Meet Anthony Cho: The engineer-turned-cheesemaker shaking up Korea’s cheese scene
Haesun (left) and Anthony Cho (right) standing in front of their deli Restaurant seats at Cheese Flo A large deli case greets you when you open the door to Cheese Flo. Fromage blanc, stracchino, feta, Brillat-Savarin, halloumi, mozzarella, and crottin are scattered under the glass. Some of the cheeses are created in house and are […]
Save the Shepherd: The People Ushering In a New Era of Pastoralism
Photography by Chelo Lopez No farms, no food—it’s a phrase you’ve probably seen on a bumper sticker, but its message only tells half the story. To truly call out the forces threatening our grub, the slogan needs a slight tweak: No farmers, no food. For centuries, we’ve relied on traditions of ancestral succession to keep […]
9 Snackable Cheeses for Your Next Hike
Cheese can be a great mountain companion as an umami-licious, nutritious snack. Whether you pack a half-pound wedge or pre-cut cubes and slices in your favorite Snackle Box, our list of 9 cheeses with low moisture content are a perfect pairing with a long, hot, summer hike! L’Amuse Gouda Region: Beemster and Schermer, NetherlandsNotes: Butterscotch, […]
Are you the most talented Young Cheesemonger?
Entries are open for the Young Cheesemonger competition, the winner will be announced at this year’s World Cheese Awards In 1377, the Ordinances of the Cheesemongers were set down, limiting trade to only two official cheese markets in London. Selling cheese anywhere else was illegal. Thankfully, times have changed, and we now have over 1,500 […]
Minnesota Creamery Opens World’s First Creamstillery
Redhead Creamery Spirits utilizes a still that saves energy by reusing heat through four separate heat exchangers – much more efficient in time and energy than most craft stills, but able to bring the same craft taste and care for the soft whey flavor. At culture, we have covered some interesting things. We have explored […]
Teamwork Makes the Cheese Work
An exploration of how collaborative mindsets progress the dairy industry
Five Sandwiches (and Flatbreads) and Five Soups to Make All Summer
Sandwiches and soup are like bread and butter, except the bread is packed with fresh, savory-goodness and the butter bougiefied. Feel free to mix and match these sandwich/soup combos for a fresh upgrade to your summer routine. Marinated Vegetable and Asiago Sandwich The four musketeers—marinated zucchini, asiago, roasted red peppers, and baby arugula—unite inside two […]
7 Reasons Why Cottage Cheese Should Be On Your Grocery List (plus culture’s favorite brands)
Roman Empire epicure Marcus Gavius Apicius once noted the harmonious pairing of honey and cottage cheese, and even its use as an early rendition of cheesecake. A couple thousand years later, the seventies proved to be PR disaster cottage cheese. Low-fat diet fads unfairly claimed cottage cheese as its own. Fading was the archaic mystique […]
Like K-pop? Try K-Cheese
Yes, Korea has a cheese scene. Last week I found myself wandering the streets of Hongdae, a popular commercial district packed with people my age (twenty-something-year-olds). Restaurants in this area serve traditional Korean street food with an unexpected twist: cheese. Spicy dishes, like tteokbokki (spciy simmered rice cakes) or dakgalbi (spicy stir-fried chicken), are often […]
