Win a piece of Parm bigger than your head. 🧀
Culture has teamed up with @ambrosicheeseusa and @parmigianoreggiano.na to give THREE winners an eighth of a wheel of 22-month Parmigiano Reggiano DOP, plus a four-piece cracking knife set to open it up.
Fun fact: A full wheel of Parmigiano Reggiano weighs around 80 pounds. That means you’re winning a whole lot (around 10-pounds) of Italy’s iconic King of Cheeses, aged to nutty, savory perfection.
🧀 Enter at the link in our bio 🧀 And let us know who you`d share this chunk of cheese with!
#Giveaway closes October 23 at 11:59 p.m. ET. Open to residents of the continental U.S. See official rules for details.
Happy National Moldy Cheese Day! 💙
Find a few ways to celebrate at our link in bio.
🧀 @sequatcheese`s Shakerag Blue
📸 @ninagallant_
🍽️ @madstrap
✨️ NEW ISSUE ALERT ✨️
At the center of our grazing table is @quickescheese Vintage Clothbound Cheddar, in all its savory glory. Crafted by the Quicke family—who has been farming across the pond for 15 (!) generations—the primary flavor note of this cheese is buttery caramel.
Is your mouth watering yet? Tap the link in bio to get to know this showstopper of a cheese.
📸 @adamdetour
🍽️ @kendraelizabethstylist
✍️ @josiekrogh
It`s kind of amazing that you can pick up a gold bar and a hot dog in the same place, but that`s @costco for you. And while you`re there, you might as well get some cheese, too.
Tap our link in bio for some of our favorite cheeses that you can find at the big-box store. 🛒
For 13 years, the @vtcheesefest has drawn talented @vtcheese makers from across the state for a day of tasting and connection—and this year`s sold-out festival was no different.
Swipe for some of our marketing director @josiekrogh`s thoughts on the day and tap the link in bio to browse her best bites.
📸 @hollatyson of @provisionsintl
The vibe is ~spooky~ cheese 🧀🐈⬛
🧛 Vampire Slayer by @calkinscreamery 📸 @shilpaiyereats
🎃 Moses Reaper by @jasperhillfarm
😈 Mt Tam by @cowgirlcreamery 📸 @beryl_striewski
👻 Rolling Rock by @roellicheesehaus_ 📸 @nicole_wolf_photography
🌕️ Morro Azul by @queijospomerode
Think summer`s the best season for cheese events? Think again. Our fall calendar is packed with cozy dinners, fun festivals, and international fairs.
Don`t miss out—tap our link in bio for the full list. 🧀🍂
You can`t tailgate without cheese. Tap the link in bio for our best football season recipes. 🏈
🧅 Creamy Onion Dip by @collateral_cabbage
🥓 Bacon-Wrapped Jalapeño Poppers Stuffed with Pimento Cheese by @virginiawillis
🍺 Gouda Beer Cheese Dip by @jaqbotto
3 Sessions. 20 Cheesemakers. One Delicious Day! 🧀
On Saturday, Oct. 3, join head monger & owner Mary Rizzo of @thecheesetraveler for a series of three guided tastings featuring artisan cheeses from cheesemakers across the Empire State. A portion of proceeds will go toward supporting the work of @newyorkstatecheesecouncil and @officialmeetingofthemilkmaids.
Each Taste New York Cheese session is limited to 35 guests, so choose one session or make a day of it and attend all three.
After you enjoy Taste New York Cheese at Rock City Centre, explore the iconic @littlefallscheese Festival, featuring New York cheesemakers, artisan foods, live music, and more. Come for the cheese. Stay for the festival!
📍Rock City Centre, Little Falls, New York
📅 Saturday, Oct. 3
Get your tickets today at the link in bio! 🎟️
Who`s ready for an unlimited cheese tasting party in PDX? 🧀 🎉
Join us for a special edition of Counter Culture After Hours at @baumansonoak on Oct. 6, featuring makers from the US and abroad.
Get your tickets for just $10 at the link in bio; all proceeds will go to @urbangleanerspdx. 🧡
Come hungry, bring friends, and eat ungodly amounts of cheese!
For more than 25 years, @WillStudd has been asking questions about cheese that extend far beyond how it tastes. Where does it come from? What traditions shaped it? What happens when those traditions collide with regulation, industrialization, consolidation, and changing consumer expectations? What is lost when cheese becomes disconnected from the place it’s from and people that made it?
