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Save the Shepherd: The people ushering in the new wave of pastoralism
Your New Favorite Cheesy Dinner Roll

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  • Buy this cheese wheel-shaped building and make it a cheese shop again. Link in bio for one brie-lliant real estate opportunity! ⁠

    Credit: @deadmotelsusa
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    After the devastation of Helene, numerous Western North Carolina cheesemakers are struggling. Some have lost everything, others need major infrastructure repairs, and many have had to dump inventory due to loss of power. ⁠

    If you are interested in supporting these cheesemakers during their time of need, consider donating to the WNC Cheesemaker Helene Recovery Fundraiser. ⁠

    Your donation will go directly to cheesemakers in need as they rebuild and get back on their feet so they can continue to create award-winning cheese, offer visits to their farms, provide baby goat time, and more.⁠

    Those who benefit will be cheesemakers on the @WNCcheesetrail as a whole, with the group requesting specific needs internally as they arise. Check out @WNCcheesetrail story highlights for more info on where to donate to support North Carolina farmers and makers. ⁠
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    No meat this Monday? No problem. Caramelized onions and Comté cheese come together in this satisfying bean bake recipe. Link in bio. ...

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    In the mood to be spooked? These five cheeses pair perfectly with scary movies. 👻 ⁠

    Link in bio for your weekend plan inspo.
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    Raise your hand if you trust the expert. 🙋🏻‍♀️🙋🏾‍♂️🙋🏼‍♀️⁠

    Credit: @smileywileydog
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    We`ve all heard of a speakeasy, but have you heard of a Speakcheesy? 🧀⁠

    Meet North Carolina cheese entrepreneurs Michelle and Stevie Webb and learn about Wedgewood, their new wine and cheese bar venture. Link in bio.
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    Our idea of self care ✨️⁠

    📸 @adamdetour
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    Though debated, France lays claim to creating between 300 and 1,000 types of cheeses – which makes Paris a perfect home for a museum devoted to French cheese! ⁠

    In this edition of Wheys Less Traveled, our executive content director @malscy reviews her June visit to le Musée du Fromage. See if you’ll want to add this new (and artfully aware) stop to your vacation itinerary at the link in bio.
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    ✋️ CHICAGO There is still time to snag a ticket to next week`s Counter Culture! Join us on Tuesday, Sept 24 at @midwestcoastbrewing for a full day of cheese education, networking, and of course, tasting!⁠

    Plus, we`re ending the day with an extra special cheese and beer tasting you won`t want to miss.⁠

    Who Should Attend: Anyone in the cheese or specialty food industry who is interested in learning more about cheese.⁠

    🎟️ TICKETS on sale at our link in bio 🎟️ ⁠
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    🧀 Giveaway Alert! 🧀 ⁠
    Hey cheese pros, want to level up your dairy marketing game? We`re giving away a seat to Cal Poly`s one-day intensive marketing workshop! 🌟 Learn how to create a winning sales strategy, boost your social media, and thrive in today`s dairy market—all in one action-packed day.⁠

    How to enter: Follow the link in our bio and enter your email for a chance to win. A winner will be selected and notified on September 21st. ⁠

    Note, this class takes place in person at the Cal Poly Products Technology Center in San Luis Obispo. Please only enter if you will be able to attend in person!⁠

    #MarketingWorkshop #Cheese #Giveaway #DairyIndustry
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    Discover the nuanced, nutty flavors of Jambon de Bayonne, perfectly balanced by the delicate floral notes of Gelinotte Comté layered within a flaky, buttery croissant 🥐 😋

    Find the full recipe details below 👇



    Ingredients:

    Shallots
    Fennel fronds
    Croissant
    Fig spread
    Gelinotte Comté
    Jambon de Bayonne


    Instructions:

    1. Finely dice the shallots.
    2. Chop the fennel fronds into small pieces.
    3. Cut thin slices of Gelinotte Comté.
    4. Carefully slice through the center of the croissant.
    5. Open the croissant and spread a generous layer of fig spread on one side.
    6. Layer the slices of Comté inside the croissant.
    7. Place the filled croissant onto a baking sheet and bake at 350°F (175°C) for 8 minutes, or until the cheese is melted and bubbly.
    8. Remove from the oven and layer thin slices of Jambon de Bayonne inside the croissant.
    9. Sprinkle the diced shallots and chopped fennel fronds over the top.
    10. Serve warm and enjoy!



    For more on Jambon de Bayonne and Gelinotte Comté, check out @petersoncheese and @satiocollection
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