In this episode, host&nbsp;John&nbsp;Braga (@<a href="https://www.instagram.com/oqueijonista/" rel="noopener noreferrer" target="_blank">oqueijonista</a>) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artesanal (@<a href="https://www.instagram.com/pardinhoartesanal/#" rel="noopener noreferrer" target="_blank">pardinhoartesanal</a>) - where decades of cattle-genetics expertise meet the craft of raw-milk cheesemaking.&nbsp;John&nbsp;is joined by veterinarian, affineur, and technical lead Vanessa Alcolea, who shares how the farm became a landmark in Brazilian artisanal cheese.&nbsp;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 by<a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"> becoming a member</a>!See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

<description>
 &lt;p&gt;In this episode, host&amp;nbsp;John&amp;nbsp;Braga (@&lt;a href="https://www.instagram.com/oqueijonista/" rel="noopener noreferrer" target="_blank"&gt;oqueijonista&lt;/a&gt;) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artesanal (@&lt;a href="https://www.instagram.com/pardinhoartesanal/#" rel="noopener noreferrer" target="_blank"&gt;pardinhoartesanal&lt;/a&gt;) - where decades of cattle-genetics expertise meet the craft of raw-milk cheesemaking.&amp;nbsp;John&amp;nbsp;is joined by veterinarian, affineur, and technical lead Vanessa Alcolea, who shares how the farm became a landmark in Brazilian artisanal cheese.&amp;nbsp;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.&lt;/p&gt;&lt;p&gt;&lt;em&gt;Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by&lt;/em&gt;&lt;a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"&gt;&lt;em&gt; becoming a member&lt;/em&gt;&lt;/a&gt;&lt;em&gt;!&lt;/em&gt;&lt;/p&gt;&lt;p&gt;See Privacy Policy at &lt;a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy&lt;/a&gt; and California Privacy Notice at &lt;a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy#do-not-sell-my-info&lt;/a&gt;.&lt;/p&gt;
 </description>

In this episode, host John Braga (@oqueijonista) “travels” to the Cuesta region of São Paulo to uncover the story behind Pardinho Artesanal (@pardinhoartesanal) 

Pardinho Artesanal: Bringing Brazil’s First Raw-Milk Cheese to the U.S.

Authors Patrick McGuigan and Carlos Yescas discuss their new book, <a href="https://www.goodreads.com/book/show/228645756-one-cheese-to-rule-them-all" rel="noopener noreferrer" target="_blank">One Cheese To Rule Them All: In Search of the World's 100 Best Cheeses</a>. With years of international cheese judging between them, it’s no&nbsp;surprise that their&nbsp;book would be far&nbsp;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 by<a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"> becoming a member</a>!See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

<description>
 &lt;p&gt;Authors Patrick McGuigan and Carlos Yescas discuss their new book, &lt;a href="https://www.goodreads.com/book/show/228645756-one-cheese-to-rule-them-all" rel="noopener noreferrer" target="_blank"&gt;One Cheese To Rule Them All: In Search of the World's 100 Best Cheeses&lt;/a&gt;. With years of international cheese judging between them, it’s no&amp;nbsp;surprise that their&amp;nbsp;book would be far&amp;nbsp;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.&lt;/p&gt;&lt;p&gt;&lt;em&gt;Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by&lt;/em&gt;&lt;a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"&gt;&lt;em&gt; becoming a member&lt;/em&gt;&lt;/a&gt;&lt;em&gt;!&lt;/em&gt;&lt;/p&gt;&lt;p&gt;See Privacy Policy at &lt;a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy&lt;/a&gt; and California Privacy Notice at &lt;a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy#do-not-sell-my-info&lt;/a&gt;.&lt;/p&gt;
 </description>

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. 

One Cheese To Rule Them All

This episode takes us inside two cheese shops using their counters as platforms for identity, advocacy, and community connection. Host John Braga (@<a href="https://www.instagram.com/oqueijonista/" rel="noopener noreferrer" target="_blank">oqueijonista</a>) sits down with two New York - based cheesemongers on opposite sides of the Hudson: Scott Young of Scott &amp; Joe (@<a href="https://www.instagram.com/scott.and.joe/" rel="noopener noreferrer" target="_blank">scott.and.joe</a>) in Nyack and Jessica Galen of Bloomy Cheese &amp; Provisions (@<a href="https://www.instagram.com/bloomydobbs/" rel="noopener noreferrer" target="_blank">bloomydobbs</a>) 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 by<a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"> becoming a member</a>!See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

