This week is Cutting the Curd's 100th episode! Congratulations to Anne Saxelby, Sophie Slesinger, and everyone else who has either been a guest or supported Cutting the Curd thus far! For this very special episode, Brian Keyser, Dimitri Saad, and Leigh Friend of Casellula Cheese & Wine Café are in the studio for a seven-course cheese tasting! More specifically, Anne and Sophie are taking a lesson in cheese pairing from everyone at Casellula. Hear about some of the cheese condiments at Casellula, as well as how to do your own cheese pairing with food from your pantry. Learn some general basics in terms of complimentary and contrasting tastes and textures. Sit down with a plate of cheese and some of your favorite snacks to pair, and listen to the 100th episode of Cutting the Curd! This episode was sponsored by Hearst Ranch.

"There are no rules to pairing- that's something I like to make clear. Whatever you like to eat together is what goes well together... But two rules of thumb are that you either want to compliment or contrast." -- Brian Keyser on Cutting the Curd

"I believe that it's easier for us sometimes to go for something that's going to compliment, but the fun part about what we do at Casellula is that we taste everything. So sometimes you're going to get that experience from something that is completely unexpected." -- Leigh Friend on Cutting the Curd

This week on Straight From the Source, Clay Gordon introduces his "Pyramid" chocolate tasting technique with guest Erin Fairbanks, Executive Director of HeritageRadioNetwork.org. Tune in for a special on-air tasting where Clay gives listeners tips on developing a vocabulary for taste and articulating aromas and flavors while tasting. What's the most effective way of cleansing your palate between tastings? How does your perception change throughout a tasting? Learn everything you need to know to become a better chocolate taster!This program was sponsored by Hearst Ranch.

"Back in my Zingerman's days it would be rare to find me without a bar of artisanal chocolate." [2:58]

--Erin Fairbanks, Executive Director of HeritageRadioNetwork.org, on Straight from the Source

"Excellent chefs have really developed flavor memories. They have a fabulous memory bank - they can just close their eyes and remember exact flavors." [27:50]

--Clay Gordon on Straight From the Source

Vermouth by the glass? That's what Atsby is aiming for with their line of small-batch artisanal vermouths. Re-imagine the fortified wine as Kathline Cherry chats with Adam Ford, founder of Atsby Vermouth on a special program in anticipation of the 2013 Manhattan Cocktail Classic. Find out how the European and American markets are so different for vermouth, and what makes Atsby such a unique spirit. Tune in as Kathline conducts an on-air tastings and Adam walks listeners through a deeper understanding of vermouth. This program was sponsored by Rt 11 Potato Chips.

"Most Americans think of vermouth as a modifier, something that you'd add to a Martini or a Manhattan. Most European producers export to America for mixing. Ours are meant to be drank on their own." [02:00]

--Adam Ford of Atsby Vermouth