On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are joined by Kate Arding of the American Cheese Society. Kate is also the founder of Culture Magazine, and British farmstead cheese expert.

Dave Arnold is heading to Colombia, but not before another episode of Cooking Issues. Dave and Nastassia Lopez start the show off talking about making and preserving cocktail cherries at cellar temperatures.

This week Erica spoke to Chef Mike Schwartz of BAO Kombucha. Mike spoke on the mystical and symbiotic relationship between bacteria and yeast (or, as they refer to it, SCOBY) to make this delicious fermented treat.