Cutting the Curd

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Cutting the Curdinactive

Publisher |: Heritage Radio Network

Media Type |: audio

Podknife tags |: Cheese,; Food,; Interview

Categories Via RSS |: Arts,; Food

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.

People |: Greg Blais,; Diane Stemple
Premiere Date |: 2009-06-07
Frequency |: Periodic
Explicit |: No

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561 Available Episodes (561 Total) / Average duration: 00:37:51

Date Duration Most Reviewed Highest Rated

561 Available Episodes (561 Total)Average duration: 00:37:51

Oct 09, 2024

00:35:48

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!