EPISODE 22 | April 25, 2014

Cheese Tours Part 2

What could be better than a cheese tour? For cheese enthusiasts – it’s worth every penny. On a travel themed…

EPISODE 21 |

The Cheese Test

A look at the ACS’s Certified Cheese Professional Exam – what it is, its role in the cheese industry, who…

EPISODE 20 |

Small Cheese Businesses

What does it look like when a small business scales up in the cheese world? This week’s episode of Cutting…

EPISODE 19 |

Cheese Seasonality

In a world of industrialized dairy operations that produce milk all year, it may be surprising to find that the…

EPISODE 18 |

Certification Program Controversy with Greg Blais

The cheese world is changing! Certain certification programs are evolving and there are more options than ever for aspiring cheesemongers…

EPISODE 17 |

Cheesy Kickstarters

We’re profiling some Cheesy Kickstarters this week on Cutting the Curd! Tune in as Anne Saxleby chats with Rynn Caputo…

EPISODE 16 |

Beer & Cheese with Jimmy Carbone & Greg Blais

What’s better than beer & cheese? This week on Cutting the Curd, Anne Saxelby invites Jimmy Carbone, host of Beer…

EPISODE 15 |

Moldy Cheese

What does a cheese cave feel and smell like? Why is mold on cheese a good thing? HRN’s own Leah…

EPISODE 14 |

Water Waste

Food production, consumption, and waste takes up much more water than you’d think. A look at the interconnectedness of our…

EPISODE 13 |

Janet Fletcher: Cheese & Beer

This week on Cutting the Curd, host Diane Stemple interviews Janet Fletcher, food writer from Napa Valley and author of…

EPISODE 12 |

Kyle Knall & Domestic Cheese

Chef Kyle Knall talks about the uniqueness of Wisconsin cheeses, and how modern creameries are combining tradition with innovation. How…

EPISODE 11 |

San Francisco Cheesemonger Invitational

The results are in! This year’s Cheesemonger Invitational in San Francisco was a huge success and a winner was crowned…

EPISODE 10 |

Rockstar Cheesemonger

As the appetite cheese grows in the United States, so does the number of cheesemongers – the people working behind…

EPISODE 9 |

Holiday Cheeses

It’s the holiday season, and many folks are wondering, “What’s the best cheese to bring to a family gathering?” Anne…

EPISODE 8 |

Heather Terhune & Cheese

How does Sable Kitchen & Bar’s Heather Terhune utilize Wisconsin cheeses in both sweet and savory recipes? Tune into this…

EPISODE 7 |

Wisconsin Cheese with Jonny Hunter

On this special segment, we check in with Chef Jonny Hunter of the Underground Food Collective for his insight on…

EPISODE 6 |

Food Science Corner: Cheese

Learn about the science of cheese on the food science corner! How can so many different types of cheese can…

EPISODE 5 |

Milk & Cheese Science with Harold McGee

Renowned food scientist Harold McGee explains cheesemaking from curd to aging on this special science and food technology expose. Hear…

EPISODE 4 |

World Dairy Expo 2014

This week on Cutting the Curd, Anne Saxelby talks with Janet Keller about the upcoming World Dairy Expo! 2013 marks…

EPISODE 3 |

Locavore Roar

Tiffany Kenney of Locavore Roar joins Anne Saxelby to talk about the Wisconsin Food Festival on this week’s edition of…

EPISODE 2 |

Underground Food Collective

Meet Jonny Hunter – one of the founders of the Underground Food Collective, a group of talented chefs and food…

EPISODE 1 |

Wisconsin Master Cheesemakers Program

Find out what it takes to become a Master Cheesemaker on the latest episode of Cutting the Curd. Now in…