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

Curd is the Word is a arts podcast hosted by Brittany Bisset, The B's Cheese, with 22 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Brittany Bisset, The B's Cheese hosts Curd is the Word, a arts show with 22 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Curd is the Word

  Baron Bigod: Britain Reimagines Brie (ft. Nick Bayne, Fine Cheese Co.)

  Dec 17, 20251h 2mS0

  <p>Send a text</p><p>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.<br/><br/>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 uniqu...

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  Curd is the Word

  Havilah: New Jersey’s Award-Winning Answer to Alpine-Style Cheese

  Dec 10, 202528 minS0

  <p>Send a text</p><p>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.<br/><br/>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.<br/><br/>I also share personal anecdotes from my time...

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  Curd is the Word

  Toscano with Syrah: Trader Joe’s Holiday Star

  Dec 5, 202537 minS0

  <p>Send a text</p><p>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.<br/><br/>I’m also digging into how Trader Joe’s sources cheeses like this (yes, small makers really are involved), plus a little cheese...

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  Curd is the Word

  Cornerstone: One Recipe, Three States

  Nov 25, 202516 minS0

  <p>Send a text</p><p>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.<br/><br/>You’ll hear the story behind the Cornerstone Project, what makes this cheese a true American Orig...

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  Curd is the Word

  Humboldt Fog: An American Icon

  Nov 18, 202531 minS0

  <p>Send a text</p><p>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.<br/><br/>Then we get into the fun part: the pairings playground. Brittany walks us through a...

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