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  • Jessica Fernández wears a lot of hats in the cheese world: She’s head cheesemonger at @lactography in Mexico City, a World Cheese Awards judge, board member of the @cheeseculturecoalition, and co-founder of @mexicanmongers. ⁠
    She chatted with us about keeping up with her many roles, her favorite American wheels, five things she thinks every cheese professional should know, and more. Read the article via the link in our bio.⁠
    ✍️: @linnikral

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    Light the fireplace, gather your cheeseboards, and pour the wine: Our end-of-year Entertaining issue is officially here! Explore the French apéro tradition, get a taste of quesabirria tacos, experiment with grilling cheeses, and more. ⁠
    Head to our website now via the link in our bio to binge-read every article and get in the holiday entertaining spirit. 🧀🥂⁠
    📸: @adamdetour @kendraelizabethstylist⁠
    Cheese provided by @formaggiokitchen

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    Our official weekend mood.⁠
    What's on your Sunday cheese plate? ⬇️⁠
    📸 re-post: @wolfgang2242

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    Quinta, @pointreyescheese's first-ever soft-ripened cheese, is a spoonable wheel with dried bay leaves and a distinct flavor that reflects the terroir of Northern California. Head to the link in our bio to read all about this unique cheese's origin story and tasting notes.⁠
    ✍️: @monica.x⁠
    📸: @pointreyescheese

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    Stuck in a breakfast rut? Upgrade your everyday bagel by swapping plain cream cheese for some whipped feta, sweet honey, and crunchy walnuts to make the most important meal of the day even better. Full recipe in bio.⁠
    ✍️: @polina.chesnakova⁠
    📸: @michaelpiazza @kendraelizabethstylist⁠

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    Contemplating what to make for dinner tonight? Whip up these crispy chicken thighs in a gouda mustard sauce with a side of rice or egg noodles for a comfort meal that'll satisfy the whole fam. Recipe in bio.⁠
    ✍️ + 📸: @jaqbotto

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    “The thing that I hear so often beyond ‘legend,’ ‘icon,’ etc. is that she was a friend to everybody,” says Culture founder @stephanieskinner197 of the sudden tragic loss of cheese industry trailblazer Anne Saxelby. “It’s heartbreaking to lose someone like this because she was one of the superstars that everyone recognized as being a superstar. It leaves a huge void.”

    Head to the link in our bio to read about how fellow industry members and friends are remembering the profound impact Anne has made on the American artisan cheese community.

    ✍️: @susanspoon
    📸: @saxelbycheese

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    Everything Bagel Chabis, the newest flavor to come from @laurachenel's line of soft and pillowy fresh goat cheese, is the perfect addition to your breakfast and brunch spreads. Next time you're entertaining, we recommend enjoying it on a few crunchy crostini, each topped with a slice of smoked salmon and fresh herbs for a classic bite that's pleasantly familiar with a tangy twist.
    Link in bio for more on this crave-worthy new chèvre. 

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    Our Entertaining issue launch is just a week away! While you wait to binge-read it all online, make sure you have the right snacks (i.e. all the issue's featured wheels and wedges) on hand to get the full experience. 🧀 Head to the link in our bio to browse and buy it all via Culture's personal shop at @gourmetdashcheese! ...

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    Changing our Sunday settings to Do Not Disturb. 💤⁠
    📸 re-post: @georgesmillcheese

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    It’s #NationalMoldyCheeseDay and we’ll be celebrating with some gooey Gorgonzola Dolce DOP (possibly straight off the spoon).⁠
    What’s your favorite moldy cheese of all time? ⬇⁠
    📸: @adamdetour @catrinekelty

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    Like pâté and wine, cheese began life as a solution to food spoilage. How it came to be an appetizer of the rich and powerful speaks to the very nature of the beast: cheese, no matter how simple, just *feels* like a luxury. ⁠
    Head to the link in our bio to get @cheesesexdeath’s advice on how to turn your run-of-the-mill cheese plate into a vibrant treasure trove of delicacy.⁠
    ✍️: @feeddogproductions⁠
    📸: @nick_surette @madstrap

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    From sourdough bread to natural wine, the last few decades have seen a renewed interest in old-school approaches—and that includes the cheese industry. Natural cheesemaking enthusiast @theblacksheepschool lays out everything you need to know about natural fermentation, raw milk, and more via the link in our bio. ⁠
    📸: @kellybrownphotographer

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    We don’t want to get ahead of ourselves, but winter—AKA Raclette season—will be here before we know it. And we think this melty Alpine tradition is the best way to enjoy the season. Head to the link in our bio for the full low-down on Raclette and how to make your own at home during the cold months.⁠
    ✍️: @mollyhmcd⁠
    📸: @ninagallant_ @chantallambeth

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    Tuesday blues? According to our personal research, a good plate of mac and cheese can cure almost any bad mood. Don’t believe us? Get the recipe for this herbed muenster mac and cheese with bacon via the link in our bio and see for yourself.⁠
    ✍️: @teresa.finney ⁠
    📸: @heathrobbins @catrinekelty

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    Our face when someone brings out the cheese plate at a party. ⬆️⁠
    📸 re-post: @noblespringdairy

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    October is here, AKA the best time to celebrate the unofficial cheese of Halloween: Mimolette. With a pocked rind and unmistakable orange interior, this is one of France’s most easily-identifiable cheeses. Head to the link in our bio to read all about its history, production, and tasting notes. ⁠
    ✍️: @eatdrinklearn

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    Sure, spooky season is fun….but we’re most excited about the beginning of #NationalPastaMonth. Ready to celebrate with us? Head to the link in our bio to browse all of our (many) cheesy pasta recipes to get dinner inspo for the whole month.⁠
    📸: @marquandphoto @judilooks

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