Just a reminder: our deadline for our Thanksgiving Recipe Contest is Sunday, October 28.

If your goat cheese dish is one of the three deemed turkey-worthy, Laura Chenel's Chevre will send this for your conucopia:

Three varieties of LCC's fabulous fresh and aged goat milk cheeses, along with some luscious Gravenstein Apple Chutney and a spicy Fig Jam from their neighbors here in Sonoma, California. It's a seductive pairing, guaranteed to win over fans of football, parade floats, and pumpkin pie alike.

So what're you waiting for? Check the full rules here, and send your recipe to thanksgiving@culturecheesemag.com!

It's nearly that time of year again. The family gathers, sounds of football playing in the background. The table is set. It groans with food: the massive brown bird, the hot stuffing, rich with gravy. Potatoes, sweet and mashed. Pies, at least pumpkin, or sweet potato; sometimes apple and more.

WHAT'S MISSING FROM THIS PICTURE?

It's cheese.

This is odd, because according to the Plymouth Plantation museum, as early as 1627 the Plymouth colony had quite a dairy herd: