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Discover the enchanting transformation of a historic dairy cooperative into a one-of-a-kind boutique hotel!
For tiny Paoli, Wisconsin, the $11.2 million project to transform a historic cooperative dairy into a 21,000-square-foot restaurant, café, eight-room boutique hotel, and creamery, is remarkable for its grand scale. Even more remarkable: Seven Acre Dairy Company @sevenacredairyco co-proprietors Nic Mink and Danika Laine are doing a very brave thing. They’re refusing to serve cheddar.
“It’s about the land and the place, thinking about all the wild and indigenous foods here, and early Wisconsin agriculture through modern food,” says Mink.
Read more from @kristineahansen at the #linkinbio
#travel #cheese #cheeselover #wisconsincheese #cheddarcheese #wisconsin #cheesetravel
Can you guess the secret ingredient in this #martini?
Hint: It's in the olives AND the cocktail 🧀
Named for the Greek god of cheesemaking and olive growing, the Aristaeus cocktail shakes umami feta brine with vodka and olive oil for depth of flavor. After opening a package of feta, refrigerate brine in a mason jar. Use it to marinate poultry, add to salad dressings, or to “dirty” your favorite martini.
✍️ & 📸 @bframemaine @chefjoshbmaine
#feta #fetacheese #cocktail #dirtymartini #cheese #culturecheese
Discover the fascinating world of Dutch cheesemakers breaking free from tradition! From experimental cheeses to innovative processes, the Dutch cheese scene is undergoing a delicious revolution.
Read all about it in our new issue, and if you're lucky enough to find yourself in Amsterdam or Utrecht, do yourself a favor and book a table at @kaasbaramsterdam or @kaasbarutrecht.
These cheese restaurants offer 24 varieties of Dutch cheese presented on a conveyor belt with out-of-the-box pairings you won't see anywhere else. Like @oudwijkerkaas Colosso served on a chocolate cookie and crowned with shavings of dark chocolate.
Read more at the #linkinbio
#dutchcheese #dutch #gouda #cheeselover #cheese #culturecheese #travel #cheesetravel #cheeseconveyorbelt
Strawberry season is right around the corner, and we can't think of a tastier way to enjoy them than these feta #blintzes with strawberries, honey, and lemon.
The ripe sweetness of strawberries paired with salty feta creates a flavor combination that works for breakfast, brunch, or dessert.
Get the recipe at our #linkinbio
✍️ & 📸 @bframemaine @chefjoshbmaine
This is your sign to grill some cheese this Memorial Day weekend 🧀 ☀️ 🇺🇸
![Cheesemongers from around the country tell us what cheese trends they see on the horizon:
“Putting flavors before looks. The ‘charcuterie’ board trend of everything being super perfect and Instagram-able might be waning. I think we’re going to see people having more fun with pairings and flavor profiles.” - Jess Galen @bloomydobbs
“Build your own hot, cheesy snack! I’m launching two new cheese-centric dishes to tie my two businesses together. We just launched raclette, it’s a teaching experience since so many people have never heard of raclette." - Solange Comer @cultured_slice
“I think we will continue to see more restaurants getting into cheese. Near me, there is a new raclette shop and a new vegan cheese shop. I think it will create a better audience for [cheese shops]." - Mike Bowers @bowers.cheese
Go go our linkinbio to learn more about these mongers and cheese shops they run.
#cheesemonger #cheeselover #cheese #cheeseshop #shoplocal #shopsmall #shoptalk](https://culturecheese.wpenginepowered.com/wp-content/uploads/sb-instagram-feed-images/349469663_798304441637522_170907317517642315_nfull.jpg)
Cheesemongers from around the country tell us what cheese trends they see on the horizon:
“Putting flavors before looks. The ‘charcuterie’ board trend of everything being super perfect and Instagram-able might be waning. I think we’re going to see people having more fun with pairings and flavor profiles.” - Jess Galen @bloomydobbs
“Build your own hot, cheesy snack! I’m launching two new cheese-centric dishes to tie my two businesses together. We just launched raclette, it’s a teaching experience since so many people have never heard of raclette." - Solange Comer @cultured_slice
“I think we will continue to see more restaurants getting into cheese. Near me, there is a new raclette shop and a new vegan cheese shop. I think it will create a better audience for [cheese shops]." - Mike Bowers @bowers.cheese
Go go our linkinbio to learn more about these mongers and cheese shops they run.
#cheesemonger #cheeselover #cheese #cheeseshop #shoplocal #shopsmall #shoptalk
Anna Juhl is on her feet a lot. In a series of #pivots, life has taken her from walking the long hallways of hospitals as a nurse, to raising two daughters while owning a cheese shop, to leading groups of tourists all over Europe with her organization, @cheesejourneys.
