Episode 274: American Cheese Society: Cheese in the Heartland 2016

Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic.

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.

The Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this episode, as we have a lively chat with 2023 DZRA recipient Alexandra Jones, 2015 DZTA recipient Tom Perry, and DZTE board president Brandi Wills.

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.

What is the flavor profile of a clothbound cheddar made in Cincinnati? Six years ago, Scott and Andrea Robbins made 300 pounds of Quark on their first official day as Urban Stead Cheese with no customers lined up to buy it. But they knew they were on to something with their community-focused approach to business. Their success since opening their creamery and tasting room within the Cincinnati city limits is impressive and inspiring, and a model for aspiring urban cheesemakers everywhere.

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 reflects on Morbier's triumphant return and chats with veteran cheese monger Matthew Rose, who went 'All In' on Cheese, and is now partner at the venerable Fairfield & Greenwich Cheese shops in Connecticut after working there for the past 7 years. Hear about Matthew's path in cheese and what led him to this opportunity while fostering his team's passion at the counter.

Photo courtesy of New England Food and Farm.

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 savory episode of Cutting the Curd, we delve into the world of cheese with none other than Alice Bergen Phillips, the distinguished Cheeselete expert, grant manager for the Back in the Vat initiative, and proud owner the cheeseshop, Cheesemonster DC. Join us for an engaging conversation as Alice shares her journey from cheese enthusiast to establishing one of DC's most beloved cheese havens.

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.

A special episode recorded at Uplands Cheese Company in Dodgeville, WI, Liana Mericka and Andy Hatch give us a tour of the farm and creamery during the Art of Cheese Festival last fall. Organized by the Dairy Farmers of Wisconsin, the festival was a weekend dedicated to appreciating the cheeses of Wisconsin and the people who make them.

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 chats with industry veteran Lydia Burns from Rogers Collection, contemplating what makes Food so Fancy and the new location of the Winter Fancy Food Show in Las Vegas.

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.

Award-winning author, educator, and columnist Janet Fletcher is the creator of the Planet Cheese blog, which lands in email inboxes of the cheese-obsessed everywhere each week. On this episode, she joins Jessica for a conversation about her career, reflections on the availability of cheeses over the years, the sadness when a cheese is no longer produced, and the joy of discovering new cheesemakers taking the lead.

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 special episode, our CTC hosts reflect on the wheel-turning events, the curd-inary highlights, and the fon-due moments that shaped the cheese-scape this past year.

We explore it all with a sprinkle of humor, a dash of clever insight, and a dollop of cheesy charm. Unpack the stories behind the latest cheese trends, hear again about the curd-preneurs making waves, and laugh along as we recount the unforgettable, and sometimes amusing, moments that defined the year.

Get ready for a flavorful blend of nostalgia, cheese wisdom, and a hint of cheesy humor as we slice through the curd-ious and unexpected happenings that made 2023 a vintage year in the world of curd exploration. So, grab your favorite cheese board, pour a glass of wine, and join us for a gouda time as we wrap up the year that was on Cutting the Curd! 🎉🧀

Image courtesy of Armen Spendjian.

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 the heart of Albuquerque, we explore the intricate web of raw milk legislation in New Mexico. How do these laws shape the production, distribution, and consumption of raw milk? What challenges do Mousehole Cheeseshop and other local dairy enthusiasts face? Tune in as we navigate the nuances of the legal landscape and hear firsthand accounts from those at the forefront of the raw milk movement.

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.