In this episode, we dive into the world of Vermont Creamery with co-founder Allison Hooper and lead scientist of research and development Austen Czymmek. Join us as they share the inspiring journey behind their latest creation: Hooper, a unique washed rind cheese named in honor of Allison’s incredible legacy in the cheese-making community.

Discover the meticulous process that went into developing Hooper, from selecting the shape to mastering the art of washed rind techniques. Allison and Austen discuss the flavors that make Hooper truly stand out, and they offer tips on the best pairings to elevate your Hooper cheese experience.

Photo courtesy of Vermont Creamery.

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Joe chats all things cheese with Emma Young aka The Cheese Explorer. Emma is a UK based author, cheese teacher, and consultant with 15 years experience in all aspects of the cheese industry as well as international cheese judge and teacher both in France and in the UK.

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From New Zealand to Buffalo, from Farmers' Markets to national chains, and from 5000 sq ft to 35,000 sq ft of production space. Rebecca Brady, founder and CEO of Top Seedz, joins us to share the story of her company's growth.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!

Cutting the Curd is Powered by Simplecast.