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Send us Fan Mail Nancy’s Camembert was more than a favorite cheese—it was part of my cheese origin story, my farmers market days, and literally Episode 1 of Curd Is the Word. Now that it’s retired, what are we supposed to eat? This week, I’m going back to my earliest Brie memories (hello, Starbucks bistro box), talking about how a palate actually evolves, and looking at three American bloomy-rind cheeses worthy of filling at least part of the Nancy-shaped hole in my heart. First up is Llanes from Blakesville Creamery, a buttery sheep’s milk bloomy rind I first tasted at the Cheesemonger Invitational—and later sold at my own farmers markets. I also share some behind-the-scenes Llanes intel straight from Blakesville head cheesemaker Veronica Pedraza, including why its name means “wool merchant” and why sheep’s milk curd can apparently double as cement. Then there’s St. Stephen from Four Fat Fowl, a lush Jersey cow’s milk triple cream that might actually be an even easier candidate for your next baked-cheese situation. Finally, I fall down a research rabbit hole with Velvet Sister from Pennyroyal Farm, a Camembert-inspired goat-and-sheep milk cheese from a California farm I had somehow never heard of—and now desperately need to visit. Plus: what a bloomy rind actually is, why the same cheese can taste completely different depending on ripeness, a quick detour into the Cheesemonger Invitational, and why becoming a Certified Cheese Professional has only made me more curious about the cheeses I haven’t tried yet. Mentioned in this episode: • Blakesville Creamery — Llanes • Four Fat Fowl — St. Stephen • Where to find St. Stephen • Pennyroyal Farm — Velvet Sister • Pennyroyal Farm cheeses • The Cheesemonger Invitational If you’ve ever had a beloved cheese disappear—or you’ve found the cheese that filled the void—come tell me about it. Stay cheesy.

Send us Fan Mail A random phone call at the cheese shop gave me an idea I haven't stopped thinking about: a grilled cheese bar. In this episode, we're turning grilled cheese into a full-blown party—with three starting-point sandwiches, toppings designed to mix and match, a little cheese education (obviously), and a game plan that doesn't leave you standing over the stove making sandwiches for everyone all night. We're building with: 🧀 The Classic, But Better: New School American cheese + bacon + tomato 🧅 French Onion-ish: Challerhocker, Gruyère or Comté + caramelized onions + beer mustard 🥂 The Fancy One: Camembert-style cheese + something sweet + jamón or prosciutto + arugula Plus: why American cheese deserves another look, the difference between Gruyère and Comté, why traditional raw-milk Camembert isn't coming home from the grocery store with you in the U.S., how much cheese to buy per person, and the ridiculously simple trick that turns the whole thing into an actual grilled cheese tasting. The real rule? Ignore the rules. Steal the bacon from one sandwich, put the caramelized onions on another, pair the fancy cheese with whatever you want and figure out what tastes good to you. Because cheese is here to make the party better—not make you nervous about throwing one. References / Show Notes Cheeses mentioned: New School American Cheese — Find Us — the locator you specifically promise to put in the show notes. New School describes its cheese as aged cheddar blended with cream, butter and other ingredients for its characteristic melt.  Challerhocker — your first-choice Alpine-style option Gruyère AOP — Swiss raw cow's milk cheese Comté AOC — French raw cow's milk cheese from the Jura Nettle Meadow Farm — Camembear — their Adirondack take on Camembert; Nettle Meadow describes Camembear as a double-crème bloomy-rind cheese.  Murray's Cave Aged Reserve Camembertha — made by Four Fat Fowl and aged by Murray's in its Bloomy Rind Cave.  Sequatchie Cove Creamery — Walden — the Tennessee creamery specifically suggests Walden as a substitute for Brie; its origins trace back to cheesemaker Nathan Arnold's work with Reblochon-style cheese.  Curd is the Word episodes mentioned: It's Not Scary, It's Just Dairy: The SwissNettle Meadow Fromage Blanc, Honey Lavender Sequatchie Cove CoppingerThere's More to Summer Cheese Than Burrata (Double Doe)

