Owner of Foster Sundry, Aaron Foster, joins host Greg Blais in the studio to talk about the challenges of owning a cheese shop, work/life balance in the cheese business and how social media is changing how we sell cheese.

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

Culture Magazine's Thalassa Skinner joins host Greg Blais to catch us up on the magazine, cheese education and current events in cheese.

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

This week on Cutting the Curd, host Diane Stemple is joined on the line by Dr. Catherine Donnelly, editor of The Oxford Companion to Cheese and expert on the microbiological safety of food, . The book includes a great variety of cheese-related topics such as animal species, biographies, cheese families, process and technique, chemistry, equipment and tools, pairings and cuisines, and many more.

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

Elena Santogade joins host Diane Stemple in the studio to talk about her new book - The Beginner's Guide to Cheesemaking: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses. Elena's journey from cheese enthusiast and home cheese maker to her current status as an ACS Certified Cheese Professional has given her a unique perspective for creating cheese making recipes specifically with the beginner in mind.

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

The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. On today's show, host Greg Blais interviews Wisconsin's youngest Master Cheesemaker - Jonathan Metzig - to learn more about the program.

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

Brenda Jensen and her husband Dean never planned on being cheesemakers, but today, they produce award-winning sheep's milk cheeses out of Westby, Wisconsin. Tune in to learn more about Hidden Springs Creamery and the challenges and joys of making farmstead sheep's milk cheeses.

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

Piave cheese has become a staple at so many cheese counters across the US. Tune is to hear Chiara Brandalise, representative for the Consorzio Tutela Piave DOP, explain the origins of this beloved cheese and how Piave cheese helps support an entire agricultural region.

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

This week on Cutting the Curd, Diane is joined in studio by Mary Keehn & Pamela Dressler of Cypress Grove to talk about goat cheese. In search of healthy milk for her children, Mary noticed a neighbor who had goats for brush control. She asked her neighbor if she could buy two of her goats and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” So a determined Mary went out with grain each day and eventually lured her first two goats: Esmeralda & Hazel. Those two goats turned to four and pretty soon Mary had, well, more. A lot of goats means a lot of milk, and so Mary tried her hand at making cheese.

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

Blackbird restaurant out in Chicago has a great cheese program led by Mr. David Barriball. On this week's episode, host Greg Blais speaks with David about cheese in the midwest, developing a restaurant cheese program and his new signature cheese - Little Blackbird - a gin washed cheese created with The Farm at Doe Run just for the restaurant.

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

The landscape of family farming in Wisconsin has changed drastically over the last several decades. In this episode of Cutting the Curd, Red Barn Family Farms co-founders Terry and Paula Homan share their insight into how family farming has changed, and their efforts to preserve a disappearing way of life.

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