Cutting the Curd

Pardinho Artesanal: Bringing Brazil’s First Raw-Milk Cheese to the U.S.

01 Dec 2025

Contributed by Lukas

In this episode, host John Braga (@oqueijonista) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artes...

One Cheese To Rule Them All

24 Nov 2025

Contributed by Lukas

Authors Patrick McGuigan and Carlos Yescas discuss their new book, One Cheese To Rule Them All: In Search of the World's 100 Best Cheeses. With years ...

Beyond the Counter: Pride, Advocacy & Cheese

17 Nov 2025

Contributed by Lukas

This episode takes us inside two cheese shops using their counters as platforms for identity, advocacy, and community connection. Host John Braga (@oq...

Freelancing 101: The Art of Cheese and Activism with Justice of the Cheese

12 Nov 2025

Contributed by Lukas

Join the newest Cutting the Curd co- host Alisha Norris Jones (@_immortalmilk) as she begins to tease out what it means to be a freelance monger in a ...

Bajo Fuego & Quesos del Rebaño: ¡Viva el Queso Mexicano!

27 Oct 2025

Contributed by Lukas

Season 2025 continues with a journey south of the border! Host John Braga (@oqueijonista) kicks off his first episode by diving into Mexico’s thrivi...

Erika Kubick's Cheese Magic

20 Oct 2025

Contributed by Lukas

Erika Kubick, creator and curator of Cheese Sex Death, is back with her second book, Cheese Magic: Seasonal Recipes, Plates and Pairings. Summoning th...

Cheese Happens - Serendipity and Change

17 Oct 2025

Contributed by Lukas

In this episode, we sit down with Aaron Kirtz—one of the most generous, grounded, and well-respected voices in cheese. Before entering the cheese wo...

History Made for U.S. Cheesemongers!

03 Oct 2025

Contributed by Lukas

On the latest Cutting the Curd, Joe and Cara got on the line with Emilia D’Albero, newly crowned World Champion Cheesemonger, and Courtney...

New Voices at Cutting the Curd

26 Sep 2025

Contributed by Lukas

Season 2025 kicks off with fresh voices! Join hosts Alisha Norris and John Braga as they step into the Cutting the Curd spotlight alongside ...

The Great Unplug: Why Chantal's Cheese Shop Said Goodbye to Social Media

20 May 2025

Contributed by Lukas

More than just a business decision, Chantal's Cheese Shop's exit from social media is a statement. This episode examines their bold move to prioritize...

A Ewe Turn in Cheese

01 May 2025

Contributed by Lukas

In this episode, Joe sits down with Mariana Marques de Almeida of Ms. J and Co., a pioneering Assaf sheep dairy farm, and Anna Landmark of Landmark Cr...

Woodlawn Creamery: Seven Generations of Dairy and Diversification

19 Apr 2025

Contributed by Lukas

Seth took over active management of the family's seven-generation farm in West Pawlet, Vermont in 2015. He has since diversified the business to inclu...

Baking Up a New Cheese Tradition

11 Apr 2025

Contributed by Lukas

In this episode of Cutting the Curd, host Cara welcomes Josh Ptaszynski, cofounder of The Big Moo, a brand that's shaking up the cheese world with the...

From Day Dream to Cheese Shop & Bar Reality

02 Apr 2025

Contributed by Lukas

In just four years, Stevie Lee Webb and his wife Michelle have successfully grown their business from a pop-up cheese stand to a small shop, and now, ...

Bringing Mexican Cheese to America: Rodolfo Navarro Aceves of Quesos Navarro

17 Mar 2025

Contributed by Lukas

In this episode of Cutting the Curd, Cara sits down with Rodolfo Navarro Aceves, Director of Quesos Navarro, to explore the rich history behind this f...

Plymouth Artisan Cheese: Past, Present and Future

10 Mar 2025

Contributed by Lukas

Our guests, Jesse and Sarit Werner from Plymouth Artisan Cheese join Cutting the Curd to walk us through the history of "America's Oldest Cheddar", an...