Send us Fan Mail When most people think Vermont cheese, cheddar probably isn’t far behind. And fair enough—Vermont makes some damn good cheddar. But that’s only the beginning. Three years ago, I went to the Vermont Cheese Makers Festival as someone who loved cheese, had started a cheese business and podcast…and still felt very much like the new girl in the room. That weekend included Jasper Hill’s absolutely ridiculous 20th anniversary party, unlimited Harbison, a maple creemee truck, a cheese science expo, a Shelburne Farms tour—and one of the muddiest festival parking situations imaginable. I also came home feeling like maybe I actually had a place in this industry. Now, three years later, I’m looking at Vermont cheese from a very different perspective—and going beyond the names and cheeses everyone already knows. In this episode, we’re meeting three smaller Vermont cheesemakers doing some seriously interesting things: 🐑 Fat Sheep Farm — where Suzy Kaplan makes small-batch sheep’s milk cheese using natural starter cultures made from the farm’s own milk. 🐐 Barn First Creamery — where Rebecca Velazquez is basically proving that “I don’t like goat cheese” is not a sufficient answer, with everything from bloomy-rind goat cheese to a raw goat’s milk blue. 🧀 Good Hands Creamery — where Liz Bleakley makes tiny batches of raw milk cheese by hand, including saffron-brine-washed Solidago, cider-washed Echo and wheels literally pressed with buckets of water. We’re also talking about Vermont Cheese Week and the Vermont Cheese Makers Festival, natural cultures, farmstead vs. artisanal cheese, why cheese doesn’t always behave the way its maker wants it to, weird-but-brilliant pairings like kimchi grilled cheese, and why the best thing you can do at a cheese festival might be trying the cheese from the producer whose name means absolutely nothing to you. Plus, I have three assignments for anyone heading to the festival. Come for the cheese. Leave knowing the people who make it. And if you go? Please tell me what came home with you. References/Places mentioned: Vermont Cheese Council / Vermont Cheese Week + Vermont Cheese Makers FestivalFat Sheep FarmBarn First CreameryGood Hands CreameryJasper Hill FarmShelburne FarmsCabot CreameryVermont CreameryPlymouth Artisan CheeseParish Hill Creamery / Peter DixonDavid Asher — The Art of Natural Cheesemaking

Send us Fan Mail Somewhere along the way, a few wedges of great cheese turned into a full-blown Pinterest production—four kinds of fruit, six crackers, cookies, candy, elaborate meat roses…and apparently even cantaloupe sculptures. In this episode of Curd is the Word, Britt is making the case for a smarter cheeseboard: fewer ingredients, better choices, and cheeses that can pull double duty. Meet the three overachievers: Brabander, a goat’s milk Gouda with caramelized, nutty depth; Cambozola, the creamy love child of Brie and blue cheese; and Idiazabal, a smoky Spanish sheep’s milk cheese with serious personality. Then, build the whole board with a streamlined lineup of accompaniments—cherries, fig jam, Marcona almonds, baguette, crackers, prosciutto, honey, and Castelvetrano olives—chosen because they work across multiple cheeses instead of leaving half-used ingredients dying in the back of your fridge. The goal isn’t perfection. It’s a cheeseboard that feels abundant, interesting, and a little luxurious without requiring twelve ingredients and an art degree. Because your guests aren’t counting cheeses. They’re remembering how good everything tasted together.

Send us Fan Mail I love burrata. I’ve even taught people how to make it. But somewhere along the way, burrata became the summer cheese—and I think we can do better. In this episode of Curd is the Word, we’re heading into local summer and looking beyond burrata for your next cheese board. Not because burrata is bad (it’s absolutely not), but because there are so many interesting cheeses out there that deserve a spot next to your late-summer tomatoes, peaches and cold glass of something delicious. First up: Murray’s Double Doe, a funky, washed-rind cheese made by Valley Milkhouse and aged in the Murray’s Cheese caves. I get into what makes this cheese so special, why affinage matters, and why visiting those caves completely changed the way I look at cheese. We’re also talking Valley Milkhouse Blue Bell and Vermont Creamery Bonne Bouche, plus seasonal cheese, washed rinds, ash-ripened goat cheese, what actually makes a great cheese board—and one particularly ridiculous encounter I had with a gold-leaf-covered burrata. This isn’t really an anti-burrata episode. It’s about getting a little more curious about what we eat. Because the next time you walk up to a cheese counter, I want you to look past the cheese you already know and ask: What should I try instead? You might just find your new favorite. CHEESES MENTIONED IN THIS EPISODE • Murray’s Double Doe — made by Valley Milkhouse and aged by Murray’s Cheese • Blue Bell — Valley Milkhouse • Bonne Bouche — Vermont Creamery MENTIONED & RESOURCES • Murray’s Cheese • Valley Milkhouse • Vermont Creamery Links and additional episode notes will be added at thebscheese.com.

