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...

Allison Lakin of Lakin's Gorges Cheese is the Head Cheesemaker and Owner of East Forty Farm.

John and Sally McKenna have been have been documenting the Irish food scene since before it even existed. Setting out in the 90s to explore the world of Irish artisan producers, they began publishing their perennially popular and highly respected McKenna’s Guides back when the Irish food scene consisted of...

Picture this: an organic farm on 250 acres of soft, green, rolling hills on a remote peninsula bordering the Atlantic Ocean—an idyllic location to grow vegetables and raise cows and pigs. At first glance, it seems like the Ferguson family—the multi-generational crew behind Gubbeen Farm outside Schull, West Cork—is living...

The story of Buf Creamery stretches across continents, generations of farming, and centuries of cheesemaking traditions. Alejandro Gomez Torres joins Cutting the Curd for a conversation about the majestic and sometimes fickle water buffalo, and making buffalo milk cheese in Colombia. Photo Courtesy of Buf Creamery. Heritage Radio Network is...

On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make...

The paths to success in the food industry are wide and varied. For entrepreneurs, the range of options is especially tantalizing. From packaged goods to restaurants, cheesemaking to food processing, training programs to purchasing positions, the allure of converting an idea into a flourishing food business draws in those ready...

We check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world. Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission...

On today's episode, we talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsin. We review the challenges behind this process and the drive it takes to make it happen. Heritage Radio Network is...

We talk to Robert Aguilera, Account Manager for Cultures and Enzymes working with CHR-Hansen, about the role of commercial cultures in cheesemaking. Photo Courtesy of Robert Aguilera. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! Cutting the Curd is Powered...