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The Culture team tackles how the dashes and dots of blue cheese veins come to be
The table of content for culture: the word on cheese’s spring 2016 issue
Check out the best hard, flaky cheeses of 2015!
Make a bite of the best go a long way with these easy-to-assemble cheese nibbles
In the words of the White House, “It’s that time of Gruyère!”
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!