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Take a look at this incredibly decadent cheesy fondue bread—layered with melted waves of Gruyère and Emmentaler and just the right touch of white wine—and some scrum-diddly-umptious Candied Walnuts go perfectly with almost any cheese. Make ’em today! Photo Credit: “Toasted cheese…” by Brent Hofacker | Shutterstock Photo Credit: “Candied Walnuts” by lauraslens | Shutterstock
The culture team went all out at this year’s American Cheese Society Conference in Providence, R.I.—attending exciting workshops, tasting incredible cheeses, and meeting amazing makers. Below are fifteen cool, quirky, and awesome factoids we came across during our time wandering the cheesy yet air-conditioned conference center halls (and you can take a look at pictures […]
Cider is way bigger than you think, a lot of people can’t taste bitter, and more!
Prevalence of E. coli in cheese, Basque rennet paste, disappearing Canadian cows, and more!
West Coast vs. East Coast cow herd size, casein micelle formation, the magic of Riesling, and more!
Get media exposure, a giveaway for your readers, and some amazing cheese!
How could a 3-day music festival with amazing food, beer, and wine in San Francisco’s Golden Gate Park get any better? CHEESE.
The table of content for culture: the word on cheese’s spring 2015 issue
Curaçao chefs Martina and Berg created this approachable adaptation of traditional keshi yena, which includes Martina’s special ingredient: piccalilli
Learn the zany histories behind your favorite foods in A Curious History of Food and Drink by Ian Crofton