The first time that we visited the Fort Saint Antoine and tasted Comte was in 1999. Jason Hinds introduced Ihsan and I to Claude and Phillipe- who we have worked with since, via another friend Pascal Trotte from Paris. Tasting with Claude and Phillipe was a very intimidating first experience, and we certainly had to be approved- we had to show we knew what we were talking about and were serious about representing and selling the cheese. Shortly after getting this approval, we began to import Marcel Petite Comte.
Every 2 years, Slow Food organizes “Cheese,” a festival dedicated to and named in honor of the preserved preserved milk product. Tucked away in mountains of Piedmont, Bra is a small medieval town that is transformed into a sea of white tents with cheesemongers, cheese-lovers, cheese makers, farmers, food tourists, townspeople all jostling to taste, learn and talk about cheese.
Each week we scan our Facebook and Twitter pages for photos submitted by our fans. For your chance to be featured on our blog, post a delicious, cheesy image to facebook.com/culturecheesemag or twitter.com/culturecheese.
There's nothing we love more than seeing cheesy photos from our fans, and sometimes the captions are winners too. This week's enth-ooze-iastic Fan Photo winner is Eric Stash and his picture of an ooey-gooey round of pumpkin-hued Époisses.
It’s no surprise, but we at culture receive far more story pitches than we’re ever able to assign. Hey, we’re not complaining! It’s great to constantly receive new ideas and options for the magazine, even if it means we also need to complete the less fun task of turning down would-be contributors.
Pitches usually come from writers, but they also are sent by people who are on the producing/sales end of things: cheesemakers, consultants, retail sales managers, publicists. It doesn’t really matter who sends in a pitch, so don’t be shy; if it’s a great idea, we’ll be sure to follow up on it.
If you’d like to get your story into print in culture , here are a few tips for submitting a successful pitch:
Sadly, my time as web editorial intern at culture has come to an end. I’ve enjoyed every moment and mouthful of cheese. I take away with me a heightened knowledge and appreciation of cheese, and now I can walk up to any cheese counter with confidence. For my last blog, I’d like to share some my favorite cheeses (and one butter!) I tasted while interning at culture.
Moses Sleeper by Cellars at Jasper Hill
I love Brie, and this cheese from Vermont’s Cellars at Jasper Hill is one of the best domestic bries around. It smells grassy and earthy, but tastes of rich cream and butter. After tasting it, I took a chunk home and baked it with honey and walnuts for a decadent salad!
Tarentaise by Spring Brook Farm
Cheese is almost as great to look at as it is to eat. In this infographic series, intern Jessie Hazard highlights cheesy facts and trivia you never knew about cheese in pictographic form. Join her for whimsical, dairy-fueled visions into the wild world of cheese.
Everyone's heard of cow's milk cheese and chévre, but what about mare's milk or moose cheese? Learn about cheeses you never knew existed and the animals who help produce them:
Each 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.
We love a good mac n' cheese, but sometimes the dish needs a little something extra, or a little lagniappe as our Fan Photo Winner, Lisa, might say. This week's winning photo is a sultry, crumbly close up of a baked mac n' cheese stuffed with creole-spiced shrimp. And, you're in luck, not only did our winner share a photo, but also a cheesy recipe too! Find it on her blog, Creole Contessa.
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!
Cow's Milk - Wisconsin
Of course a cheese’s personality is largely dependent on the taste, texture, aroma, and ingredients that go into it, but there are other parts of a cheese’s story that contribute to its character. In this blog series, Natalie investigates the distinct personality traits of some of the most unique cheeses out there.
Wallace and Gromit are the silly and charming stars of a series of British claymation films that began in 1989. In each Wallace and Gromit animation, you can expect that the slightly dopey inventor Wallace will get into some kind of far-fetched trouble, and his very tolerant dog Gromit will help get him out of it. But what nobody expected is that Wallace and Gromit would bring a cheese back to life with their shenanigans.