September 21, 2025 • 17 mins
We explore how GoodTaste! Pittsburgh and Nosh and Curd are bringing new flavors and experiences to local food lovers through events, cheese education, and creative pairings. We're on location at Mazzotta Winery where our guests share their journeys from personal passion to business success in Pittsburgh's vibrant culinary community.
• Dee Weinberg of GoodTaste! Pittsburgh has been creating food events for over a decade, focusing on "foods that people love and nobody's celebrating"
• Dee's upcoming Say Cheese event on October 5th, 2025 will showcase savory, sweet, hard, soft, domestic, and international cheeses
• GoodTaste! Pittsburgh also runs Pizza Fest and Bake It events with educational components and support for new businesses
• Danielle Doebereiner started Nosh and Curd after discovering a cheese book, building on her childhood love of melted cheese
• Nosh and Curd offers a cheese shop, coffee, workshops, and catering services within a 60-mile radius
• At the Say Cheese preview, guests experienced raclette stations, wine pairings, and creative cheese applications
• Foodie friends unanimously chose the interactive raclette experience as their favorite bite of the event
Say Cheese by Good Taste Pittsburgh is happening Sunday, October 5th, 2025. Tickets are available now at www.goodtastepittsburgh.com.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Doug (00:01):
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
When you want to promote smallbusinesses and drive locals to
new tastes and flavors, what doyou do?
Well, create the experience.
This week we talk with DeeWeinberg of Good Taste
Pittsburgh.
How does a good book and achildhood snack launch a career
(00:24):
in cheese?
Danielle Doebereiner shares theorigin of nosh and curd.
We're on location this week atMazzotta Winery in Gibsonia
trying new cheese and winepairings along with Dee and
Danielle, and we check in with afew more foodie friends to see
what's tasty.
All that ahead, stay tuned.
(00:45):
The Pittsburgh Dish issupported by Family Table
mom-inspired chef-prepared mealdelivery service.
They're helping busy folks getback to the dinner table.
You can see their weekly menurotation at familytablepghcom
and use code DISH20 to save onyour first order.
(01:07):
That's code D-I-S-H 20.
Now on to the show.
Hi there, hi, doug, would youintroduce yourself to our
listeners and the name of yourbusiness?
Sure.
Dee (01:21):
Hi everyone, I'm Dee Weinberg and my business is Good
Taste Pittsburgh.
Doug (01:26):
And Dee, tell us a little bit more about what is Good
Taste Pittsburgh, and what doyou have going on right now in
the world of food?
Dee (01:35):
Good Taste Pittsburgh has been doing food events for over
a decade in the Pittsburgh areaand we'd like to say that we
help to build the food scenehere in western Pennsylvania.
We try to focus on foods thatpeople love and nobody's
celebrating them.
For instance, our show comingup on October 5th is Say Cheese.
(02:01):
Pittsburghers love cheese.
We have a million farms aroundhere.
It's just a local food really,but at Say Cheese people will be
able to taste savory, sweet,hard, soft, domestic,
international.
So we're trying to give peoplejust a little bit of the cheese
(02:23):
flavor at Say Cheese.
Doug (02:24):
And I think about all of these, I want to say festivals
or events that you do Over theyears.
You have been introducingpeople to new tastes and flavors
.
Now, for this whole time thatyou've been doing, good Taste
Pittsburgh.
Dee (02:37):
Yes.
Doug (02:37):
What are some of the other events you do throughout the
year?
I have been to a couple, but Ibet our listeners don't know
that you're connected to so manyof them.
Dee (02:44):
I have been to a couple, but I bet our listeners don't
know that you're connected to somany of them.
Probably one of our hallmarksright now is Pizza Fest, which
we each year pair with a brewery.
There's no better marriage thanpizza and beer, and that's
usually the first Sunday in June.
Doug (03:01):
And that was at Doe Daddy Beer this year.
Dee (03:04):
It was a great space for that.
It was a fabulous space andwe're sort of thinking we may go
back to that space.
It hasn't been announced yet,but we're thinking about that.
Doug (03:14):
Well, Nick and Angie are great partners.
Dee (03:15):
Yes, they are, they're fabulous and their entire family
is in on their business also,so it's great.
Marla (03:21):
I love that.
Dee (03:29):
And then in March we do a show called Bake it and Bake it
sort of popped up out of thepandemic.
We know that yeast was harder toget, I like to say, than crack.
And we came out of the pandemicand people were still home
cooking and baking and nobodywas celebrating that.