Send us Fan Mail In this episode of Curd Is The Word, Brittany sits down with Nick Bayne, Head Cheesemonger at the Fine Cheese Company in Bath, England, to talk all things Baron Bigod — the British bloomy-rind cheese that looks like a brie but absolutely is not. They dig into Nick’s journey from actor to cheesemonger, why raw milk cheese imports are currently restricted in the UK, and how Baron Bigod came to be through thoughtful farming, Montbéliarde cows, and a deep respect for land stewardship. Nick breaks down what makes Baron Bigod so unique: its thin wrinkled rind, even breakdown, savory depth, and why it avoids the bitterness common in modern brie-style cheeses. If you’ve ever written off brie as “boring,” this episode will change your mind. References: Cheese Baron BigodWebsites https://fenfarmdairy.co.uk/pages/abouthttps://www.finecheese.co.uk/products/baron-bigod

Send us Fan Mail In this episode, we dive into Havilah, an award-winning Alpine-style cheese from New Jersey made by Cherry Grove Farm. Crafted from raw, pasture-based Jersey cow’s milk, Havilah reflects the seasonality, terroir, and careful cheesemaking that have earned it national and international recognition, including wins at the World Cheese Awards. You’ll hear a full tasting breakdown—bright citrus and pineapple, toasted nuts, savory roast notes, and a caramel-like finish—along with pairing ideas ranging from wine and beer to cocktails and non-alcoholic options. I also share personal anecdotes from my time working with Cherry Grove, offering behind-the-scenes insight into the farm, the milk, and what makes this cheese so distinctive. Whether you’re a cheese professional, food lover, or just curious about American artisan cheese, this episode is a deep, delicious look at one of New Jersey’s true standouts. 🧀 Cherry Grove Farm – Official Sources https://www.cherrygrovefarm.com/ https://www.cherrygrovefarm.com/shop-all/p/havilah https://www.cherrygrovefarm.com/our-farmstead-cheeses Other Floral Fromage – Cherry Grove Farm Havilah listing: https://www.floralfromage.com/product-page/cherry-grove-farm-havilah Edible Jersey – Cherry Grove Farm feature / holiday cheese boards: https://ediblejersey.ediblecommunities.com/shop/shop-fresh-cheese-cherry-grove-farm-lawrenceville/ NJ Cheese Guild: https://www.njcheeseguild.org/ Pairings https://www.karmakrackers.com/product/obsessed-onion/ hhttps://spread-mmms.com/ 🏆 Awards Referenced World Cheese Awards (general site): https://worldcheeseawards.com/ Good Food Foundation (Good Food Awards): https://goodfoodfdn.org/ American Cheese Society Awards: https://www.cheesesociety.org/awards/

Send us Fan Mail If there’s one cheese that deserves a spot on every holiday table, it’s Trader Joe’s Creamy Toscano soaked in Syrah. In this episode, I’m breaking down exactly why this wine-washed beauty has become a cult favorite—and why it might just be your new December must-have. We’ll talk about what Toscano cheese actually *is*, how Syrah transforms its flavor, and why the pairing works so shockingly well. I’m also digging into how Trader Joe’s sources cheeses like this (yes, small makers really are involved), plus a little cheese-world lore, fun facts, and everything I’ve learned from tasting this one for years. Then we get into the good stuff: holiday pairings that make this cheese shine on festive boards, and—because balance—my “girl dinner/rat in the kitchen” pairings for the nights when you’re eating cheese straight from the fridge while wrapping presents. Whether you’re building a party board or sneaking a midnight snack, this is the cozy, wine-soaked cheese episode you didn’t know you needed. References: Cheese Creamy Toscano Soaked in Syrah Pairings Meia-Dúzia spreads from Portugal Au Honey Blake's Chocolate Websites Syrah - Wine Folly Syrah Soaked Toscano Cheese Spread & Dip - Trader Joes Say cheese! A quick tour through Tuscan cheeses - Visit Tuscany

