1. “Shimmering Substance”
tribute to jackson pollack
Devil’s Gulch (Petaluma, CA)
pasteurized organic Jersey cow’s milk cheese with red pepper flakes
aged 4 weeks
2. “Nightfall on the Thames”
tribute to atkinson grimshaw
(TOP) Langres (Champagne-Adennes, France)
soft cow’s milk cheese washed in brine and Marc de Champagne
aged 4–5 weeks
(BOTTOM) Saint Maure de Touraine (Loire Valley, France)
pasteurized goat’s milk cheese coated in charcoal
aged 2–3 weeks
3. “Pallas Athene”
tribute to gustav klimt
Mimolette Vielle (Nord-Pas-de-Calais, France)
hard raw cow’s milk cheese
aged 2 years
4. “White Flower”
tribute to agnes martin
Petit Basque (French Pyrenees)
pasteurized sheep’s milk
aged 2–3 months
5. “Flight of the Swallows”
tribute to Giacomo Balla
Monte Enebro (Ávila, Spain)
pasteurized goat’s milk with a blue mold rind
aged 3–4 weeks
6. “Untitled Geometric”
tribute to barry mcgee
Manchego Viejo (Castile–La Mancha, Spain)
raw Manchega sheep’s milk
aged at least 2 months
7. “Sacco”
tribute to alberto burri
Pecorino Moliterno al Tartufo (Sardinia, Italy)
firm sheep’s milk cheese with truffles
aged 5 months
8. “Sunflower Quilting Bee at Arles”
tribute to faith ringgold
Dallenwiler Wychas (Obwalden, Switzerland)
pasteurized goat’s milk cheese
aged 3 months
9. “Snowstorm”
tribute to william turner
Tomme de Savoie (Savoie, Southeast France)
raw cow’s milk cheese
aged 2–3 months
Photographer Wil Edwards
Wil Edwards is a writer, photographer, and currently a Culinary Initiative Coordinator at the Manhattan-based nonprofit Fedcap. He lives in Providence, Rhode Island.
