Cutting the Curd

Cocktails and cheese... the perfect pairing? Madame Fromage (aka Tenaya Darlington) joins host Diane Stemple to talk about her new book – The New Cocktail Hour – and why cocktails and cheese share a perfect synergy.

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Milk, cultures, rennet, salt, time, and.... cheese mites? Tune in to hear Debra Dickerson and Matthew Rubiner talk with host Greg Blais about these creepy critters, how to manage them as a cheesemaker or retailer, and why some cheeses need them.

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The Bedford Cheese Shop's Charlotte Kamin and Nate McElroy join Diane Stemple in the studio to discuss their book - A First Course in Cheese.

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Redwood Hill Farm is a pioneering artisan cheesemakers in the U.S. based in Sonoma County. On this episode of Cutting the Curd, tune in to hear host Greg Blais and guest co-host Debra Dickerson chat with Jennifer Bice, owner of Redwood Hill, as she discusses retirement and her decision to sell the company.

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According to cheesemongers across the country, raw milk cheese is tradition, history, a taste of place, and, of course, it is delicious! Tune in to this special episode of Cutting the Curd in honor of the Cheese Coalition’s Raw Milk Cheese Appreciation Day to learn why raw milk cheese is so great, and what raw milk cheeses we’re obsessing over right now.

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The Italian region of Abruzzo might bring to mind Montepulciano wine or national parks, but it's the elusive cheeses of the region that are receiving more and more attention here in the States. Tune in to learn more about the cheeses of Abruzzo from the Marcelli family - Bob, Andy and Tina - who import cheese and artisan foods from the small mountain village of Anversa degli Abruzzi.

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Flavor can be fleeting but art is for the ages. Tune in for Diane Stemple’s interview with the cheese world’s favorite artists – illustrator  Debra Ziss, painter Mike Geno, and sculptor Dylan Stanfield – AKA @missziss, @mikegenostudio, and @fromagerstanfield – as they talk about their craft and their subjects… cheese!

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Ever consider studying dairy science? Kaylee Wegner – a senior at South Dakota State University – joins host Greg Blais and guest co-host/cheesemonger Matt Reilly to talk about majoring in dairy production and animal science, and about her recent experience judging at the World Championship Cheese Contest in Madison, Wisconsin earlier this month.

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Alp cheeses are a delicious byproduct of transhumance – the seasonal movement of people with their livestock between fixed summer and winter pastures. On today’s episode, host Greg Blais is joined by Caroline Hostettler, owner and operator of Quality Cheese and advocate of traditional cheesemaking and transhumance in the Swiss Alps.

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Wine and cheese pairing can be a daunting task, but not when one is armed with the proper tools.  On this episode, Max McCalman returns to Cutting the Curd to talk about his Wine and Cheese Pairing Swatchbook and app, available on iTunes.

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