For many of us working in the cheese business, cheese is a lens through which we view the world and our place in it. With New Years resolutions still on the top of our minds, on today’s episode of Cutting the Curd, Greg Blais talks to two professionals who made the decision to work with cheese, and proactively sought out their current roles. Jeanine Dargis tells us of her amazing uphill journey to becoming a cheesemaker at Valley Shepherd, while Matt Reilly talks to us about his recent victory at the Cheesemonger Invitational in San Francisco. This program was brought to you by The Wisconsin Milk Marketing Board.





“[Cheesemaking] is a brain exercise. Everyday is a challenge.” [16:25]
—Jeanine Dargis on Cutting the Curd
“It was exhilarating, but a strange combination of emotions because it’s a personal experience every time you get together with cheese people. It’s not like any other business I’ve been involved with. It’s a community of people supporting farmers and creameries that are doing it because they love it.” [31:10]
—Matt Reilly on Cutting the CurdSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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