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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.

Perfect Pairings with FireFly Farm’s Cabra LaMancha


What makes a perfect cheese pairing? According to FireFly Farms co-owner, Pablo Solanet, an ideal cheese pairing is made up of flavors that play on one other. “When you have a good pairing the two flavors compliment each other and they blend, they enhance each other. And that’s when you know you have a perfect […]

FireFly Farms Black & Blue + Kimchee: An Inspired Pairing


Founded by partners Mike Koch and Pablo Solanet in 2002, FireFly Farms makes 10 cheeses using fresh goat’s and cow’s milk from family farms within a 30-mile radius of the creamery. All of the cheeses are handmade from just four ingredients: pasteurized milk, bacterial cultures, vegetable rennet, and salt—no additives, preservatives, stabilizers, or GMOs. Having […]

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 […]

In Queso You Missed It: April 3, 2022


The latest news from and for the cheese world.

Centerfold: Carpenter’s Wheel


Photographed by Nina Gallant | Styled by Kendra Smith “Where we are here in northern Appalachia there is a deep farming history, and beautiful barns, including the one on our farm, where FireFly started, with a barn quilt on the side that is Carpenter’s Wheel. We sent some pictures to the team at Crown Finish […]

American Stinkers: How Washed Rind Cheeses Became a National Pastime


They’re a cheese nerd’s most sought-after style. What is it about them?

Gordon Edgar’s Bests


When culture reached out to cheesemongers across the country to get their input for this issue, Gordon Edgar had a lot to say.

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