Joe Printz, owner of The Grape D'Vine Wine and Spirits, and D'Vine Bar in Sparkill, NY, likes the element of surprise in food and wine pairings. While one rule of thumb is "what grows together goes together," there's a lot of unexplored territory and that's where the fun begins. He was given three...

In this episode, we discuss with Taz, a Comté dairy farmer, what life is like to work with a producer-farmer network. Then in the second half of the episode, we catch up with Jean-Louis to understand what makes Comté so special. Plus, we cover the best wine and spirit pairings! To find out more...

In the past, cheese has generally been paired with wines and craft beers, but today we take a deep dive into the world of Mezcal. Here we'll explore the many options that can surprise us and even tempt us to new levels within the world of Agave spirits. Today we'll chat with Lou Banks of SACRED...

We talk to Robert Aguilera, Account Manager for Cultures and Enzymes working with CHR-Hansen, about the role of commercial cultures in cheesemaking. Photo Courtesy of Robert Aguilera. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a...

Current and former hosts of Cutting the Curd come together to honor Anne Saxelby's life and legacy.

On today's episode we review the history and uses of the classic Swiss cheese Tête de Moine AOP. Our guests are Martin Siegenthaler, Gerant / Manager of Tête de Moine AOP Association, and Randall Felts, ACS CCP Cheesemonger and Owner of Beautiful Rind, located in Chicago. Also described in the...