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 on the surface of cheeses as models for the behavior of microbes in complex communities. These communities, and their rich assembly of metabolic capacities, contribute much of the diversity in flavors, smells, and textures of the hundreds of different varieties of cheeses. But dont worry if this all sounds over your head Anne Saxelby is there to guide you through world of cheese big and small. This episode is sponsored by Fairway Market.

The State of Cheese Series continues! Tune in as Anne Saxelby and Sophie Slessinger explore cheese in the great state of North Dakota. First, they speak with Gary Hoffman, Executive Director of the North Dakota Dairy Coalition. Gary talks about some incentives the state offers such as interest reduction and tax breaks for dairy farmers, and discusses the history of dairy in his state. Later on the show, Anne and Sophie are joined by JW Schroeder of North Dakota State University Extension Service who speaks about land grant systems, eduction and research programs. This episode was sponsored by Heritage Foods USA

This weeks Cutting the Curd brings you Mathew Lange of Lange Dairy Development out of North Carolina and who is also the Development Coordinator of the North Carolina Dairy Advantage. Tune into hear about what small farmstead dairies, not just in North Carolina, are up against in comparison to commercial dairy processors. From market volatility to milk pricing learn how small dairies are using programs like the Dairy Advantage to compete with the commodity market. This episode is sponsored by Whole Foods Market.

Cutting the Curd gets political with Heather Squire, the coordinator for Occupy Wall Streets (#OWS ) food preparation and delivery. From washing dishes to feeding over 3000 people in a single weekend Heather explains how her and the food team in Zucotti Park have devised a large-scale food distribution system: The Peoples Kitchen. Delving into another facet of the food justice movement in tandem with Occupy Wall Street is dairy farmer and activist Lorraine Lewandrowsky and fromager

Tune in to a special episode of Cutting the Curd as Anne Saxelby is joined by Christian Seger and Lisa Seger of Blue Heron Farm. Learn how they went into overdrive making cheese as they took care of a group of refugee goats during the recent Texas wildfires. Learn how social media can come to the rescue, even for farmers, in emergencies. This episode was sponsored by Heritage Foods USA.

This week on Cutting the Curd, Anne and Sophie continue the State of Cheese Series, moving on to the state of Missouri. Learn more about cheese in the great mid-western state, and hear from .Green Dirt Farm and Baetje Farms. Find out more about American Cheese Month and hear how artisanal cheesemakers are promoting their craft. This episode was sponsored by Cain Vineyard and Winery.

This week on Cutting The Curd Anne hops across the pond with William Ogelthorpe of Kappacasein Dairy who has been an urban cheesemaker in London for over the last 20 years to discuss urban cheesemaking and his journey into the world of dairy. Later on the show, Elena Santogade joins the discussion to give practical tips to home cheesemakers and share her enthusiasm for biking and cheese activites! This episode was sponsored by Cain Vineyard and Winery.

Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this weeks episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.

This week Cutting the Curd welcomes Dimitri Saad and Brian Keyser of Casellula Cheese and Wine Cafe in Hells Kitchen. They talk about the importance of variety and creativity that goes into their cheese pairings beyond your usual almonds and quince past to delicacies like like lemon terragon marshmallow. Tune in for news about ACS conference and how you can score a free piece of cheese the next time you visit Casellula! This episode is sponsored by Cain Vineyard and Winery.

This week Cutting the Curd goes South of the border, down Mexico way with guest Carlos Yescas who is a cheese activist, cheese consultant and writes the popular blog Lactrography. From his work at United Nations to his efforts to help Mexican cheese makers create collective trademark style of cheese, learn how Carlos is utilizing social media to bring better welfare to Mexican cheesemakers and trying to create national Ministry of Cheese. This episode is sponsored by Hearst Ranch.