On todays episode we talk with Veronica Pedraza, head cheesemaker and general manager of Blakesville Dairy to discuss the everyday obstacles she has encountered due to the pandemic. We also discuss her motivations moving forward and what's next for the new creamery in uncertain times. Heritage Radio Network is a...

Continuing in the old school/new school series, host Greg Blais hosts two sheeps milk cheesemakers on this week's episode of Cutting the Curd. He chats with David Major of Vermont Shepherd and Veronica Pedraza of Meadowood Farms. They talk a bit about their work making cheese before jumping into a...

Hear from former Saxelby Cheesemonger Jon Bonanno on the latest episode of Cutting the Curd. Jon has worn a variety of hats in the cheese world: farm assistant at Consider Bardwell, cheesemonger at Saxelby Cheesemongers and Cavaniola's Tribeca, and cheesemaker at Rainbeau Ridge Farm in Bedford Hills (the farm of...

Cutting the Curd returns after a brief hiatus! This week, Anne Saxelby is joined in the studio by Diane Stemple of Jasper Hill Farm. Diane will be hosting Cutting the Curd while Anne is on maternity leave! Tune in to hear how Hurricane Sandy affected the cheese business in New...

Patrick Martins is back this Sunday with a brand new episode of The Main Course! Patrick has two very special guests this week- neither of whom are new to the world of radio. Anne Saxelby joins Patrick for the first segment of the show to talk about the roots of...

This week's Cutting the Curd sees another installment of So You Wanna Be a Cheesemaker. This time Tennessean Adam Spannaus of Locust Grove Farms joins Anne Saxelby. They talk sheep's milk cheese, favorite cheese reads, and more. This episode is sponsored by Whole Foods Market.

State #2: This week on Cutting the Curd Anne continues her state-by-state breakdown of cheese in the US with a look at Georgia cheese and Sweet Grass Dairy. Georgia is not the most "traditional" place to make cheese, but as we learn from the folks at Sweet Grass its a...

Anne talks with Veronica Pedraza of Jasper Hill Farm about what it takes to make cheese.