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Table of Contents: Spring 2019


Spring 2019 Cover

Features

EVERTON PREMIUM RESERVE 
Flaky, spicy, and sharp, this Alpine style hails from…Indiana. 
By Rebecca Haley-Park 

BROAD DAYLIGHT
Finding local cheese—and community—in Northern Sweden. 
By Summer Brons Rylander 

TELEME, FRANKLIN’S WAY
Is this iconic California cheese about to be lost forever? 
By Michael Salzman 

NOT YOUR GRANDMA’S CURDS
Newsflash: Cottage cheese is cool again!  
By Molly McDonough  

HOMEGROWN HERO
One recipe, three farms: Cornerstone cheese is one delicious experiment. 
By Melissa Pasanen 

Culture Cooks

In Season 
Tart rhubarb perks up labneh cheesecake.  

A Cheese Plate 
Serve up this AM-friendly spread at brunch. 

Can Do 
Homemade quark is fun and fresh for spring. 

Cheese Remix 
Stuff ravioli with chèvre, blue cheese, and more. 

Chef’s Dish 
Traverse City, Michigan, has never seen anyone like James Bloomfield. 

One Cheese, Five Ways 
Cream cheese is whipped into dip, piped into deviled eggs, and more. 

Columns

Ask Culture 
Why do cheeses age differently? And is it good for you? 

Drinks with Cheese 
Pair California’s Teleme with coffee, beer, wine, and more. 

Voicings 
Jasper Hill Farm’s Mateo Kehler is determined to make the best cheese. 

Cheese IQ 
How native cultures bolster cheese diversity. 

Ruminations 
Cheese soothes a pregnancy craving for indulgence. 

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 
Agile and hardy, Latxa sheep are built for their Basque homeland. 

Wheys Less Traveled 
Meet Southern Italy’s answer to raclette. 

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

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: Spring 2019”

  1. Jennifer Essad says:

    I’m anxious to pick up this issue, the cream cheese and cottage cheese recipes sound intriguing

  2. heidi says:

    I’m still waiting for mine too! Where is it!!

  3. Kelly Parrott says:

    I’m still waiting for mine to show up. Should I have received it by now?

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