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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.

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 unique: its thin wrinkled rind, even breakdown, savory depth, and why it avoids the bitterness common in modern brie-style cheeses.

If you’ve ever written off brie as “boring,” this episode will change your mind.

References:

Cheese

• Baron Bigod

Websites

• https://fenfarmdairy.co.uk/pages/about
• https://www.finecheese.co.uk/products/baron-bigod

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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.

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.

I also share personal anecdotes from my time working with Cherry Grove, offering behind-the-scenes insight into the farm, the milk, and what makes this cheese so distinctive. Whether you’re a cheese professional, food lover, or just curious about American artisan cheese, this episode is a deep, delicious look at one of New Jersey’s true standouts.

🧀 Cherry Grove Farm – Official Sources
https://www.cherrygrovefarm.com/
https://www.cherrygrovefarm.com/shop-all/p/havilah
https://www.cherrygrovefarm.com/our-farmstead-cheeses

Other
Floral Fromage – Cherry Grove Farm Havilah listing:
https://www.floralfromage.com/product-page/cherry-grove-farm-havilah
Edible Jersey – Cherry Grove Farm feature / holiday cheese boards:
https://ediblejersey.ediblecommunities.com/shop/shop-fresh-cheese-cherry-grove-farm-lawrenceville/

NJ Cheese Guild: https://www.njcheeseguild.org/

Pairings
https://www.karmakrackers.com/product/obsessed-onion/
hhttps://spread-mmms.com/

🏆 Awards Referenced
World Cheese Awards (general site):
https://worldcheeseawards.com/
Good Food Foundation (Good Food Awards):
https://goodfoodfdn.org/
American Cheese Society Awards:
https://www.cheesesociety.org/awards/

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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.

I’m also digging into how Trader Joe’s sources cheeses like this (yes, small makers really are involved), plus a little cheese-world lore, fun facts, and everything I’ve learned from tasting this one for years.

Then we get into the good stuff: holiday pairings that make this cheese shine on festive boards, and—because balance—my “girl dinner/rat in the kitchen” pairings for the nights when you’re eating cheese straight from the fridge while wrapping presents.

Whether you’re building a party board or sneaking a midnight snack, this is the cozy, wine-soaked cheese episode you didn’t know you needed.

References:

Cheese
Creamy Toscano Soaked in Syrah

Pairings
Meia-Dúzia spreads from Portugal
Au Honey
Blake's Chocolate

Websites
Syrah - Wine Folly
Syrah Soaked Toscano Cheese Spread & Dip - Trader Joes
Say cheese! A quick tour through Tuscan cheeses - Visit Tuscany

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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.

You’ll hear the story behind the Cornerstone Project, what makes this cheese a true American Original, and why it’s become a favorite among mongers, makers, and cheese lovers craving authenticity. I explore the flavor profile—earthy, tangy, herbal—and share pairing ideas that make Cornerstone shine on any cheese board or kitchen counter.

If you love raw-milk cheese, artisan cheesemaking, or discovering small-batch American producers, this episode is your new obsession. Grab a wedge, settle in, and taste what three states, one recipe, and real terroir can do.

References:

Cheese

• Cornerstone

Websites

• Cornerstone Project: The Story
• Cornerstone Project: The Rules
• Buy Cornerstone from Parish Hill Creamery
• The (late) Cheese Shop of Salem - Parish Hill Cornerstone

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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.

Then we get into the fun part: the pairings playground. Brittany walks us through a classic food pairing with honey, prosciutto, apple, and Marcona almonds, plus a modern twist using apricot jam, pistachios, and a baguette. There is also talk about drink pairings, including Sauvignon Blanc, IPA beer, and an easy sparkling lemon elderflower soda that brings out the cheese’s floral notes.

If you love cheese boards, food stories, or just discovering new flavors, this episode gives you the tools to taste like a pro and enjoy Humboldt Fog in its best light.

References:

Cheese

• Humboldt Fog

Books

• The Oxford Companion to Cheese - Catherine W. Donnelly.

Websites

• 2 Geeks Who Eat: Humboldt Fog

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In this episode, Brittany dives into the world of Ossau Iraty, a traditional Basque sheep’s milk cheese from the French Pyrenees that’s as ancient as it is delicious. Discover how this AOP-certified cheese captures the essence of mountain pastures, seasonal rhythms, and centuries-old shepherding traditions.

Brittany explores Ossau Iraty’s nutty, buttery flavor, its connection to transhumance and artisanal cheesemaking, and how it earned the title of “The Farmer’s Dessert.” Learn how to pair this rustic yet refined cheese with cherry jam, figs, prosciutto, chili honey, kombucha, and bold red wines for a pairing to please on a timeless favorite.

Whether you’re a cheese enthusiast, a food explorer, or simply someone who loves a good story behind every bite, this episode brings the taste, texture, and history of Ossau Iraty to life — one delicious pairing at a time.

References:

Cheese

• Ossau Iraty

Books

• The Oxford Companion to Cheese - Catherine W. Donnelly.
• How to Taste: A Guide to Discovering Flavor and Savoring Life - Mandy Naglich

Websites

• Cheese Connoisseur - Ossau Iraty, A True Original
• Cheese.com - Ossau Fermier
• Androuet - Ossau Iraty
• Murray’s Cheese - Ossau Iraty
• Culture Cheese Magazine - Bon Fromage: Ossau Iraty and Abbaye de Belloc

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In 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 bite-sized cheese facts that will make you the most interesting person at your next wine night.

Whether you're a cheese novice or a seasoned curd nerd, this episode is packed with joy, stories, and delicious inspiration. Hit play and hop on the bandwagon of falling in love with Quinta.

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In 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-curious, prepare to fall in love with Honey Bell, Coppinger, and maybe even learn some go to cheese education tricks to keep in your back pocket next time you are out cheese shopping.

Sound effects by Pixabay

Featured cheese:

• Valley Milkhouse Honey Bell
• Sequatchie Cove Creamery Coppinger

Cheese events:

• 11/9: La Vid Wine Bar, Spanish + Portugal cheeses and meats
• 11/11: National Cheese Day in Japan, Cheese Festa
• 11/14-18: World Cheese Awards, Portugal
• 11/21: A Night at Cheese School 101 - Detroit
• 11/23: Portland Cheese + Meat Festival
• 11/23: C.Hesse Pop up
• 11/26: Murrays Taste of the Caves

Follow along on IG for more cheesy inspiration @TheBsCheese or at my website www.thebscheese.com and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!