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Table of Contents: Summer 2020


ON THE COVER:

CAMEL’S MILK MARINATED PERSIAN FETA
One hump or two?
by Margaret Leahy

 

FEATURES:

MIMMO’S MEANS MOZZARELLA
This enterprising cheesemaker crafts hand-pulled Italian cheeses in sunny Florida.
by Jen Karetnick

SWEET DREAMS ARE MADE OF CHEESE
Double down on dairy intake for dessert (or whenever).
by Eric Ginsburg

SEASIDE PICNICS WHEREVER YOU ARE
We give charbroiled oysters, shrimp skewers, and more marine favorites the cheesy treatment.
by Elle Simone Scott

DESTINATION DAIRIES
Sex and the City meets artisan cultured dairy.
by Linni Kral

 

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
It’s a bird! It’s a plane! It’s a milkable moose!

 

COLUMNS:

Ask a Cheese Expert
What’s the deal with lactose in cheese? Are soft cheeses fatty?

Wheys Less Traveled
From cheese carts to cheese counters, these cheese courses go above and beyond.

Meat And Cheese
James Mellgren thinks you should eat more pâté.

Drinks With Cheese
Beverages made from cheese byproduct? Yes whey!

Voicings
Alison Roman on her love for American cheese, why she’ll never make her own crackers, and which pickles are best.

Cheese IQ
Origin stories: Fact, fiction, or just plain fun?

Ruminations
Should you treat a Pecorino like you would a Picasso? Jameson Johnson thinks so.

 

CULTURE COOKS:

Can Do
Marination is the name of the game.

Cheese Plate
Visual opulence is key—just ask Chicago’s resident cheese preacher, Erika Kubick.

In Season
Sweetened with sugar or fresh ‘n’ tart, gooseberries pack a punch.

One Cheese, Five Ways
Your life could use more pimento cheese recipes.

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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.

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