Episode

Cheese Royalty: Peter Dixon & Benton Brown

Cheese royalty is in the house this week on Cutting the Curd! Join Greg Blais as he chats with Peter Dixon and Benton Brown on a candid and insightful episode of the world's best cheese r...

Episode

The Daphne Zepos Teaching Awards

On a new episode of Cutting the Curd, hear from last year and this year's recipients of the Daphne Zepos Teaching Award.

Episode

The 2014 American Cheese Society Conference

Re-live the 2014 American Cheese Society Conference, held this year in Sacramento, California, on a brand new episode of Cutting the Curd!

Episode

Old School vs New School: Emily Acosta & Matt Rubiner

In the last of the Old School vs New School series, Greg Blais is joined by two talented cheesemongers - Emily Acosta of Eataly and Matt Rubiner of Rubiner's Cheesemongers and Grocers. ...

Episode

Old School vs New School: Veronica Pedraza & David Major

Continuing in the old school/new school series, host Greg Blais hosts two sheeps milk cheesemakers on this week's episode of Cutting the Curd. He chats with David Major of Vermont Shepher...

Episode

Affinage: A Timeline

What is affinage? Simply put, it's the art of ripening cheese. However, as you'll learn on this episode of Cutting the Curd, it's a complicated art that is as challenging as it is rewardi...

Episode

Academie Opus Caseus

So you want to learn about cheese? You've found the perfect program! This week's guest on Cutting the Curd is Susan Sturman, of the Academie Opus Caseus, a school for cheese professionals...

Episode

Amy McMillin

This week on Greenhorn Radio, Severine talks with Amy McMillin. Amy grew up on the front range of Colorado and spent five years learning sustainable grass-based farming in Vermont.

Episode

Rush Creek Reserve

This week's episode of Cutting the Curd focuses on a single seasonal cheese: Rush Creek Reserve. First hear from cheesemaker Andy Hatch of Upland's Cheese Company, who explains how soft c...