DiBruno Bros: The Whole Story

20 Feb 2025

Contributed by Lukas

Joe sits down with Emilio Mignucci, third-generation specialty merchant from DiBruno Bros., to explore his journey—from growing up in the iconic 9th...

We’re Back!! Let’s Talk Cheese!

30 Jan 2025

Contributed by Lukas

In this episode of *Cutting the Cheese*, we wrap up 2024 with a dive into the year’s biggest moments in the cheese industry, including key highlight...

Vermont Creamery: The Story Behind Hooper

09 Oct 2024

Contributed by Lukas

In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Austen Czymm...

Exploring Cheese with the Cheese Explorer

30 Sep 2024

Contributed by Lukas

Joe chats all things cheese with Emma Young aka The Cheese Explorer. Emma is a UK based author, cheese teacher, and consultant with 15 years experienc...

Top Seedz

24 Sep 2024

Contributed by Lukas

From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady, founder...

The Anne Saxelby Legacy Fund (ASLF)

10 Sep 2024

Contributed by Lukas

The Anne Saxelby Legacy Fund celebrates Cutting the Curd originator, Anne Saxelby, and the passion she held for farmers and cheese-makers. The mission...

American Cheese Society Conference 2024: The Ultimate Recap

23 Jul 2024

Contributed by Lukas

Join hosts Cara, Jessica, and Joe as they take you through the American Cheese Society conference, held in the vibrant city of Buffalo. In this episod...

Inside the Ingredient Insider Podcast: John Magazino and Andrea Parkins Speak

08 Jul 2024

Contributed by Lukas

Whether you're a foodie, a podcast enthusiast, or someone curious about the behind-the-scenes process of creating a podcast, this episode is packed wi...

Cheesemaking in Brazil with John Braga and Special Guests

01 Jul 2024

Contributed by Lukas

In this special, supersized epsiode, Jessica speaks with John Braga about the World Cheese Awards held in Sao Paulo, Brazil, and his role as a Supreme...

The Vegan Cheese Kerfuffle

25 Jun 2024

Contributed by Lukas

Tune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and "Cheddar" book author Gordon Edgar. He talks about the rec...

A New Cheese Documentary 'Shelf Life': An Interview with Robyn Metcalfe

21 Jun 2024

Contributed by Lukas

On today's episode with sit down with executive producer and food historian Robyn Metcalfe to discover a whole new way of relating cheese and life phi...

Canadian Cheese Tour with Erin Harris and Kelsie Parsons

11 Jun 2024

Contributed by Lukas

Ontario-based Erin Harris and Kelsie Parsons know cheese. When Erin's not traversing Canada to meet with chefs and retailers, and Kelsie's not sourcin...

Cheese Shop & Restaurant Hybrids - How Do They Work?

04 Jun 2024

Contributed by Lukas

Many cheese shops are loosely defined as restaurants if they serve food and provide seating to dine in. Conversely, some wine bars and restaurants hav...

World Cheese Championship Cheese Contest Explained

14 May 2024

Contributed by Lukas

Tune in the hear sound bites from this year's 2024 biennial World Cheese Championship Contest that was held in Wisconsin this past March as Cara and J...

Sheila Flanagan of Nettle Meadow Farm

09 May 2024

Contributed by Lukas

Tune in as Sheila Flanagan shares the rich history and innovative techniques behind Nettle Meadow's artisanal cheese-making process. From their commit...

Cheese Culture Coalition Scholarships! A Guide to What's Available Right Now

01 May 2024

Contributed by Lukas

We check in with Agela Abdullah, Kyra James and Nicole Garrett of the Cheese Culture Coalition about the CCC's growth as a non profit, and as a nation...

Jibneh Means Cheese: A Conversation with Cheesemaker and Founder of Kasbo's Market, Benita Kasbo

02 Apr 2024

Contributed by Lukas

Benita Kasbo is the owner of Kasbo's Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her...

