ÜBER DIESE EPISODE
This is the first episode of a two-part series on the difference between raw and unpasteurized milk. In this episode Carlos Yescas speaks with Mariano Gonzalez, head cheesemaker at Grafton Village Cheese Company. Mariano also talks about his experience trying to set up a cheese program in Paraguay and assisting USAID.
Photo Courtesy of Grafton Village Cheese Company.
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IN DIESER FOLGE
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WEITERE EPISODEN IN DIESEM PODCAST
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…
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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_…
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 his…
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 …
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