So we developed this event,this show, called Bake it.
(03:51):
We're in our third year and itwill be at the Monroeville
Convention Center and we bringin a national chef who's known
for baking.
We do workshops, we have localand national vendors.
It's just a fun day, sweet,sweet, sweet day.
Doug (04:10):
This was the first time that you and I worked together,
because you asked me to do a airfryer baking demonstration and
I had been playing around with anew air fryer and I thought it
was an amazing event, but Ireally didn't know what I was
doing at first, so thank you somuch for giving me that
opportunity.
Dee (04:29):
Well, and that really cemented this relationship that
we have, which I'm very thankfulfor.
That really was just one day Ihad opened up my air fryer right
out of the box and with therecipe book book, and there was
nothing in there that was sweetright and I thought somebody
(04:49):
needs to develop that, andthat's when the phone call
happened yeah, thank you so much.
Doug (04:54):
And so I did a little research and I will say, like,
pop out of the cylinder.
Cinnamon rolls work really well, but I think I developed a
cookie a cookie?
Dee (05:02):
yes, white cake.
Yeah, you can do stuff in theair fryer.
Yes, you can, you can, which isgreat.
Thank you for that.
Doug (05:08):
Well, dee, thank you so much for all you're doing for
Pittsburgh and for the region.
You're really introducing folksto new flavors, as well as what
you said with local businessesand connecting us to what's
going on with so many greatpeople and places.
You are bringing experience sopeople can come to something and
actually sink their teeth intoit, instead of just scrolling
(05:31):
through on social media andsaying I might go Exactly.
Dee (05:36):
We're very proud of that.
We're really proud of the factthat all of our shows have some
kind of educational component,experiential component,
excitement, yeah.
And then we love introducingall of the new businesses that
are popping up every day.
That's really our forte in ourshows.
Doug (05:56):
Well, thank you so much for that.
Now, dee, if people areinterested in finding out more
about Good Taste Pittsburgh orthe next event, say Cheese where
can they go?
Can you remind us of yoursocial handles or your website?
Dee (06:10):
Our website is goodtastepittsburghcom and our
socials are goodtastepgh.
Doug (06:17):
Excellent, Dee.
Thanks so much again for yourtime and thanks for being on the
Pittsburgh Dish.
Dee (06:23):
Thanks, Doug.
Thank you so much foreverything.
I really appreciate it.
Hi, this is Dee Weinberg withGood Taste Pittsburgh, and
you're listening to ThePittsburgh Dish
how are you doing today?
Danielle (06:36):
I'm well.
How are you?
Doug (06:38):
I'm great.
Would you introduce yourself toour listeners and what you have
going on in the world of food?
Danielle (06:44):
Yes, of course, my name is Danielle Doebe reiner.
I am the owner and founder ofNosh and Curd and we have a
cheese store in Mars,Pennsylvania.
Doug (06:53):
It's the cutest looking store.
Thank you, thank you so much.
Danielle (06:57):
So we have fun playing around with all different kinds
of pairings and combinations.
It's kind of our specialty andwe just love to get in there and
Go for it, and sometimes itworks out.
Sometimes it doesn't, but whenit does it's magical.
Doug (07:13):
Danielle, you and I have met before at a couple of other
events KDKA, through some eventslike this that we're at tonight
and I also know that you,although you're in the world of
pairing and selling cheese,you're friends with some other
cheese forward folks like MeganMcGinnis, the cheese queen.
Danielle (07:30):
Love Megan we were actually just conversing this
morning, so absolutely love herand love supporting her business
and she is so supportive ofmine as well.
Doug (07:39):
I think that's what really heartens me is to see what
folks might see as competitors,but you're really almost like
the closest of friends becauseyou're collaborating on what are
you doing or what's going on inyour next event.
And so tell folks a little bitmore about Nosh and Curd so
folks can come visit yourlocation.
Danielle (07:57):
Yes, we do everything from.
We have a coffee shop so we docoffee.
Specialty drinks, breakfast,lunch Everything is very cheese
focused of course.
But we do have some non-cheeseoptions for those who don't care
for cheese Of course Some folksjust can't yes, True too, but
we usually have something forthem as well, and we even have
(08:18):
vegan cheeses as well.
So we carry a lot in store.
We do workshops, so anythingfrom teaching how to go to
charcuterie board over topairing wines and cheeses and
what goes well together and why.
Doug (08:32):
And so when you mention those workshops, can people sort
of sign up and maybe bring agroup or do a party.
Do you offer services like that?