Lady & Larder

26 Mar 2024

Contributed by Lukas

On this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renown...

Bound in Flavor: Exploring English Clothbound Cheddar With Jane Quicke of Quicke’s Cheese

22 Mar 2024

Contributed by Lukas

Discover the secrets behind the time-honored techniques used to craft this iconic cheese, as Jane shares insights into the art of maturation, flavor d...

To Italy and Beyond: @NYCCheesechick Kristine Jannuzzi

11 Mar 2024

Contributed by Lukas

Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fr...

Everything You Need To Know About Applying For DZTE Grants

04 Mar 2024

Contributed by Lukas

The Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this episode, as ...

Urban Stead Cheese

19 Feb 2024

Contributed by Lukas

What is the flavor profile of a clothbound cheddar made in Cincinnati? Six years ago, Scott and Andrea Robbins made 300 pounds of Quark on their first...

Going "All In" on Cheese

13 Feb 2024

Contributed by Lukas

Joe reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partner at the ...

Granting Flavor: A Conversation with Alice Bergen Phillips, the Grant Manager of Back in the Vat and Cheeseshop Owner of Cheesemonster DC

06 Feb 2024

Contributed by Lukas

In this savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete...

A Visit to Uplands Cheese

29 Jan 2024

Contributed by Lukas

A special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during th...

What Is Fancy Food Anyhow?

22 Jan 2024

Contributed by Lukas

Joe chats with industry veteran Lydia Burns from Rogers Collection, contemplating what makes Food so Fancy and the new location of the Winter Fancy Fo...

Return to Planet Cheese: Catching Up with Janet Fletcher

09 Jan 2024

Contributed by Lukas

Award-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog, which lands in email inboxes of the cheese-obse...

Feta Accompli: A Clever Curation of Curd-ious Events in the Year That Was 2023 on Cutting the Curd

12 Dec 2023

Contributed by Lukas

In this special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-...

Mice & Milk: Navigating the Dairy Dilemma with Mousehole Cheeseshop

05 Dec 2023

Contributed by Lukas

In the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, distribution,...

A Cheesemonger's Influence

28 Nov 2023

Contributed by Lukas

Today we have two fun guests from the cheese world joining us in the Cutting the Curd HRN Studio in Bushwick - Joe chats with Emilia D'Albero aka @Pun...

Recorded Live at the Art of Cheese Festival: Huma Siddiqui-Seitz of White Jasmine Cheese, Madeline Kuhn pf Emmi Roth, and Pam Hodgson of Sartori Cheese

20 Nov 2023

Contributed by Lukas

Recorded live in the Podcast Lounge at the Art of Cheese Festival in Madison, Wisconsin, Cutting the Curd spoke with three women in cheese who are cha...

Cutting Edge Conversations: Uncovering the Craft with Martijn Bos of Boska Food Tools

13 Nov 2023

Contributed by Lukas

In this episode of Cutting the Curd, we sit down with Martijn Bos, the innovative mind behind Boska Food Tools, a company dedicated to revolutionizing...

Steve Jones, Cheese World Ambassador

07 Nov 2023

Contributed by Lukas

This week, Joe interviews cheese book author, 2011 CMI champ, and bonafide Cheese Ambassador Steve Jones. Over the last 20+ years, Steve has owned and...

The Allure of Wisconsin: Three Cheesemakers Tell Their Stories

30 Oct 2023

Contributed by Lukas

Recorded live in the HRN Podcast Lounge at the Art of Cheese Festival in Madison, WI in September, we sat down with cheesemakers Orphee Paillotin, Mar...

Cheese Pro By Day, Comedy Pro By Night

17 Oct 2023

Contributed by Lukas

Tune in this episode when Joe interviews Cheese Professional Jeff Buck, who daylights as a cheese monger and moonlights as a comedian in the LA area c...

