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.

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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.

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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.

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

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.

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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.

In this episode, we sit down with Aaron Kirtz—one of the most generous, grounded, and well-respected voices in cheese. Before entering the cheese world, Aaron's path took some unexpected turns: from DJing in the Czech Republic to working the mess hall during the largest art heist in U.S. museum history. He eventually found his way to cheese, where he’s been for over 20 years, and now co-owns his own brand-new cheese shop in Maplewood, NJ. Tune in for a conversation to hear his thoughts on cheese and life.

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On the latest Cutting the Curd, Joe and Cara got on the line with Emilia D’Albero, newly crowned World Champion Cheesemonger, and Courtney Johnson, who took home the bronze at the Mondial du Fromage in France.

For the first time ever, two Americans — and two women — stood on the podium at this global stage. We talked about their journey from the Cheesemonger Invitational Masters, the highs and lows of competing in France, and what this moment means for the U.S. cheese community.

 Listen now wherever you get your podcasts — this one’s not to be missed!

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.

Season 2025 kicks off with fresh voices! Join hosts Alisha Norris and John Braga as they step into the Cutting the Curd spotlight alongside longtime host Cara Warren. We’re also thrilled to welcome Jessica Kesselman as our new book reviewer, sharing her unique take on the latest in cheese culture, all in honor of Diane Stemple, whose legacy continues to inspire the show. Tune in for introductions, stories, and a glimpse of what’s to come this season!

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.

More than just a business decision, Chantal's Cheese Shop's exit from social media is a statement. This episode examines their bold move to prioritize genuine community connection over online marketing. Anaïs Saint-André Loughran joins Jessica for a discussion about the shop's journey after leaving social media, their focus on real-world community, and their reflections on a society saturated with online marketing.

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

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