Danielle (08:40):
Yeah, we offer classes to the public, of course, and
then we also offer privateevents.
So if you have a group of eightor more, we're happy to
accommodate those, whetherthey're in the shop or offsite.
Doug (08:51):
Oh, I love that, and we're at a preview event for Say
Cheese.
Do you do catering and otheroffsite events like this?
Danielle (09:00):
We do so anything from small baby showers all the way
up to a 300 person wedding.
We travel up to about 60 mileradius for catering, so that's
been great for us as well.
But yeah, it's always funbecause we get to customize it
to whoever's liking is hostingthe event.
Doug (09:19):
I love that.
How long has Nosh and Curd beenin business?
Danielle (09:25):
So we have officially been in our building for a
little over three yearsCongratulations, thank you.
But I started about nine monthsbefore that, so going on almost
four years in business as awhole, and it's definitely been
a learning experience.
I've learned much more in thelast four years than any other
work experience could haveprepared me, but I am passionate
(09:48):
about it and love it and havemet some great, great people
like yourself through thebusiness.
Doug (09:53):
Danielle, where did this passion start, this love of
cheese and this decision to gointo this business?
Danielle (09:59):
Honestly, by picking up a book about cheese.
Yes, so I used to work for ahome builder in the area and
they have all of their homesfabulously decorated and they
had a cheese book in one of thekitchens and I picked it up and
started flipping through it andwas very intrigued and that's
kind of where the passionstarted and it's gone from there
(10:19):
.
Doug (10:20):
Did you like cheese growing up, like as a youngster,
or is this something you havegrown into?
Danielle (10:25):
Not gonna lie, I would take Colby Jack cheese, pop it
in the microwave for like 60seconds until it got nice and
bubbly and somewhat crispy andjust down like a whole block.
Doug (10:37):
There was your cheese connoisseur path from a very
young age, yeah, so my palatehas expanded a lot.
I love it.
Now I'm looking at some tables.
You have some cheeses set upand looks like some other little
fun nibbles.
What are we doing tonight?
Danielle (10:50):
So, like I said, it's all about the pairings and we
like to expand your world andknowledge of cheese.
So we've got a raclette station.
Doug (10:58):
So the raclette, that's where you put a little bit of
cheese near some heat and itgets all nice and melty, is that
right?
Danielle (11:04):
Yeah, normally you would do it with a whole wheel
or even a half wheel of racletteand you would have a heating
mechanism, kind of like abroiler in an oven, and that
broils the cheese enough towhere you can scrape off, just
enough to make everything allcheesy.
Tonight we have a differentkind of raclette machine, which
is where we're basicallybroiling smaller slices just for
(11:25):
safety and everything.
But the cheese queen, Megan,will be at the show with an
authentic raclette machine.
Doug (11:35):
There's nothing better than melty gooey cheese.
Danielle (11:38):
And I also love when it gets a little crispy back to
your childhood snack.
Doug (11:41):
So good, danielle.
Just remind folks again ifthey're interested in visiting
your shop, what's your locationand maybe what your website and
social handles are.
Danielle (11:51):
Yeah, sure.
So we are on Grand Avenue inMars, downtown Mars, right by
the post office.
If you're looking for alandmark, social is at Nosh and
Curd, and then our website isnoshandcurdcom, and our hours
are Tuesday through Saturday,nine to four.
Doug (12:07):
I love it.
Thanks so much.
Danielle (12:09):
Thank you so much for your time.
Doug, thanks for being on thePittsburgh Dish, thank you.
Doug (12:13):
During our Say Cheese preview event, danielle showed
us how to make mini charcuterieboards that topped a wine glass
so cute.
She created s'mores usingtraditional ingredients with the
addition of a soft ripened goatcheese, and we all turned up
the heat on melty alpineraclette.
So let's check in with some ofour foodie friends and ask what
(12:37):
were some of their best bites.
So, hey, everybody, we're withRebecca Hansborough.
Rebecca, remind us the handleyou go by on Instagram.
Rebecca (12:45):
Yes, I am the 41Chew instead of two, chew, 41chew.
Doug (12:50):
I love it.
We talked earlier this year onthe show.
Rebecca (12:52):
Yes, yes, it's very nice to see you again, you too.
Doug (12:55):
And since then you've gotten married.
You guys have gone on yourvacation.
I heard you had a ton of greatfood.
Rebecca (12:59):
Yes, I had an amazing time in Barcelona and Vienna.
I had all the tapas, and sotonight that we're at this event
having more wine and morecheese, it's just taking me back
to vacation.
