Anne Saxelby reviews some recent cheese headlines on this week's episode of Cutting the Curd. Anne is joined in the studio by founder of Heritage Foods USA, the Heritage Radio Network, and husband, Patrick Martins, to sort through all of the true and false cheese stories of the past year. Find out how much stolen muenster was found in the back of a tractor trailer. Learn more about government cheese, and cheese and pizza chains. How is tennis player Novak Djokovic linked to donkey cheese? Tune into this episode to hear about some recent cheese fires in Norway, and how some farmers are using smartphones to milk their cows! This program has been brought to you by Academie Opus Caseus

Ever want to learn about cheese? Here's your chance! Tune into an educational episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they chat with Max McCalman, Sasha Anderson & Daphne Zepos. Learn more about the various ways you can educate yourself and learn how to become a better taster such as cheese classes, seminars and plain old tastings. This program was sponsored by Whole Foods Market.

"The best way to learn about cheese is to put it in your mouth!"

--Max McCalman on Cutting the Curd

"Most of the talented young cheesemongers I know are also in a band, or involved in the art world somehow. Then there comes a time when they are no longer a drummer in a band, and have to think of more realistic alternatives to feed themselves. The Certified Cheese Professional™ Exam personifies that moment."

--Daphne Zepos on Cutting the Curd

This week's Cutting the Curd is all about Mexican Cheese! Our hosts Anne Saxelby and Sophie Slesinger are joined in the studio by Carlos Yescas of the Guild Du Fromage and Lactography. Carlos is currently working with the government of Chiapas to help grant a collective trademark to cheese makers of queso de cuadro. Joining via phone is Catalina Rivera, an award winner for sheep's milk cheese in the World Cheese Awards. Also on the phone is José Trejo of Chiapas, maker of cincho, queso de cuadro, and cotija. Learn about markets for Mexican cheeses in the United States, and the best way to use some of these cheeses in your cooking. This program was brought to you by Fairway Market.

"We had to begin from the start. We didn't know anything about raising sheep, and we didn't know anything about making cheese." --Catalina Rivera on Cutting the Curd

"Support from the government is key to access to markets in the United States." -- José Trejo on Cutting the Curd