In line with our show's tradition, as new host Cara Warren joins the Cutting the Curd team, she takes an episode to interview our most recent host, Elena Santogade.

Diane discusses all aspects of Kate Johnson's steady transition from Boulder suburb to living on a farm with her family, watching her daughters enjoy the farm environment, and eventually get goats (and horses!) and then make cheese. She also begins to teach others how to make cheese! A long interesting story!

On today's episode, Elena chats with Grilled Cheese Chef Crystal De Luna-Bogan, chef and co-owner of the original food truck and now brick and mortar Nashville based restaurant. How to scale sustainably while also serving delicious grilled cheese? Crystal is figuring it out!

A profile of Jumi, discussing the challenges of being a smaller European producer that does their own importing, and does not rely on major distributors to do logistics and sales.

Serious discussion of the various ways the FDA has threatened attack on Artisan cheese, and then backed down when there was no scientific proof of their position. Dr. Donnelly is expert in food borne pathogens and has so much to offer in this fight for artisan cheese.

On today's episode, Elena chats with Adam Moskowitz of Larkin, the Barnyard and the Cheesemonger Invitational (of course!) about creating community in the cheese biz and what's it like to rock sobriety.

Hosts Elena Santogade, Diane Stemple and Aaron Foster are all in studio together to reflect on 2019 and make cheese-related bets for 2020. Hijinks ensue...

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.

On today's episode, host Elena Santogade talks with Margot Brooks of Sugar House Creamery. Farmstead cheesemaking from choosing the right land and location to the production of three delicious cheeses––at Sugar House Creamery their cheesemaking elements are rooted deep in the earth.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

For this month's book review, Diane Stemple interviews Mark Kurlansky about his book Milk! A 10,000 Year Food Fracas. With a title like that, Diane has many cheese-related questions!

Host Elena Santogade talks with Jodie Wische about what she's seen these past 20+ years in cheese, and how ecommerce transformed––and continues to transform––the industry.