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Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Fall Fling

Fall Fling Cocktail Paired with Le Gruyere


A sweet and spicy pairing just in time for the autumn solstice!

mould cheese festival

The Best Cheese Events for Autumn 2018


From worldwide cheese festivals to a month-long American cheese celebration and more, these are the best Autumn cheese events this year.

All-American Raclette with BenRiach 21-year Scotch


For a no-nonsense Labor Day celebration, look no further than potatoes, pickles, and melted cheese. We love this raclette platter with rich, savory speck for a wholesome comfort food worthy of ringing in the coming fall! It’s a hearty all-American pairing that’s perfect next to a good pour of BenRiach 21-year scotch. Sponsored by Brown Forman.

Table of Contents: Autumn 2018


Features Mimolette This bright orange, flaky French cheese is perfect for fall. By Rebecca Haley-Park Fun Size Cheesy hand pie recipes fit for autumn tailgates. By Polina Chesnakova A Taste of Tassie The island of Tasmania is a hidden gem of the Aussie cheese scene. By Sonia Cousins For the Love of Goats Bee Tree […]

Not Your Typical Onion Dip


For a quick and easy way to step up your next party platter with this delicious onion dip. Give tangy creme fraiche from Vermont Creamery an extra kick witha spoonful of briny salmon roe and a handful of chopped fresh chives, then serve with Kettle potato chips. Pair it up with BenRiach 20-yr for an unexpectedly elegant pairing. […]

Our Favorite New Books for Summer 2018


From Dan Branfield’s Pizzapedia Whether you’re dying to start homebrewing so you can pair beer with cheese, or you’re looking for a cheesy coffee table picture book, or you’re hoping for an easy way to bring cheese into the kitchen, check out these new releases this summer: Homebrew World   In his fourth book, culture’s beer columnist Joshua […]

Smoked Idiazábal Pincho


cheesemonger rory stamp

Ask the Monger: How Do I Become A Cheesemonger?


How does one become a cheesemonger?  I began my career as a cheesemaker in rural West Pawlet, Vermont. Due to the distance between the farm and our retail customers in NYC, a tremendous information gap existed. Is the cheese raw or pasteurized? Jersey milk or Ayrshire? From the Northeast Kingdom or the Slate Valley? I wanted to close that gap and tell […]

lettuce salad topped with jamón ibérico and crispy parmigiano reggiano

Mixed Lettuce Salad with Parmigiano and Jamón