Articles written by Amy Scheuerman
Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.
Maplebrook Truffled Burrata
Maplebrook Farm’s Truffled Burrata have chewy, stretchy mozzarella exteriors surrounding cloudlike fillings of cream dotted with rich black truffle
La Fromagerie Henri Hutin Belletoile Rouge
Belletoile Rouge has a complex, funky, and slightly boozy orange-pink rind that provides a perfect counterpoint to its mild, creamy interior
Cheeseland Inc. KoKos Minis
KoKos Minis are cute miniature rectangles of cow’s milk cheese with organic coconut cream that adds a sweet, nutty flavor, ultra-creamy texture, and tropical-island aroma
Lemon Honey Ricotta–Stuffed French Toast with Strawberries
Lemon-and-honey-flavored ricotta and juicy berries make a breakfast that’s filling but not overly sweet
Creamy Carbonara with Spring Vegetables
The trick to great carbonara is good timing, which will ensure a rich, creamy result instead of scrambled eggs in spaghetti
Web Apps for Cheese Shops
If you love talking to customers and working with cheese, but hate some of the other aspects that come with running a small business (inventory, payroll, scheduling), it might be time to try one of these web apps
Gruyère, Apricot, and Prosciutto “Hot Pockets”
This recipe takes the flaky hot pockets pastries we remember and love and combines them with flavors that are all grown up
Cheddar Scallion Bacon Scones
These cheddar scallion bacon scones are packed with flavor and more moist and tender than traditional British scones
Cinnamon Toast Crunch Breakfast Grilled Cheese
This breakfast sandwich is a fun twist on your favorite childhood cereal
Blog for culture!
Why should you blog for culture? There are lots of reasons (including free cheese!)
