FEATURES

41 The Gate to Bambala
A writer witnesses the near-forgotten practice of aging cheese in animal skins.
By Alexis Marie Adams

58 En Buenos Manos
In the Pacific Northwest, an immigrant family builds a new life on old-world skills.
By Sasha Davies

66 Once Upon a Finca
One exceptional cheese is borne of American espionage and Spanish nobility.
By Elaine Khosrova

74 Spoon Food
Dig into the delicious differences found in farmstead and local yogurts.
By Gianaclis Caldwell

90 Benevolent Brushwork
Painting life on a California ranch, an artist supports the local land trust.
By Timothy Horn

COVER STORY
Chef Culture
Find the choicest cheese recipes & pro serving tips in our special pullout.

EATS

36 Sides & Savories
Have your crackers without gluten. And without compromise.

48 A Cheese Plate
Savor a lesson in cheddar with an expert’s four-piece collection.

50 Make a Meal
Remodel ravioli with hearty fillings and better cheese built in.

DRINKS

46 Beer with Cheese
Brewers reach for rye grain to boost their beer’s complexity.

98 Drinks with Cheese
The subtle differences in Japanese sake make for bold cheese pairings.

TRAVEL

27 Urban Excursion
Take a local’s tour of the best stops for cheese chow in Salt Lake City.

82 Close Encounters
Corsican travel comes with a captivating local-only cheese experience.

INFORMER

34 Voicings
Michael Pollan talks to us about his new conversion in the kitchen.

39 Farm Animal
The rare Podolico cow turns wild pasture into prized milk for cheese.

108 Cheese IQ
Better technology for uniform cheese cultures raises a diversity debate.

110 Cheese Talk
Buying herd shares allows consumers legal access to raw milk.

GOODS

73 Centerfold Offer
Order now and receive this season’s limited-edition cheese and accompaniments, including Spanish Torta de Trujillo, Fermín’s Jamón Ibérico de Bellota, and a handsome maplewood cheese knife.

100 Gear
Drive the point home with bumper stickers that declare your dairy love.

113 Retailer Directory
Find your nearest cheese fix with culture’s listing of 600-plus retailers.

CAN DO

102 Home Maker
A North Carolina dairy farmer shares his method for making Port Salut cheese.

106 Fake It
A faux food artist working at historic sites shows how to impersonate cheese.

COLUMNS

23 Ask The Cheesemonger
Why is provolone in Italy so different from my supermarket brand? What should I pour at a “Stinky Cheese Only” party?

128 Ruminations
A mom marvels at her 14-year-old’s rousing participation in cheese culture.

IN EVERY ISSUE

5 From the Editor
8 Readers Write
9 Digital DO
10 News & Events
14 The Giveaway
18 Cheese Lit
21 Calendar
110 The Crossword
111 Marketplace