Cutting the Curd

561 Episodes

1. A Spirited Approach to Tackling Food Waste: A Conversation With Emily Darchuk of Wheyward Spirit

   Published: 3/1/2022
2. Alpinage - A New Cheesemaker! And a Frenchman Found in Wisconsin

   Published: 2/23/2022
3. The Crave Family and Multi-Generational Farming

   Published: 2/7/2022
4. Scaling Up: A Conversation With Felice Thorpe

   Published: 1/31/2022
5. Let’s Volunteer to Make a Better Cheese Industry

   Published: 1/26/2022
6. We Made It! New Year New Season, a Review of 2021, and a Forecast of Trends for 2022

   Published: 1/11/2022
7. What's the Value of Cheese Competitions?

   Published: 12/7/2021
8. D'Vine Wine and Cheese Pairings with Joe Prinz

   Published: 11/29/2021
9. Comté AOP, It's Not All About Age!

   Published: 11/23/2021
10. Mezcal and Cheese Pairing with Agave Road Trip

    Published: 11/15/2021
11. Commercial Cultures: Let's Start a New Conversation.

    Published: 11/8/2021
12. Honoring Anne Saxelby

    Published: 11/1/2021
13. Tête de Moine AOP with Martin Siegenthaler and Randall Felts

    Published: 10/25/2021
14. Perrystead Dairy

    Published: 10/19/2021
15. What's Happening with French Raw Milk Cheeses?

    Published: 10/11/2021
16. Plant Based Cheese, What's New and Similar to the Fluid Milk Model

    Published: 9/28/2021
17. Interview w/ Hannah Howard, Author of the NEW Book, Plenty: A Memoir of Food and Family

    Published: 9/14/2021
18. Who will be the next CMI winner?

    Published: 8/13/2021
19. Adopt-an-Alp with Caroline Hostettler, the History and Meaning of this Alpine Cheese Program

    Published: 8/9/2021
20. Debra Dickerson and the Cheese Industry today!

    Published: 8/3/2021