Curd is the Word (Brittany Bisset, The B's Cheese)
Explorez tous les épisodes de Curd is the Word
| Date | Titre | Durée | |
|---|---|---|---|
| 20 Jun 2023 | Curd is the Word Trailer | 00:01:50 | |
🧀 Join Brittany, your witty and cheese-obsessed host, on a delectable sneak peek into the world of cheese on "Curd is the Word." Get a taste for flavor profiles, uncover hidden cheese shop gems, and embrace the vibrant cheese community in this captivating podcast. Prepare to have your taste buds tingling and your knowledge of cheese expanded. Stay tuned for full episodes of Curd is the Word, where cheese you can take your cheese obsession to the next level! | |||
| 24 Jun 2023 | Nancy's Hudson Valley Camembert + Cabot Clothbound Cheddar | 00:21:31 | |
Curd is the Word Episode 1: Nancy’s Hudson Valley Camembert + Jasper Hill Cabot Clothbound Cheddar In this inaugural episode, Brittany shares her journey to learn more about cheese and who makes it. This episode features the Nancy’s Hudson Valley Camembert from Old Chatham Creamery in the Finger Lakes region of New York and Cabot Clothbound Cheddar from Jasper Hill in Greensboro, VT. Brittany walks us through the sights, smells, tastes, and pairing options of each cheese as well as a brief history of the creameries. While these 2 cheeses may be different, they have one thing in common: they’re both made with love and elbow grease. Click here for the Comte flavor wheel Nancy’s Camembert [4:48]: earthy, sweet & soft
Cabot Clothbound Cheddar [12:59]: nutty, grassy & crumbly
Cheese events [1:06]
Follow my IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review! | |||
| 18 Aug 2023 | Womanchego & Senora | 00:29:51 | |
Another episode, another breakdown of 2 artisanal cheeses. Like episode 3, they seem different on the surface, but Brittany soon learns just how similar they ae.
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| 08 Jul 2023 | Tulip Tree Hops + Goat Rodeo Bamboozle | 00:22:23 | |
Curd is the Word In this second episode, join Brittany as chats about her recent experience at the 2023 Cheesemonger Invitational and her favorite cheeses she was able to try. Lots of surprised there! After that, back to business with 2 new cheeses this week: the Hops cheese from Tulip Tree Creamery near Indianapolis and the half-stinky Bamboozle from Goat Rodeo near Pittsburgh, PA. Brittany walks us through the sights, smells, tastes, and pairing options of each cheese as well as a brief history of the creameries. These 2 cheeses have different characteristics, but they would be great with a sweeter bloomy rind cheese on a board together. Click here for the Comte flavor wheel -Thoughts from the Cheesemonger Invitational [1:17] -Tulip Tree Hops [9:33]: grassy, citrus, nutty
-Goat Rodeo Bamboozle [16:04]: barnyard, meaty, bright
-Cheese events [6:33]
Follow along on IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review! | |||
| 28 Jul 2023 | Murray's Cave Aged Reserve Hudson Flower + Ovelha Amanteigado | 00:35:05 | |
Curd is the Word In the third episode, Brittany is back at it again - chatting about more artisanal cheese. She also touches upon how you can help support Vermont farms and farmers after the recent devastating flood. After that, back to business with 2 new cheeses this week: the Murray's Cave Aged Reserve Hudson Flower (hint: Old Chatham Creamery is involved!), aged near her in Queens, NYC and the first international cheese of the show, Ovelha Amanteigado. Brittany walks us through the sights, smells, tastes, and pairing options of each gourmet cheese as well as a a number of fun facts related to these raw sheep's milk cheeses, such as the Murray's and Kroeger union, a manmade watering hole inside of a lake in Portugal, and more! These 2 cheeses have different characteristics, but as you'll find out, share a lot in common. Click here for the Comte flavor wheel -Murray's Cave Aged Reserve Hudson Flower [8:22]: herbal, buttery, earthy
-Ovelha Amanteigado [21:26]: tangy, milky, bright
Follow along on IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review! | |||
| 08 Sep 2023 | It's Not Scary, It's Just Dairy: The Swiss | 00:31:00 | |
In this fifth episode, welcome to 'It's Not Scary, It's Just Dairy' - a mini-series where Brittany talks about commonly seen cheeses at the cheese counter that have more eclectic names. Instead of being intimidated by this cheese, Brittany talks about each one and points out how there's nothing to be scared of because most of them are just like other cheeses we already know. And what better way to start this series than with an old favorite, Swiss cheese? With 5 Swiss cheeses that do not have Swiss in the name, this seemed like a no brainer. Meet Challerhocker, Alp Blossom, Emmental, Comte and Gruyere.
