Carlos Yescas (guest hosts) talks to Arnaud Sperat­-Czar and Susan Sturman about the new book Raw Milk Cheese: Mission Reconquer and shares their vision for the future to save raw milk cheeses in France. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming...

As we look into the next four years under a new US President, we explore some of the issues around regulation and production of raw milk cheeses in the United States. Guest host Carlos Yescas is joined by two academics of cheese to share with us their thinking about the...

Carlos Yescas of the Oldways Cheese Coalition loops us in on the budding Russian cheese movement, the David vs. Goliath war being waged in Normandy and how you can be a part of Raw Milk Cheese Appreciation Day! Cutting the Curd is powered by Simplecast

It's all in the family with cheesemaker Andy Marcelli of Marcelli Formaggi farms, importer of raw milk sheep cheeses from a town with 300 people and 1500 sheep. Join us for an on-air tasting and pairing of some of Marcelli Formaggi’s famous cheeses that look earthly but taste out of...

The Hedrich's know that "Great Milk Makes Great Cheese" and their award-winning cheeses consistently confirms their belief. Larry Hedrich shares the story of LaClare Farms with host Greg Blais.

Cascadia Creamery in Trout Lake, Washington produces beautiful raw milk cheese made with USDA certified organic milk. In this episode of Cutting the Curd, Marci and John Shuman discuss the history of cheese-making in this region, the differences in using A2 milk, and the challenges and benefits of going organic.

The Bedford Cheese Shop's Charlotte Kamin and Nate McElroy join Diane Stemple in the studio to discuss their book - A First Course in Cheese. "In a world where we are so sound bites, and online media, and screens, and short attention spans, it's really nice to see traditions being...

According to cheesemongers across the country, raw milk cheese is tradition, history, a taste of place, and, of course, it is delicious! Tune in to this special episode of Cutting the Curd in honor of the Cheese Coalition's Raw Milk Cheese Appreciation Day to learn why raw milk cheese is...

The Italian region of Abruzzo might bring to mind Montepulciano wine or national parks, but it's the elusive cheeses of the region that are receiving more and more attention here in the States. Tune in to learn more about the cheeses of Abruzzo from the Marcelli family - Bob, Andy...

Alp cheeses are a delicious byproduct of transhumance - the seasonal movement of people with their livestock between fixed summer and winter pastures. On today's episode, host Greg Blais is joined by Caroline Hostettler, owner and operator of Quality Cheese and advocate of traditional cheesemaking and transhumance in the Swiss...