Send us Fan Mail In this audio-only episode, Brittany dives into Cornerstone—the raw-milk American Original cheese crafted from one shared recipe across three states. Created by Parish Hill Creamery, Cato Corner Farm, and Birchrun Hills Farm, Cornerstone is part collaboration, part terroir experiment, and entirely delicious. I break down how this cheese came to be, why raw milk and natural cultures matter, and how three farms can follow the same recipe yet produce wildly different (and wildly delicious) results. You’ll hear the story behind the Cornerstone Project, what makes this cheese a true American Original, and why it’s become a favorite among mongers, makers, and cheese lovers craving authenticity. I explore the flavor profile—earthy, tangy, herbal—and share pairing ideas that make Cornerstone shine on any cheese board or kitchen counter. If you love raw-milk cheese, artisan cheesemaking, or discovering small-batch American producers, this episode is your new obsession. Grab a wedge, settle in, and taste what three states, one recipe, and real terroir can do. References: Cheese CornerstoneWebsites Cornerstone Project: The StoryCornerstone Project: The RulesBuy Cornerstone from Parish Hill CreameryThe (late) Cheese Shop of Salem - Parish Hill Cornerstone

Send us Fan Mail In this episode, Brittany digs into Cypress Grove's Humboldt Fog, one of the most iconic American goat cheeses. She breaks down everything you need to know: its creamy texture, the tangy yet gentle flavor, that famous ash line, and how the cheese ripens from a firm core to a luscious cream line. She also shares the story behind Cypress Grove and how Humboldt Fog was literally dreamed into existence and went on to reshape American artisanal cheese. Then we get into the fun part: the pairings playground. Brittany walks us through a classic food pairing with honey, prosciutto, apple, and Marcona almonds, plus a modern twist using apricot jam, pistachios, and a baguette. There is also talk about drink pairings, including Sauvignon Blanc, IPA beer, and an easy sparkling lemon elderflower soda that brings out the cheese’s floral notes. If you love cheese boards, food stories, or just discovering new flavors, this episode gives you the tools to taste like a pro and enjoy Humboldt Fog in its best light. References: Cheese Humboldt FogBooks The Oxford Companion to Cheese - Catherine W. Donnelly.Websites 2 Geeks Who Eat: Humboldt Fog

Send us Fan Mail In this episode, Brittany dives into the world of Ossau Iraty, a traditional Basque sheep’s milk cheese from the French Pyrenees that’s as ancient as it is delicious. Discover how this AOP-certified cheese captures the essence of mountain pastures, seasonal rhythms, and centuries-old shepherding traditions.  Brittany explores Ossau Iraty’s nutty, buttery flavor, its connection to transhumance and artisanal cheesemaking, and how it earned the title of “The Farmer’s Dessert.” Learn how to pair this rustic yet refined cheese with cherry jam, figs, prosciutto, chili honey, kombucha, and bold red wines for a pairing to please on a timeless favorite.  Whether you’re a cheese enthusiast, a food explorer, or simply someone who loves a good story behind every bite, this episode brings the taste, texture, and history of Ossau Iraty to life — one delicious pairing at a time. References: Cheese Ossau IratyBooks The Oxford Companion to Cheese - Catherine W. Donnelly.How to Taste: A Guide to Discovering Flavor and Savoring Life - Mandy NaglichWebsites Cheese Connoisseur - Ossau Iraty, A True OriginalCheese.com - Ossau FermierAndrouet - Ossau IratyMurray’s Cheese - Ossau IratyCulture Cheese Magazine - Bon Fromage: Ossau Iraty and Abbaye de Belloc

