Centerfold: The Finback
When Brian and Jason founded the Mystic Cheese Company in 2011, they knew they wanted their cheese to be delicious, made with high-quality milk, and most importantly, to be fun and approachable.
A Year in Centerfolds: 2022
We’re revisiting our 2022 centerfolds and marveling at the beautiful and delicious cheeses we featured in culture this year.
Centerfold: Blu di Bufala
Photographed by Nina Gallant | Styled by Kendra Smith Water buffalo are not an uncommon sight in Southern Italy, where cheesemakers turn their rich milk into mozzarella, ricotta, and other fresh cheeses. In the northern part of the country, however, they are a rarity, and it is rarer, still, to use their milk for aged […]
Photographed by Mallory Scyphers No one was more stunned than Allison Lakin when her cheese, Rockweed, won Best of Class at the 2022 World Championship Cheese Contest (WCCC) in March. Lakin operates a one-woman creamery, Lakin’s Gorges Cheese, on the saltwater farm she owns with her husband in Waldoboro, Maine. She introduced Rockweed in 2019, […]
Centerfold: Fleur de la Prairie
Photographed by Adam DeTour | Styled by Kendra Smith Making good cheese starts with good milk, which in turn starts with good feed and ultimately, good dirt. The dirt in central Illinois, which was once wet prairie, is some of the richest and most fertile in the world. Leslie Cooperband and Wes Farrell of Prairie […]
Centerfold: Carpenter’s Wheel
Photographed by Nina Gallant | Styled by Kendra Smith The story of Carpenter’s Wheel began in 2009 as an experiment. Following his success with smaller aged cheeses such as Cabra LaMancha and Black & Blue, FireFly Farms co-founder Mike Koch wanted to do more. “I was interested in rounding out the line with a big-format, […]
The Year in Centerfolds: 2021
For each issue of culture, we choose a noteworthy and especially good-looking cheese, and then style and photograph it to capture its distinctive beauty. As we wrap up the year, were inspired to look back on the centerfolds of 2021, with gratitude once again for the creativity and skill of the cheesemakers, photographers, and stylists […]
Eligo is s a first for Jasper Hill Farm—a washed-rind brick made with local cow’s and goat’s milk, an ideal entry level washed-rind and an excellent melter.
Centerfold: The Rattlesnake
This cheddar is spiked with tequila and habanero peppers, which Deer Creek Founder and President Chris Gentine had a direct hand in creating.
Centerfold: Ubriaco Pinot Rosé
“I like to use what I have around me, to take tradition and give it a new twist.”— Sergio Moro Photographed by Adam DeTour; Styled by Kendra Smith With its pale pink rind and crown of dried rose petals, a 15-pound wheel of Ubriaco Pinot Rosé is a thing of beauty. And this stunner from […]