Madame Fromage's Adventures in Cheese

10 Oct 2023

Contributed by Lukas

Tenaya Darlington is an author, instructor and a restaurant cheese director based in Philadelphia. She's well known for her cheese-centric adventures,...

Interview With Amye Gulezian of High Lawn Farm, Jersey Cows and the Massachusetts Guild

04 Oct 2023

Contributed by Lukas

On today's episode we have Amye Gulezian, the Specialty Foods Operations Manager at High Lawn Farm, located in Lee, Massachusetts. Amy has been both a...

Tom Perry and Shelburne Farms, A Look At Vermont Cheddar

25 Sep 2023

Contributed by Lukas

Our guest today is Tom Perry, cheese sales manager of Shelburne Farms, a cheddar producer located in Vermont. He has been a cheesemonger in the New En...

Love and Labneh

19 Sep 2023

Contributed by Lukas

Loveneh Labneh is a collaboration between Erivan Yogurt and Merion Park Cheese Co, The story of these two Philadelphia-area companies, and how they ca...

Team USA and the Mondial du Fromage

24 Jul 2023

Contributed by Lukas

In this inspiring episode, Joe checks in with CMI Masters Champions Courtney Johnson and Sam Rollins. Courtney and Sam will each individually represen...

Meet CMI 2023 Winner Sarah Simiele

17 Jul 2023

Contributed by Lukas

Sarah Simiele, owner of The Curd Nerd in Syracuse, NY has forged a path from Microbiology studies to cheese shop ownership with no signs of slowing do...

Honoring Former CTC Host Diane Stemple

26 Jun 2023

Contributed by Lukas

We're doing things a little differently on this week's episode of Cutting the Curd. Our dear friend and former CTC host Diane Stemple is being recogni...

The Cheese Shop Des Moines Story and the 2023 ACS Conference

19 Jun 2023

Contributed by Lukas

Today we welcome CJ Bienert to CTC for the first time! CJ & Kari Bienert are the owners of both the Cheese Shop of Des Moines and Cheese Bar of De...

Spoiled: The Myth of Milk as Superfood with author Anne Mendelson

12 Jun 2023

Contributed by Lukas

In her latest book, "Spoiled: The Myth of Milk as Superfood," Anne Mendelson deconstructs the history of 'drinking milk' and the myths, scientific dev...

Beehive Cheese: A Look at B Corp Certification and Utah Cheesemaking

22 May 2023

Contributed by Lukas

Our guests are Oliver Ford and Britton Welsh, Director of Sales and President of Beehive Cheese respectively. We examine how they became B Corp certif...

Tales from a Nomadic Cheese Maker

15 May 2023

Contributed by Lukas

On our latest episode, Joe chats with Trevor Warmedahl, the 2022 Daphne Zepos Teaching Endowment Award winner. Trevor is known as the "Milk_Trekker" b...

That Cheese Plate Wants to Party with Marissa Mullen

08 May 2023

Contributed by Lukas

Marissa Mullen, founder of That Cheese Plate and creator of Cheese By Numbers, is back with us to celebrate her new book, That Cheese Plate Wants to P...

It's Pizza Time with Peter Reinhart of Pizza Quest!!

03 May 2023

Contributed by Lukas

We finally got a Pizza expert on Cutting the Curd! On this episode Cara and Joe interview Peter of HRN 's Pizza Quest about everything form best pract...

Happy Spring! A look back at Goat Cheesemakers : Mike Lee and Judy Schad with Greg Blais in 2014

10 Apr 2023

Contributed by Lukas

Back in June 2014, almost a decade ago, our former CTC host Greg Blais chatted with Mike Lee of Twig Farm Vermont and Judy Schad of Capriole Goat Chee...

Meet Zach Berg and Will Werner of Mongers' Provisions

04 Apr 2023

Contributed by Lukas

Zach Berg and Will Werner met when they were ten years old in Michigan. After living in the Bay Area for a few years, they wrote a mission statement f...