It's great.
Doug (13:11):
How great.
Rebecca (13:12):
Well, we did try several cheeses.
Yes, we did.
Doug (13:15):
And I usually say what was the best bite you've had this
week?
What's the best bite you've hadtonight?
What was your favorite cheese?
Rebecca (13:21):
So my favorite was the raclette and it was like extra
cool because I had this likekind of like mini hibachi, the
raclette maker for the raclettecheese.
So that was definitely myfavorite part.
Doug (13:33):
I have to agree with you.
It was delicious, you kind ofslide it off of this little dish
.
Yeah, and she had cookedpotatoes.
Yeah, yeah.
Rebecca (13:41):
And for mine I did a grilled toast.
Doug (13:45):
Oh yes.
Rebecca (13:45):
And then I put prosciutto, and then I put a
little piece of chorizo with apickle with cheese on top and it
made a very nice bite.
And then they paired it with araspberry wine, so you had the
sweetness of the wine and thesuper, super saltiness of the
bite, and it worked togethervery well.
Doug (14:03):
Lovely.
Well, you did more than I did.
I literally ate the cheese andthe bread, but it was probably
my favorite.
Rebecca (14:08):
I cooked a whole meal.
You did.
Doug (14:11):
Rebecca, thank you so much for.
Rebecca (14:16):
Hi Hi.
Doug (14:18):
Would you introduce yourself and that handle you go
by on Instagram.
Marla (14:21):
Yes, so I'm Marla and my IG handle is I'd rather be
eating.
We've eaten together severaltimes we have.
Doug (14:28):
What was the best bite you had tonight?
Marla (14:30):
Everything was delicious but I have to say my favorite
part of tonight was actuallycutting the cheese.
We had some té de moi I'mprobably butchering the name of
that she just told me like seventimes how to say it.
Doug (14:44):
This is this round cheese right.
And she had like this littleapparatus that spun and we made
these like fun rosettes yes,that was my favorite part.
Marla (14:52):
I feel like I got a little arm workout.
Spinning the, spinning thedrool, I think girl yeah, we're
gonna have to ask.
Doug (15:00):
We're gonna have to ask her again.
She's told me seven times again.
Marla (15:03):
but um, I liked how it just looks.
So pretty, so good Can never gowrong.
Doug (15:07):
Thank you so much, you're so welcome, thank you.
Hi how you doing.
Morgan (15:12):
Hi, I'm doing great.
How are you?
Doug (15:13):
I'm great.
Would you introduce yourself toour listeners and the name you
go by on Instagram?
Morgan (15:19):
Yes, I am Morgan and it's Pittsburgh.
Morgan, I love that Veryoriginal on Instagram.
It works, morgan.
Doug (15:26):
I've seen you at a couple different food events.
We were at Jimmy Wan's togetherlast time yes, one of my faves
and tonight we're at this cheeseevent for Say Cheese.
Morgan (15:33):
Yep.
Doug (15:34):
What was your best bite that you had tonight?
Morgan (15:36):
Okay, this is a bit of a tongue twister, but I night
okay, this is a bit of a tonguetwister, but I enjoyed the
raclette cheese.
Oh yes, that you raclette onthe raclette little machine
grill thing, that is right,which makes it very, um, very
crispy, and you put it on top ofthings.
I liked it on the bread and theprosciutto with a little pickle
(15:56):
.
It all tied together very wellso more ooey gooey goodness.
Perfection.
Yes, can't get better than that.
Doug (16:04):
It was a clear winner.
I mean, there were some othergood cheeses tonight, but
everyone loved that one.
Morgan (16:08):
Yes, it was really good.
Doug (16:10):
Morgan, thanks so much and thanks for being on The
Pittsburgh Dish.
Morgan (16:12):
Thanks for having me.
Shayla (16:14):
Me, me, me Hi there.
Doug (16:17):
Hi, doug, would you introduce yourself?
You're a friend of the showYou've been on before.
Shayla (16:21):
Yes, I have.
You're my friend, doug.
I am Shayla Penn with BurghEats and Treats Facebook and
Instagram.
Doug (16:29):
Yes, you know, Shayla, I always have an ending question
for everyone which is what wastheir favorite dish of the week.
But tonight, what was your bestbite of this event this evening
?
Shayla (16:42):
I say, I had to do a little mishmash of everything so
I liked the raclette with thetetamon cheese twirl oh yes and
I had to fit everything on onefork bite.
