Cutting the Curd

In this episode, host John Braga (@oqueijonista) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artesanal (@pardinhoartesanal) - where decades of cattle-genetics expertise meet the craft of raw-milk cheesemaking. John is joined by veterinarian, affineur, and technical lead Vanessa Alcolea, who shares how the farm became a landmark in Brazilian artisanal cheese. Discover the journey of Mandala, the first Brazilian raw-milk cheese legally exported to the U.S.; learn what makes Gir and Girsey cows extraordinary; and explore how the Cuesta’s unique terroir shapes every wheel. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. With years of international cheese judging between them, it’s no surprise that their book would be far more than a simple global guide to cheese. Join us for a discussion of the World Cheese Awards through the years and some of the cheeses that landed on their list. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode takes us inside two cheese shops using their counters as platforms for identity, advocacy, and community connection. 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. Together, they explore pride, visibility, activism, and the many ways cheese can bring people together far beyond the counter. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join the newest Cutting the Curd co- host Alisha Norris Jones (@_immortalmilk) as she begins to tease out what it means to be a freelance monger in a world of counters, trade shows, and social media. With guest Carrie Stenerson (@justiceofthecheese and beloved cheese clown), the two delve into identity, 90's pop culture and the role of community within the cheese industry. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Season 2025 continues with a journey south of the border! 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). Together, they explore the evolution of Mexican cheesemaking, from growing consumer curiosity and traditional flavors to collaboration and cheese festivals. Tune in for an inspiring look at Mexico’s vibrant and evolving cheese culture. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Erika Kubick, creator and curator of Cheese Sex Death, is back with her second book, Cheese Magic: Seasonal Recipes, Plates and Pairings. Summoning the powers of a culinary grimoire, Ericka discusses the book with CTC host Jessica Kesselman and leads us through the Wheel of the Year with cheese as our guide. Photo Courtesy of John Jennings. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we sit down with Aaron Kirtz—one of the most generous, grounded, and well-respected voices in cheese. Before entering the cheese world, Aaron's path took some unexpected turns: from DJing in the Czech Republic to working the mess hall during the largest art heist in U.S. museum history. He eventually found his way to cheese, where he’s been for over 20 years, and now co-owns his own brand-new cheese shop in Maplewood, NJ. Tune in for a conversation to hear his thoughts on cheese and life. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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. For the first time ever, two Americans — and two women — stood on the podium at this global stage. We talked about their journey from the Cheesemonger Invitational Masters, the highs and lows of competing in France, and what this moment means for the U.S. cheese community. Listen now wherever you get your podcasts — this one’s not to be missed! Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Season 2025 kicks off with fresh voices! Join hosts Alisha Norris and John Braga as they step into the Cutting the Curd spotlight alongside longtime host Cara Warren. We’re also thrilled to welcome Jessica Kesselman as our new book reviewer, sharing her unique take on the latest in cheese culture, all in honor of Diane Stemple, whose legacy continues to inspire the show. Tune in for introductions, stories, and a glimpse of what’s to come this season! Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

In this episode, Joe sits down with Mariana Marques de Almeida of Ms Ja 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.

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.

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.

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.

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.

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.

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.

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.

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.

From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady, founder and CEO of Top Seedz, joins us to share the story of her company's growth. 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.