Did you know that Gouda is one of the oldest cheeses still being made? The first mention of it dates back to the 12th century! You may recognize Gouda from its bright and colorful wax rind or simply by its flavor. A semi-soft cheese made from cow’s milk, Gouda’s flavor...

by Kat Johnson There’s a growing conversation around creating, serving, and enjoying complex and delicious drinks that are free of alcohol or have a relatively low ABV. There are many reasons we might choose to cut down on alcohol intake, but it doesn’t mean we should also sacrifice flavor. The...

by Leila Goldstein Picking up an organic cheese at the store might give you that warm and fuzzy feeling inside – you’re doing right by your body and the environment. But what exactly makes an organic cheese organic? First, the process starts with certified organic cows. These cows graze on...

Parmigiano on the left, and our beautiful blue planet on the right. (Wikimedia Commons and Flickr Dr. Paul Kindstedt – University of Vermont professor and author of the seminal book on cheese history, Cheese and Culture – joins host Greg Blais. They discuss how his program of literature-based scholarship on...

Cheese lovers and farmers across America speak to why they value raw milk, cheese and what will be lost if its production is stopped.

On Cutting the Curd Episode #174, host Greg Blais spoke with Lisa Hall of Saxon Creamery about her struggle to attain a small loan to fund a new tractor for her family farm. In this episode a year later, Greg continues the conversation with Lisa, who shares her thoughts on...

Recent recipient of the 2015 Wisconsin Outstanding Young Farmers Award, Marieke Penterman of Hollands Family Farm, joins host Greg Blais on today's episode of Cutting the Curd. Marieke and her husband Rolf made their first batch of Gouda in 2006, and have since won numerous accolades and awards both domestically...

What does it look like when a small business scales up in the cheese world? This week's episode of Cutting the Curd answers that question, as host Anne Saxleby is joined by two guests who are in the middle of that process right now. First, hear from Kari Skibbie, Sales...

On this edition of the Cutting the Curd Book Review, Diane Stemple talks with Sue Conley, co-author of Cowgirl Creamery Cooks. Sue, along with her partner Peggy Smith, were artisan cheese innovators with the establishment of the Cowgirl Creamery in Marin County, California. Tune in to hear how the Cowgirls...

Green Flash Brewing Company joins Jimmy Carbone at Jimmy's No. 43 for a beer and food tasting extravaganza! Tune into this week's episode of Beer Sessions Radio to hear Jimmy talk with brewer Chuck Silva about the different seasonal offerings from Green Flash. Dave Adams, Manager at Green Flash's Tasting...