Cutting the Curd

What can a global food show tell us about the future of specialty food? Cara Warren welcomes Chris Campbell, Vice President of Content and Insights at The Food Institute and host of The Food Institute Podcast, for a recap of SIAL Paris.

From standout products and global flavors to the growing interest in protein, fiber, and convenience, they explore which trends could stick—and what they mean for cheese and specialty food. They also discuss how small producers can catch a buyer’s attention, what supermarket buyers should watch for, and how traditional foods can stay relevant in a changing marketplace.

-

Bio: Chris Campbell, Vice President of Content and Insights with The Food Institute Chris Campbell has been with The Food Institute since 2015, and currently serves as Vice President of Content and Insights. He helps lead content direction across the company’s written, video, and podcast content. Additionally, he is the host of The Food Institute Podcast and Food for Thought Leadership and acts as moderator for a variety of the company's webinars, seminars, and livestream events. Chris has covered several elements of the industry in his time with The Food Institute, including market analysis, regulatory issues, mergers and acquisitions, and demographic reviews, giving him a comprehensive view of the state of the industry. Chris is an alumnus of Rutgers University.

LinkedIn: https://www.linkedin.com/in/chris-campbell-1a217822/

FI LI: https://www.linkedin.com/company/1485525/

FI IG: @foodinstitute

FI Website: http://foodinstitute.com/

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Break out the porrón and join Erin Drain (Food Court, Cultivamos) and CTC cohost Alisha Norris Jones as they explore the intersection of curiosity, anthropology, and the Iberian Peninsula.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As Category Manager for Dairy and Cheese of The Chefs' Warehouse, Michele thinks through logistics, pricing, education and innovation of a vast cheese program for an international food service distributor..Underneath her day to day responsibilities is a passion for American artisan cheese, and an intention to keep cheesemakers and dairy farmers on the center plate of the culinary conversation before it's too late. Michele shares her insights into the industry with CTC host Jessica Kesselman, and what she wants every cheesemaker and chef to know about working together.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does it take to build an American creamery from the ground up and keep getting better at it? Cara Warren sits down with Brian Civitello, head cheesemaker at Mystic Cheese Co., to talk about Mystic’s 13-year journey from making cheese in a shipping container to crafting some seriously delicious American takes on British-style territorial cheeses. They get nerdy about milled curds, Ayrshire milk, and Connecticut terroir, while digging into Brian’s cheesemaking roots, his time learning in Europe, and what he’s discovered along the way. Plus, Brian shares what makes Whaledale and Gray different, what he wishes more American cheesemakers knew, and what he’s most proud of after more than a decade at Mystic.

Instagram: @Mystic Cheese Co and @cuttingthecurd

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join host Alisha Norris Jones and Anna Patrick for a wide ranging discussion covering identity, competing in The Cheesemonger Invitational as a sober monger, and mechanics of pairing in a world that tends to favor wine over a cuppa.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join hosts Cara Warren, Alisha Norris Jones, John Braga, and Jessica Kesselman, with a special dispatch from Joe Salonia, for a fast paced recap of the summer cheese circuit.

In this relaunch episode, the crew digs into new releases and standout bites from the Summer Fancy Food Show, including Woodlawn Creamery’s Brimstone, as well as the latest Guilde des Fromagers inductees. They also recap the Cheesemonger Invitational’s move to the Hammerstein Ballroom. Plus, they share their key takeaways and major award winners from the American Cheese Society Conference.

Tune in to catch up with the team and get inspired for a brand-new season of Cutting the Curd!

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, 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 bybecoming 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 bybecoming 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 bybecoming 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 bybecoming 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 bybecoming 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 bybecoming 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 bybecoming 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 bybecoming 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 bybecoming 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 bybecoming a member!

Cutting the Curd is Powered by Simplecast.

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, Joe sits down with Mariana Marques de Almeida of Ms. J 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 bybecoming a member!

Cutting the Curd is Powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 bybecoming a member!

Cutting the Curd is Powered by Simplecast.

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 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 bybecoming a member!

Cutting the Curd is Powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 bybecoming a member!

Cutting the Curd is Powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.