Episode

Cultivating Connection Amid COVID-19

Today, personal connection is more important than ever, as we’re having to physically distance ourselves from one another. We’re all trying our best to stay connected, and this week we’re...

Episode

Looking Over The Edge - The Agony & Ecstasy of Opening a New Cheese Shop

Ivy Ronquillo is about to join the frazzled ranks of cheese shop owners with her new emporium Second Mouse Cheese in Pleasantville, NY.

Episode

How To Kick Ass at Retail–or Anything!–by Optimizing Your Workflow

Following up on our Supply Chain 101 show with Aaron and Glenn, on the first half of this week’s show Elena goes in-depth with Brie Hurd of The Cheese Shop of Sa

Episode

How to Start a Cheese Shop: Part 2

Ever dream of owning your very own cheese shop?  On Episode 120 of Cutting the Curd, Diane Stemple spoke to Beth Lewand - proprietor of Eastern

Episode

From the Farm to the Cheese Shop: Crystal Food Import

Continuing the discussion about the importance of cheese importers and distributers to the cheese chain, host Greg Blais chats with Stephanie Ciano and Shelli Morton of Crystal Food Impor...

Episode

Culture Magazine with Kate Arding

Kate Arding of Culture Magazine talks about her cheese history on today's Cutting the Curd. Diane Stemple talks with Kate in the studio about her schooling background, and how Neal's Yard...

Episode

The State of Cheese: Arizona

What's the state of cheese in Arizona? On this week's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with some cheese people from Arizona in the know! First up...

Episode

The Cask Republic

The team from The Cask Republic visits this week to talk about the newly opened American tavern in New Haven, Connecticut. Following their success as a new business, the team discusses th...