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culture is America's first and best all-cheese publication, covering the people, places and animals that come together to create the greatest food on earth.

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Entries by culture magazine

Rush Creek Reserve Cheese Production Cancelled for 2014

(0) Comments | Posted August 21, 2014 | 6:17 PM

three wheels of bark-wrapped Rush Creek Reserve cheese with the top cut open on one and a spoon dipped into the creamy interior

In an e-mail sent today to cheesemongers and distributors, Uplands Cheese owner Andy...

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Prison Labor and Goat Dairies: A Response (Part 2)

(0) Comments | Posted June 26, 2014 | 9:12 AM

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Written by Laurel Miller

Although I'm a food and travel writer by vocation, writing about animal-assisted correctional industry programs has become a niche for me, as well as something I'm passionate about, in part because I grew up on a ranch...

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Prison Labor and Goat Dairies: A Response

(0) Comments | Posted June 25, 2014 | 10:13 AM

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Written by Laurel Miller

A recent Fortune story on a Colorado prison-run goat dairy has tapped into a socially sensitive nerve, if today's response by Jezebel writer Kelly Faircloth is any indication. Fortune writer Jennifer Alsever's June...

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FDA Issues Clarification on Wood Aging of Cheese

(0) Comments | Posted June 12, 2014 | 10:17 AM

Yesterday culture reported on the surprising decision by the FDA to crackdown on cheesemakers who use wooden boards to age their cheeses. We also covered the American Cheese Society's response to this crackdown, and we

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FDA Bans Wood Aging Boards for Cheese

(0) Comments | Posted June 11, 2014 | 9:33 AM

Over the weekend, culture learned that the FDA had cited several U.S. cheesemakers for aging cheeses on wooden boards. This post is our first on this topic, but we'll be following this story as it develops.

The FDA announced last week that it is imposing a new ban on...

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Zoom in: Styling Cheese Photos

(0) Comments | Posted June 10, 2014 | 3:49 PM

In this blog series, I'll offer some glimpses into what it's like to attend our culture photo shoots, and give you a behind-the-scenes perspective on how some of our most beautiful photos were created.

Until I became a food editor, I had no idea about...

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Green Cheese: One Blogger's Search for Sustainable Creameries

(0) Comments | Posted April 23, 2014 | 3:16 PM

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Sustainability can be a problem at many dairies, but in this blog series intern Alicia gets the deets on some eco-friendly cheesemakers from across the map. Find out what makes each cheese green, and learn about the weekly contest for a chance to...

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Casu Marzu (aka Maggot Cheese)

(2) Comments | Posted April 3, 2014 | 5:06 PM

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While most of us go to great lengths to prevent maggots in our food, Casu Marzu, a traditional Sardinian cheese, features them in all their live, wriggling glory (or should that be gory?)


How it's Made

The cheese is steeped in...

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Bringing Raclette Home

(0) Comments | Posted February 25, 2013 | 8:43 AM

This is the final post in a series by Molly McDonough following American cheesemakers attempting to re-create traditional European cheeses. Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a...

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A Cheese Plate Built For Two

(0) Comments | Posted February 14, 2013 | 8:48 AM

To Celebrate Valentine's Day, culture: the word on cheese gave its fabulous Winter Cheese Plate to Katherine Hysmith, a displaced Texan and grad student at Boston University's Gastronomy program, who normally records her New England kitchen adventures at The Young Austinian. She put together a...

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A Reply To Mark Bittman's Milk Freak-Out, Part 1: Don't Be A Weasel

(36) Comments | Posted July 13, 2012 | 5:51 PM

In last Saturday's New York Times, Mark Bittman tells the story of his heartburn, and how quitting dairy helped him lick a lifelong case of acid reflux. Turns out, after leaving off cow-juice for just a day, he found total relief.

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I...
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7 Cheese Questions For New Scandanavian Cooking's Andreas Viestad

(2) Comments | Posted March 15, 2012 | 10:10 AM

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Andreas Viestad is not a trained chef, but you would never know it. This Norwegian superstar is the host of the TV show New Scandinavian Cooking, author of two cookbooks and...

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6 Cheese Questions For 'Top Chef All-Star' Fabio Viviani

(1) Comments | Posted January 12, 2012 | 3:41 PM

Most people will recognize Fabio Viviani from his appearance on "Top Chef," where his charisma and unparalleled cooking style made him a fan-favorite on Season 5 and also led to his reappearance on "Top Chef All-Stars." He now resides in the Los Angeles area where he owns Cafe Firenze...

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5 Cheese Questions For LA Weekly Restaurant Critic Jonathan Goldm

(1) Comments | Posted December 13, 2011 | 9:40 AM

LA Weekly readers will recognize Jonathan Gold by his witty humor and dry commentary about all things food. In 2007, he was the first restaurant critic to win a Pulitzer Prize, and as a Pulitzer finalist again this year, he doesn't appear to be slowing down. Recently, he sat down...

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