Cutting the Curd

Host Greg Blais reports live from Bra Cheese. In this episode: Guffanti Formaggi's Carlo and Davide Fiori and Stephanie Ciano of World Best Cheese.

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Bronwen and Francis Percival speak with host Diane Stemple about their book, Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese.

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Host Greg Blais sits down with friend of Cutting the Curd and regular guest, Susan Sturman, Anglophone Director at the Academie Opus Caseus.

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On the season finale of Cutting the Curd, Diane Stemple is on location in Denver, Colorado for the annual American Cheese Society conference! Tune in to hear her speak with Christina Fleming, a cheesemonger who now works at a cannabis boutique, about the differences and similarities between selling cheese and selling cannabis products.

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Cheesemaker Andy Hatch joins host Greg Blais in the studio to talk about Uplands Cheese and the endurance of Pleasant Ridge Reserve.

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Cutting the Curd's annual interview with cheese visionary and thought leader, Jason Hinds.

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Author Shelly Westerhausen joins host Diane Stemple to talk about her book—Vegetarian Heartland: Recipes for Life's Adventures.

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The Hedrich's know that "Great Milk Makes Great Cheese" and their award-winning cheeses consistently confirms their belief. Larry Hedrich shares the story of LaClare Farms with host Greg Blais.

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Happy cows come from California (maybe...), but what about the southern California cheese scene? Alex Brown of LA's Gourmet Imports talks to host Greg Blais about slinging cheese in Tinseltown and about his recent trip to Europe. Patrycja Kotowska, buyer at Eataly, co-hosts.

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James Beard award–winning author Adrian Miller joins host Diane Stemple to discuss his book, The President's Kitchen Cabinet, which documents stories of the African Americans who worked in the presidential food service from George Washington through Barack Obama.

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