Grass-fed milk. GMO grain. Silage. Dry Hay. These are terms about animal feed many cheese lovers have heard… but what do they  really mean for cheese, animal welfare and the environment?  On this episode of Cutting the Curd, host Greg Blais talks with Jasper Hill Farm’s Mateo Kehler about what they feed their cows throughout the year and the investments they’ve made in ensuring the health of their animals and the environment.

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Naming a cheese is like naming a child: it says something about the cheesemaker and something about the story of that cheese. On today’s episode, Greg Blais chats with Debra Dickerson and Thalassa Skinner about what makes an effective cheese name. Also, on the final day for submissions for the FDA Request for Information Regarding Safe Production of Cheese from Unpasteurized Milk, Greg, Debra and Lassa discuss the ACS response to the request and what this call for information could mean for the future of raw milk cheese in the U.S.

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Mary Izett knows fermentation. As a fellow Heritage Radio host ( Fuhmentaboutit! ), Mary explores fermentation – from beer to cider to cheese – from a home brewer’s perspective. In her new book, Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, Mary introduces the magic of brewing to those of us with limited time. Tune in to hear host Diane Stemple talk all things fermentation with Mary in this special episode of Cutting the Curd.

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The month of October is American Cheese Month, dedicated to North America\u2019s delicious and diverse cheeses and the farmers, cheesemakers and mongers who bring them from the farm to the table. On this episode of Cutting the Curd, we feature one of America’s most prolific cheese states – Wisconsin – and a recent trip taken by a group of decorated cheesemongers, including recent American Cheese Society Official Cheesemonger, James Gentry, and HRN’s very own, Jack Inslee.

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This episode is inspired by Saran Wrap and the cheesemongers who love to hate it. Mastering the art of a perfectly wrapped piece of cheese can be a milestone in a cheese pro’s career, but what exactly is cling wrap and how was it invented? Tune in to hear guests Dave Arnold, host of Cooking Issues and co-owner of Booker and Dax, and Nick Bayne, Cheesemonger Invitational Champion, talk all things cheese storage with Anne Saxelby as host.

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If you’ve ever eaten traditional Mozzarella di Bufala, you know how special the milk of the water buffalo can be… but why aren’t there more cheeses made from water buffalo milk? In the first segment of this episode, Brian Foley or Riverine Ranch and Addie Raghaven answer this question, sharing their mutual passion for all things water buffalo. After the break, tune in to hear Bruno Gritti of Quattro Portoni share his thoughts on breeding water buffalo in Northern Italy and developing a new market for water buffalo cheese using the traditional production methods of his native Lombardy.

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Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment.  This week on Cutting the Curd, host Diane Stemple is in studio with David Asher, author of “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses,” who seeks to influence cheesemakers to adopt more natural, sustainable practices. Preaching a traditional, but increasingly countercultural, way of making cheese―one that is natural and intuitive, grounded in ecological principles and biological science―Diane goes behind the scenes of the book and uncovers David’s path to natural cheesemaking. This program was brought to you by the Wisconsin Milk Marketing Board.

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Daphne Zepos was a teacher, mentor and inspiration to many in the food industry. Her legacy is embodied by Daphne Zepos Teaching Award, which was established in 2013 in order to promote the sharing of knowledge between Europe and young cheese professionals in the U.S.. On today’s episode of Cutting the Curd, host Greg Blais talks with last year’s award recipient Emily Shartin and this year’s recently announced recipient, Tom Perry. This program was brought to you by Heritage Foods USA.

—Emily Shartin on Cutting the Curd

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Farming is in Inga Witscher’s blood. A fourth generation farmer, Inga talks to host Greg Blais about her passion for sustainable agriculture and her family’s creative solutions for maintaining a viable organic farming business. She is also the host of her own television show – Around the Farm Table. Rachel Perez joins in the studio to give an update on this year’s American Cheese Society Conference, which ran from July 29 – August 1st in Providence, Rhode Island. This program was brought to you by Academie Opus Caseus.

“We need more small farm cheese makers!” [12:34]

—Inga Witscher on Cutting the Curd

“It’s important that the FDA comes and reaches out to the cheese community so that we can work on policy that makes sense together.” [33:06]

—Rachel Perez on Cutting the Curd

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On July 19, 2015, cheese lovers descended upon the historic Shelburn Farms Coach Barn for the annual Vermont Cheesemakers Festival. Tune in to hear host Diane Stemple interview cheesemakers live from the festival in this special on location episode of Cutting the Curd. This program was brought to you by Academie Opus Caseus.

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