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Table of Contents: Cheese+ 2016

| April 26, 2016
This article is from: Cheese+ 2016

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FEATURES

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In Living Color — What does red taste like? Learn how food hues influence our senses in mysterious ways.
By Molly McDonough

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Garden Variety — Colorful sparks fly when fresh-picked vegetables and fruits are paired with the right cheeses.
By culture staff and contributors

Red: Apples, Beets, Blood Oranges, Cherries, Pomegranates, Red Onions
Orange: Carrots, Kumquats, Mangoes, Papaya, Peaches, Sweet Potatoes
Yellow: Bananas, Corn, Pineapple, Starfruit, Summer Squash, Yellow Bell Peppers
Avocados, Castelvetrano Olives, Kale, Okra, Pears, Tomatillos
Purple: Asian Eggplant, Blackberries, Black Currants, Plums, Purple Cauliflower, Red Cabbage

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On the Rise — These simple, crazy-good breads and crackers are the perfect pals for your favorite fromage.
By Leigh Belanger and Rebecca Haley-Park

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Drinking Buddies — Five trendy tipples meet their matches in wheels and wedges.
By Gary Dzen, Laurel Miller, and Tara Q. Thomas

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Charcuterie 101 — Our ultimate guide will school you in all meats cured, cased, and spreadable.
By Laurel Miller

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