My Favorite Cheeses I Tasted While at Culture | culture: the word on cheese
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My Favorite Cheeses I Tasted While at Culture

Sadly, my time as web editorial intern at culture has come to an end. I’ve enjoyed every moment and mouthful of cheese. I take away with me a heightened knowledge and appreciation of cheese, and now I can walk up to any cheese counter with confidence. For my last blog, I’d like to share some my favorite cheeses (and one butter!) I tasted while interning at culture.

Moses Sleeper by Cellars at Jasper Hill

I love Brie, and this cheese from Vermont’s Cellars at Jasper Hill is one of the best domestic bries around. It smells grassy and earthy, but tastes of rich cream and butter. After tasting it, I took a chunk home and baked it with honey and walnuts for a decadent salad!

Tarentaise by Spring Brook Farm

The culture staff’s love for Tarentaise is no secret. Check out the new fall issue of the magazine featuring Tarentaise as the centerfold…or the summer isue before that featuring not just one, but TWO Tarentaises on the cheese plate. It was one of the first cheeses I tried at culture and remains a favorite. Perfectly nutty and buttery, it immediately reminded me of Comté. I could eat Tarentaise in bucketfuls.

Cultured Butter blended with Sea Salt & Maple by Vermont Butter and Cheese

Okay, perk of the job: I got to taste this amazing butter before it was on the market! Sweet and salty, this high-fat butter would be heavenly slathered on a warm biscuit. As a testament to its goodness, it won a first place award at this years’ ACS competition.

Sandy Creek by Goat Lady Dairy

Sandy Creek is not only one of the prettiest cheeses, but incredibly addictive. A petite bloomy rind cheese, it’s goaty but mild, with a thin ring of ash running through the center. As it sits out, it gets softer and gooier. It was so popular that the whole office couldn’t stop eating it.

Dirt Lover by Green Dirt Farm

While ‘Dirt Lover’ might not sound too appetizing, this is a cheese worth fawning over. Like Sandy Creek, it’s a small bloomy rind cheese, but made with sheep’s milk cheese instead of goat’s. Underneath the rind is a thin coating of vegetable ash, which gives this mild and silky cheese a welcome texture.

Briana Seftel

A native Californian, Briana Seftel is an all-around food enthusiast, whose most favorite thing to do is travel and eat. She attends Boston University, studying journalism and French.

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