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Need a grazing table touchdown to fend off hangry loved ones while the bird cooks? We`ve got your back. 🏈
🔗 in bio for seven Thanksgiving cheese boards to serve before the big game.
In queso you didn`t know, we make the cheesiest newsletter ever. Link in bio. 🧀
Building a perfect Thanksgiving cheese plate doesn`t always feel easy as pie. Check out our suggestions at the link in bio so that this year, it does. 🥧
With Thanksgiving around the corner, we know you`ve thought about it. Link in bio. 🥧
Have you ever wanted to make your own cheese? Take this as your sign to start. Link in bio! 🧀
As stewards of trendspotting, we couldn’t help but notice truffles increasingly popping up in our culinary travels, either laced in cheeses or mixed with cheese-adjacent accompaniments—so much so that we`ve created a cheese plate celebrating the funky fungi. 🍄
Link in bio + shop our plate with a little help from our friends at @murrayscheese. 🧀
✍️: @malscy
📷: @ninagallant_
👗: @madstrap
And the winner is…
Queijo de Ovelha Amanteigado, made by @queijasoalheira in Portugal, been crowned the World Champion Cheese at the @guildoffinefood #WorldCheeseAwards in Viseu, Portugal.
The soft, spoonable sheep’s milk cheese is made with thistle rennet, which imparts a slightly bitter flavor profile.
Super Jury member Manual Maia, said the cheese has a “sublime match of protein and fat,” adding, “This cheese is an icon, it’s like our Eiffel Tower.”
The World Cheese Awards is the biggest cheese-only competition in the world. A record-breaking 4,786 cheeses from 1,032 cheesemakers were entered at this year’s awards. Check out our stories to see how the judges go from 4,786 to 1 🥇
Meet Emma Young, aka @thecheeseexplorer. Young is a frequent jet-setter, immersing herself in every facet of the cheese world—from the bustling markets of Lebanon to the historic cheesemaking regions of France. 🧀
During her 13 years in cheese, Young has worn many hats: Cheesemonger, judge, author, consultant, and she recently published her debut book, The Cheese Wheel, in which she shares her extensive and technical knowledge in a fun and approachable tone.
Read our conversation with Young at the link in bio and find out what it`s like to see the world from a cheese professional`s point of view. 🗺️
Happy Tempranillo Day!
Today we celebrate the KING of grapes: Tempranillo!
This grape is best known as Tempranillo, but the growing conditions in Ribera del Duero result in such a distinct wine that locals have given it its own name or actually, two—Tinta del País and Tinto Fino.
Intrigued? Learn more at our link in bio and explore some of our favorite Ribera y Rueda wines on the shelves at @lundsandbyerlys.
#tempranillo #tempranilloday #riberadelduero #wine #spain #internationaltempranilloday #tintofino #celebratetempranilloday
Seeing double? It`s a trick of the mirror ... or maybe it`s your stomach telling you that you can`t have one taste of @sequatcheese`s Shakerag Blue—you need two. 💕
This sumptuous Tennessee blue cheese melts in your mouth and has notes of candied bacon and toasted coconut. That`s thanks to a labor-intensive aging process, which involves wrapping the cheese in Chattanooga whiskey-soaked fig leaves.
The result? "A little bite of serotonin," says Padgett Arnold, co-founder of Sequatchie Cove Creamery. (And a cheese that Tennessee native @dollyparton would love.) ✨
Read more about our winter centerfold cheese at the link in bio.
📸: @ninagallant_
👗: @madstrap
@gruyere_aop is an Alpine cheese hailing from Switzerland. Historically speaking, this cheese has been produced since the 1100s. That means making Le Gruyère AOP has been a time-honored Swiss tradition for almost 1,000 years. 🧀
Watch this reel by @malscy, culture`s Executive Content Director, who traveled to Switzerland to get a behind-the-scenes look into this special cheese—from 🐄 to 🫕.
They`re unique, they`re delicious, and they`re exciting: They`re our recommended Thanksgiving side dishes with delightfully cheesy twists. 🧀🦃
Browse all 10 of our suggestions ahead of the holiday at the link in bio & tag a friend or family member who should bring one of these to the Turkey Day table this year. 👇
It`s the most wonderful time of the year: Our winter entertaining issue is here! ❄️
The cover star in question? None other than @sequatcheese`s blue-tiful, decadent Shakerag.
Inside, you`ll also learn about fancy ham in a story by @hannahmhoward, an abundance of flavored cheeses, and how @merylfeinstein harnessed an Italian comfort food to build a community.
This issue makes for a great gift, so what are you waiting for? Buy a subscription for you and a friend too—make sure to sign up by Sunday, November 10. Link in bio. 🎁
📸 @ninagallant_ Styled by @madstrap
With the advent of plastic wrap, people started to complain that plastic wrap made cheese taste like … well, plastic. Link in bio for four ways you can preserve cheese without succumbing to single-use sandwich bags. 🧀
We thought you could use some cute baby goat pics on your feed. 🐐💕
We`re cheese-d to introduce you to these board-enhancing products. Link in bio. 🍷🧀
Regular contributor Agela Abdullah (aka @Cheesewench) serves as the president of the @CheeseCultureCoalition, a nonprofit that promotes equity and inclusion in the cheese industry. Read her most recent essay on strength, anger, and the power of community at the link in bio. 🎨 @ireecespieces
@parmigianoreggiano is made with three simple ingredients: Milk, salt, and rennet. There are no preservatives, no additives. And the process of making this iconic cheese remains virtually unchanged since medieval times.
"[Parmigiano Reggiano] is good, it`s healthy, and it`s linked to Italian culture," says @nicolabertinelli_official, President of the Parmigiano Reggiano Consortium.
Opening wheels of Parmigiano Reggiano is a tradition that dates back hundreds of years in Italy. In this reel, join us and @parmigianoreggianousa at @eatalynewyorkcity for a celebratory wheel cracking on American soil. 🧀🍝
Mark your calendars—some of these cheese events start as soon as tomorrow. #LinkInBio. ✏️📅
The perfect Halloween costume DOES exist ... and a subscription to culture makes it even better. 👻 #Linkinbio