Presenting the 2023 Culture Centerfolds | culture: the word on cheese
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Presenting the 2023 Culture Centerfolds

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Culture celebrates the beauty and deliciousness of cheese through our centerfold features. Each issue tells the unique story of a cheese wheel or wedge, capturing its essence through stunning photography and expert storytelling. As we reflect on the 2023 centerfolds, we must acknowledge the incredible creativity and dedication of the cheesemakers, photographers, contributors, and stylists who brought these images to life. If you’re as captivated by these cheeses as we are, remember to purchase a print subscription to receive our next issue on your doorstep.

Innovation Issue

You’ll find stories about harnessing genetics to breed better cheese in the Innovation Issue. The centerfold features the Finback—a milled-curd cow’s milk cheese produced over two days. The creamery’s mission doesn’t mean its cheeses are devoid of history and technique. On the contrary, its newest cheese, the Finback, results from Civitello’s four-year journey into a labor-intensive cheesemaking style, more common in the UK and Europe than stateside.

Read the full story here.

Photographed by Nina Gallant | Styled by Madison Trapkin

Hot List Issue

In the Hot List Issue, culture spotlights nine professionals blazing new trails in the cheese world.⁠ Learn more about Brebirousse d’Argental, a part of the d’Argental family of soft, rich cheeses made from pasteurized cow, sheep, goat, or buffalo milk. The entire line is produced exclusively for German food company Fromi at a creamery just outside Lyon, France, in partnership with cheesemaker Jean-Claude Guilloteau—who also makes the Fromager d’Affinois range of brie-style cheeses.

Read the full story here.

Photographed by Nina Gallant | Styled by Madison Trapkin | Props by Weston Table

Entertaining Issue

Get ready to impress your loved ones this holiday season with the entertaining tips and recipes featured in this issue. Discover the story of Shabby Shoe, a delicious small-format goat’s milk cheese that was created by Blakesville Creamery’s head cheesemaker, Veronica Pedraza, through experimentation and a willingness to take risks.

Read the full story here.

Photographed by Adam DeTour | Styled by Kendra Smith


Ashia Aubourg

Ashia Aubourg is culture's former Assistant Digital Editor. She received her BA in Food Studies and Policy Studies from Syracuse University, where she researched components that make up equitable food systems. She previously held print and digital roles at Food & Wine, Cuisine Noir, America's Test Kitchen, and others, where her writing unearthed underrepresented narratives within food, travel, and culture. Before starting her writing career, she held food policy and social impact roles across various nonprofits and companies.

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