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.

Redwood Hill Farm is a pioneering artisan cheesemakers in the U.S. based in Sonoma County. On this episode of Cutting the Curd, tune in to hear host Greg Blais and guest co-host Debra Dickerson chat with Jennifer Bice, owner of Redwood Hill, as she discusses retirement and her decision to sell the company.

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 so great, and what raw milk cheeses we’re obsessing over right now.

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 and Tina - who import cheese and artisan foods from the small mountain village of Anversa degli Abruzzi.

Flavor can be fleeting but art is for the ages. Tune in for Diane Stemples interview with the cheese worlds favorite artists - illustrator Debra Ziss, painter Mike Geno, and sculptor Dylan Stanfield - AKA @missziss, @mikegenostudio, and @fromagerstanfield - as they talk about their craft and their subjects... cheese! Ive been sharing my real cheesemaking process for years, and when I posted the little miniature cheeses, just the response from people was overwhelming. [8:05] – Dylan Stanfield andnbsp;

Ever consider studying dairy science? Kaylee Wegner - a senior at South Dakota State University - joins host Greg Blais and guest co-host/cheesemonger Matt Reilly to talk about majoring in dairy production and animal science, and about her recent experience judging at the World Championship Cheese Contest in Madison, Wisconsin earlier this month. The cheese industry has some really awesome people, and its a unique place to be, and I definitely enjoy being there with them. [12:00] – Kaylee Wegner andnbsp;

Alp cheeses are a delicious byproduct of transhumance - the seasonal movement of people with their livestock between fixed summer and winter pastures. On todays 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 Alps. [3:45] [17:10] [34:30]

Wine and cheese pairing can be a daunting task, but not when one is armed with the proper tools. On this episode, Max McCalman returns to Cutting the Curd to talk about his Wine and Cheese Pairing Swatchbook and app, available on iTunes. The first indication of a successful pairing is, if youre hungry and thirsty itll probably work. [31:45] – Max McCalman andnbsp;

Like any small business owner, artisan cheesemakers who own and operate their farms and dairies must plan for their eventual retirement. Do they sell their business to a younger generation of cheesemaker or to large corporation? Do they hope their children wish to take over the family business? On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby talk to farmstead cheesemakers Laini Fondiller and Andy Hatch about their plans for the future of their business and the cultural implications of succession planning for artisan cheese culture in America. The cheese should be the focus, not the person making it. [23:55] – Andy Hatch andnbsp;

Cheese heists. Loans backed by cheese. Changing cheese regulations. On this episode of Cutting the Curd, regular guest Matthew Rubiner returns to talk current events in cheese. “In the end, we should have that choice, whether we want to eat it or not.” [25:30] – Matthew Rubiner andnbsp;