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Just a #california cow doin’ what it wants to #happycows
We’ve been out in Northern California all week meeting makers and learning about operations.
Thank you to all our wonderful hosts @pointreyescheese @marinfrenchcheese @tomalesfarmsteadcreamery @valleyfordcheese @achadinha_cheese_ @sonomaportworks @bohemiancreamerycheese @joematoscheese @wmcofieldcheese @bohemiancreamerycheese @cacheeseguild
Today we’re heading to the @caartisancheesefestival to eat even MORE #cheese because somehow we’re still not cheeses out.
Keep an eye out for more pics and vids from these incredible visits! #happycows #eatmorecheese
If you’ve already crafted fresh cheeses—ricotta, fromage blanc, paneer, and so on—the following recipe is a small step beyond what you already know.
Start with chèvre, add some blue mold spores, shape the drained curd into logs, ripen them for a week or two, and behold: finished cheeses that are not only beautifully blue but also tangy and a wee bit funky. Age them for one week, and you get a delicate, mushroomy aroma. Wait a week or two more, and the logs will sprout a dark blue rind encasing luscious, sticky insides.
✍️ Louella Hill
📸 @kate_simon_photo
#cheesemaking #cheesemaker #diy #diycheese #homecheesemaker #cheeselover #goatcheese #culturecheesemag #homemadecheese
Say cheese! 🧀 The International Cheese Competition by SIAL Canada is coming up, and we can't wait to see the best cheeses from around the world compete for the top prize. Join the 161 cheeses from 9 countries already registered! The competition is open to cheeses of all types of milk, whether or not they exhibit at SIAL Canada 2023.
Don't miss your chance to showcase your cheeses in front of 20,000 professional visitors - the deadline is April 10th!
Whether you're a cheesemaker, a cheese lover, or just looking for some delicious inspiration, this event is not to be missed. See you at the competition – @sial_Canada, May 9-11, Enercare Centre, Toronto 🏆
#SIALCanada #CheeseCompetition #InternationalCheese #cheeselover #cheesemaker
YOUR ELITE EIGHT: Cheese Madness continues. It’s time to select the Funky Four!
These are some tough matchups so be sure to case your vote in our stories!
#cheese #cheesemadness #culturecheese #culturecheesemag
First Counter Culture of 2023 in the books!
Thank you to all the presenters, attendees, our host @pointreyescheese. It’s always fun to connect with our cheese peeps while learning and tasting.
Next month we’ll be in Houston, and then in Charleston in May. Go to the #linkinbio to learn more about upcoming dates and locations!
Just one of the many creative pairings on display at this weeks @thecheesemongerinvitational CMI Masters.
Alex Armstrong @whiteandcurdy made a French onion soup aspic to pair with Gruyere.
Read more about the event at our #linkinbio
#cheesemonger #cheese #cheesepairing #frenchonion #frenchonionsoup
Did you know #Ireland ranks 3rd in the world for #cheese production per capita? Ireland’s cheese industry is relatively young – the late 1970s saw the beginning of the Irish farmhouse cheese movement – and has experienced a large amount of growth in recent years (39% between 2016 and 2021), making it the 2nd fastest growing in the EU.
We made a list of 6 Irish cheeses that represent today’s Irish #cheesemaking industry. From fourth-generation dairy farmers to a 26-year-old “young buck” carving out his own path, there is a complex past and present to #Irish cheese.
Learn more at our #linkinbio
#culturecheese #irishcheese #stpatricksday #cheesefacts
Happy National Potato Chip Day! Crispy, salty, and addictive, #potatochips are one of the most underrated cheese vessels.
We like to smear ours with a soft, goat’s milk cheese like Bonne Bouche from @vermontcreamery or a spruce-wrapped softie like @JasperHillFarm Harbison.
How do you like to eat chips and cheese? Tell us in the comments 👇
#cheese #cheeselover #culturecheese
Creativity was on full display at the @cheesemongerinvitational CMI Masters.
13 mongers duked it out (in a friendly way) to determine which 2 would go on to represent Team USA at the Le Mondial du Fromage (AKA the World’s Best Cheesemonger Competition).
They crafted the perfect bite and created larger than life displays of cheese, and took oral and written exams to prove their cheese knowledge.
As always, a fun day was had by all and there was plenty of cheese to go around. Congrats to the winners @sam.cheeseontoast @thephcheese, alternate @whiteandcurdy and all the other talented contestants!!
#cheesemonger #cheese #cheesemongers #cheesemongerinvitational #cheeseislife #cheeselover #competition #teamusa
Get ready for CHEESE MADNESS!
We heard ya'll were underwhelmed with a recent list of the so-called "best cheeses" so we thought we'd let you decide which cheese reigns supreme.
Voting will start 3/12 in our Insta stories and go through the rest of March!
***Also, no this is not a scientific list. We did our best to create a list with old standbys, American originals, and "guilty" pleasures. Don't be offended if your fav didn't make it (there's always next year)!
ATTN INDUSTRY PROS! Tickets are on sale for Counter Culture Live on March 21 at the beautiful @pointreyescheese.