So so you put two cheeses twoche bite A veg, which is the
cauliflower, a little bit ofpurple potato and prosciutto.
(17:05):
All on one bite, the perfectbite, the perfect bite Shayla.
Doug (17:09):
thank you so much.
Thank you, Thanks for being onthe.
Shayla (17:11):
Pittsburgh Dish.
I love The Pittsburgh Dish.
Doug (17:16):
Say Cheese by Good Taste Pittsburgh is happening Sunday,
October 5th 2025.
Tickets are available now attheir website,
goodtastepittsburghcom.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description, and if youwant to follow my own food
(17:39):
adventures, you can find me onsocial media at Doug Cooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
When you want to promote smallbusinesses and drive locals to
new tastes and flavors, what doyou do?
Well, create the experience.
This week we talk with DeeWeinberg of Good Taste
Pittsburgh.
How does a good book and achildhood snack launch a career
(00:24):
in cheese?
Danielle Doebereiner shares theorigin of nosh and curd.
We're on location this week atMazzotta Winery in Gibsonia
trying new cheese and winepairings along with Dee and
Danielle, and we check in with afew more foodie friends to see
what's tasty.
All that ahead, stay tuned.
(00:45):
The Pittsburgh Dish issupported by Family Table
mom-inspired chef-prepared mealdelivery service.
They're helping busy folks getback to the dinner table.
You can see their weekly menurotation at familytablepghcom
and use code DISH20 to save onyour first order.
(01:07):
That's code D-I-S-H 20.
Now on to the show.
Hi there, hi, doug, would youintroduce yourself to our
listeners and the name of yourbusiness?
Sure.
Dee (01:21):
Hi everyone, I'm Dee Weinberg and my business is Good
Taste Pittsburgh.
Doug (01:26):
And Dee, tell us a little bit more about what is Good
Taste Pittsburgh, and what doyou have going on right now in
the world of food?
Dee (01:35):
Good Taste Pittsburgh has been doing food events for over
a decade in the Pittsburgh areaand we'd like to say that we
help to build the food scenehere in western Pennsylvania.
We try to focus on foods thatpeople love and nobody's
celebrating them.
For instance, our show comingup on October 5th is Say Cheese.
(02:01):
Pittsburghers love cheese.
We have a million farms aroundhere.
It's just a local food really,but at Say Cheese people will be
able to taste savory, sweet,hard, soft, domestic,
international.
So we're trying to give peoplejust a little bit of the cheese
(02:23):
flavor at Say Cheese.
Doug (02:24):
And I think about all of these, I want to say festivals
or events that you do Over theyears.
You have been introducingpeople to new tastes and flavors
.
Now, for this whole time thatyou've been doing, good Taste
Pittsburgh.
Dee (02:37):
Yes.
Doug (02:37):
What are some of the other events you do throughout the
year?
I have been to a couple, but Ibet our listeners don't know
that you're connected to so manyof them.
Dee (02:44):
I have been to a couple, but I bet our listeners don't
know that you're connected to somany of them.
Probably one of our hallmarksright now is Pizza Fest, which
we each year pair with a brewery.
There's no better marriage thanpizza and beer, and that's
usually the first Sunday in June.
Doug (03:01):
And that was at Doe Daddy Beer this year.
Dee (03:04):
It was a great space for that.
It was a fabulous space andwe're sort of thinking we may go
back to that space.
It hasn't been announced yet,but we're thinking about that.
Doug (03:14):
Well, Nick and Angie are great partners.
Dee (03:15):
Yes, they are, they're fabulous and their entire family
is in on their business also,so it's great.
Marla (03:21):
I love that.
Dee (03:29):
And then in March we do a show called Bake it and Bake it
sort of popped up out of thepandemic.
We know that yeast was harder toget, I like to say, than crack.
And we came out of the pandemicand people were still home
cooking and baking and nobodywas celebrating that.
So we developed this event,this show, called Bake it.
(03:51):
We're in our third year and itwill be at the Monroeville
Convention Center and we bringin a national chef who's known
for baking.
We do workshops, we have localand national vendors.
It's just a fun day, sweet,sweet, sweet day.
Doug (04:10):
This was the first time that you and I worked together,
because you asked me to do a airfryer baking demonstration and
I had been playing around with anew air fryer and I thought it
was an amazing event, but Ireally didn't know what I was
doing at first, so thank you somuch for giving me that
opportunity.
Dee (04:29):
Well, and that really cemented this relationship that
we have, which I'm very thankfulfor.
