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.

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In this episode, Joe sits down with Mariana Marques de Almeida of Ms. J and Co., a pioneering Assaf sheep dairy farm, and Anna Landmark of Landmark Creamery - two Wisconsin based producers shaping the future of artisan cheese. We explore sheep milk, regional identity and how collaboration is helping small dairies thrive.

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Seth took over active management of the family's seven-generation farm in West Pawlet, Vermont in 2015. He has since diversified the business to include supplying milk to several of Vermont's artisan cheesemakers, which now includes a familiar face making artisanal favorites under the banner of Woodlawn Creamery.

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In this episode of Cutting the Curd, host Cara welcomes Josh Ptaszynski, cofounder of The Big Moo, a brand that's shaking up the cheese world with their oven-baked, ready-to-serve cheeses. Josh shares the story behind The Big Moo’s creation, how they’re blending old-world cheesemaking with modern convenience, and what makes their products stand out in today’s marketplace. From product development to market challenges, Cara and Josh dive into the delicious details behind this innovative cheesy venture. Tune in for a conversation that’s equal parts entrepreneurial inspiration and cheesy indulgence!

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In just four years, Stevie Lee Webb and his wife Michelle have successfully grown their business from a pop-up cheese stand to a small shop, and now, they're about to open a full-service cheese shop with the area's first cheese bar. Hoping to inspire others, Joe sits down with Stevie in this episode to hear the story of how it all came to be! Tune in to this one to hear more!

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In this episode of Cutting the Curd, Cara sits down with Rodolfo Navarro Aceves, Director of Quesos Navarro, to explore the rich history behind this family-run creamery. Rodolfo shares how his family started the business, the authentic Mexican cheeses they produce, and the challenges and successes of introducing their cheeses to the American market. Tune in to hear about the tradition, craftsmanship, and passion that make Quesos Navarro a standout in both Mexico and the US.

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Our guests, Jesse and Sarit Werner from Plymouth Artisan Cheese join Cutting the Curd to walk us through the history of "America's Oldest Cheddar", and their journey since taking the reigns in 2009. The story of Plymouth Artisan Cheese is as rich in history as the cheese is in flavor; a story with presidential ties, a spirit with deep roots in the community, and a family carrying the tradition of Vermont-made cheddar into the future.

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Joe sits down with Emilio Mignucci, third-generation specialty merchant from DiBruno Bros., to explore his journey—from growing up in the iconic 9th Ave Deli to expanding to six locations, navigating the challenges of selling through a pandemic, and the 2024 acquisition by the Browns Family Store Group. They dive into how it all began, who imported the first cheese and what it was, the story behind the DiBruno expansion and branding, and the acquisition. Plus, hear about the experience of working with family through it all. Don’t miss this episode—tune in to find out!

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In this episode of *Cutting the Cheese*, we wrap up 2024 with a dive into the year’s biggest moments in the cheese industry, including key highlights and challenges. We discuss the latest trends spotted at the Fancy Food Show, from innovative flavors to sustainability, and explore what these shifts could mean for the future of specialty cheese. We also break down the impact of current tariffs and trade discussions on cheesemakers, importers, and consumers. Plus, we’re joined by guest host Nathan Aldridge, a seasoned industry expert, for an engaging chat about his favorite cheeses, insights from the field, and what excites him most about the year ahead.

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In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Austen Czymmek. Join us as they share the inspiring journey behind their latest creation: Hooper, a unique washed rind cheese named in honor of Allison’s incredible legacy in the cheese-making community.
 

Discover the meticulous process that went into developing Hooper, from selecting the shape to mastering the art of washed rind techniques. Allison and Austen discuss the flavors that make Hooper truly stand out, and they offer tips on the best pairings to elevate your Hooper cheese experience.

Photo courtesy of Vermont Creamery.

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