Kate spotted this great archival video from Papillon documenting Roquefort-making back in the 20's. Great for mustache aficionados, or anyone looking to catch a glimpse into cheesemaking's past. Following the silent show, there's a modern piece so you can have a look at how Papillon does it today...
Brainstormin' takes a lot of energy, and Vignola Restaurant of Portland ME is contributing by cooking us a little lunch...
Hanna White of Vignola and Adeline Druart of Vermont Butter and Cheese. Hanna and her husband Chuck prepared us lunch, while Adeline brought a selection of her creamery's amazing nibbles. Thanks, guys! Click through for more deliciousness...
It's that time of year again. Culture's editorial brainstorm is in just a few days, and we need your brains!
This weekend, culture's writers, editors and assorted cheese people gather again (this time in snowy Vermont) for the annual editorial meeting, where we hammer out ideas and directions for the magazine (& website) for 2012. But we can't do it alone, and I'm not talking about the catering.
Let us know what we should do next. What stories do you want to see more of? What angles haven't we covered yet? It's an open floor, and I will read your comments aloud to the assembled throng. This is your chance to let us know what's working, what's weak, and what you want to see in culture in 2012.
cuke question mark by erix!
This creature was invented by former Pastoral manager Greg Ellis and its creation was caught on video! This is no hoax, folks. Check out the video! Happy Halloween!
Good Evening! It's time again for culture's annual Scary Dairy contest.
The rules are simple: spin a spooky cheese-centric tale of terror in the comment thread below. 500 words or less, please. The best tale will win a bag of cheesy Halloween tricks & treats. We will pick a winner Nov. 4.
Need inspiration? Check out last year's blood curdling tales of ghostly milk murders, evil sheep, dairy zombies, and of course, the horrifying Stuff-like cheese of last year's winning entry: here, here, here, and here, and then post your own below!
The intern turned up this little biz-related story about a cheese bun I'd never heard of:
P*DE*Q, which makes a tapioca-based cheese bread known also as pão de queijo or chipa, will be joined by Fresno Mayor Ashley Swearengin at 10 a.m. on Oct. 26 as they cut the ribbon on its P*DE*Q Corner located at 1940 N. Echo St across from Fresno High School.
The company expects that up to 100,000 of the ready-to-bake, gluten-freen treats will come out of the 1,400-square-foot building each week upon opening, with potential sales in the millions.
The building will move owner Flavia Takahashi-Flores out of a test kitchen and into a store where customers can pick up the crispy treat frozen or fresh or enjoy them with coffee, tea and other beverages that will be sold there.
This video about artisan chocolateirs Mast Brothers, via The Scout, contains one of the most intense openings for any chocolate-based movie I can remember, Gene Wilder's performance in Willy Wonka excepted.
The Brooklyn-based brothers have gained notoriety not only for their full, silky beards, but also for their utter commitment to hand-manufacture, to the point of commissioning a sailboat to deliver their cocoa beans from the Dominican Republic, New York's first cargo delivery by sail since 1939.
Euro USA's salumier Jeff Stout shows us how to quickly peel a hard salami casing with no fuss. Works on even the wrinkliest, most wizened sausages!
We stopped off at his place this morning to start prepping for tonight's Culture Yourself beer & cheese tasting at Market Garden Brewery. While Lassa and Shannon (from the awesome Heinen's) got started dicing cheese, it was Jeff's job to get enough Creminelli salami ready for 200 people. We were floored when he showed us this tip for getting the skin off, and decided we had to share.