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...

On today's "Book Review" edition of Cutting the Curd, Diane Stemple review "The Science of Cheese" by Michael Tunick. In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how...

This week on Cutting the Curd, Diane interviews Tenaya Darlington, author of DiBruno's House of Cheese. Tenaya talks about her writing and processes, as well as how she came up with 170 great cheeses to include in the book. This program has been sponsored by Consider Bardwell Farm. Today's music...

Cathy Erway is talking artisan and farmstead cheese with Sue Conley of Cowgirl Creamery! Recently, Sue and co-author Peggy Smith wrote Cowgirl Creamery Cooks, a book that highlights the types of cheeses that Cowgirl Creamery makes in Marin County! Tune into this episode to hear Cathy and Sue recount the...

Kirstin Jackson focuses on American cheese in her new book, It's Not Your, It's Brie: Unwrapping America's Unique Culture of Cheese! On this edition of Cutting the Curd's book review, guest host Diane Stemple talks with Kirstin about her first book, and the research and stress that went along with...

This week, How to Behave gets a little incestuous and invites Anne Saxelby of Saxelby Cheesemongers and HRN's Cutting the Curd onto the program! Brian Keyser and Hannah Howard talk with Anne about cheese counter etiquette. Why is purchasing cheese such a stressful event for new couples? Later, hear the...