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...

Our guest today is Tom Perry, cheese sales manager of Shelburne Farms, a cheddar producer located in Vermont. He has been a cheesemonger in the New England scene for many years and was a previous winner of the DZTA scholarship. Heritage Radio Network is a listener supported nonprofit podcast network...

Our guests are Oliver Ford and Britton Welsh, Director of Sales and President of Beehive Cheese respectively. We examine how they became B Corp certified and the advantages of being a B Corp company. Plus, we deep dive into of some of their greatest flavor origin stories, starting with their...

Some people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help us understand what it means to be a sensory evaluator and how it can be...

This is the first episode of a two-part series on the difference between raw milk and unpasteurized. In this episode Carlos Yescas speaks with Mariano Gonzalez, head cheesemaker at Grafton Village Cheese Company. Mariano also talks about his experience trying to set up a cheese program in Paraguay and assisting...

This is part of a series introducing the Cheeselandia Council, brought to you by Wisconsin Cheese. Originally from Oshkosh, Wisconsin, Libby Rasmussen was born a cheese enthusiast. Her father worked at a dairy farm showed cows for most of his adolescent years. Libby followed in the footsteps by being...

By H Conley Deep-fried Wisconsin cheese curds are iconic, but that crispy coating isn’t the only way to enjoy the bite-sized darlings of Wisconsin. Open your horizons to some great alternative uses for Wisconsin’s favorite squeaky snack! First, let’s talk about what makes a curd a curd. These squeaky cheese...

This week on Beer Sessions Radio, Jimmy Carbone is joined in the studio by Ryan Burk, Tom Oliver, John Reynolds and BR Rolya to talk about all things cider. Ryan Burk currently heads up Angry Orchard's new experimental orchard-cidery-visitor center in Walden, NY. There, he's crafting small batch ciders to...

Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by the Daphne Zepos Teaching Award, established in 2013 to promote the sharing of knowledge between Europe and young cheese professionals in the United States. On today’s episode of Cutting the Curd...

We love cheddar cheese. But how much do we really know about this classic food? Tune in to hear Diane Stemple and Gordon Edgar discuss Gordon's new book - Cheddar: A Journey to the Heart of America's Most Iconic Cheese - and learn about what the history of one cheese...