The Charcuterie Renaissance
Cured meats have never been cooler Photographed by Adam Detour | Styled by Kendra Smith Mankind has been preserving meat via salt, air, and time for centuries, but cured meats have probably never looked cooler than they do in 2022. On-the-go meat sticks are no longer the sole purview of Slim Jim—TikTok and Instagram are […]
Cheese Plate: Friends in Ferment
Alisha Norris Jones guides us through a microbial pairing wonderland Photographed by Adam Detour | Styled by Kendra Smith As a magazine literally named “culture,” we’d be nowhere without the busiest bodies of the food system: live active cultures. You may recognize the term from your yogurt label, but they’re also in most fermented foods—a […]
Cheese +: Prosciutto Old and New
On my first day of work at a gourmet cheese and charcuterie shop, prosciutto wasn’t part of my formal onboarding. But at the end of my seven-hour shift—my head filled with SKUs, PLUs, and daily to-dos—someone requested a quarter pound of prosciutto di Parma. She was one of our tougher regular customers, but I didn’t […]
Drinks with Cheese: Sober Spirits
The Volstead Act of 1919—a.k.a. Prohibition—effectively banned the manufacture, sale, or possession of “any intoxicating liquor” in the United States, excepting those used for religious purposes. Backed by religious groups, the legislation was intended to curb alcoholism, domestic violence, and booze-fueled corruption. Instead, the mass bootlegging operations that ensued gave us illicit speakeasies, toxic bathtub […]
The Zodiac Signs As Cheese Pairings
For when you can’t decide what flavor combo you’re looking for, we’ve matched each zodiac sign with a culture cheese pairing that just makes sense.
Modern Matzo: Add These Now-Flavorful Crackers To Your Next Cheese Board
The Matzo Project has made this cultural cracker into something more flavorful, verstaile, and pairing-friendly for any cheese in your fridge.
The Agony and the Ecstasy of Food Pairing
Why do we fixate on pairing match-ups? And how do we decide what works and what doesn’t?
Fermented seaweed is cheese’s unexpected new friend
Going and eating green: Make sustainable seaweed the surprise star of your next cheese board.
In Season: Well-Bred Brassicas
Geneticists cross these veggies with creamy, nutty cheeses on the plate.
In Queso You Missed It: January 10th
Here’s what you might have missed this week in cheese news! Our January 10th edition of IQYMI.
