On this episode of Week in Review, Jack and Erin cover yet another full week of HRN content -- a fiery Trans-Pacific Partnership debate, how to appreciate raw milk cheese, and why Jose Andres is not a clown.

Last year, Cutting the Curd producer Emily Acosta brought special coverage of the 2015 Winter Fancy Food Show to the Heritage Radio Network.  With this year's trade show in San Francisco just weeks away, tune in to revisit these mini-interviews with cheesemakers, mongers

This week on Sharp & Hot, Chef Emily kicks off the show with a crazy story about a recent encounter with cheese mites!

This episode is inspired by Saran Wrap and the cheesemongers who love to hate it. Mastering the art of a perfectly wrapped piece of cheese can be a milestone in a cheese pro's career, but what exactly is cling wrap and how was it invented?

If you've ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be... but why aren't there more cheeses made from water buffalo milk?

Tune in for a special episode of Cutting the Curd as Greg Blais and Emily Acosta take listeners through a plethora of cheese travel stories told by attendees of a recent Academie Opus Caseus sponsored gathering.

This week Cutting the Curd host Greg Blais kicks off the new year with all-star guest Anne Saxelby, first catching up about the crazy cheese holidays before getting into their 2014 year in review.

This week Cutting the Curd is continuing its series on cheese and art. Host Greg Blais and co-host Emily Acosta delve into the interesting topic of breast milk cheese with artist Miriam Simun, who has personal experience in this realm.

Jason Hinds of Neal's Yard Dairy has damn-near seen it all when it comes to cheese. This week he joins Greg Blais and Emily Acosta on Cutting the Curd to discuss his work at Neal's Yard Dairy, his cheese travels and his experiences in the Jura region of France.