What happens when a cheese you love disappears? With Old Chatham Creamery’s beloved Nancy’s Camembert retired, Britt looks back at the cheese that changed her mind about bloomy rinds—and searches for what comes next, from Blakesville Creamery’s Llanes to Four Fat Fowl St. Stephen and other worthy successors.

Grilled cheese doesn’t need to be complicated—but it can absolutely be better. Britt breaks down how to build the ultimate grilled cheese bar, from choosing cheeses that actually melt to breads, spreads, add-ons, and combinations that let everyone create their perfect sandwich.

Vermont makes some damn good cheddar—but that’s only the beginning. Meet three smaller cheesemakers doing things completely their own way, and come along for a very cheesy trip back to the Vermont Cheese Makers Festival.

Your cheeseboard doesn’t need more—it needs to work smarter. Meet the Efficiency Board: three versatile cheeses, better pairings, less waste, and zero Pinterest nonsense.

Looking for something beyond burrata for your summer cheese board? Discover three artisan cheeses worth trying—Murray’s Double Doe, Vermont Creamery Bonne Bouche and Valley Milkhouse Blue Bell—plus easy cheese pairings, tasting notes and ideas for late-summer entertaining.

Baron Bigod is a British bloomy-rind cheese inspired by brie, showcasing exceptional milk, thoughtful farming, and slow ripening for rich, savory depth without bitterness.

A deep dive into Havilah, New Jersey’s award-winning Alpine-style cheese—pasture-based milk, seasonal flavor, tasting notes, pairings, and the story behind Cherry Grove Farm.

Dive into Trader Joe’s Creamy Toscano soaked in Syrah—tasting notes, holiday pairings, and why this wine-washed cheese is the season’s must-have.

Meet Cornerstone, the raw-milk American Original cheese crafted by three farms across three states—one recipe, bold terroir, and unforgettable flavor.

A full guide to Humboldt Fog goat cheese—flavor, history, rind, texture, pairings (think the best wine, IPA, and mocktail matches) for your next cheese board.

Discover Ossau Iraty, the ancient Basque sheep’s milk cheese. Explore its nutty flavor, rich history, perfect pairings, and modern serving ideas in this fun cheese-tasting journey.

Ever had a cheese that doesn’t melt? Give Bread Cheese a try, and thanks to our friends at The Big Moo for lending me some!

Discover the story behind Point Reyes Quinta. a luscious, cult-favorite cheese and celebrate their 25th anniversary with us (and delicious pairings)!

Join Brittany as she dives into the rich, creamy world of Valley Milkhouse Honey Bell and Sequatchie Cove Coppinger—two cheeses that redefine terroir and 'melt-in-your-mouth'!

Explore the enchanting tale of Bloomy Dobbs, a cozy cheese haven in NY, as owner Jess Galen shares her passion for community, events, and artisanal delights!

Join Curd is the Word for a mouthwatering journey through the world of vegan cheeses, tasting Mount Saint Helens from Wendy's Nutty Cheese and Pepper Jack by Darë.

Join Britt for a snappy update on navigating farmer's markets, tasting events, and DIY charcuterie class, plus her triumphant return to podcasting.

Join host Brittany for a mini episode on cheese education, exploring the Academy of Cheese's history, resources, and curriculum insights.

In this episode of Curd is the Word, join Brittany and she unveils the magic of Uplands Cheese's seasonal Rush Creek Reserve and Nettle Meadow's Fromage Blanc in Honey Lavender. Soft, delectable, and oh-so distinct!

Unwrapping Maine magic! Lakins Gorges Cheese delivers four delectable delights to Brittany at Curd is the Word. Tune in as we taste and learn about each cheese in this flavorful 'Send me Cheese' mini-series!