On today's episode, we talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsin. We review the challenges behind this process and the drive it takes to make it happen. Heritage Radio Network is...

Cathy Erway is talking artisan and farmstead cheese with Sue Conley of Cowgirl Creamery! Recently, Sue and co-author Peggy Smith wrote Cowgirl Creamery Cooks, a book that highlights the types of cheeses that Cowgirl Creamery makes in Marin County! Tune into this episode to hear Cathy and Sue recount the...

This week on Cutting the Curd, Diane Stemple is joined in the studio by two newly graduated Certified Cheese Professionals, Amy Thompson and Elena Santogade. Amy Thompson is the head cheesemonger at Lucy's Whey in the Chelsea Market, and Elena Santogade is the head cheesemonger at Beecher's Handmade Cheese. Hear...

On this week's episode of The Morning After, Jessie Kiefer and Jen Tullock are talking about the aftermath of Hurricane Sandy with several members of the food community. Jen speaks with Frank Winters, restaurant server and playwright, about how the storm affected his work and his upcoming theatre projects. Later...

On this week's episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with author and cheesemaker Gianaclis Caldwell. In addition to running Pholia Farm, Gianaclis has written two cheese-themed books, The Farmstead Creamery Advisor and the recent Mastering Artisan Cheesemaking. Like Anne, Gianaclis comes from a studio...

On this week's Cutting the Curd, Anne Saxelby and Sophie Slesinger are traveling via the airwaves to Oregon! That's right, this week's episode is all about the state of cheese in Oregon. The Oregonian that Anne and Sophie are talking to is Sasha Davies, cheesemonger and author of The Guide...

We're getting sociopolitical on this week's episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio taking your questions about cooking and other food-related topics. We start this week's installment with a listener question about the proposed ban on sodas of certain sizes in New York City...

The cheese community is one of the strongest in the food world and this week on Cutting the Curd, Anne Saxelby and Sophie Slesinger chat with 'matchmaker' Robert Aguilera, US Account Manager of Fromagex (Cheese Making Products and Packaging Supplies). Robert talks about how his company helps provide milk producers...

This week Cutting the Curd gets gets cut down to size, or rather gets shrunk, with the help of microbiologist Rachel Dutton who is a fellow at FAS Center of Systems Biology. There she is putting cheese under the microscope and using the simplified, experimentally tractable microbial ecosystems found growing...