Charting the Course in Cheese

28 Mar 2023

Contributed by Lukas

In this episode, we catch up cheese monger extraordinaire Lassa Skinner about the many hair pin turns she has taken in her storied career as a cheese ...

Cheese Care on the Counter: Monger Education in the Field

23 Mar 2023

Contributed by Lukas

Cheeses are alive, and cheeses of all types are influenced by their environment. Once a cheese leaves the caves and enters the suppy chain, we need to...

Sheana Davis the Buttermonger, a Review of Compound Butters

13 Mar 2023

Contributed by Lukas

On today's episode, we discuss with buttermonger Sheana Davis the various butter types in available in the US, how compound butters can be made, and w...

Cheese Tales from Zingerman's Deli with Sean Hartwig

07 Mar 2023

Contributed by Lukas

Meet Sean Hartwig, the specialty food manager at Zingerman's Deli. In this episode, Sean shares cheese tales about what he has seen and learned over h...

Maison Agour, with Guillaume Dupin, A Look at Basque Country Gastronomy

20 Feb 2023

Contributed by Lukas

On today’s episode we have Guillaume Dupin, Export Manager of Maison Agour based in the Basque country. He's on the program to help us learn more ab...

Enrollment is Open at Cheese State University

13 Feb 2023

Contributed by Lukas

Molly Browne, Directory of Education at Dairy Farmers of Wisconsin, joins us to discuss Cheese State University, a digital campus for people in the ch...

Alex Armstrong, Sensory Evaluation at Jasper Hill

07 Feb 2023

Contributed by Lukas

Some people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasp...

The Story of Sach Foods and Paneer Cheese

31 Jan 2023

Contributed by Lukas

Jasleen and Tarush Agarwal, first generation immigrants from India who met and married in California, could not find a Paneer that wasn't highly proce...

Allison of Lakin's Gorges Cheese

24 Jan 2023

Contributed by Lukas

A look into Lakin's Gorges Cheese with Allison Lakin, head cheesemaker and owner of East Forty Farm. She has been making cheese since the early 2000's...

Joe Salonia and the World Cheese Awards, What It Means to Be a Winner!

12 Jan 2023

Contributed by Lukas

We're back and this time we have Joe Salonia on the show. Director of Sales and Marketing in the US for Gourmino Affinage and Selection, Joe is coming...

A World of Cheese

17 Dec 2022

Contributed by Lukas

The cheese industry has a presence in almost every country around the world and those who work in this industry are passionate about their jobs, chees...

The Dirt on Cider (And Why You Should Pair Cheese With It)

07 Dec 2022

Contributed by Lukas

What is cider? What is American Cider? Why is everybody drinking it? And what does this have to do with cheese? Rachel Freier, a Certified Cheese Prof...

Brazilian Cheese: A New Country to Learn From

11 Nov 2022

Contributed by Lukas

John Braga speaks to us about his work in Brazil and the US promoting traditional cheeses. He also voices Senhor Tião from an interview conducted by ...

La Maison du Comté

01 Nov 2022

Contributed by Lukas

Our guest is Aurelia Chimier, Director of Communication for the Comité Interprofessionnel de Gestion du Comté. We take a trip to La Maison du Comté...

Meet Christy Caye of Gourmet Dash

25 Oct 2022

Contributed by Lukas

On today's episode we get a first look at the new upcoming startup, Gourmet Dash. We chat with Christy Caye about everything from e-cheesemongering to...

2/2: What’s the Difference Between Raw and Unpasteurized Milk Cheese? With Jonny Crickmore

18 Oct 2022

Contributed by Lukas

This is the second episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Jon...

1/2: What’s the Difference Between Raw and Unpasteurized Milk Cheese? With Mariano Gonzalez

11 Oct 2022

Contributed by Lukas

This is the first episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Maria...

