Hard Core producer Dylan Heuer interviews Jacques Perritaz of Cidrerie du Vulcain in Gruyère, Switzerland and Benoit Lesuffleur of Domaine Lesuffleur in Normandy, France. They share the stories behind their ciders and dive deep into apple varieties, biodiversity and heritage. Plus they discuss consumer differences in Europe versus the U.S...

On today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery. Together they tackle the subject from tip to tail, covering differences between the preferred Mexican cuts versus American cuts, the effect of terroir on beef, how ribeye is the key to...

A profile of Jumi, discussing the challenges of being a smaller European producer that does their own importing, and does not rely on major distributors to do logistics and sales. Cutting the Curd is powered by Simplecast.

Jimmy greets Stefan Hansen all the way from Norway this week on Beer Sessions Radio. Stefan manages domestic and international sales for Haanbryggiert Brewery. BR Rolya and Bib W join in too. They are both NY sales representatives for Shelton Brothers Inc., an importer of Haand beers. Haand Brewery specializes...

This week Joe talks to Rajat Parr who is an acclaimed sommelier, winemaker and author...so there’s plenty talk about. Especially Rajat’s hotly anticipated book 'The Sommelier’s Atlas of Taste: A Field Guide to the Great Wines of Europe'. The book, described as “the first definitive reference book to describe, region-by-region...

This week on Snacky Tunes, solo host Greg Bresnitz welcomes Roberto Deiaco to the studio, chef at East 12 Osteria. Roberto Deiaco was most recently the Executive Chef at Armani/Ristorante 5th Avenue in New York City, one of the three meticulously built Giorgio Armani restaurants (the other two are in...

This week on All in the Industry, host Shari Bayer welcomes John Winterman of Batard in Tribeca. Born and raised in Indiana, John shares it was in college when he learned that cuisine is more than three vegetables and overcooked meat. For the past 17 years, John worked in front-of-the-house...

Adam Ford, a lawyer by profession, is the founder of Atsby New York Vermouth and is in studio with Joe Campanale for this week's episode of In the Drink. Inspired by a vermouth he tasted in Italy, Adam relays that he then sought to create an American vermouth using local...

On this episode of Cutting the Curd, host Diane Stemple talks to Debra Dickerson, who has been passionately involved in the cheese world for over two decades. A board member of the American Cheese Society, Debra lays out the necessary details about the organization plus highlights the upcoming ACS Conference...

In today's episode of Cutting the Curd host Greg Blais chats with Piero Guerrini of Dolce Valle Dairy on the island of Trinidad. Piero - an Italian expat and former photographer - produces cheeses inspired by his Italian roots on an island that is home to one of the most...