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Table of Contents: Autumn 2019


Features

SHEEP RUSTLER
This ewe’s milk washed rind is a repeat award winner. 
Written by Rebecca Haley-Park 

IN BLOOM
North Carolina’s cheese trail bursts with stunning imagery. 
Written and photographed by Keia Mastrianni   

CROWNING GLORY
Brooklyn’s Crown Finish Caves is blazing a trail for American affineurs.  
Written by Madison Trapkin 

CHEESE AND POTATOES
Comfort food recipes made for turophiles. 
Written by Rebecca Haley-Park 

ORANGE IS THE NEW BLACK
A washed rind trend is emerging in the United Kingdom. 
Written by Chris Allsop 

CHANGING TIDES
Midcoast Maine harbors unique cheese community. 
Written by Molly McDonough 

New & Noteworthy

New on the Market 
Discover just-released cheeses, accompaniments, and more.  

Cheese Bites 
Catch up on recent cheese news, fun facts, and other tidbits. 

Cheese Lit 
In-house reviews of three curd-related books. 

Farm Animal 
Irish Moiled Cattle are a charming dual-purpose breed. 

Wheys Less Traveled 
It’s a jewelry box! It’s a loaf of bread! It’s…Polish cheese?  

Events 
Every festival, holiday, and show turophiles should know. 

Columns

Ask Culture 
Is cheese actually high in sodium? Where does blue mold come from? 

Drinks with Cheese 
Pair parmesan with gin, Belgian beer, Italian soda, and more. 

Voicings 
Natural cheese enthusiast David Asher makes his case. 

Cheese IQ 
Would you eat butter preserved in a bog? 

Ruminations 
Sexism happens at the cheese counter, too. 

Culture Cooks

In Season 
Pears pop with cheese in autumn. 

A Cheese Plate 
Yes, you can build a board for under $35.  

Can Do 
Don’t toss your Parmigiano Reggiano rinds—fry ’em. 

Cheese Remix 
Go beyond crab rangoons with these cheese wonton riffs. 

Chef’s Dish 
London’s La Fromagerie puts cheese—and seasonality—front and center. 

One Cheese, Five Ways 
Muenster does more than turkey sandwiches in these recipes.  

culture: the word on cheese

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.

3 thoughts on “Table of Contents: Autumn 2019”

  1. Confusing landing page. I get your emails, click to “see current issue” then get a table of contents with no apparent link(s) to articles or a way to continue- I assume you want a subscription, but do not even find that in an obvious link.

  2. Would like to advertise in Culture magazine
    Award winning 100% Sheep milk cheeses from Wisconsin
    Only four years and awards every year!
    Eckerman Sheep Company
    Phlox Farm brand

  3. Avatar Dorothy Pearlman says:

    I am interested in learning more about cheese

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