That really was just one day Ihad opened up my air fryer right
out of the box and with therecipe book book, and there was
nothing in there that was sweetright and I thought somebody
(04:49):
needs to develop that, andthat's when the phone call
happened yeah, thank you so much.
Doug (04:54):
And so I did a little research and I will say, like,
pop out of the cylinder.
Cinnamon rolls work really well, but I think I developed a
cookie a cookie?
Dee (05:02):
yes, white cake.
Yeah, you can do stuff in theair fryer.
Yes, you can, you can, which isgreat.
Thank you for that.
Doug (05:08):
Well, dee, thank you so much for all you're doing for
Pittsburgh and for the region.
You're really introducing folksto new flavors, as well as what
you said with local businessesand connecting us to what's
going on with so many greatpeople and places.
You are bringing experience sopeople can come to something and
actually sink their teeth intoit, instead of just scrolling
(05:31):
through on social media andsaying I might go Exactly.
Dee (05:36):
We're very proud of that.
We're really proud of the factthat all of our shows have some
kind of educational component,experiential component,
excitement, yeah.
And then we love introducingall of the new businesses that
are popping up every day.
That's really our forte in ourshows.
Doug (05:56):
Well, thank you so much for that.
Now, dee, if people areinterested in finding out more
about Good Taste Pittsburgh orthe next event, say Cheese where
can they go?
Can you remind us of yoursocial handles or your website?
Dee (06:10):
Our website is goodtastepittsburghcom and our
socials are goodtastepgh.
Doug (06:17):
Excellent, Dee.
Thanks so much again for yourtime and thanks for being on the
Pittsburgh Dish.
Dee (06:23):
Thanks, Doug.
Thank you so much foreverything.
I really appreciate it.
Hi, this is Dee Weinberg withGood Taste Pittsburgh, and
you're listening to ThePittsburgh Dish
how are you doing today?
Danielle (06:36):
I'm well.
How are you?
Doug (06:38):
I'm great.
Would you introduce yourself toour listeners and what you have
going on in the world of food?
Danielle (06:44):
Yes, of course, my name is Danielle Doebe reiner.
I am the owner and founder ofNosh and Curd and we have a
cheese store in Mars,Pennsylvania.
Doug (06:53):
It's the cutest looking store.
Thank you, thank you so much.
Danielle (06:57):
So we have fun playing around with all different kinds
of pairings and combinations.
It's kind of our specialty andwe just love to get in there and
Go for it, and sometimes itworks out.
Sometimes it doesn't, but whenit does it's magical.
Doug (07:13):
Danielle, you and I have met before at a couple of other
events KDKA, through some eventslike this that we're at tonight
and I also know that you,although you're in the world of
pairing and selling cheese,you're friends with some other
cheese forward folks like MeganMcGinnis, the cheese queen.
Danielle (07:30):
Love Megan we were actually just conversing this
morning, so absolutely love herand love supporting her business
and she is so supportive ofmine as well.
Doug (07:39):
I think that's what really heartens me is to see what
folks might see as competitors,but you're really almost like
the closest of friends becauseyou're collaborating on what are
you doing or what's going on inyour next event.
And so tell folks a little bitmore about Nosh and Curd so
folks can come visit yourlocation.
Danielle (07:57):
Yes, we do everything from.
We have a coffee shop so we docoffee.
Specialty drinks, breakfast,lunch Everything is very cheese
focused of course.
But we do have some non-cheeseoptions for those who don't care
for cheese Of course Some folksjust can't yes, True too, but
we usually have something forthem as well, and we even have
(08:18):
vegan cheeses as well.
So we carry a lot in store.
We do workshops, so anythingfrom teaching how to go to
charcuterie board over topairing wines and cheeses and
what goes well together and why.
Doug (08:32):
And so when you mention those workshops, can people sort
of sign up and maybe bring agroup or do a party.
Do you offer services like that?
Danielle (08:40):
Yeah, we offer classes to the public, of course, and
then we also offer privateevents.
So if you have a group of eightor more, we're happy to
accommodate those, whetherthey're in the shop or offsite.
Doug (08:51):
Oh, I love that, and we're at a preview event for Say
Cheese.
Do you do catering and otheroffsite events like this?
Danielle (09:00):
We do so anything from small baby showers all the way
up to a 300 person wedding.
We travel up to about 60 mileradius for catering, so that's
been great for us as well.
But yeah, it's always funbecause we get to customize it
to whoever's liking is hostingthe event.
Doug (09:19):
I love that.
