Featuring interviews with notable cheesemakers, cheesemongers, and cheese-lovers, Cutting the Curd is an informative, occasionally irreverent, but always cheesy look at the curdy, the nerdy, and the downright funky world of artisan cheese.
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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 makin... more
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 ... more
In the first of two episodes focusing on water buffalo and buffalo milk, we meet Sarah Roland of Bayou Sarah Farms in Louisiana. A few years ago, Sarah was working on a farm in Northern California when she tried buffalo milk gelato for the first time... more
episode 366 - terrible episode, not cheese related at all. There is a time and place for this type of content, but not here. please stay on topic.
Can be fascinating, can be meandering. Definitely quite niche.
It’s great to hear the interaction about the latest cheese and dairy topics from hosts who clearly care. more
Thoughtful interviews, about cheese but also about life!
I’m lactose intolerant and I love cheese. Not only is Elena informative, engaging and practical, but she’s fun!!! more
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Cutting the Curd launched 13 years ago and published 487 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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