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Make an all-American cheese plate this 4th of July 🇺🇸
Go to our link in bio to get our list of 6 cheese boards that celebrate summer`s bounty!
Make cheese the ✨️star✨️ of your next BBQ
We can all agree hot cheese is delicious, but what makes a cheese good for the grill?
It has to have a high melting point, which means that while it will soften somewhat, it will hold its shape over high direct heat. While a wheel of warmed Camembert oozing onto a platter is a truly beautiful thing, it would not fare well thrown right on the grill.
Some of our favorites to grill are Halloumi, juustoleipä (aka bread cheese), queso panela, and real Italian provolone.
Do you have a favorite cheese to grill? Tell us in the comments 👇️
📸 @nicole_wolf_photography
Are you a cheese pro heading to Buffalo for the @american_cheese_society conference?
🎟️🎟️🎟️ Tickets are available for @dzte2022 annual party!!
Proceeds will benefit the Daphne Zepos Teaching Endowment and the newly formed @newyorkstatecheesecouncil
Ample cheese will be provided by @maker_to_monger and several New York cheesemakers, PLUS there will be raffles for amazing prizes from @formaticum, @essexstcheese, @culturecheese magazine, and @shelburnefarms!
Have a great time and support two great non-profit organizations… see you in Buffalo! Get tickets at our link in bio!
@pearlstreetgrill
#daphnezeposteachingendowment #dzte #cheese #cheeselover #americancheesesociety #cheesecommunity #buffalony #newyorkcheese #cheeseparty
Murcia al Vino PDO cheese is made from the pasteurized, high-fat milk of Murciana goats around Jumilla, Spain. Murcian cheesemakers have been making versions of this wine-washed goat’s milk wheel for years. Today only a few producers of the PDO cheese remain.
The most striking characteristic of @quesodemurcia —and the attribute that gives it its name—is the fact that the cheese is soaked in Doble Pasta wine, a locally-famous wine made from the Monastrell grape. Originally, young wheels were soaked in wine early on and then aged, however the practice resulted in fissures in the cheese’s paste; today, wheels are soaked towards the end of its aging period of 45-75 days.
Go to the link in our bio to download a Counter Card and learn more about Murcia al Vino PDO.
Go to the link in our bio to download a Counter Card and learn more about Murcia al Vino PDO.
A little #swicy summer cheese plate to keep you cool during this heat wave 🥵
Get the pairings at the link in our bio
✍️ @cheesewench
📸 @ninagallant_
styled by @madstrap
Ever wonder why some cheeses are orange?
Psychologically, humans perceive orange to be warm and inviting. Physiological studies show it also stimulates our appetites. So, the decision to place a wedge of French Mimolette, Dutch Aged Gouda, Wisconsin Cheddar, or Shropshire Blue on a cheeseboard for chromatic variety is scientifically sound.
These cheeses obtain their sweet potato hue from annatto, a colorant extracted from dried seeds of evergreen achiote shrubs native to the tropical Americas. But does #annatto change the flavor of cheese?
See what the experts had to say about it at our link in bio
✍️ & 📸 @christine.rudalevige
Throughout this (ohh so cheesy) season of Top Chef in Wisconsin, chef Dan Jacobs has championed his home state—and their most famous food!
We caught up with Dan fresh off filming to chat about how he likes to cook with cheese at @dandanmke and @esterev.mke, find out what`s on his dream #cheeseplate, and score his recipe for homemade #cottagecheese
His dream plate includes:
@CarrValley Caso Bolo Mellage (made with sheep, cow, and goat’s milk)
@Landmark_Creamery Anabasque (Basque-style sheep’s milk cheese)
@MariekeGouda Foenegreek (a raw cow’s milk gouda)
@Hidden_Springs_Creamery Farmstead Feta (a less salty variant of sheep’s milk feta)
Go to our link in bio to get his recipe for Brussels sprout salad with homemade cottage cheese and charred onion vinaigrette.
