North Bay Curds & Whey's Nameless Buffalo and Goat Masterpiece
April 1, 2013 - 1:50pm | by Veronique
Ever since Alissa Shethar, cheesemaker at North Bay Curds & Whey in Berkeley, announced that she was going to make buffalo milk cheese, I have been in a state of frenzied anticipation. Thank goodness she and I are both on the regulatory affairs committee of the California Artisan Cheese Guild! She was generous to bring in a wheel to share at our last meeting. At long last, I had my chance! And I got to take some home with me to photograph and share with you!
Queso Coronation Blogger Contest
March 29, 2013 - 12:51pm | by AmyWe're searching for 5 talented bloggers to get a sample of Coach's new aged raw goat's milk cheese and describe it so folks can take a stab at finding the perfect moniker for it.
HOW IT WORKS
We'll send you a sample of cheese and you'll get to taste it (or even share it with your friends if you're so inclined). Then you'll send us a blog post with descriptions, photos, and whatever else you think will help our readers understand the essence of the cheese. Your blog post will be featured on our website and promoted on our social media. Want even more free stuff? Not only will you get free cheese, fame, and (most likely) fortune, you'll also get to host a giveaway on your own blog.
Bringing Home the Bacon: DIY Tomato Bacon Chutney
March 29, 2013 - 10:07am | by amanda
It probably goes without saying, but bacon goes well with everything—especially cheese.
As promised, here’s cheese accompaniments part deux. This entry features a savory spread to give your crusty bread and cheese some spiciness and sweetness.
TOMATO BACON CHUTNEY
Blogger Rachael Hutchings of La Fuji Mama loves culture with a capital L-O-V-E, so she was enthusiastic when I asked her about using this delish chutney recipe. You can enjoy any cheese with this bacon chutney, but Rachael strongly recommends smoked goat cheddar—“Something that is creamy with a bit of tang to compliment the acidity of the tomatoes and smokiness of the bacon! It can be eaten on bread, with crackers, on a baked potato, or even to take a hot dog up a notch.”
Makes 3 ½ cups
Mushroom Ravioli with Beemster XO and Toasted Walnuts
March 28, 2013 - 1:49pm | by lauren
Despite the fact that my studio kitchen is barely large enough to turn around in, it's always difficult for me to say no to a shiny new kitchen toy. I also happen to have a talent for rationalizing the purchase of cool specialty equipment in the name of feeding myself; thus, the introduction of a beautiful pasta machine to my collection of gadgets, and the impetus for several rounds of ravioli experimentation! In honor of the season, I decided to make mushroom ravioli, flavored with parsley and spring onion, and studded with toasted walnuts. And with Beemster X-O in my arsenal, I couldn't resist whipping up a rich and creamy sauce to drizzle on top!
Meeting the Staff: Katie Aberbach
March 28, 2013 - 11:39am | by kate e.In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you've come to love. Have specific questions for or about our staff? Be sure to send them to staff@culturecheesemag with the subject line, "Meet the Staff".
With this post, we are being proactive. Please meet Katie Aberbach, culture’s new editor elect. She will be joining our team in a few weeks, and we decided interrogating her was the best way to welcome her into the fold.
Gorgeous Fan-Made Gorgonzola
March 22, 2013 - 12:54pm | by amandaEach week we scan our Facebook page for photos submitted by our fans. For your chance to be featured on our blog, post a delicious, cheesy image to facebook.com/culturecheesemag
Geez, Louise! It's awesome this gorgeous gorgonzola was homemade! Our fan photo of the week by Louise M Dutton has us dreaming of those bygone days when we lit our grills outside to cook up some mean burgers while the sprinklers were on and kids were splashing in the pool...That's right! Gorgonzola is a delicious burger replacement for American cheddar or swiss. Here's a bacon gorgonzola cornbread sliders with chipotle mayo recipe you can whip up inside on a skillet. It's like summer in your mouth for a time when spring is still winter.
Meeting the Staff: The Interns
March 21, 2013 - 1:13pm | by kate e.
In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you've come to love. Have specific questions for or about our staff? Be sure to send them to staff@culturecheesemag with the subject line, "Meet the Staff".
Oregon Cheese Festival Wrap-up
March 21, 2013 - 10:58am | by Lassaby Lassa Skinner
There's a lot of new and interesting cheesemakers in Oregon, and there's no better place to meet and greet them and taste their handiwork than the Oregon Cheese Festival, which just celebrated its 9th anniversary on Saturday, March 16, 2013, which is put on by the Oregon Cheese Guild and Rogue Creamery.
So Many Cheese Plate Parties, So Little Time!
March 20, 2013 - 9:44pm | by lauren
As our Winter Cheese Plate adventure draws to a close, I can’t help but reflect on the incredible diversity that’s been highlighted by our amazing bloggers.
Beemster XO vs. the Nerds
March 20, 2013 - 3:44pm | by wfertman
Tasting Tuesdays have become a regular feature over at the Boston office, and when they asked me to pitch in, of course I said yes. It didn't hurt that they were sending me Beemster's XO Gouda, which is one of my avowedly favorite cheeses. XO is aged 26 months, and has a wonderful grainy texture because of it, along with a sharp-sweet-savory flavor like that reminds me of a liquor-filled, salted caramel bonbon.
