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Curd is the Word: Daily Summaries Delivered
by Brittany Bisset, The B's Cheese
Welcome to Curd is the Word, the podcast that takes you on a delectable journey through the world of cheese! I'm your host, Brittany, a self-proclaimed cheese aficionado and your personal guide to all things cheesy. 🧀 **Unveiling the Flavor Palette:** Are you tired of feeling overwhelmed by the sheer variety of cheeses out there? Fear not, my fellow cheese enthusiasts! On Curd is the Word, we're here to unravel the mysteries of flavor profiles and tasting notes in the simplest, most delightful way possible. From the velvety smoothness of Brie to the sharp tang of a perfectly aged Cheddar, we'll dive deep into the sensory experience of each cheese, decoding their unique characteristics and teaching you how to savor them like a true cheese connoisseur.🧀 **Say Cheese to Hidden Gems:** Ever wondered where to find the best cheese shops? Look no further! Curd is the Word is your treasure map to uncovering hidden cheese shop gems where passionate cheesemongers curate an exc
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- Yesterday36 min
It's Not Scary, It's Just Dairy: The Blues
Send us Fan Mail Think you hate blue cheese? Or have you just been personally victimized by those sad, tangy crumbles on a mediocre bar salad? This week on Curd is the Word, we're giving the blues another chance. From creamy Gorgonzola Dolce and salty, savory Roquefort to English Stilton and Vermont's Bayley Hazen Blue, we're exploring what makes blue cheeses so different—and why you might not hate the entire category after all. With insights from Colston Bassett Dairy, Green Mountain Blue Ch...
- 1 weeks ago35 min
Can You Really Tell the Future with Cheese? ft. The Cheese Oracle
Send us Fan Mail What if your next piece of cheese could tell you something about your future? Yes, we're talking about cheese fortune telling. And no, this isn't a Halloween prank. In this spooky episode of Curd is the Word, Certified Cheese Professional Brittany Bisset sits down with Jennifer Billock, better known as The Cheese Oracle, to explore the centuries-old practice of Tyromancy: the art of reading fortunes in cheese. From aged Gouda and blue cheese to Kraft Singles and even Easy C...
- Oct 7, 202615 min
3 Cheeses I Ate & Loved in September
Send us Fan Mail September was apparently a very good month for cheese. In this episode, Britt shares three cheeses she ate and loved last month, and the very different stories behind each one. First up is the return of Rogue River Blue, Rogue Creamery’s seasonal, Syrah-leaf-wrapped blue that once took home the title of World Champion Cheese. Britt explains why where and when you buy a great cheese can make a real difference in how it tastes. Then we’re heading to the French Pyrenees for Napo...
- Sep 29, 202631 min
My Favorite Cheese Retired. Now What?
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 ...
- Sep 22, 202626 min
Your Next Party Needs a Grilled Cheese Bar
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 + baco...
- Sep 15, 202630 min
Vermont Cheese is More Than Cheddar
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 chees...
- Sep 8, 202619 min
Your Cheeseboard Is Doing Too Much
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,...
- Sep 1, 202634 min
There’s More to Summer Cheese Than Burrata
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 delicio...
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About Curd is the Word
Welcome to Curd is the Word, the podcast that takes you on a delectable journey through the world of cheese! I'm your host, Brittany, a self-proclaimed cheese aficionado and your personal guide to all things cheesy. 🧀 **Unveiling the Flavor Palette:** Are you tired of feeling overwhelmed by the sheer variety of cheeses out there? Fear not, my fellow cheese enthusiasts! On Curd is the Word, we're here to unravel the mysteries of flavor profiles and tasting notes in the simplest, most delightful way possible. From the velvety smoothness of Brie to the sharp tang of a perfectly aged Cheddar, we'll dive deep into the sensory experience of each cheese, decoding their unique characteristics and teaching you how to savor them like a true cheese connoisseur.🧀 **Say Cheese to Hidden Gems:** Ever wondered where to find the best cheese shops? Look no further! Curd is the Word is your treasure map to uncovering hidden cheese shop gems where passionate cheesemongers curate an exc
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