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...

By: Rachael Markow Whether you’re putting Gruyere on pizza, enjoying gouda with Cabernet Sauvignon, or snacking on cheddar and apples while reading a great book, there isn’t much that doesn’t pair well with cheese. This playlist features some favorite cheese pairings in honor of our partnership with Emmi USA. If...

Hear from Ashley about a day-in-the-life of a Wisconsin cheesemaker.

This Research and Development Technician talks food preservation, cheesy recipes, and why there aren’t more women in the industry.

Born in Saudi Arabia to an Iraqi family, Rita Jammet grew up in Lebanon and Switzerland. She received a degree in Economics from the Univ. of Geneva working with her dad upon graduation. She met her French husband Andre with deep ties to hospitality and wine, exposing Rita to a...

Glenn Hills joins new addition to our host team Aaron Foster in studio to talk about supply chain and how cheese gets from the farm to your face. We'll touch on importing rules, what it's like in the crazy halls of Rungis, the miracle of container shipping, the nightmare of...

Rob Frie, Director of Operations for Roth Cheese calls in from the heart of America’s Dairyland. Elena and Rob chat about Roth Cheese’s unique cheese selection and their approach to the dairy business. Plus, we learn about Wisconsin’s cheesemaking–and ski destination!–‘Little‘Switzerland’. Cutting the Curd is powered by Simplecast

by Leila Goldstein Cheese making is an ancient tradition; prehistoric pottery found in Poland suggests that cheese was invented roughly 7000 years ago! But the unique location for aging cheeses at Emmi came about much more recently, and by accident. Emmi Kaltbach – March 24, 2017, Photos by Anthony Wahl...

Joe Salonia and Elena do a tasting on air (hint: the cheese is from Switzerland) and strategize on how to prevent one of the world’s oldest traditions from going extinct. Cutting the Curd is powered by Simplecast

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...