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Curd is the WordWhat is Bread Cheese? Featuring The Big MooIn this episode, we explore bread cheese — a firm, squeaky, caramelized cheese that holds its shape when heated. Also known as Juustoleipä, this traditional Scandinavian-style cheese is toasted before packaging, giving it a rich, buttery flavor and signature browned crust. We’ll dig into how it’s made, why it resists melting, and how to serve it — from crisped-up slices with jam to creative pairings on your next cheese board. We’re featuring Wisconsin's own The Big Moo version, available at grocery stores, like Publix, The Fresh Market & Albertsons and breaking down what makes it so satisfying to fry, flip, and d...2025-05-0913 min
Curd is the WordQuinta - Point Reyes Farmstead Cheese Co.Send us a textIn 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 bi...2025-04-2422 minCurd is the WordValley Milkhouse Honey Bell + Sequatchie Cove CoppingerSend us a textIn 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-c...2024-11-0839 minCurd is the WordCheese Shop Gems: Bloomy DobbsSend us a textJoin 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...2024-04-1818 min
That Westfield PodcastEp. 30 Britt Bisset of The B's CheeseBrittany Bisset, founder of The B's Cheese, shares her journey of turning her love for cheese into a thriving business located in Cranford, NJ! She emphasized her passion for making cheese approachable for everyone through her podcast 'Curd is the Word' and DIY charcuterie board classes. Brittany highlighted her favorite cheeses and discussed the importance of understanding different cheese trends and highlights local creameries. She also introduced vegan cheese options from Bandit, focusing on providing enjoyable dairy-free alternatives. The episode delved into Brittany's event initiatives, such as DIY charcuterie board classes and beer, cider, and wine pairing events, showcasing...2024-04-1519 minCurd is the Word[VEGAN] Mount St. Helens + Pepper JackSend us a textWelcome 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...2024-04-0926 minCurd is the WordThe B's Cheese Business UpdateSend us a textGet 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...2024-04-0209 minCurd is the WordCheese Education Review: Academy of CheeseSend us a textJoin 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...2024-01-3020 minCurd is the WordUplands Cheese Rush Creek Reserve + Nettle Meadow Fromage Blanc, Honey LavenderSend us a textWelcome 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 chee...2024-01-1532 minCurd is the WordSend Me Cheese: Lakin's Gorges CheeseSend us a textGet 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.In this episode we unwrap and discuss four delectable delights crafted with love and East Forty Farm's finest cow's milk. Join the flavor journey as we explore the intricate dance of making and tasting in Jig, the creamy perfection of Medallion, the salty influence of Rockweed, and why the Opus 42 belongs in every refridgerator.But that's...2023-12-2225 minCurd is the WordCowgirl Creamery Red Hawk & Sunset View BelPaeseSend us a textWelcome 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.But wait, there's more! We’ll then whisk your taste buds away to the Finger Lakes region in Ne...2023-11-0135 minCurd is the WordShelburne Farms' Cheddar with Tom PerrySend us a textJoin 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.In this episode, the focus is not just on savoring these fine cheddars but also on exploring unconventional pairings. One unexpected twist they delve into is pairing the cheddars...2023-10-0446 minCurd is the WordIt's Not Scary, It's Just Dairy: The SwissSend us a textIn 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...2023-09-0831 min
She's Just Getting Started ® - Tips for Starting a Business, Starting a Podcast, Strategies for Online BusinessEp 202: Her love for CHEESE turned new business & podcast - with Brittany BissetGet ready for an incredible episode! Today, we have the amazing Brittany Bisset sharing her fascinating journey of turning her passion for cheese into a thriving podcast and a successful business hosting charcuterie-board-making events. She will inspire you & make you laugh - I just love her! READ MORE HERE👉GET ALL MY FREE BUSINESS RESOURCES & PRINTABLES! 👈 🎧📗 My new AUDIOBOOK IS HERE! Start Listening Here NOW! 👉JOIN THE FREE FB GROUP HERE! ___________________________________________________________________WORK WITH ME 👇1. Discover your 2023-08-3145 minCurd is the WordWomanchego & SenoraSend us a textAnother 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.Before we dive into the Cato Corners Farm Womanchego + the Valley Shepherd Creamery Senora, Brittany discusses some devastating recent cheese news around the world. But, on a more positive note, it seems late August is the time for summer events and shares a plethora of cheese-focused events to check out across the USA + 1 in England! A little cheddar makes everything better. As usual, Brittany walks u...2023-08-1829 minCurd is the WordMurray's Cave Aged Reserve Hudson Flower + Ovelha AmanteigadoSend us a textCurd is the Word Episode 3: Murray's Cave Aged Hudson Flower + Ovelha AmanteigadoIn 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. B...2023-07-2835 minCurd is the WordTulip Tree Hops + Goat Rodeo BamboozleSend us a textCurd is the Word Episode 2: Tulip Tree Creamery Hops + Goat Rodeo Bamboozle 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 b...2023-07-0822 minCurd is the WordNancy's Hudson Valley Camembert + Cabot Clothbound CheddarSend us a textCurd 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...2023-06-2421 minCurd is the WordCurd is the Word TrailerSend us a text 🧀 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! 2023-06-2001 min