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| 04 Oct 2023 | Shelburne Farms' Cheddar with Tom Perry | 00:46:59 | |
Join your host Brittany, a passionate cheese enthusiast, as she visits Shelburne Farms to meet up with Tom Perry, who works at not only the Cheese Sales Manager, but also taught Brittany's cheese sensory course at UVM. Together, they embark on a journey through the world of Shelburne Farms' cheddar, tasting three remarkable varieties: 6-months aged, 2-years aged, and a clothbound style.
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| 01 Nov 2023 | Cowgirl Creamery Red Hawk & Sunset View BelPaese | 00:35:01 | |
Welcome to the 7th episode of "Curd is the Word" with your host, Brittany Bisset! Get ready to embark on a cheese-tasting journey as we explore the alluring realms of two sensational artisanal cheeses. First up is Cowgirl Creamery's Red Hawk, a funky soft cheese hailing from Northern California with a backstory as rich as its flavor. We'll dive into its washed rind goodness and uncover the secrets behind its delectable, unforgettable taste. Cheese events:
Follow 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! | |||
| 22 Dec 2023 | Send Me Cheese: Lakin's Gorges Cheese | 00:25:31 | |
Get ready for a fresh approach to cheese in Curd is the Word, Episode 8! Dive into our new "Send me Cheese" mini-series featuring the sensational offerings from Lakins Gorges Cheese in Waldoboro, Maine. | |||
| 15 Jan 2024 | Uplands Cheese Rush Creek Reserve + Nettle Meadow Fromage Blanc, Honey Lavender | 00:32:52 | |
Welcome to "Curd is the Word" - episode 9! In this episode, we unravel the cheesy wonders of Uplands Cheese's seasonal delight, Rush Creek Reserve—think creamy, dreamy goodness in every bite. Switching gears, we explore Nettle Meadow's Fromage Blanc, which is uniquely infused with honey and lavender, creating a flavor symphony that's soft and irresistible. We'll also kick off 2024 with a sneak peek into the exciting world of cheese events. Plus, join me as I draw surprising parallels between Champagne and Scrubbing Bubbles toilet cleaner—trust me, it's intriguing! And for the true cheese connoisseurs, I delve into detailed tasting notes for both stars of the show. Get ready to embark on a flavorful journey that will leave your taste buds tingling and your curiosity piqued. | |||
| 30 Jan 2024 | Cheese Education Review: Academy of Cheese | 00:20:49 | |
Join your host, Brittany, as she is back with another mini episode - this time focused on cheese education (Yes! It's a thing!). Starting off with the Academy of Cheese, Brittany will talk about the rich history that brought the Academy of Cheese about and discuss how they dive into a range of topics from the fundamentals of cheese-making to advanced tasting techniques for their assortment of artisanal cheeses. Through insightful commentary and personal anecdotes from Brittany and others, we also discuss strengths and potential areas for growth within the Academy of Cheese curriculum. | |||
| 02 Apr 2024 | The B's Cheese Business Update | 00:09:53 | |
Get ready for a whirlwind update on The B's Cheese business escapades! From figuring out farmer's markets to hosting tasting events and DIY charcuterie classes, this episode packs a punch. Britt dishes out tales from her cheesy past and reveals the delectable cheeses she's currently obsessed with. With her grand comeback to the podcast scene, brace yourselves for more witty banter and insightful discussions. So tune in for a quick, under 10-minute rundown that's as sharp as your favorite cheddar and as smooth as a creamy brie. Whether you're a cheese connoisseur or just love a good story, this episode has something for everyone. Grab your favorite snack, sit back, and let's cheese-chat our way through this delightful update together. | |||
| 09 Apr 2024 | [VEGAN] Mount St. Helens + Pepper Jack | 00:26:27 | |
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.
Featured events:
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| 18 Apr 2024 | Cheese Shop Gems: Bloomy Dobbs | 00:18:32 | |
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. | |||
| 08 Nov 2024 | Valley Milkhouse Honey Bell + Sequatchie Cove Coppinger | 00:39:11 | |
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. Cheese events:
Follow 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! | |||