✍️ @kristineahansen
📸 @ultraclay & @kevinmiyazaki
🎟️ 🎟️ There’s still time to get tickets to the biggest cheese party in NYC! The @thecheesemongerinvitational is an all-you-can-eat cheese extravaganza featuring artisan cheeses from around the world.
Watch as cheesemongers compete on stage for a chance to win it all, all while enjoying cheese 🧀 and drinks 🍺 and tasting their expert pairings.
The event is this Sunday, June 23 at 3pm at @brooklynsteel. Get tickets at our link in bio!!
Soaking cheese in wine >> pairing cheese and wine.
Murcia al Vino PDO is the only European goat cheese soaked in red wine. Made in the coastal region around Jumilla, Spain, wheels are aged for 45 days before being soaked in wine for 72 hours.
Complemented by floral and fruity flavors from the edible rind, the creamy, mild, and snack-able cheese without the funk people often associate with goat cheese.
Go to our link in bio to learn more about Murcia al Vino PDO and find out where to pick some up at a retailer near you!
Patio season is here and so is World Verdejo Day! It’s the perfect ‘patio pounder’ for those warm sunny days! Grab a bottle of Rueda, Spain’s #1 selling white wine, and celebrate with us on June 14.
Did you know:
🍷 Rueda Verdejo is crisp, fresh & complex, appealing to lovers of Sauv Blanc & Pinot Grigio.
🍃 Rueda Verdejo has a long tradition of sustainable practices, well before it was trendy!
👩 Rueda Verdejo producers celebrate gender diversity, with 2/3 of wineries run by women
#wine #spain #rueda #DORueda #lion #verdejo #verdejoday #womeninwine #spanishwhite #summerwine #patioseason
Last but not least, the final 6 Hot Listers 🔥
You probably recognize a few of these faces, perhaps you saw Alisha Norris Jones @_hojicha in Still Life, the new documentary about cheese, or maybe you’ve seen Emmy Rener grace your TikTok feeds as @sophisticatedspreads. Whether you’ve seen them before or are just meeting them, these cheese peeps are worthy of your attention!
We asked each recipient: “What pairing are you ashamed to love?” Here are their answers:
Alisha Norris Jones @_hojicha: “I have no shame over this. I love pairing cheeseburgers (with real deal, melty American Cheese) with fries, ketchup, and Coca Cola.”
Rob Graff @professor_mccheese: “Philadelphia cream cheese and wheat thins.”
Emmy Rener @sophisticatedspreads: “Boursin with a spoon, straight into my mouth.”
Jessica Fernandez Lopez @jessfelo: “Pabst Blue Ribbon and flaming hot Cheetos.”
Holly Aker @localgoodsgathered: “If I was going to be ashamed, and it’s hard to be ashamed of anything that involves cheese, it’s the ridiculous amount of jalapeño-stuffed olives I eat while raining cheese shreds into my mouth.”
@CuttingtheCurd Podcasters:
@carawarren: String cheese.
@jessica_kessica: No shame in cheese! I grew up in the era of port wine cheese balls rolled in nuts, spread on a ritz cracker.
@stingchef: Pub cheese with Triscuits.
Read all their answers at our link in bio!
Lights. Camera. Action. 🎬️ This past weekend, the @Tribeca Film Festival premiered Shelf Life, a unique documentary that delves into the world of cheese and aging. Directed by Ian Cheney, the film explores an unusual premise: can spending time with those who age cheese offer insights into the human experience of growing old?
Shelf Life is comprised of around a dozen short vignettes, each one portraying a different aspect of the global cheese ecosystem. From ancient origins in Egypt to today’s streamlined production methods, the film takes viewers on a journey across space and time, focusing on themes surrounding aging and decay.
Watch the trailer at the link in our bio.
Food writer @pamelavachon_words shares her paradigm-shifting experience at London`s @LaFauxmagerie, where she, for the first time, understood the allure of cheese`s vegan counterpart.