Start the day with a morning farm tour of @pointreyescheese and then spend the day learning from presenters like @unfi @mariekegouda @fabrique_delices and @gruyere_aop.
These trade-only events are intensive, full-day sessions with ample opportunity to talk one-on-one and network with your industry peers.
Get tickets at our #linkinbio. We hope to see you there!
#cheese #cheesemonger #cheeseevent #cheesemaker #counterculture #culturecheesemag
To celebrate Women’s History Month, @culturecheese and @murrayscheese collaborated on an exciting project to spotlight the amazing women in cheese.
This included creating a collection of cheeses and accompaniments—all from women makers or importers—and a Q+A with Culture Media Founder Stephanie Skinner and Editor @susanspoon.
We also reached out to the women makers to ask them: “What has been your biggest challenge in your business and what has been your biggest joy?” These are just a few snippets from their answers. To read the entire conversation and shop the collection, go to our #linkinbio
#internationalwomensday #women #womensupportingwomen #women #cheesemaker #womenincheese #womeninbusiness #culturecheese
Make it MELT!
We replaced onions with mushrooms to create this umami bomb of a soup featuring melty @mariekegouda toast points. The rich and nutty flavor of Premium 12-18 month Marieke Gouda adds a touch of indulgence to this update on the classic French onion soup.
Go to our #linkinbio to get the recipe and learn more about #mariekegouda
#cheese #culturecheese #gouda #meltedcheese #cheeselover #foodporn #yum #soup #frenchonionsoup #mushrooms #recipe #foodblogger #goudacheese
#Roquefort is known as one of the strongest, funkiest wedges on a cheese board, so it doesn’t really have the reputation of a “cooking cheese.” The assumption is that Roquefort will overpower a dish. If that rings true, then we say, let it be the star!
These 5 recipes from @pastryschiff balance out its tangy, salty bite, giving Roquefort a pedestal to sit on. Including this glowed-up #macncheese with Roquefort and broccoli rabe.
The recipes in our #linkinbio 📸 & ✍️ @pastryschiff
#bluecheese #cheese #cheese lover #biscuit #cooking #culturecheese #carolineschiff #baking #pastry
March is Women’s History Month—the perfect excuse to buy more cheese that’s made and sold by women! This month (and every month) we’re celebrating the women in cheese who produce, sell, serve, and educate about the wedges and wheels we love.
Tag your favorite women in cheese in the comments and check out our list of women in cheese we admire at the #linkinbio.
Want to get on the list? Send us a dm and we'll add you or your fav female cheese maven!
#cheese #cheeselover #womenshistorymonth #women #cheesemaker #cheesemonger #womenincheese
Did you know the average US dairy cow spends 7-8 hours a day ruminating? And that they prefer to do it lying down!
Rumination (or cud-chewing) is the process of regurgitating previously consumed feed and chewing it further. Rumination allows these animals (aptly named ruminants) to digest forages and high-fiber feeds other animals cannot. Ruminants make the best (and pretty much only) cheese due to the special k-casein found in their milk that coagulates due to rennet.
These little ruminators are from @wolfesneckcenter in Maine. #Ruminantsgottaruminate
#cows #cowsofinstagram #rumination #dairyfarming #dairyfarm #cheesemaking #farmlife #babycow #calves #cuteanimal #farmanimal #culturecheese #farming #milk
Gone are the days of salami rivers and painstakingly styled wedges. There’s a new #cheeseboard in town and it requires minimal effort while delivering maximum #cheese.
A recent @bonappetitmag article by @alifrancis.me begged restaurants to serve #hunks as a main course. And celebrity chef @inagarten made a “rustic” cheeseboard featuring entire wheels of Brie and 2 pound chunks of blue cheese (#barefootcontessa knows what’s up).
We want to know what you think! Are you team #hunk or do you think “Instagram” boards are here to stay? Tell us in the comments 👇
Want to stay updated on cheesy happenings? Click our #linkinbio to sign up for our weekly newsletter.
Irene Yoo (aka @yooeating) is a master of fusion, from Italian classics to American mainstays. No matter the cuisine, her food is all about comfort…and there’s plenty of #cheese. She melds cultures with ease throughout her menus.
This Spicy Kimcheese Dduk is one of her signature creations. Gochujang’s fire is cooled by cheese, and the acidic punch of kimchi cuts through the dish’s creaminess. Get the recipe in our #linkinbio
Pro Tip: “The key with #kimchi from grocery stores is to leave it out for at least one night,” says Yoo. Commercial kimchi is sold under-fermented, so allowing it to hang around at room temperature for a bit means it can fully ferment and develop the pungency of a quality kimchi.
📸 @nick_surette
✍️ @madstrap
Congratulations to @arethusa_farm! Europa took home the title of 2023 US Champion Cheese at the US @cheese_contest.
In true #cheesemaker fashion, Eric Schmid gave credit to the cows (and of course his hard-working team of cheesemakers).
#linkinbio to see all the winners 🏆 #cheese #cheesecontest #uscheesechampionship #americancheese #cheesemakers #wisconsin #cheeselover