What could be better than a cheese tour? For cheese enthusiasts - its worth every penny. On a travel themed episode of Cutting the Curd, Anne Saxelby and Greg Blais chat with Susan Sturman of Academie Opus Caseus and Chris George from Neals Yard Dairy. Learn about some cheese farm tours, cheese professional meetups and the place American cheese holds in the global cheese community. What happens when French cheesemakers meet up with Americans? What can cheese professionals learn from travel? Find out on Cutting the Curd. Todays episode was sponsored by SPONSOR When I was able to travel and put faces to names that I work with - everything changed for me [13:00] --Greg Blais on Cutting the Curd

Its the Cheese Travel Show on Cutting the Curd! Tune in and hear from Elph Morgan at the Zingermans Food Tour and Rynn Caputo from Caputo Brothers Creamery. From Italy to the Midwest, find out what goes into making a great cheese travel experience and why cheese makes for such an interesting destination theme. This program was sponsored by Bonnie Plants There are three things we look for when designing tours, great product, good communication and an inviting physical space [05:00] --Elph Morgan on Cutting the Curd

This week on Cutting the Curd, Diane interviews Tenaya Darlington, author of DiBrunos House of Cheese. Tenaya talks about her writing and processes, as well as how she came up with 170 great cheeses to include in the book. This program has been sponsored by Consider Bardwell Farm. Todays music provided by The California Honeydrops. Image from DiBruno Bros. We liked the idea of giving 1 line of personality to the cheeses, so that if you were standing around looking at this book, you could visualize the cheese in an instant. [26:15] --Tenaya Darlington on Cutting the Curd

What does it look like when a small business scales up in the cheese world? This weeks episode of Cutting the Curd answers that question, as host Anne Saxleby is joined by two guests who are in the middle of that process right now. First, hear from Kari Skibbie, Sales Director of Hollands Family Cheese and later in the show hear from Chris Roelli, Cheesemaker for Roelli Cheese Haus. Learn about everything from the cheesemaking process to small business management and get insight into what its like running a cheese-biz! This program was sponsored by Wisconsin Milk Marketing Board Photo: Hollands Family Cheese You name it, weve got it downstairs! [15:22] --Kari Skibbie on Cutting the Curd I was always a big believer we didnt have to be a big company to make it in the cheese business. [25:00] --Chris Roelli on Cutting the Curd

The cheese world is changing! Certain certification programs are evolving and there are more options than ever for aspiring cheesemongers looking to learn about the industry. With that, comes controversy. On this weeks episode of Cutting the Curd, Anne Saxelby chats with cheesemonger Greg Blais of Eataly about certification programs, their effectiveness and relevance in todays ever-changing world of curd. They also discuss the affinage debate and the general state of cheese in America today. This program was sponsored by Wisconsin Milk Marketing Board I learned everything by working - everything I know was from putting cheese in my hands and meeting the people who sold it to me. Ive never taken a culinary class in my life. [02:00] --Greg Blais on Cutting the Curd

Were profiling some Cheesy Kickstarters this week on Cutting the Curd! Tune in as Anne Saxleby chats with Rynn Caputo about her successful Kickstarter campaign for Caupto Brothers Creamery. The Caputo Brothers Creamerys successful Kickstarter campaign helped them start an initiative to deliver their mozzarella curd to peoples homes. This program has been sponsored by Wisconsin Milk Marketing Board.

Whats better than beer and cheese? This week on Cutting the Curd, Anne Saxelby invites Jimmy Carbone, host of Beer Sessions Radio and Greg Blais, cheesemonger at Eataly for an on-air beer and cheese pairing and discussion! Tune in and learn how grains play into both cheese and beer - and what pairings work best. Tune in for this virtual tasting and conversation about terroir, provence and ingredients as they relate to beer and cheese. This program was sponsored by Wisconsin Milk Marketing Board I think wine and cheese get more play - but I know that beer and cheese go together better! 15:00 Things that come from the same place tend to go well together. 25:00 --Greg Blais of Eataly on Cutting the Curd

This week on Cutting the Curd, host Diane Stemple interviews Janet Fletcher, food writer from Napa Valley and author of Cheese and Beer. Janet writes a weekly column in the San Francisco Chronicle where she reviews cheeses, and gives a beer or wine pairing suggestion at the end. Tune in to hear Janets thoughts on combining beer and cheese! This program has been sponsored by Wisconson Milk Marketing Board. Todays music provided by Snowmine. Image from Janet Fletcher I definitely think its true that beer is an easier match to cheese [than wine]. [28:00] I really have never met a brewer who didnt like cheese, so its a natural match right there! [32:00] Janet Fletcher on Cutting the Curd

This weeks episode of Cutting the Curd focuses on New Jersey family businesses. Hear from Bob Sickles of Sickles Market, a multi-generational family business. Since 1908, Sickles Market has become a favorite destination for the best produce, plants, gourmet foods, garden accessories, and gifts at the New Jersey Shore. Later in the show, hear from Andrea Carbine, Owner and Founder of Local Roots Cranford Community of Businesses. Find out how she manages to divide her time between A Toute Heure, 100 Steps Supper Club + Raw Bar, Jacks Run Gardens, and The ATH MarketBox! This program was sponsored by Academie Opus Caseus. Growth and change is important - its relentless - but its not like I need to open 40 or 50 stores or anything. [5:00] -- Bob Sickles of Sickles Market

The results are in! This years Cheesemonger Invitational in San Francisco was a huge success and a winner was crowned - Perry Soulos! Tune in and hear from both Perry and the organizer of the wildly successful event - Adam Moskowitz. Hear how cheesemongers faced off, what plans are in store for the event in the future and whats going on generally in the world of cheesemongers today! This program was sponsored by The Wisconsin Milk Marketing Board. The Cheesemonger Invitational like a fourteen hour day when you include partying - its totally a marathon. [10:00] -- Adam Moskowitz on Cutting the Curd