Cutting the Curd

The last time Sue Miller and Rachel Fritz Schaal were on the show, they hinted at a very special collaboration. Tune in to learn more about their project, as they and Peter Dixon join in the studio with host Greg Blais.

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Looking for a career path in cheese that extends beyond the retail cheese counter? In this episode of Cutting the Curd, Greg Blais sits down with Will Imre, former cheesemonger and current Sales and Development Manager for Pondini – a distributor of domestic and imported organic cheeses and other specialty foods – to talk about creating a career after mongering.

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MicroDairy Designs, LLC began by accident – with a dream of starting a small creamery and a lack of available equipment for the limited scale. Frank Kipe joins host Greg Blais on the line to talk about his business and why he believes very small-scale dairying is economically sustainable in the US and abroad.

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Nate McElroy, East Coast Sales Manager at Cypress Grove, joins host Greg Blais in the studio to talk about current events in cheese.

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"2016 is The Year of the Cheese Board" according to former Cutting the Curd guest, Madame Fromage. On this episode of Cutting the Curd, Brian Keyser and Leigh Friend - authors of Composing the Cheese Plate - join host Diane Stemple to talk about their new book and the creative pairings, recipes and entertaining tips they offer in their new book.

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When you think of the Canary Islands, cheese may not immediately come to mind, but on this episode of Cutting the Curd, host Greg Blais talks with Rafael Chacón of Chacón e Hijo - distributors of Canary Islands cheese and charcuterie.

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Tia Keenan is New York City-based cook, cheese specialist, writer and food stylist. In her new book – The Art of the Cheese Plate – Tia provides a guide to pairing cheese and entertaining with creative recipes and gorgeous pictures.

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Fourteen months. Four continents. Lots of cheese.

On this episode of Cutting the Curd, Linnea Burnham, recipient of the prestigious Watson Fellowship, discusses her fellowship project–exploring how social, cultural, and economic forces shape cheese makers’ lives from the Arctic Circle to South Africa and Mongolia.

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Consider Bardwell Farm produces award-winning cheeses from a property that was once the first cheese-making co-op in Vermont. With Angela Miller and Russell Glover at the helm, Consider Bardwell cheeses can be found at farmer's markets around New York and Vermont, and restaurants and cheese counters across the country. Tune in to hear Angela Miller discuss the history of the farm, and the upcoming Washington County Cheese Tour, on September 10th and 11th, 2016.

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The American Cheese Society's yearly conference provides a chance for cheese professionals from around the country – and the world – to gather and learn from each other for the benefit of artisan cheese. ACS also hosts an annual competition – the Oscars of artisan American cheese. Tune in to hear Diane Stemple's mini-interviews with winners from the 2016 competition.

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