Thanks to Anna and her family, the Juhl name has now achieved an almost dynastic quality in the cheese world—her daughters Leah and Rachel went on to work with @essexstcheese, @nealsyarddairy, and the @dzte2022. Anna herself teamed up with heavyweights such as Emilio Mignucci @cheesemee33 of @dibrunobros, @mmefromage, and cheese portrait painter @mikegenoastudio to create turophilic travel experiences worthy of write-ups in @cntraveler, the @wsj, and the @bostonglobe.
She took a break from planning a robust 2023-24 trip calendar to chat with us. Read her conversation with @linnikral at the #linkinbio
#cheese #cheesetravel #culturecheese #travel #cheesejourney
Meet three enterprising dairies blending the latest tech and age-old practices to raise healthier animals, strengthen farms, and produce top-quality milk.
@arockjonestown spoke with @ayersbrookgoatdairy @sweetgrassdairy and @msjandco to learn about how these farms are harnessing genetics to make better cheese.
The Saanen goats at @ayersbrookgoatdairy are recognized as the highest-producing goat breed in the world, the average doe can give milk for 150 to 300 days on a single lactation cycle.
Owner Miles Hooper hopes to double—or even triple—the length of that cycle. Read more about Ayers Brook and the other farms in our #linkinbio
#goats #goatcheese #dairy #dairyfarming #genetics #breeding #cheese #cheesemaking #farming #farmlife #modernfarming #cows
One Cheese Five Ways: Feta. Our new issue featured five creative ways to cook with feta, from desserts to cocktails and everything in between!
Pro Tip: Get #feta that is stored in brine, not vacuumed packed. The brine enhances the cheese’s unique flavor, keeps it fresh longer, and makes a wonderful secondary ingredient in a marinade—or even in cocktails.
✍️ & 📸 @bframemaine @chefjoshbmaine
#cheese #fetacheese #shakshuka #cheeselover #cooking #recipe #chef #culturecheese #lamb #cake
Is organic certification worth it? Certifications come with a lot of costs, in terms of time, money, and sometimes animal welfare; but those costs deliver farmers a premium and convey meaningful information to consumers.
In our new column Stirring the Curd, we explore complex issues within the cheese industry through informed perspectives of dairy farmers, cheesemakers, mongers, distributors, and importers.
For our first installment, @susanspoon spoke to Molly Semler from @vontrappfarmstead and Andy Hatch from @uplandscheese about their respective farms' decision to embrace or forgo #organiccertification.
Our intention is not to reach a conclusion or choose a side, but to encourage continued discussion. So tell us what you think about #organic certification in the comments below 👇️
Spring has sprung and summer is right around the corner, which means it’s #picnictime. Volpi is ready to make all your picnic dreams come true with this over-the-top #charcuterie and cheese picnic basket, because nothing says #summer like copious amounts of cured meat to share with your friends
Enter to win this basket featuring ELEVEN of @volpifoods delicious meats, 3 @cypressgrovers cheeses, and this gorgeous picnic basket.
Here's how to enter:
- Like this post
- Follow @volpifoods & @culturecheese
- Tag 3 charcuterie-loving friends in the comments
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The giveaway will end on June 2nd at 11:59 EST. One winner will be selected and announced in the comments on June 4th. This giveaway is in no way sponsored by or affiliated with Instagram. By entering, entrants confirm they are at least 18 years of age, release Instagram of responsibility, and agree to Instagram's terms of use. No purchase necessary. Must be a United States resident to enter.
#giveaway #cheese #cheeselover #charcuterielover #charcuterieboard #picnic #picnicbasket #culturecheese #volpifoods
Have you ever asked yourself what qualifies someone to be a #cheese educator? Culture contributor Agela Abdullah @cheesewench shares her experience as a Black cheese #educator and gets political in the process.
"I’m aware that there are talented and knowledgeable cheese educators who are Black, #Indigenous, and People of Colour, it’s just that there aren’t enough of us in those front-facing positions. If we’re not acknowledged and promoted within our industry, we won’t be seen by the public, which makes it difficult for them to acknowledge our contributions, inhibits our growth potential, and leads to our erasure."
Read more from @cheesewench at our #linkinbio and share your own experience in the comments (if you want to).
#culturecheese #cheesefortheculture #culture #cheesemonger
Before Mish Mish, Alex Tewfik was better known for writing about restaurants than working in them. After a pandemic wake-up call, he left his job as food editor for Philadelphia Magazine to open the restaurant he’d always wanted. “A tiny, tiny menu. Very easy, simple dishes,” he says. “I just want it to be a really fun night out.” He gave chef Kyle McCormick, free reign to create the menu—as long as those dream dishes were represented.
On the list of dream dishes was Armenian string cheese, the pulled-curd braid studded with tiny black nigella seeds, was served at family gatherings in @xtewfik Egyptian-Russian household when he was growing up.
