Send 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 cheeses may be different, they have one thing in common: they’re both made with love and elbow grease. Click here for the Comte flavor wheelNancy’s Camembert [4:48]: earthy, sweet & softLearn more and buy it hereCabot Clothbound Cheddar [12:59]: nutty, grassy & crumblyLearn more and buy it hereCheese events [1:06]Cheesemonger Invitational: June 25American Cheese Society conference: July 18-23Vermont Cheesemaker's Festival: August 13Birch Run Hills weekly happy hour: FridaysCheese Curd Festival: June 23 & 24My cheeseboard class & tasting: June 29Murica Al Vino Giveaway until June 30! Enter hereFollow my IG for more cheesy inspiration @TheBsCheese and cheese suggestions are always welcome. If you enjoyed this episode, subscribe and leave a review!

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