Rush Creek reserve
For me, one of the best parts of working at Culture is when, as a group, we review images that come in from the various photo shoot assignments. We collectively go through them and decide which ones will work best with the editorial and layouts.
As you can imagine, the decision making process is often challenging as there is only so much "print real estate" available and inevitably there's never enough room to include all the ones we want.
Given a singular common denominator of cheese, there's an amazing spectrum of subject matter contained within the many hundreds of pages printed over the last year. In no particular order, here are some of my personal favorites from 2012.
There’s a cheese that took me a while to fall for, and it’s only made in the autumn and winter, from milk that’s suited for just this recipe. The cheese? Vacherin. It has a long history and comes from both France and Switzerland—though some American cheesemakers have adopted the idea and are making excellent domestic versions of the style.