There's a lot of science involved in our meals -- from how we make food to what we like to eat. Put on your lab coats because this week on Meat and Three, our team looks at the chemistry of cream cheese, how fermented foods can help your immune system...

This week's show is a special collaboration between The Farm Report and Cutting the Curd. Together, host Lisa Held and fellow Heritage Radio Network host and producer Elena Santogade talk to farmer and cheesemaker Celeste Nolan. Nolan and her husband purchased a family dairy farm 15 years ago. After struggling...

by Leila Goldstein Cheese making is an ancient tradition; prehistoric pottery found in Poland suggests that cheese was invented roughly 7000 years ago! But the unique location for aging cheeses at Emmi came about much more recently, and by accident. Emmi Kaltbach – March 24, 2017, Photos by Anthony Wahl...

Parmigiano on the left, and our beautiful blue planet on the right. (Wikimedia Commons and Flickr Dr. Paul Kindstedt – University of Vermont professor and author of the seminal book on cheese history, Cheese and Culture – joins host Greg Blais. They discuss how his program of literature-based scholarship on...

This week on Cutting the Curd, host Diane Stemple is talking Kickstarter campaigns with Sue Miller of Birchrun Hills Farm and Jessica Sennett of Cheese Grotto. First up, Sue Miller talks about her cheese history before delving into the goal of Birchrun Hills' Kickstarter campaign. As a family-run dairy, they...

This week on Cutting the Curd, host Greg Blais and guest co-host Anne Saxelby begin a series talking about cheese and art - how cheese tends to intersect across all platforms. This week in particular, tune in to hear guests Soyoung Scanlan of Andante Dairy and Andy Hatch of Uplands...

On a special episode of Cutting the Curd, Anne Saxelby and Sophie Slessinger chat with Jess Perrie of Beehive Cheese Company, who happens to be the first recipient of the Daphne Zepos Teaching Award, a scholarship started in honor of cheese professional Daphne Zepos, who passed away last year. Jess...

On this week's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are in the studio talking about the Cheesemonger Invitational. First, Anne and Sophie talk with Adam Smith of Cowgirl Creamery in Washington, D.C. Adam was this year's Cheesemonger Invitational champion, and he discusses the rigors of the...

This week on The Farm Report, Erin Fairbanks interviews the father-daughter duo: Dan and Margot Brooks of Wayward Goose Farm and Consider Bardwell Farm. Dan used to work on a large-scale family dairy farm, and has moved to working with twenty head of cattle. Margot studied Conservation Biology at St...

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. She has been back in Colorado for a few years now, and runs a raw milk dairy as part of a...