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Table of Contents: Spring 2016

| March 1, 2016
This article is from: Web Exclusive

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FEATURES

 

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Over the Top — These cheese-topped toasts show off the season’s fresh bounty.
By Rebecca Haley-Park

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The Grass Is Greener — Cowgirl Creamery’s St Pat is a taste of spring in Northern California.
By Leigh Belanger

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Partners in Craft — Suds-loving US cheesemakers are washing their creations in local beer.
By Liz Thorpe

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Making His Mark — Thierry Graindorge has plans for his iconic cheese company.
By Stephanie Skinner

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Nepal Rises Again — One year after a deadly quake, this nation’s cheese culture is thriving.
By Laurel Miller

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Total Package — Learn the lore behind some of your favorite cheese labels.
As told to Rebecca Haley-Park

 

EATS

 

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In Season — Sweet, sweet leeks play nicely with a wide range of cheeses.
 
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A Cheese Plate — Maple meets curds in this spread from a Vermont monger.
 
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Big Easy Does It — Chef Kristen Essig captures the spirit of New Orleans.
 
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Add a Little Italy — Pecorino is the star of these spring-perfect dishes.
 

 

DRINKS

 

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Beer with Cheese — American-born cream ales are having a comeback.
 
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Wine with Cheese — Aromatic vermouth is enjoying a moment in the sun.
 

 

INFORMER

 

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Farm Animal — Affable Saanen goats are a top pick for dairy farmers.
 
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Voicings — Chicago chef Stephanie Izard talks curds, China, and late-night snacking.
 
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Cheese IQ — Can cultures reflect terroir in cheeses made from pasteurized milk?
 
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Cheese Talk — Community-supported agriculture programs (CSAs) now include curds.
 

 

GOODS

 

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Gear — Store your sticks in style with these well-designed butter dishes.
 
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Shop Talk — Meet standout purveyors in Alaska, Maine, and Missouri.
 

 

CAN DO

 

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Get Cultured — Better butter starts with good cream and fantastic microbes.
 

 

COLUMNS

 

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Ask Culture — How are cheddar curds made? Other than unintended molds, how can you tell if a cheese has gone bad?
 
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Ruminations — The rotating cast of characters who make a cheesemonger’s day.

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