ON THE COVER:

Cowgirl Creamery’s Red Hawk (left) and Mt Tam (right)

Photographed by Adam DeTour, Styled by Kendra Smith

FEATURES:

ST. MALACHI

Find out what makes this wheel so heavenly.

by Margaret Leahy

SUSTAINABLE MEAT AT EVERY MEAL

Kitchen activism just got easier (and cheesier).

by Emily Farris

WASTE NOT, WANT NOT

These US cheesemakers are harnessing the power of poop.

by Linni Kral

THE NATURAL TOUCH

Cheeses made as they used to be: naturally.

by Chris Allsop

THE ROAD SOUTH

Journey to Mexico’s cheese and wine region.

by Whitney Otawka

NEW & NOTEWORTHY:

New on the Market

Discover just-released cheeses, accompaniments, and more.

Cheese Lit

In-house reviews of four curd-related books.

Farm Animal

Learn about Icelandic sheep, one of the world’s oldest sheep breeds.

COLUMNS:

Ask a Cheese Expert

Is there a difference between ‘raw’ and ‘pasteurized’? Why do only some cheeses have DOP/PDO/AOP status?

Meat And Cheese

Erika Nakamura explains how to expertly match salumi with formaggi.

Drinks With Cheese

Pair natural cheese with natural wine.

Voicings

It’s no secret: Rachel Fritz Schaal is all about raw milk, natural cheese, and fighting for the little guys.

Ruminations

The one where culture finally discusses vegan cheese.

CULTURE COOKS:

In Season

Add tangy ramps to your springtime meals, and don’t forget the curds!

Cheese Plate

Cowgirl Creamery crafts this issue’s environmentally-friendly cheese plate.

Can Do

Three tasty tips for reducing your cheese waste.

One Cheese, Five Ways

Fresh and versatile, queso fresco is the cheese you need for spring.

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.