How to Help Vermont Farmers and Cheesemakers
Following the recent historic floods, Vermont farmers and cheesemakers are hurting. Here’s how to help.
In Queso You Missed It: September 25, 2022
Four well-known cheese producers from Australia’s Scenic Rim—Towri Sheep Cheeses, Tommerup’s Dairy Farm, Summer Land Camels (whose marinated Persian feta was on our Summer 2020 cover), and Naughty Little Kids—have co-created Ewe+3, Australia’s (and quite possibly the world’s) first sheep, camel, goat, and Jersey cow’s milk cheese. The collaboration was sparked by devastating floods that impacted farms in […]
Photo Essay: The Vermont Cheese Summit 2022
The Vermont Cheese Council, which represents the state’s 56 artisan cheesemakers, hosted its first Vermont Cheese Summit on August 13 and 14. The trade-focused event included a day of visits to farms and creameries such as Von Trapp Farmstead, Jasper Hill Farm, and Vermont Creamery, followed by a day of educational sessions at Shelburne Farms. […]
UNFI Advances American Specialty Cheese
UNFI expands its Cheese & Specialty, American Artisan program to include more small cheesemakers.
Cows and Carbon: How a Pinch of Seaweed a Day could Keep the Methane Away
Cows enjoying seaweed feed at Straus Dairy Farms Cows produce a ton of methane, a fact that weighs heavy on the dairy industry’s tortured brow. The greenhouse gas is the second largest contributor to climate change after carbon dioxide, and cows can’t help but release a huge percentage of the global output. Farmers have gotten […]
In Queso You Missed It: January 9, 2022
We love grilled cheese and Ina Garten, so when she creates a new recipe for our favorite sandwich, we sit up and pay attention. Ina uses basic white bread, sharp Vermont cheddar, and Stonewall Kitchen Mango Chutney—a combo that husband Jeffrey proclaims is “the best grilled cheese sandwich I’ve ever had.” In its Clued In […]
Our Best Cheese Memories of 2021
Despite the myriad challenges of 2021, it can be uplifting to take a look back at the good times we managed to have. For the curd nerds at culture, many of those good times naturally involved cheese. Here are our cheese-centric highlights of the year—raclette seems to be the clear favorite! My top cheese experience […]
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 […]
Centerfold: Eligo
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.
2021 Innovation Spotlight: Quinta
What’s in a name? For this soft-ripened wheel, there’s history, character, and community pride.