Those questions are at the heart of Cheese: Searching for a Taste of Place, Studd’s latest documentary series and what he describes as a “legacy project” after decades spent traveling the world as a cheese educator, affineur, author, and filmmaker. The series moves between historic European cheesemaking regions and the evolving American artisan cheese landscape, exploring everything from raw milk and terroir to succession, scale, and the challenge of preserving character as demand grows.
We spoke with Studd about what “taste of place” means after a lifetime spent pursuing it, the cheesemakers and conversations that stayed with him, and why he still believes artisan cheese—and the people stubborn enough to make it—has a future worth fighting for.
Find the full convo at our link in bio.
A superstar lineup on last year`s Best Cheeses cover 🤩 Featuring cheeses from @boxcarrhandmadecheese @parishhillcreamery and @artikaasgouda.
Bonus points if you can name them!
Back to school means back to the books—and there are plenty of new ones for cheese people to get excited about. 📚🧀 A fresh crop of cheese and food books is hitting shelves this season, with recipes, tasting inspiration, and plenty to keep you busy in the kitchen.
We rounded up the ones we can`t wait to dig into. Get the full list at our link in bio.
After reading Will Harris’ A Bold Return to Giving a Damn, Culture Editor-in-Chief @malscy and a group of friends made a trip to White Oak Pastures in rural Georgia to meet the fourth-generation cattleman behind the book.
Standing in Harris’ former-courthouse-turned-office, Mallory asked him why cheese wasn’t part of the farm’s sprawling business model. The answer—“It never took off”—sent her thinking about the very different challenges facing artisan cheese, and the ways an agricultural business can adapt to changing consumer interests and needs without abandoning what it does best.
What began as a story about regenerative farming became something bigger: a rumination on consumers, economics, storytelling, and what the cheese industry might learn from a cattle farm.
At @whiteoakpastures, the cattle are still the foundation, but they no longer have to carry the entire financial burden of the operation. Tourism, hospitality, education, and other ventures have created new ways for consumers to engage with the farm—and new ways for the farm to create value from the land.
Could there be a lesson in that for artisan cheese? Read Mallory’s full story at the link in bio.
Pears and Golden Gate from @marinfrenchcheese sounds like the perfect fall cheese pairing!
📸 @ninagallant_
Our sense of smell is the least understood of our senses, yet it profoundly shapes how we experience the world—and how we experience flavor. For cheese professionals, that makes the loss of smell and taste more than a personal challenge; it can have profound professional ramifications.
In culture`s latest issue, Alexandra Jones (@arockjonestown) explores the science and stakes of sensory loss through the experience of cheese educator Tracey Johnson (@cheeseneeds), whose sudden anosmia (loss of smell) and ageusia (loss of taste) left her questioning whether she could continue her career.
Jones spoke with industry veterans who have navigated sensory loss, from the cheese cave to the judging table, and examines what it takes to relearn how to smell, taste, and work with cheese.
Read the story at our link in bio.
**slams laptop shut till Tuesday**
Hope your Labor Day Weekend plans include ridiculous amounts of cheese!
Credit: @realcalifmilk
Pumpkin spice season is upon us—and it’s not just for lattes.
Last fall, we asked Brandon Wood of @The_Cheese_Parlor to translate the season’s signature flavor onto a cheese plate. His answer: five American cheeses paired with pumpkin spice, apple pie, cinnamon, bourbon, and other flavors of the season.
A fall cheese plate, with pumpkin spice at the center. Get the pairings at our link in bio.
📸 @ninagallant_
Hanna Lee (@hannaleecheese) made history as the first American to win the @cheese_academy Young Cheesemonger of the Year in 2025. Then, in June, she took home the @TheCheesemongerInvitational trophy by a 31-point margin.
So, what does it take to compete—and win—on the international stage? We sat down with Lee to talk competition, persistence, learning on the job, and the cheese community that helped her along the way.
And now, it could be your turn.
The Young Cheesemonger of the Year competition is accepting entries through September 20. If you’re under 30 and ready to put your cheese knowledge and skills to the test, read our conversation with Hanna Lee and submit your entry for your chance to compete in Córdoba, Spain, this November.
👉 Read the story + how to enter at the link in bio
We’re putting together our Best Cheeses Issue, and we need YOUR input!
What’s your favorite cheese?
It can be American or international. A new obsession or an old favorite. Fancy or humble. We want to know the cheese you can’t stop thinking about, the one you always recommend, or the one you’ll never get tired of.
Drop your favorite cheese in the comments! 👇
