This week's episode of Cutting the Curd focuses on a single seasonal cheese: Rush Creek Reserve. First hear from cheesemaker Andy Hatch of Upland's Cheese Company, who explains how soft cheese can be aged and why it's not as easy to do as you'd think. Find out what a bark rind is and what makes Rush Creek Reserve's flavor profile so unique. Later in the show, "Cheese Impresario" Barrie Lynn Kirch calls in to give some great drink pairings for this delicious cheese. This episode was sponsored by Whole Foods Market.

This episode of Unfiltered finds Erin Fitzpatrick returning from a brief hiatus and joining Brian DiMarco for a tasting of Châteauneuf-du-Pape at the top of the show. Fresh off of a trip from a trip to Oaxaca, Mexico, Erin gives us a primer on mezcal and tequila. and the difference in their signature ingredients, agave, as well as the process in which they are created. The conversation continues on to the subject of online wine retailers which seem to still be burgeoning in today's economic times though in turn hurting local wine retailers. Finally get a preview of next week's episode and get in the Turkvember spirit as Erin and Brian give hints as to some of their favorite Thanksgiving wine pairings. This episode is sponsored by The Barterhouse.

This week Unfiltered welcomes Lucy Millner on the show who with host Erin Fitzpatrick founded Fork and Anchor a general store on Long Island's East End that provides a growing community of farmers and winemakers a meeting place as well as offering prepared foods, a variety of sundries, and a selection of homespun products, many of which have their origins in NY state. Tune in later as Erin calls in with some recipes and wine pairing for goats in celebration of Goatober and Heritage Foods USA's No Goat Left Behind initiative.