How long has Nosh and Curd beenin business?
Danielle (09:25):
So we have officially been in our building for a
little over three yearsCongratulations, thank you.
But I started about nine monthsbefore that, so going on almost
four years in business as awhole, and it's definitely been
a learning experience.
I've learned much more in thelast four years than any other
work experience could haveprepared me, but I am passionate
(09:48):
about it and love it and havemet some great, great people
like yourself through thebusiness.
Doug (09:53):
Danielle, where did this passion start, this love of
cheese and this decision to gointo this business?
Danielle (09:59):
Honestly, by picking up a book about cheese.
Yes, so I used to work for ahome builder in the area and
they have all of their homesfabulously decorated and they
had a cheese book in one of thekitchens and I picked it up and
started flipping through it andwas very intrigued and that's
kind of where the passionstarted and it's gone from there
(10:19):
.
Doug (10:20):
Did you like cheese growing up, like as a youngster,
or is this something you havegrown into?
Danielle (10:25):
Not gonna lie, I would take Colby Jack cheese, pop it
in the microwave for like 60seconds until it got nice and
bubbly and somewhat crispy andjust down like a whole block.
Doug (10:37):
There was your cheese connoisseur path from a very
young age, yeah, so my palatehas expanded a lot.
I love it.
Now I'm looking at some tables.
You have some cheeses set upand looks like some other little
fun nibbles.
What are we doing tonight?
Danielle (10:50):
So, like I said, it's all about the pairings and we
like to expand your world andknowledge of cheese.
So we've got a raclette station.
Doug (10:58):
So the raclette, that's where you put a little bit of
cheese near some heat and itgets all nice and melty, is that
right?
Danielle (11:04):
Yeah, normally you would do it with a whole wheel
or even a half wheel of racletteand you would have a heating
mechanism, kind of like abroiler in an oven, and that
broils the cheese enough towhere you can scrape off, just
enough to make everything allcheesy.
Tonight we have a differentkind of raclette machine, which
is where we're basicallybroiling smaller slices just for
(11:25):
safety and everything.
But the cheese queen, Megan,will be at the show with an
authentic raclette machine.
Doug (11:35):
There's nothing better than melty gooey cheese.
Danielle (11:38):
And I also love when it gets a little crispy back to
your childhood snack.
Doug (11:41):
So good, danielle.
Just remind folks again ifthey're interested in visiting
your shop, what's your locationand maybe what your website and
social handles are.
Danielle (11:51):
Yeah, sure.
So we are on Grand Avenue inMars, downtown Mars, right by
the post office.
If you're looking for alandmark, social is at Nosh and
Curd, and then our website isnoshandcurdcom, and our hours
are Tuesday through Saturday,nine to four.
Doug (12:07):
I love it.
Thanks so much.
Danielle (12:09):
Thank you so much for your time.
Doug, thanks for being on thePittsburgh Dish, thank you.
Doug (12:13):
During our Say Cheese preview event, danielle showed
us how to make mini charcuterieboards that topped a wine glass
so cute.
She created s'mores usingtraditional ingredients with the
addition of a soft ripened goatcheese, and we all turned up
the heat on melty alpineraclette.
So let's check in with some ofour foodie friends and ask what
(12:37):
were some of their best bites.
So, hey, everybody, we're withRebecca Hansborough.
Rebecca, remind us the handleyou go by on Instagram.
Rebecca (12:45):
Yes, I am the 41Chew instead of two, chew, 41chew.
Doug (12:50):
I love it.
We talked earlier this year onthe show.
Rebecca (12:52):
Yes, yes, it's very nice to see you again, you too.
Doug (12:55):
And since then you've gotten married.
You guys have gone on yourvacation.
I heard you had a ton of greatfood.
Rebecca (12:59):
Yes, I had an amazing time in Barcelona and Vienna.
I had all the tapas, and sotonight that we're at this event
having more wine and morecheese, it's just taking me back
to vacation.
It's great.
Doug (13:11):
How great.
Rebecca (13:12):
Well, we did try several cheeses.
Yes, we did.
Doug (13:15):
And I usually say what was the best bite you've had this
week?
What's the best bite you've hadtonight?
What was your favorite cheese?
Rebecca (13:21):
So my favorite was the raclette and it was like extra
cool because I had this likekind of like mini hibachi, the
raclette maker for the raclettecheese.
So that was definitely myfavorite part.
Doug (13:33):
I have to agree with you.
It was delicious, you kind ofslide it off of this little dish
.
Yeah, and she had cookedpotatoes.
