Cutting the Curd

As Category Manager for Dairy and Cheese of The Chefs' Warehouse, Michele thinks through logistics, pricing, education and innovation of a vast cheese program for an international food service distributor..Underneath her day to day responsibilities is a passion for American artisan cheese, and an intention to keep cheesemakers and dairy farmers on the center plate of the culinary conversation before it's too late. Michele shares her insights into the industry with CTC host Jessica Kesselman, and what she wants every cheesemaker and chef to know about working together. 

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What does it take to build an American creamery from the ground up and keep getting better at it? Cara Warren sits down with Brian Civitello, head cheesemaker at Mystic Cheese Co., to talk about Mystic’s 13-year journey from making cheese in a shipping container to crafting some seriously delicious American takes on British-style territorial cheeses. They get nerdy about milled curds, Ayrshire milk, and Connecticut terroir, while digging into Brian’s cheesemaking roots, his time learning in Europe, and what he’s discovered along the way. Plus, Brian shares what makes Whaledale and Gray different, what he wishes more American cheesemakers knew, and what he’s most proud of after more than a decade at Mystic.

Instagram: @Mystic Cheese Co and @cuttingthecurd

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Join host Alisha Norris Jones and Anna Patrick for a wide ranging discussion covering identity, competing in The Cheesemonger Invitational as a sober monger, and mechanics of pairing in a world that tends to favor wine over a cuppa.

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Join hosts Cara Warren, Alisha Norris Jones, John Braga, and Jessica Kesselman, with a special dispatch from Joe Salonia, for a fast paced recap of the summer cheese circuit.

In this relaunch episode, the crew digs into new releases and standout bites from the Summer Fancy Food Show, including Woodlawn Creamery’s Brimstone, as well as the latest Guilde des Fromagers inductees. They also recap the Cheesemonger Invitational’s move to the Hammerstein Ballroom. Plus, they share their key takeaways and major award winners from the American Cheese Society Conference.

Tune in to catch up with the team and get inspired for a brand-new season of Cutting the Curd!

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In this episode, host John Braga (@oqueijonista) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artesanal (@pardinhoartesanal) - where decades of cattle-genetics expertise meet the craft of raw-milk cheesemaking. John is joined by veterinarian, affineur, and technical lead Vanessa Alcolea, who shares how the farm became a landmark in Brazilian artisanal cheese. Discover the journey of Mandala, the first Brazilian raw-milk cheese legally exported to the U.S.; learn what makes Gir and Girsey cows extraordinary; and explore how the Cuesta’s unique terroir shapes every wheel.

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Authors Patrick McGuigan and Carlos Yescas discuss their new book, One Cheese To Rule Them All: In Search of the World's 100 Best Cheeses. With years of international cheese judging between them, it’s no surprise that their book would be far more than a simple global guide to cheese. Join us for a discussion of the World Cheese Awards through the years and some of the cheeses that landed on their list.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!

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This episode takes us inside two cheese shops using their counters as platforms for identity, advocacy, and community connection. Host John Braga (@oqueijonista) sits down with two New York - based cheesemongers on opposite sides of the Hudson: Scott Young of Scott & Joe (@scott.and.joe) in Nyack and Jessica Galen of Bloomy Cheese & Provisions (@bloomydobbs) in Dobbs Ferry. Together, they explore pride, visibility, activism, and the many ways cheese can bring people together far beyond the counter.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join the newest Cutting the Curd co- host Alisha Norris Jones (@_immortalmilk) as she begins to tease out what it means to be a freelance monger in a world of counters, trade shows, and social media. With guest Carrie Stenerson (@justiceofthecheese and beloved cheese clown), the two delve into identity, 90's pop culture and the role of community within the cheese industry.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!

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Season 2025 continues with a journey south of the border! Host John Braga (@oqueijonista) kicks off his first episode by diving into Mexico’s thriving artisan cheese scene with two remarkable guests: Gabriela Flores (@tataflo) of Del Rebaño (@quesosdelrebano) and Paulina Gómez of Bajo Fuego (@bajo_fuego). Together, they explore the evolution of Mexican cheesemaking, from growing consumer curiosity and traditional flavors to collaboration and cheese festivals. Tune in for an inspiring look at Mexico’s vibrant and evolving cheese culture.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!

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Erika Kubick, creator and curator of Cheese Sex Death, is back with her second book, Cheese Magic: Seasonal Recipes, Plates and Pairings. Summoning the powers of a culinary grimoire, Ericka discusses the book with CTC host Jessica Kesselman and leads us through the Wheel of the Year with cheese as our guide. 

Photo Courtesy of John Jennings.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.