{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2Fd54768ba-d54768ba","width":444,"version":"1.0","type":"rich","title":"Episode 183: Bedford Cheese Shop","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/689906aa-3dd9-4b3c-a7b4-83bfbde713e5/1458853679artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/689906aa-3dd9-4b3c-a7b4-83bfbde713e5\" height=\"200\" width=\"100%\" title=\"Episode 183: Bedford Cheese Shop\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"What happens when a punk kid figures out how to handle cheese? The Bedford Cheese Shop is born! Get some insight into running a cheese shop as Greg Blais and guest co-host Matt Rubiner chat with Charlotte Kamin, owner of Bedford Cheese Shop- an old-fashioned cheese shop dedicated to providing the finest quality cheeses from around the world. Tune in to find out what the day to day life of a cheese shop owner is like, what plans Charlotte has for expansion and what inspires her brand. From quality control to business management - get a peek into the world of retail cheese in Brooklyn! This program was brought to you by The Wisconsin Milk Marketing Board. I was a punk kid who knew how to handle cheese. I am now an older punk kid who knows how to handle cheese. [04:00] I get off on the fact that food can bring you back to childhood memories. [06:00] I am not the type of person who can just sustain in the same environment. As a shop-owner when you have really good people you want to see them grow. [11:00] A lot of people have this misconception that opening a cheese shop is an easy and profitable thing, but its difficult! [32:00] --Charlotte Kamin on Cutting the Curd\n\n"}