Cutting the Curd

The cheese industry has a presence in almost every country around the world and those who work in this industry are passionate about their jobs, cheese, and community. In this episode we heard voices from around the world from cheese professionals on how they became experts. They shared their thoughts with Carlos Yescas as he concluded his time as guest host of this podcast.

Carlos would like to thank everyone at HRN for their hard work opening spaces for thoughtful conversations, and to his co-hosts Cara and Jessica. Follow him online at www.carlosyescas.org to learn about his upcoming projects.

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What is cider? What is American Cider? Why is everybody drinking it? And what does this have to do with cheese? Rachel Freier, a Certified Cheese Professional AND Certified Cider Professional is here to answer all of the questions. From Ithaca to Spain and back again, we talk about the history, the production, and the pairings of cider, and let tastebuds do the talking.

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John Braga speaks to us about his work in Brazil and the US promoting traditional cheeses. He also voices Senhor Tião from an interview conducted by Carlos Yescas during his trip to Minas Gerais, Brazil in May 2022.

Photo Courtesy of O Queijonista.

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Our guest is Aurelia Chimier, Director of Communication for the Comité Interprofessionnel de Gestion du Comté. We take a trip to La Maison du Comté, a museum and interpretive center for all things Comté cheese to examine the continuing production and celebration of this great cheese, from production to marketing. Jean-Louis Carbonnier is here to discuss the Comte Scholarship.

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On today's episode we get a first look at the new upcoming startup, Gourmet Dash. We chat with Christy Caye about everything from e-cheesemongering to logistics, and look ahead at the future of online retail stores.

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This is the second episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Jonny Crickmore, cheesemaker at Fen Farm Dairy in England.

Photo Courtesy of Fen Farm Dairy.

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This is the first episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Mariano Gonzalez, head cheesemaker at Grafton Village Cheese Company. Mariano also talks about his experience trying to set up a cheese program in Paraguay and assisting USAID.

Photo Courtesy of Grafton Village Cheese Company.

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On October 9th of last year the HRN community was devastated by the passing of Anne Saxelby. Anne was many things to many people. She was the co-founder of Saxelby Cheesemongers and an ardent supporter of artisan food producers. She was one of the earliest HRN hosts, launching Cutting the Curd in 2009. She was a wife and mother to 3 young children.

As the first anniversary of her loss draws near, we pay tribute to the many ways she impacted this world for the better. Longtime HRN host Harry Rosenblum speaks about his own friendship with Anne, and guides us through this episode. We hear clips of Anne in conversation with her Cutting the Curd colleagues Greg Blais and Diane Stemple; speaking about the early days of Saxelby Cheese, the origins of her radio show, and her philosophy of customer service. 

We also hear reflections from Brian Kenney, Deborah Matsner, and Anne’s father, Bill Saxelby, who share glimpses of Anne as a friend, as a business owner, and as a mother. 

As Steven Jenkins told The New York Times, “Anne Saxelby was the U.S. ambassador for American cheese makers….her yearslong, tireless effort to promote them and make them mainstream will forever have its effect, and will long be remembered.” If you wish to carry on Anne’s legacy, consider a gift to the Anne Saxelby Legacy Fund. 

Photo courtesy of c. bay milin photography

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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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