar. He talks about the recent Good Food Awards Vegan Cheese Kerfuffle in which he was named an "informant" by the Washington Post. And, Joe learns the proper way to pronounce vegan! Don’t miss this one! Heritage Radio Network …

On today's episode with sit down with executive producer and food historian Robyn Metcalfe to discover a whole new way of relating cheese and life philosophy in the medium of a documentary film. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Sim…

Ontario-based Erin Harris and Kelsie Parsons know cheese. When Erin's not traversing Canada to meet with chefs and retailers, and Kelsie's not sourcing goods for a national food retailer, they're coordinating the next meeting of the Canadian Cheese Collective. Erin and Kelsie join Jessica for a conversation about Canadian cheesemakers and retailers…

Many cheese shops are loosely defined as restaurants if they serve food and provide seating to dine in. Conversely, some wine bars and restaurants have a cheese-centric menu with an area for retail sales. These hybrid establishments often combine retail sales of cheese with a dining experience, blurring the line between traditional cheese shop and …

Tune in the hear sound bites from this year's 2024 biennial World Cheese Championship Contest that was held in Wisconsin this past March as Cara and Joe break down what makes the World Championship Cheese Contest distinct from the World Cheese Awards. Joe was in attendance and his mission was to unveil what the competition was like for our listener…

Tune in as Sheila Flanagan shares the rich history and innovative techniques behind Nettle Meadow's artisanal cheese-making process. From their commitment to sustainable farming practices, to their dedication for cheese-making, Nettle Meadow embodies the essence of craft and quality. Discover the unique flavors and textures of Nettle Meadow's signa…

Welcome to the first Blind Tasting With... Episode; In this series we will try to understand the processes that different people go through when decifering what is in their copita during a blind tasting.By Maestros del Mezcal A.C.

We check in with Agela Abdullah, Kyra James and Nicole Garrett of the Cheese Culture Coalition about the CCC's growth as a non profit, and as a national community since they were on CTC in 2021. One indicator of their success is the sizable grant and scholarship program available for BIPOC cheese professionals to further their cheese education and …

Benita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her old world recipe is made with a unique spice called mahleb and her cheese was featured in The New York Times food section. She is passionate about Middle Eastern food and enjoys helping people discov…

Oh you went to Slow Impact? No you didn't. That's why you gotta listen to this show!What's up skaters, We went back down to the number two city in America, Tempe, Arizona to learn and to lay in the sun. Lie in the sun? Who knows. Probably Kyle. He's on this episode, not correcting the "lay vs lie" debate, but he is joining Ryan Lay, Kristin Ebeling…

On this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renowned Los Angeles-based specialty cheese shop credited with initiating a global grazing board movement in 2016. Lady & Larder was founded on their deep respect for American and California-made seasonal ingredi…

Discover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation, flavor development, and the enduring legacy of Quicke's Cheese. From the rolling hills of Devon to your plate, explore the journey of craftsmanship and tradition that defines each bite of Quicke's clothbound …

Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic. Her…

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. Heritage Radio Network is a listener supported nonprofit podcast n…

We interview Diana Pinzón, a biologist, conservationist and co-founder of Zinacantan mezcal. Diana poses 10 questions for the California Agave Council and expresses her concern for protecting endemic agave in Mexico and the bio-cultural heritage they represent.By Maestros del Mezcal A.C.

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 c…

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'…

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 …

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. Heritage Ra…

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. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered by Simplecast.…

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 pro…

We continue our investgation into the plant known as Espadin in Oaxaca; This time following genetic trail. Dr. Jorge Nieto Sotelo from UNAM in Mexico City talks to us about Agave angustifolia and it's possible origins among other things.By Maestros del Mezcal A.C.

Skaters, We'll make this a short intro. We are beyond honored to welcome Palestinian-American skateboarder, writer, photographer and human rights researcher Maen Hammad. We start with a reading from his piece "On skateboarding, solidarity, and Palestine" published by Skate Jawn (https://skatejawn.com/on-skateboarding-solidarity-and-palestine/) Then…

Recorded sometime in 2022 - we finally edited this interview / tasting we did with professional cheesemonger, Julia Gross. Some fun and insightful stuff about cheese and mezcal pairing in general.By Maestros del Mezcal A.C.

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-…

We begin to research the origins of the plant known as "Espadin" in Oaxaca.By Maestros del Mezcal A.C.

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…

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 o…

Recorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese who are changing the landscape of the Dairy State. Huma Siddiqui-Seitz joined H Conley from HRN to discuss the relationship between food and culture, and her goals for her company, White Jasmine; Madeline Kuhn s…

In this episode of Cutting the Curd, we sit down with Martijn Bos, the innovative mind behind Boska Food Tools, a company dedicated to revolutionizing the world of cheese tools and accessories. Martijn shares his passion for cheese tools and discusses the creative process behind designing unique cheese tools that enhance the cheese experience. Join…

This week, Joe interviews cheese book author, 2011 CMI champ, and bonafide Cheese Ambassador Steve Jones. Over the last 20+ years, Steve has owned and operated 5 cheese businesses, and has since left the cheese counter in 2020 to pursue work in cheese distribution. Let's hear what led him on his journey as he charts the course in his cheese filled …

What's Up Skaters!Welcome back to Vent City. Today we're talking to esteemed video game writer and full-fledged skater Cole Nowicki on the heels of his new book "Right, Down + Circle" from ECW Press. We get into our past as gamers and skaters coming up in the inescapable wake of Tony Hawk's Pro Skater. We also wonder why we never got into skyboardi…

Recorded live in the HRN Podcast Lounge at the Art of Cheese Festival in Madison, WI in September, we sat down with cheesemakers Orphee Paillotin, Marieke Penterman, and Ricardo Gutierrez Cruz to talk about moving to Wisconsin from other countries and making cheese in the state known as "America's Dairyland". Heritage Radio Network is a listener su…