And the lure of the #cheesepull is strong. The fried Armenian string cheese has become one of the most popular dishes on @mishmishphilly menu, a flagship small plate that sums up Tewfik’s vision: easy, simple, fun.
Read more and get the recipe at our #linkinbio
📸 @persicophoto
✍️ @arockjonestown
#cheese #cheesepull #stringcheese #friedcheese #mozzerellasticks #culturecheese #cheeselover #philadelphia #phillyeats
Last week, culture's digital media editor @josiekrogh attended the first annual @officialmeetingofthemilkmaids in Accord, New York.
"Yes, there were tears. Yes, there was talk of menstruation. Yes, there were cheers to dismantle the patriarchy and capitalism. But these cheers were only half-serious, because while we may agree with that sentiment, this was a pragmatic and driven group of women interested in addressing the challenges we face every day and the strides we can take as individuals to overcome them."
Read more about the importance of women-only spaces and how the Meeting of the Milkmaids came to be at our #linkinbio
Particular about your cheese pairings? Skewer them!
Once defined by crackers, grapes, and a duo or trio of uncelebrated fromage, the cheese plate has really stepped up its game. A well-executed board now boasts vibrant colors, creativity, and most importantly (we hope), thoughtfully chosen combinations of artisan cheeses and paired accompaniments that are meant to sing on the palate—if your guests assemble their bites correctly.
Playful and versatile, a skewer satisfies our controlling nature when it comes to feeding people exactly what we intend to feed them. Want to level up your dinner party? Put together one of these single pairings as an amuse bouche:
Gorgonzola Cremificato + @whenpigsflybread Chocolate Bread
Pecorino di Pienza Nero + Luxardo Cherry
@Jasperhillfarm Moses Sleeper + Calabrian Chili
Weinkase Lagrien + Seared Garlicky Mushroom
@applebyscheese Cheshire + Ham, Pickled Veggies, & Whole Grain Mustard
✍️ @_sarah.jennings_
📸 @ninagallant_
styled by @madstrap
Sure, you could take Mom out to brunch, but that's what everyone else will be doing, so why brave the crowds?
It's much more relaxing to treat Mom to a special brunch at home, and whether you make all the dishes on our savory and sweet menu or just one or two, we know she'll love it—and you. Just make sure to do the dishes 😉
Get six of our favorite brunch recipes to rise and shine this Sunday. #linkinbio
#mothersday #brunch #brunchidea #recipe #cooking #culturecheese #cheese #cheeselover #donut #homemadedonut
✍️ @missleighb
📸 @armandorafaelphotography
Bury us in date syrup.
Sweet, sticky, and ohh so sexy. @enjoyjustdate date syrup tastes like a concentrated liquid version of fresh dates. It’s strong enough to stand up to a funky washed rind or blue, but not too overpowering when paired with milder cheeses.
This is seriously our new go-to for cheese pairings - plus it’s pretty striking on a cheese board.
Go to our #linkinbio to check out all our fav cheese accompaniments for Spring!
#cheese #cheesepairing #cheeselover #culturecheese #datesfruit #justdatesyrup #cheesemonger #food
What a beauty! Our #Innovation issue is hitting newsstands and mailboxes this week.
Inside you'll find stories about harnessing genetics to breed better cheese, a new wave of Dutch cheesemakers breaking the mold, marvelous mead pairings, and more.
And because it's #americancheesemonth we had to put an American beauty on the cover. Our #covergirl is @mysticcheeseco Finback, a crumbly and creamy, imminently snackable cheese with brothy notes and a lactic tang.
Read all about it and dozens of other cheeses in the new issue!
📸 @ninagallant_ styled by @madstrap directed by @malscy
Made with Bavarian alpine milk from 115-year-old-cheese producer Käserei Champignon, the namesake Champignon Mushroom cheese is an indulgence all its own.
This soft ripened cheese is exquisitely creamy and buttery with flecks of grade A hand-picked mushrooms throughout for just a hint of earthiness. Pair with grapes, apricot jam, and crunchy pistachios for a quick and easy cheeseboard treat.
#thisisfinecheese #champignonmushroom
Thank you @officialmeetingofthemilkmaids for bringing so many kick ass women together for a day to connect and support one another.
The room was filled with makers, mongers, sales reps, journalists and everything in between (lest we define ourselves by our jobs). This was a day about what it means to be a women in the cheese industry, America, and the world. Whatever that means to you.
We heard from @dtze2022 recipient @mlkbtch about the history of women in dairy and cheesemaking, and then from photo journalist and superb storyteller @babsperkins about cheesemaking traditions in Bosnia and Serbia.
Thanks again for organizing a wonderful gathering. Till next time #milkmaids