Cutting the Curd

Pardinho Artesanal: Bringing Brazil’s First Raw-Milk Cheese to the U.S. 01.12.2025 35min

In this episode, host John Braga (@oqueijonista) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artesanal (@pardinhoartesanal)

One Cheese To Rule Them All 24.11.2025 40min

Authors Patrick McGuigan and Carlos Yescas discuss their new book, One Cheese To Rule Them All: In Search of the World's 100 Best Cheeses.

Beyond the Counter: Pride, Advocacy & Cheese 17.11.2025 1godz 2min

Host John Braga (@oqueijonista) sits down with two New York - based cheesemongers on opposite sides of the Hudson: Scott Young of Scott & Joe (@scott.and.joe) in Nyack and Jessica Galen of Bloomy Cheese & Provisions (@bloomydobbs) in Dobbs Ferry.

Freelancing 101: The Art of Cheese and Activism with Justice of the Cheese 12.11.2025 40min

Join co host Alisha Norris Jones (@_immortalmilk) and guest Carrie Stenerson (@justiceofthecheese) for a conversation about identity, activism within the cheese industry, and what it means to be a freelance cheesemonger.

Bajo Fuego & Quesos del Rebaño: ¡Viva el Queso Mexicano! 27.10.2025 1godz 9min

Host John Braga (@oqueijonista) kicks off his first episode by diving into Mexico’s thriving artisan cheese scene with two remarkable guests: Gabriela Flores (@tataflo) of Del Rebaño (@quesosdelrebano) and Paulina Gómez of Bajo Fuego (@bajo_fuego).

Erika Kubick's Cheese Magic 20.10.2025 30min

Erika Kubick, creator and curator of Cheese Sex Death, is back with her second book, Cheese Magic: Seasonal Recipes, Plates and Pairings.

Cheese Happens - Serendipity and Change 17.10.2025 45min

In this episode, we sit down with Aaron Kirtz—one of the most generous, grounded, and well-respected voices in cheese.

History Made for U.S. Cheesemongers! 03.10.2025 41min

On the latest Cutting the Curd, Joe and Cara got on the line with Emilia D’Albero, newly crowned World Champion Cheesemonger, and Courtney Johnson, who took home the bronze at the Mondial du Fromage in France.

New Voices at Cutting the Curd 26.09.2025 27min

Season 2025 of Cutting the Curd kicks off with fresh voices!

The Great Unplug: Why Chantal's Cheese Shop Said Goodbye to Social Media 20.05.2025 47min

More than just a business decision, Chantal's Cheese Shop's exit from social media is a statement. This episode examines their bold move to prioritize genuine community connection over online marketing. Anaïs Saint-André Loughran joins Jessica for a discussion about the shop's journey after leaving social media, their focus on real-world community, and their reflections on a society saturated with online marketing.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Ewe Turn in Cheese 01.05.2025 53min

In this episode, Joe sits down with Mariana Marques de Almeida of Ms. J and Co., a pioneering Assaf sheep dairy farm, and Anna Landmark of Landmark Creamery - two Wisconsin based producers shaping the future of artisan cheese. We explore sheep milk, regional identity and how collaboration is helping small dairies thrive.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Woodlawn Creamery: Seven Generations of Dairy and Diversification 19.04.2025 54min

Seth took over active management of the family's seven-generation farm in West Pawlet, Vermont in 2015. He has since diversified the business to include supplying milk to several of Vermont's artisan cheesemakers, which now includes a familiar face making artisanal favorites under the banner of Woodlawn Creamery.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Baking Up a New Cheese Tradition 11.04.2025 25min

In this episode of Cutting the Curd, host Cara welcomes Josh Ptaszynski, cofounder of The Big Moo, a brand that's shaking up the cheese world with their oven-baked, ready-to-serve cheeses. Josh shares the story behind The Big Moo’s creation, how they’re blending old-world cheesemaking with modern convenience, and what makes their products stand out in today’s marketplace. From product development to market challenges, Cara and Josh dive into the delicious details behind this innovative cheesy venture. Tune in for a conversation that’s equal parts entrepreneurial inspiration and cheesy indulgence!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From Day Dream to Cheese Shop & Bar Reality 02.04.2025 48min

In just four years, Stevie Lee Webb and his wife Michelle have successfully grown their business from a pop-up cheese stand to a small shop, and now, they're about to open a full-service cheese shop with the area's first cheese bar. Hoping to inspire others, Joe sits down with Stevie in this episode to hear the story of how it all came to be! Tune in to this one to hear more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bringing Mexican Cheese to America: Rodolfo Navarro Aceves of Quesos Navarro 17.03.2025 33min

In this episode of Cutting the Curd, Cara sits down with Rodolfo Navarro Aceves, Director of Quesos Navarro, to explore the rich history behind this family-run creamery. Rodolfo shares how his family started the business, the authentic Mexican cheeses they produce, and the challenges and successes of introducing their cheeses to the American market. Tune in to hear about the tradition, craftsmanship, and passion that make Quesos Navarro a standout in both Mexico and the US.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Plymouth Artisan Cheese: Past, Present and Future 10.03.2025 39min

Our guests, Jesse and Sarit Werner from Plymouth Artisan Cheese join Cutting the Curd to walk us through the history of "America's Oldest Cheddar", and their journey since taking the reigns in 2009. The story of Plymouth Artisan Cheese is as rich in history as the cheese is in flavor; a story with presidential ties, a spirit with deep roots in the community, and a family carrying the tradition of Vermont-made cheddar into the future.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

DiBruno Bros: The Whole Story 20.02.2025 47min

Joe sits down with Emilio Mignucci, third-generation specialty merchant from DiBruno Bros., to explore his journey—from growing up in the iconic 9th Ave Deli to expanding to six locations, navigating the challenges of selling through a pandemic, and the 2024 acquisition by the Browns Family Store Group. They dive into how it all began, who imported the first cheese and what it was, the story behind the DiBruno expansion and branding, and the acquisition. Plus, hear about the experience of working with family through it all. Don’t miss this episode—tune in to find out!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re Back!! Let’s Talk Cheese! 30.01.2025 36min

In this episode of *Cutting the Cheese*, we wrap up 2024 with a dive into the year’s biggest moments in the cheese industry, including key highlights and challenges. We discuss the latest trends spotted at the Fancy Food Show, from innovative flavors to sustainability, and explore what these shifts could mean for the future of specialty cheese. We also break down the impact of current tariffs and trade discussions on cheesemakers, importers, and consumers. Plus, we’re joined by guest host Nathan Aldridge, a seasoned industry expert, for an engaging chat about his favorite cheeses, insights from the field, and what excites him most about the year ahead.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Vermont Creamery: The Story Behind Hooper 09.10.2024 38min

In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Austen Czymmek. Join us as they share the inspiring journey behind their latest creation: Hooper, a unique washed rind cheese named in honor of Allison’s incredible legacy in the cheese-making community. Discover the meticulous process that went into developing Hooper, from selecting the shape to mastering the art of washed rind techniques. Allison and Austen discuss the flavors that make Hooper truly stand out, and they offer tips on the best pairings to elevate your Hooper cheese experience. Photo courtesy of Vermont Creamery.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Exploring Cheese with the Cheese Explorer 30.09.2024 53min

Joe chats all things cheese with Emma Young aka The Cheese Explorer. Emma is a UK based author, cheese teacher, and consultant with 15 years experience in all aspects of the cheese industry as well as international cheese judge and teacher both in France and in the UK.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.