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Win a Rogue River Blue Cheese Haul
Rogue River Blue is the blue cheese that put American cheesemaking on the world stage. Handcrafted by Rogue Creamery in Southern Oregon and wrapped in local grape leaves macerated in pear brandy, this iconic blue is rich, complex, and deeply expressive of the region where it’s made. In 2019, Rogue River Blue became the first […]
How Vermont Creamery’s Cheeses Go From Mild To Wild
Flavor is a journey … and a spectrum. And pretty unique to each individual cheese in Vermont Creamery’s catalog. While Vermont Creamery’s collection of cow’s milk, goat’s milk, and mixed cow and goats’ milk cheeses may start out clean and lactic like fresh chèvre, they can eventually acquire all kinds of wild and funky flavors […]
What Makes Cheese Rinds Wrinkly? Vermont Creamery Has The Answer
When it comes to Vermont Creamery’s French farmstead-style cheeses, there’s a fungus among us—and that fungus is the creamery’s flagship organism: Geotrichum candidum. This yeast-like filamentous fungus acts as the stylist of Vermont Creamery’s cheeses, shaping their signature wrinkly rinds and giving them character. But what exactly is Geotrichum candidum? “[Geotrichum candidum]’s on that boundary […]
Culture’s 2025 Hot List: 20 Cheese People to Know
Each year, culture solicits nominations from the cheese community for our annual Hot List—a directory of cheese pros setting the industry ablaze with commitment to craft. We were fortunate to receive hundreds of submissions highlighting many deserving mongers, makers, and more. Of those submissions, we narrowed the Hot List down to 20 individuals actively changing […]
Culture’s 2025 Hot List: Anne-Marie Pietersma
This story is part of culture’s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients. Photo credit: Adam Schenberg Anne-Marie Pietersma, CCP Educator at Murray’s CheeseSensory Storyteller and Founder of Trust Your Taste Brooklyn, New York Anne-Marie Pietersma is a seasoned educator with over a decade […]
Culture’s 2025 Hot List: Joshua James Franklin
This story is part of culture’s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients. Joshua James Franklin, ACS CCP Proprietor of Eat LucioSales for Ripe Specialty Foods Richmond, Virginia Joshua James Franklin has been a cheesemonger for over a decade, earning his American Cheese Society […]
Culture’s 2025 Hot List: Jessica Galen
This story is part of culture’s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients. Photo credit: Kate S Jordan Jessica Galen, ACS CCP Owner and Head Cheesemonger at Bloomy Cheese & Provisions Dobbs Ferry, New York Jessica Galen discovered her passion for cheese while pursuing […]
Culture’s 2025 Hot List: Becky Collins Brooks
This story is part of culture’s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients. Photo credit: Sarah Farrell Becky Collins Brooks Writer and Co-Owner of Catskill Wagyu at Hilltop Farm Founder of Meeting of the MilkmaidsAccord, New York Years ago, when first dating, Becky Collins […]
Culture’s 2025 Hot List: Julia Fox-Birnbaum
This story is part of culture’s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients. Julia Fox-Birnbaum Founder of Philly Cheese SchoolPhiladelphia, Pennsylvania Julia Fox-Birnbaum has worked in the cheese industry since 2014, with a career spanning education, marketing, retail, and buying—including time as head buyer […]
Culture’s 2025 Hot List: Olivia Haver
This story is part of culture’s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients. Olivia Haver, ACS CCSE Affineur and Sensory Evaluator at von Trapp Farmstead Waitsfield, Vermont Olivia Haver is an award- winning affineur, sensory professional, and educator. Haver’s cheese career began over a […]