<description>
 &lt;p&gt;This episode takes us inside two cheese shops using their counters as platforms for identity, advocacy, and community connection. Host John Braga (@&lt;a href="https://www.instagram.com/oqueijonista/" rel="noopener noreferrer" target="_blank"&gt;oqueijonista&lt;/a&gt;) sits down with two New York - based cheesemongers on opposite sides of the Hudson: Scott Young of Scott &amp;amp; Joe (@&lt;a href="https://www.instagram.com/scott.and.joe/" rel="noopener noreferrer" target="_blank"&gt;scott.and.joe&lt;/a&gt;) in Nyack and Jessica Galen of Bloomy Cheese &amp;amp; Provisions (@&lt;a href="https://www.instagram.com/bloomydobbs/" rel="noopener noreferrer" target="_blank"&gt;bloomydobbs&lt;/a&gt;) in Dobbs Ferry. Together, they explore pride, visibility, activism, and the many ways cheese can bring people together far beyond the counter.&lt;/p&gt;&lt;p&gt;&lt;em&gt;Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by&lt;/em&gt;&lt;a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"&gt;&lt;em&gt; becoming a member&lt;/em&gt;&lt;/a&gt;&lt;em&gt;!&lt;/em&gt;&lt;/p&gt;&lt;p&gt;See Privacy Policy at &lt;a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy&lt;/a&gt; and California Privacy Notice at &lt;a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy#do-not-sell-my-info&lt;/a&gt;.&lt;/p&gt;
 </description>

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.

Beyond the Counter: Pride, Advocacy & Cheese

Join the newest Cutting the Curd co- host Alisha Norris Jones (<a href="https://www.instagram.com/_immortalmilk" rel="noopener noreferrer" target="_blank">@_immortalmilk</a>) 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 (<a href="https://www.instagram.com/justiceofthecheese/#" rel="noopener noreferrer" target="_blank">@justiceofthecheese</a> 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 by<a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"> becoming a member</a>!See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

<description>
 &lt;p&gt;Join the newest Cutting the Curd co- host Alisha Norris Jones (&lt;a href="https://www.instagram.com/_immortalmilk" rel="noopener noreferrer" target="_blank"&gt;@_immortalmilk&lt;/a&gt;) 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 (&lt;a href="https://www.instagram.com/justiceofthecheese/#" rel="noopener noreferrer" target="_blank"&gt;@justiceofthecheese&lt;/a&gt; and beloved cheese clown), the two delve into identity, 90's pop culture and the role of community within the cheese industry.&lt;/p&gt;&lt;p&gt;&lt;em&gt;Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by&lt;/em&gt;&lt;a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"&gt;&lt;em&gt; becoming a member&lt;/em&gt;&lt;/a&gt;&lt;em&gt;!&lt;/em&gt;&lt;/p&gt;&lt;p&gt;See Privacy Policy at &lt;a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy&lt;/a&gt; and California Privacy Notice at &lt;a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy#do-not-sell-my-info&lt;/a&gt;.&lt;/p&gt;
 </description>

Join co host Alisha Norris Jones (@_immortalmilk) and guest Carrie Stenerson (@justiceofthecheese) for a conversation about identity, activism within the cheese industry, and what it means to be a freelance cheesemonger.

Freelancing 101: The Art of Cheese and Activism with Justice of the Cheese

Season 2025 continues with a journey south of the border! Host John Braga (@<a href="https://www.instagram.com/oqueijonista" rel="noopener noreferrer" target="_blank">oqueijonista</a>) kicks off his first episode by diving into Mexico’s thriving artisan cheese scene with two remarkable guests: Gabriela Flores (@<a href="https://www.instagram.com/tataflo" rel="noopener noreferrer" target="_blank">tataflo</a>) of Del Rebaño (@<a href="https://www.instagram.com/quesosdelrebano" rel="noopener noreferrer" target="_blank">quesosdelrebano</a>) and Paulina Gómez of Bajo Fuego (@<a href="https://www.instagram.com/bajo_fuego" rel="noopener noreferrer" target="_blank">bajo_fuego</a>). 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 by<a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"> becoming a member</a>!See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

<description>
 &lt;p&gt;Season 2025 continues with a journey south of the border! Host John Braga (@&lt;a href="https://www.instagram.com/oqueijonista" rel="noopener noreferrer" target="_blank"&gt;oqueijonista&lt;/a&gt;) kicks off his first episode by diving into Mexico’s thriving artisan cheese scene with two remarkable guests: Gabriela Flores (@&lt;a href="https://www.instagram.com/tataflo" rel="noopener noreferrer" target="_blank"&gt;tataflo&lt;/a&gt;) of Del Rebaño (@&lt;a href="https://www.instagram.com/quesosdelrebano" rel="noopener noreferrer" target="_blank"&gt;quesosdelrebano&lt;/a&gt;) and Paulina Gómez of Bajo Fuego (@&lt;a href="https://www.instagram.com/bajo_fuego" rel="noopener noreferrer" target="_blank"&gt;bajo_fuego&lt;/a&gt;). 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.&lt;/p&gt;&lt;p&gt;&lt;em&gt;Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by&lt;/em&gt;&lt;a href="http://heritageradionetwork.org/donate" rel="noopener noreferrer" target="_blank"&gt;&lt;em&gt; becoming a member&lt;/em&gt;&lt;/a&gt;&lt;em&gt;!&lt;/em&gt;&lt;/p&gt;&lt;p&gt;See Privacy Policy at &lt;a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy&lt;/a&gt; and California Privacy Notice at &lt;a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank"&gt;https://art19.com/privacy#do-not-sell-my-info&lt;/a&gt;.&lt;/p&gt;
 </description>

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).

Bajo Fuego & Quesos del Rebaño: ¡Viva el Queso Mexicano!


      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.
    

Cutting the Curd

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