Gold Medal, Blue Ribbon, Best in Show… What makes an award-winning cheese? Tune in to hear host Greg Blais discuss the process of judging cheese with two veteran cheese judges – David Grotenstein and Carlos Yescas – who have served as judges in competitions domestically and abroad. Carlos also talks...

Chef Kyle Knall talks about the uniqueness of Wisconsin cheeses, and how modern creameries are combining tradition with innovation. How does Chef Knall use some of these rarities in his cooking? Tune in and find out. By Joe Galarraga

Lassa Skinner is a woman who knows her cheese. As founder/owner at Culture cheese magazine and Co-Author of Cheese For Dummies, she knows how to translate her cast amount of cheese knowledge to the public. On this week's book review of Cutting the Curd, join guest host Diane Stemple as...

Heather Paxson views cheese through an anthropological lens in her book, The Life of Cheese. On this week's Cutting the Curd Book Review, Diane Stemple invites Heather into the studio to discuss cheese- from its creation to its consumption. Find out why Heather first became fascinated with American artisan cheese...

Patrick Martins is back this Sunday with a brand new episode of The Main Course! Patrick has two very special guests this week- neither of whom are new to the world of radio. Anne Saxelby joins Patrick for the first segment of the show to talk about the roots of...

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, we have Krista and Troy Daily from the Wedge and Bottle, a new cheese shop in Phoenix...