On our latest episode, Joe chats with Trevor Warmedahl, the 2022 Daphne Zepos Teaching Endowment Award winner. Trevor is known as the "Milk_Trekker" by his popular instagram and YouTube handle where he is followed by thousands. Trevor is a real life nomadic herdsman, cheese maker, writer, and educator who has...

In this episode, we catch up cheese monger extraordinaire Lassa Skinner about the many hair pin turns she has taken in her storied career as a cheese professional. Lassa is co-founder of Culture magazine, author of two books; 'Cheese for Dummies' and 'Cheese Boards to Share', and also is the...

As the first anniversary of our loss of Anne Saxelby draws near, we pay tribute.

Fall is here and so is an autumn playlist celebrating classic fall dishes and holidays.

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...

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...

Wheyward Spirit connects the dots from farm to flask, upcycling whey and transforming it into an 80 proof spirit in a category of its own. This creates new challenges that only an entrepreneur-slash-dairy scientist can tackle, transforming the way we look at existing supply chains, food systems, marketing, and disrupting...

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On today's episode, we chat with George, Debbie, and Rosanne Crave about their family life and the growth of the Crave Brothers Farmstead Cheese operation. We also discuss how the support of the state of Wisconsin helps Cheesemakers in their research and refinement. This, plus dairy queens, chocolate mascarpone, and...

Looking ahead through 2022, it's a time of great potential and opportunity. It seems like it's easier than ever to sell cheese and other specialty items, and at the same time, it's more challenging than ever. There are more sales channels, more ways to advertise and communicate, more promotional platforms...