Yeah, yeah.
Rebecca (13:41):
And for mine I did a grilled toast.
Doug (13:45):
Oh yes.
Rebecca (13:45):
And then I put prosciutto, and then I put a
little piece of chorizo with apickle with cheese on top and it
made a very nice bite.
And then they paired it with araspberry wine, so you had the
sweetness of the wine and thesuper, super saltiness of the
bite, and it worked togethervery well.
Doug (14:03):
Lovely.
Well, you did more than I did.
I literally ate the cheese andthe bread, but it was probably
my favorite.
Rebecca (14:08):
I cooked a whole meal.
You did.
Doug (14:11):
Rebecca, thank you so much for.
Rebecca (14:16):
Hi Hi.
Doug (14:18):
Would you introduce yourself and that handle you go
by on Instagram.
Marla (14:21):
Yes, so I'm Marla and my IG handle is I'd rather be
eating.
We've eaten together severaltimes we have.
Doug (14:28):
What was the best bite you had tonight?
Marla (14:30):
Everything was delicious but I have to say my favorite
part of tonight was actuallycutting the cheese.
We had some té de moi I'mprobably butchering the name of
that she just told me like seventimes how to say it.
Doug (14:44):
This is this round cheese right.
And she had like this littleapparatus that spun and we made
these like fun rosettes yes,that was my favorite part.
Marla (14:52):
I feel like I got a little arm workout.
Spinning the, spinning thedrool, I think girl yeah, we're
gonna have to ask.
Doug (15:00):
We're gonna have to ask her again.
She's told me seven times again.
Marla (15:03):
but um, I liked how it just looks.
So pretty, so good Can never gowrong.
Doug (15:07):
Thank you so much, you're so welcome, thank you.
Hi how you doing.
Morgan (15:12):
Hi, I'm doing great.
How are you?
Doug (15:13):
I'm great.
Would you introduce yourself toour listeners and the name you
go by on Instagram?
Morgan (15:19):
Yes, I am Morgan and it's Pittsburgh.
Morgan, I love that Veryoriginal on Instagram.
It works, morgan.
Doug (15:26):
I've seen you at a couple different food events.
We were at Jimmy Wan's togetherlast time yes, one of my faves
and tonight we're at this cheeseevent for Say Cheese.
Morgan (15:33):
Yep.
Doug (15:34):
What was your best bite that you had tonight?
Morgan (15:36):
Okay, this is a bit of a tongue twister, but I night
okay, this is a bit of a tonguetwister, but I enjoyed the
raclette cheese.
Oh yes, that you raclette onthe raclette little machine
grill thing, that is right,which makes it very, um, very
crispy, and you put it on top ofthings.
I liked it on the bread and theprosciutto with a little pickle
(15:56):
.
It all tied together very wellso more ooey gooey goodness.
Perfection.
Yes, can't get better than that.
Doug (16:04):
It was a clear winner.
I mean, there were some othergood cheeses tonight, but
everyone loved that one.
Morgan (16:08):
Yes, it was really good.
Doug (16:10):
Morgan, thanks so much and thanks for being on The
Pittsburgh Dish.
Morgan (16:12):
Thanks for having me.
Shayla (16:14):
Me, me, me Hi there.
Doug (16:17):
Hi, doug, would you introduce yourself?
You're a friend of the showYou've been on before.
Shayla (16:21):
Yes, I have.
You're my friend, doug.
I am Shayla Penn with BurghEats and Treats Facebook and
Instagram.
Doug (16:29):
Yes, you know, Shayla, I always have an ending question
for everyone which is what wastheir favorite dish of the week.
But tonight, what was your bestbite of this event this evening
?
Shayla (16:42):
I say, I had to do a little mishmash of everything so
I liked the raclette with thetetamon cheese twirl oh yes and
I had to fit everything on onefork bite.
So so you put two cheeses twoche bite A veg, which is the
cauliflower, a little bit ofpurple potato and prosciutto.
(17:05):
All on one bite, the perfectbite, the perfect bite Shayla.
Doug (17:09):
thank you so much.
Thank you, Thanks for being onthe.
Shayla (17:11):
Pittsburgh Dish.
I love The Pittsburgh Dish.
Doug (17:16):
Say Cheese by Good Taste Pittsburgh is happening Sunday,
October 5th 2025.
Tickets are available now attheir website,
goodtastepittsburghcom.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description, and if youwant to follow my own food
(17:39):
adventures, you can find me onsocial media at Doug Cooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
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