Remembering Anne Saxelby

07 Oct 2022

Contributed by Lukas

On October 9th of last year the HRN community was devastated by the passing of Anne Saxelby. Anne was many things to many people. She was the co-found...

Cheesemaking in Maine: Fuzzy Udder Creamery

04 Oct 2022

Contributed by Lukas

According to the University of Maine Senator George J. Mitchell Center for Sustainability Solutions, the number of young farmers and food producers in...

New Business Profile: C. Hesse Cheese Distribution, Interview With Caroline Hesse

26 Sep 2022

Contributed by Lukas

We chat with Caroline Hesse about her new venture into starting her own distribution company. From her amazing fundraising efforts to her everyday lif...

Interview With Nina White, Founder of Bobolink Dairy and Bakehouse

20 Sep 2022

Contributed by Lukas

Carlos Yescas interviews Nina White, founder of Bobolink Dairy and Bakehouse, about their approach to regenerative agriculture and sustainable dairy f...

Women in Cheese With Mary Casella

12 Sep 2022

Contributed by Lukas

Brooklyn cheesemonger turned affineur and educator, Mary Casella joins us to talk about her upcoming presentation for the Daphne Zepos Research Award....

Tonic Time With Samantha Kane of Fever-Tree

15 Aug 2022

Contributed by Lukas

Today on the show we will review how tonic water and sparklings can work as a flavor component in your cocktails that then can be paired to your chees...

The Future Looks Bright: A Crash Course in Forecasting

09 Aug 2022

Contributed by Lukas

Felice Thorpe, national sales director and owner of Felice Foods, returns for another conversation about the business of selling cheese. This time we'...

Catching Up With Cara Condon, CMI Winner 2022

26 Jul 2022

Contributed by Lukas

Today on CTC we chat with Cara Condon to learn more about her win at this year's CMI and life as a cheesemonger at Beautiful Rind in Chicago.Photo Cou...

Interview with Lee Hennessy of Moxie Ridge Farm

30 Jun 2022

Contributed by Lukas

On today's episode, we discuss the ins and outs of queer life as a farmer. Plus, goat's milk cheese making in New York state, is it difficult and what...

The Magic of Water Buffalo Continued: The Story of Buf Creamery

13 Jun 2022

Contributed by Lukas

The story of Buf Creamery stretches across continents, generations of farming, and centuries of cheesemaking traditions. Alejandro Gomez Torres joins ...

Parish Hill Creamery, and the Importance of Natural Cheesemaking

07 Jun 2022

Contributed by Lukas

On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery & Dairy Foods Consulting about their specific way of ...

Water Buffalo With Bayou Sarah Farms

25 May 2022

Contributed by Lukas

In the first of two episodes focusing on water buffalo and buffalo milk, we meet Sarah Roland of Bayou Sarah Farms in Louisiana. A few years ago, Sara...

Special Show: A Check-in With Ukrainian Cheesemakers

26 Apr 2022

Contributed by Lukas

Special Show: We check in with cheesemakers and cheese professionals from Ukraine.We hear from Olha Ternytska, cheesemaker and restaurant fromager, Ok...

Natural Cheesemaking Today.

05 Apr 2022

Contributed by Lukas

We check back with David Asher from The Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world.Are you a b...

Introducing the Concept of Social Ecology

14 Mar 2022

Contributed by Lukas

We talk to Grace Gershuny, organic farmer, writer, and thinker, about the concepts of Social Ecology and how the dairy and cheese industry can do more...

A Spirited Approach to Tackling Food Waste: A Conversation With Emily Darchuk of Wheyward Spirit

01 Mar 2022

Contributed by Lukas

Wheyward Spirit connects the dots from farm to flask, upcycling whey and transforming it into an 80 proof spirit in a category of its own. This create...

Alpinage - A New Cheesemaker! And a Frenchman Found in Wisconsin

23 Feb 2022

Contributed by Lukas

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 tr...