After 15 years in the cheese industry, Yoav Perry has opened Perrystead Dairy, a creamery in Philadelphia. With access to high-quality cows' milk from surrounding counties, a supportive food community, and roads that lead to expanding markets, Perry is creating American originals. With a respect for the past and an interest in creating new cheese profiles, we talk with Perry about urban creameries, advancing American cheesemaking, and starting an urban creamery from scratch.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.

Cutting the Curd

Perrystead Dairy

Carlos Yescas (guest hosts) talks to Arnaud Sperat­-Czar and Susan Sturman about the new book Raw Milk Cheese: Mission Reconquer and shares their vision for the future to save raw milk cheeses in France.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.

What's Happening with French Raw Milk Cheeses?

Today Cara speaks with Felice Thorpe, Owner of Felice Foods, Consulting Sales Director for the specialty food businesses, and Rebekah Baker, Director of Sales on the west coast for Treeline Cheese. They are on today's episode to discuss the commonalities and perspectives of the plant-based cheese world with the fluid milk cheese market. By reviewing how the grocery world has evolved in these last few years, we discuss how they are merging in the marketplace and how their stories can be more aligned than you would think.Photo Courtesy of Felice Thorpe and Rebekah Baker.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.

Plant Based Cheese, What's New and Similar to the Fluid Milk Model

On today's episode, Diane sits down with Hannah Howard to discuss her new book and find out what makes this memoir so special. Hannah Howard is a writer and food expert who spent her formative years in New York eating, drinking, serving, bartending, cooking on hot lines, and flipping giant wheels of cheese in Manhattan institutions such as Picholine and Fairway Market. She has a BA from Columbia University and an MFA from the Bennington Writing Seminars. Hannah has been published in New York magazine, Salon, and SELF. Hannah is the author of two memoirs, Feast: True Love In and Out of the Kitchen and Plenty: A Memoir of Food and FamilyHeritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Interview w/ Hannah Howard, Author of the NEW Book, Plenty: A Memoir of Food and Family

Today we interview Adam Moskowitz, host and showrunner of the Cheesemonger Invitational, about the Fall 2021 edition. It's gone virtual, but now it's back for the first time!! What does this mean and who will participate?? We find out the facts for the next competition.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.

Who will be the next CMI winner?

Today our guest Caroline Hostettler, introduces to the CTC audience what it means to participate in the Adopt an Alp program. Plus,  she explains the importance of the craftsmanship behind these cheeses. As part of her own importing company, Quality Cheese, Caroline has been a pioneer in the perception and trade of the Alpine cheese category. Here we get her take on the current values of the Alpine cheese field and how US specialty shops around the country can help support these Swiss cheesemakers.Image courtesy of Caroline Hostettler.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.

Adopt-an-Alp with Caroline Hostettler, the History and Meaning of this Alpine Cheese Program

Our host Diane discusses with Debra Dickerson, Director of Education and Customer Outreach at Cowgirl Creamery about the current atmosphere in the cheese market and what may be next for the industry.SAVORY InstituteDZTA Daphne Zepos Teaching AwardCheese Culture CoalitionImage courtesy of Debra Dickerson.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.

Debra Dickerson and the Cheese Industry today!

A group of cheese professionals joined forces to help small producers in the US and Canada weather the pandemic, today we talk to two of the key players in this effort.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. 

Grassroots help for small cheesemakers.

The annual American Cheese Society Conference is virtual this year!  The virtual event's theme is Moving Forward Together with Purpose, taking place from July 28-30, 2021. 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.  

Preview of the 2021 American Cheese Society Conference

On today's episode, Cara will discuss with Aaron Quint co-owner and head food guy at Kingston Bread and Bar, his bread making skills and how his love for cheese helps him create the ultimate pairings bread and cheese combos. Crunchy bread with gooey cheese... nom nom.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.

The Relationship between Bread and Cheese ft. Kingston Bread

On today's episode Cara interviews Angela Miller, who is the co-owner of Consider Bardwell Farm based in West Pawlet, Vermont. The creamery has gone through a full relaunch since it's voluntary food safety recall. But restarting cheese production is nothing new to co-owner Angela Miller - city slicker turned curd nerd. Will examine her side of the story and ask what's next for the CBF.Image courtesy of Consider Bardwell Farm.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.

Consider Bardwell - 'The Comeback Kid'

E-Commerce sales for cheese are way up. In-store sampling programs are on pause. Conversations, written descriptions, and editorial copy are making the sale.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.  

This Cheese Tastes Like...

Cara interviews Amanda Parker about her new role as Managing Director of Cowgirl Creamery. Tune in for a discussion about what challenges arise when taking on a legacy creamery and what's next under Amanda's direction in this leadership role.Photo Courtesy of Cowgirl Creamery and Amanda Parker.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.

What's new at Cowgirl Creamery?

Today Carlos welcomes three incredible women working to bring diversity to the Cheese industry. The Cheese Culture Coalition's mission is to promote equity and inclusion within the cheese industry by empowering BIPOC communities through education. We welcome Whitney Roberts (President), Agela Abdullah (Marketing Director), and Kyra James (Professor of Curriculum Development) to discuss their experiences working in the cheese industry, the formation of the CCC, and their plans for the future. 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. 

Meet The Cheese Culture Coalition

Here Diane will discuss Alexandra's new book "Stuff every cheese lover should know." From the basics of what cheese is to terms every cheese lover should know, how to host a cheese tasting, how to make the ultimate grilled cheese, and much more!Image courtesy of Alexandra Jones.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.  

Diane interviews Alexandra Jones

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.

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Cutting the Curd

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