With Mothers Day just around the corner, Cutting the Curd celebrates moms in cheese! On this episode, hosts Anne Saxelby and Diane Stemple talk with fellow cheese mom Rynn Caputo of Caputo Brothers Creamery about teaching her kids about good food and inspiring them with travel to food-centric destinations. This program was brought to you by Academie Opus Caseus. The Caputo Brothers

Jimmy Carbone, host of HRNs Beer Sessions Radio, joins host Diane Stemple in the studio to discuss Jimmys book - I Like Pig: Recipes and Inspirations from New York Citys Pig Island - inspired by the annual pork fest of the same name. Along with James Beard Award winning author Rachel Wharton, Jimmy has created this amazing cookbook highlighting the most popular recipes from the first three years of Pig Island. This program was brought to you by Academie Opus Caseus. Lets just buy pigs from the farmers and give them to the chefs! We picked our favorite twenty-five favorite recipes form the first 3 years of the event [Pig Island]. --Jimmy Carbone on Cutting the Curd

On Cutting the Curd Episode #174, host Greg Blais spoke with Lisa Hall of Saxon Creamery about her struggle to attain a small loan to fund a new tractor for her family farm. In this episode a year later, Greg continues the conversation with Lisa, who shares her thoughts on sustainable agriculture in Wisconsin and stories from the farm. This program was brought to you by Academie Opus Caseus. Were not using gases, fertilizers and chemicals. Were allowing the cows to graze on natural grasses - theyre fertilizing it with their manure, it breaks down and they have a rich soil. [9:50] Were one of the largest pasture based farms. [11:20] [Farming] Its an education that needs to be shared from on generation to the next. [12:20] --Lisa Hall on Cutting the Curd

Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate. On this episode of Cutting the Curd, hosts Greg Blais and Anne Saxelby discuss the importance of traditional cheesemaking with Brad Jones of the Cheese of Choice Coalition and Jeanne Carpenter, author of Cheese Underground Blog. Interested in checking out Raw-Milk Cheese Appreciation Day events? Click here! This program was brought to you by Academie Opus Caseus.

Recent recipient of the 2015 Wisconsin Outstanding Young Farmers Award, Marieke Penterman of Hollands Family Farm, joins host Greg Blais on todays episode of Cutting the Curd. Marieke and her husband Rolf made their first batch of Gouda in 2006, and have since won numerous accolades and awards both domestically and abroad. Discover what makes Gouda a special cheese, and why raw milk and animal welfare are key to the Hollands Family Farms success. This program was brought to you by The Wisconsin Milk Marketing Board. I know that people have their concerns about raw milk, but I think if you have a good beginning product then its safe to use it. If youre not used to it you have to slowly introduce it into your daily diet. Cows are my first passion I always say! --Marieke Penterman on Cutting the Curd

On todays Book Review edition of Cutting the Curd, host Diane Stemple reviews The Carnivores Manifesto, by Heritage Radio Network founder Patrick Martins. In his book, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future. This program was brought to you by The Wisconsin Milk Marketing Board. Were always trying to inspire people to eat less factory farmed meats, so you have to write a lot to do that. [6:45] Your merchant matters. If you cannot name five people who you buy food from then youre not a part of the sustainable food movement. [15:09] By fighting just to stop eating meat, by saying no one should eat meat, all thats happening directly is that animals are suffering on factory farms. [26:00] --Patrick Martins on Cutting the Curd

Some say the apple doesnt fall far from the tree, and for the Juhl family this is particularly true... especially if those apples are paired with Comte! Tune in to hear how Anna Juhl grew her cheese business in Utah before moving to New York to start an amazing new cheese-centric travel company - Cheese Journeys - and how sisters Rachel and Leah ended up working together at the renowned wholesale cheesemonger company, Essex St. Cheese. This program was brought to you by The Wisconsin Milk Marketing Board.

On this weeks episode of Cutting the Curd, host Greg Blais talks with Mansi Jasani - founder of the Cheese Collective in India. Mansi - an alumni of Murrays Cheese Cave internship in New York and the Vermont Institute for Artisan Cheese (VIAC) - brings her expertise to cheese lovers in Mumbai as a cheesemaker and educator. Learn about the artisan cheese movement in Mumbai, and why Indian cheese is so much more than paneer and ghee. This program was brought to you by Academie Opus Caseus.

On todays episode of Cutting the Curd, Greg Blais talks with Lark Gilmer-Smothermon, shepherd and cheesemaker at Poor Orphan Creamery in Laurin, Montana. Tune in to hear Larks journey from photographer to shepherd, and how she is putting Montana on the U.S. artisan cheese map. She also tells us about her upcoming Cheese Making Workshop from March 27 - 30. This program was brought to you by Heritage Foods USA.

In todays episode of Cutting the Curd host Greg Blais chats with Piero Guerrini of Dolce Valle Dairy on the island of Trinidad. Piero - an Italian expat and former photographer - produces cheeses inspired by his Italian roots on an island that is home to one of the most diverse cuisines in the world, with East Indian, African, Amerindian and European influences. The cheeses are produced from the milk of cows grazing in the lush fields of Grande Riviere, an area best known for nesting leatherback turtles. Unfortunately, due to phone troubles the conversation with Piero is cut short, but friends Nate McElroy of Bedford Cheese Shop and Ellen Cronin of Food Matters Again join the show, straight from the Robertas Pizza dining crowd! This program was brought to you by The Wisconsin Milk Marketing Board. What we discovered was that the availability of buffalo milk was not on the island, so since we invested so much money in this machine we started to do cow milk and that has been our main line of cheese for the last 2 years here in Trinidad. --Piero Guerrini on Cutting the Curd