Send us Fan Mail In this episode, Brittany dives into the rich, oozy magic of Quinta—a decadent, spruce-wrapped cheese from the women-owned Point Reyes Farmstead Cheese Company. Join her as she chats with Erin, Sales Manager at Point Reyes, about the happy accident that gave birth to this fan-favorite cheese, now celebrating its fifth birthday during the company’s 25th anniversary year! We’ll unpack what makes Quinta so unique, from its tea soaked spruce wrapped exterior to its luscious, spoonable interior. Expect some seriously fun and unexpected pairing ideas (spoiler: there's Fritos involved) and bite-sized cheese facts that will make you the most interesting person at your next wine night. Whether you're a cheese novice or a seasoned curd nerd, this episode is packed with joy, stories, and delicious inspiration. Hit play and hop on the bandwagon of falling in love with Quinta.

Send us Fan Mail In this long-awaitied episode, Brittany tastes two unforgettable cheeses: Valley Milkhouse's Honey Bell, with its sweet, creamy allure, and Sequatchie Cove's Coppinger, a bold, earthy sensation. Along the way, she dives into November’s best cheese-focused events, tempting you to join the fun, and—true to form—keeps adding must-try cheeses and places to go to her ever-growing bucket list. Expect plenty of laughs, some drool-worthy moments, and an epicurious exploration into the craft and pairings behind these cheeses that every enthusiast will savor. Whether you’re a seasoned curd nerd or simply cheese-curious, prepare to fall in love with Honey Bell, Coppinger, and maybe even learn some go to cheese education tricks to keep in your back pocket next time you are out cheese shopping. Sound effects by Pixabay  Featured cheese: Valley Milkhouse Honey BellSequatchie Cove Creamery CoppingerCheese events:  11/9: La Vid Wine Bar, Spanish + Portugal cheeses and meats11/11: National Cheese Day in Japan, Cheese Festa11/14-18: World Cheese Awards, Portugal11/21: A Night at Cheese School 101 - Detroit11/23: Portland Cheese + Meat Festival 11/23: C.Hesse Pop up11/26: Murrays Taste of the CavesFollow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

Send us Fan Mail Join your host, Brittany, on a flavorful journey with Jess Galen, the cheerful owner of Bloomy Dobbs, a hidden gem nestled in Dobbs Ferry of Westchester County, NY. In this new mini-series episode, Jess spills the cheese (figuratively, of course!) on what makes her quaint shop a local gem. From handpicked culinary selections to community events, she's the maestro behind it all. Get ready for anecdotes that are as sharp as her cheddar and as rich as her brie. Whether you're a cheese connoisseur or just craving a dairy delight, this episode of Curd is the Word promises a perfect pairing of flavor and fun. So grab your favorite crackers and tune in to discover the cheesy secrets of Bloomy Dobbs, where every slice tells a story!

Send us Fan Mail Welcome back to another episode of Curd is the Word! Today, we're diving into the delicious realm of vegan cheeses. Join us as we explore the remarkable evolution of vegan cheese, sampling Mount Saint Helens from Wendy's Nutty Cheese and Pepper Jack by Darë. Prepare your taste buds for a flavorful adventure as we discuss the impressive strides made in vegan cheese quality, taste, and texture. Hear insights from the passionate cheesemakers themselves, about their craft and dedication to creating delectable dairy-free alternatives.  From creamy textures to bold flavors, we'll take you on a journey through the diverse world of plant-based cheese, proving that dairy-free doesn't mean flavor-free. Whether you've been vegan for a while or simply curious about the latest culinary trends, this episode promises to tantalize your mind as well as your senses.  So grab your vegan crackers and indulge in the cheezy goodness that is sure to satisfy even the most discerning palates. Let's taste the future of cheese! Featured cheeses: Mount Saint Helens by Wendy's Nutty CheesePepper Jack by DarëFeatured events: Vegan Street Fair: https://www.veganstreetfair.com/Vegandale Fest: https://www.vegandalefest.com/Vegan Exchange Market: https://www.veganexchangeevents.com/VegFest UK: https://www.vegfest.co.uk/Sunny Gandara private events: https://sunnygandara.com/cheeseandwine/