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...

Lauren Gitlin's VIlla Villekulla Farm shares more than just a name with Pippi Longstocking's home. Both are places filled with creative drive and playful spirt. Instead of a monkey and a horse in the books, Lauren's farm and creamery has goats. After a career in journalism, and wine and cheese...

On todays episode we talk with Veronica Pedraza, head cheesemaker and general manager of Blakesville Dairy to discuss the everyday obstacles she has encountered due to the pandemic. We also discuss her motivations moving forward and what's next for the new creamery in uncertain times. Heritage Radio Network is a...

How long have humans been eating cheese? Why does cheese taste better when you eat it with your fingers? Do happy cows make better tasting milk? This week on Time For Lunch, Hannah and Harry are exploring the real star of the dairy family; cheese! Expert Liz Thorpe teaches us...

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...

Amanda Heilman and Jennifer Rodammer join host Elena Santogade on air to talk about the new cheesemaking program at the University of Delaware. This university dairy went from zero to cheesemaking, and with an all-female cheesemaking crew! Cutting the Curd is powered by Simplecast.

According to The Washington Post, the number of dairy goats in the US is now climbing quickly. But Suzanne Behrmann, owner of Shepherd’s Way Creamery, got into milking goats a long time ago, simply because she liked them. Now, her farm has a herd of 14, and she sells her...

Have you ever found a recipe, ingredient, kitchen tool, or cookbook that has changed the way your whole kitchen functions? We’re obsessed with these joyous discoveries, so we’re dedicating our season four finale to them! This episode is bookended with clever kitchen hacks, but dives deep into elements of cooking...

In our third Cheesemaking Elements episode of the year, Elena visits Crown Finish Caves, Brooklyn-based Affineur, to focus on the final steps in the cheesemaking process: maturing, packaging and distributing the cheese. Elena chats with Crown Finish Cave Manager Ethan Partyka and Sales Director Caroline Hesse. It's HRN's annual summer...

Jessica Kesselman joins Elena in studio to discuss working in cheese alongside her journey as a parent. How well does the cheese industry support parents, and what are the challenges specific to parents that come up when working in cheese? Elena and Jessica explore the answers to these questions and...