According to the University of Maine Senator George J. Mitchell Center for Sustainability Solutions, the number of young farmers and food producers in the state is growing. This includes cheesemakers - some new, and some who have been making cheese for years and are growing their operations. Jessie Dowling, founder of Fuzzy Udder Creamery is here to talk with us about her cheeses, her farm, and the state of cheesemaking and distribution in Maine including the Maine Cheese Guild and the annual Maine Cheese Festival.

Photo Courtesy of Jessie Dowling.

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We chat with Caroline Hesse about her new venture into starting her own distribution company. From her amazing fundraising efforts to her everyday life in sales. In this episode we get the humorous and unforgettable insight into a new chapter of Caroline's "Chesse Cheese" life.

Photo Courtesy of Illgander.

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Carlos Yescas interviews Nina White, founder of Bobolink Dairy and Bakehouse, about their approach to regenerative agriculture and sustainable dairy farming. Their cattle are 100% grass-fed, and all of their cheeses are made with their own milk. 

Find out more about them at www.cowsoutside.com and follow them online at @bobolinkdairyandbakehouse.

Photo Courtesy of Nina White.

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Brooklyn cheesemonger turned affineur and educator, Mary Casella joins us to talk about her upcoming presentation for the Daphne Zepos Research Award. Plus, we review what she has found so far in her project as well as what's next for her gender study of the dairy industry.

Photo Courtesy of Mary Casella.

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Today on the show we will review how tonic water and sparklings can work as a flavor component in your cocktails that then can be paired to your cheeses. Plus, what are the differences in tonic water? We sit down live for the first time in Bushwick since the pandemic began to chat with Samantha Kane, a CCP certified cheesemonger and a regional key account manager at Fever-Tree USA.

Photos Courtesy of Samantha Kane.

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Felice Thorpe, national sales director and owner of Felice Foods, returns for another conversation about the business of selling cheese. This time we're talking about forecasting. What is it? Why do it? Who should be doing it? And when?

Photo Courtesy of Felice Thorpe.

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Today on CTC we chat with Cara Condon to learn more about her win at this year's CMI and life as a cheesemonger at Beautiful Rind in Chicago.

Photo Courtesy of Kathryn M Sheldon @kathrynmichael.

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On today's episode, we discuss the ins and outs of queer life as a farmer. Plus, goat's milk cheese making in New York state, is it difficult and what are some programs cheesemakers can use to start up their creameries??

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The story of Buf Creamery stretches across continents, generations of farming, and centuries of cheesemaking traditions. Alejandro Gomez Torres joins Cutting the Curd for a conversation about the majestic and sometimes fickle water buffalo, and making buffalo milk cheese in Colombia.

Photo Courtesy of Buf Creamery.

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On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery & Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make the most of the best milk possible.

Photo Courtesy of Parish Hill.

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