"London, to me, has always been the pinnacle of urban cheese tourism. From the myriad stalls at Borough Market to legendary Neal’s Yard Dairy to any of Mathew Carver’s playful cheese cafés (Fondue on a barge! Cheese plates on a conveyor belt!), I’ve never left London without a memorable cheese experience. La Fauxmagerie proved no exception, and it’s a spot I’d introduce to cheese lovers of any ilk."
Read more of her ruminations at our link in bio.
You’re on a desert island and can only eat one cheese for the rest of your life. What is it?
Cravero Parmigiano Reggiano - Emilia D’Albero
@cypressgrovers Midnight Moon - Pat Ford
Los Cameros Mixed Milk Cheese @forevercheese - Rachel Pineda
@chrisroelli Dunbarton Blue - Inga Witscher-Orth
Ossau-Iraty - Miguel Vivanco
@jasperhillfarm Alpha Tolman - Agela Abdullah
Manchego - Carmen Licon
Read more of culture’s 🔥 Hot List 🔥 at our link in bio.
Tinned fish 🐟️ & cheese 🧀 swimming in perfect harmony 💫
Seacuterie, canned fish, hot girl food...Whatever you call it, there`s no denying the tin fish trend has staying power.
While pairing cheese and fish makes some people nervous, that old school mentality is quickly becoming passé.
We asked cheese pro Michelle Vieira @columbuscurdnerd to curate a #cheeseplate with her ultimate cheese & #tinnedfish pairings. “Like anything you pair with cheese, tinned fish has a ton of character and different styles, and different producers work differently with different cheeses,” she notes. “Often, I tend to question: is the cheese the star, or is the fish the star?"
Get her pairings at our link in bio.
Meet our summer #covergirl, Formagella from @nicasiovalleycheese in Marin County California.
Mild and buttery with notes of toasted cashew and mushroom, this camembert-brie hybrid is a perfect picnic pairing.
Formagella is made using 100 percent organic milk from pasture-raised cows at nearby Lafranchi Ranch, a 1,150-acre swath of land where 400+ cows graze.
“The whole process of transforming milk from our own dairy into so many different flavors and textures of cheese is amazing. It’s a process that never gets old, as it’s constantly changing,” says head of production Scott Lafranchi.
Go to the link in our bio to read more about this beauty.
📸 @ninagallant_, styled by @madstrap
Pair a celebrity with cheese!
We asked each hot-listian (is that what they’re called?) this question. Here are some of their answers:
Josh Windsor - Tilda Swinton & @murrayscheese Greensward
Lily Orr - @MileyCyrus & Tea Rose by @Capriolegoatcheese
Molly Browne - @Ilana Glazer & #parmesan
Kimi Ceridon - @MichelleYeoh_official & Smokey Blue from @RogueCreamery
Janee’ Muha - Natasha Lyonne @nlyonne & @BoxcarrHandmadeCheese Campo
Miguel Vivanco - Nicolas Cage & pule
Ji Soo Hong - @FlorencePugh & Cornish Yarg
Do you agree with these celebrity and cheese pairings? What would your answer be? Tell us in the comments!!
And read the complete interviews at our link in bio.
Wondering what to do with that rhubarb from the farmers market? You know, the one that`s been sitting in your fridge for a while?
Make this easy tart and jammy rhubarb compote, and then throw it on top of a cool blanket of honey chèvre.
Get the recipe for this perfect early summer dessert at the link in our bio.
✍️ & 📸 @itsjennybravo
Happy National Cheese Day! While we love cheese every day, today we`re taking an extra moment to appreciate our funky & fermented food friend.
Whether it`s building a fancy cheese plate, savoring a simple pairing, or eating it straight from the fridge, be sure you indulge in some cheese today!
🧀 Brebirousse D`Argentall
📸 @ninagallant_ styled by @madstrap
Our annual Hot List issue is here!
This is one of our favorite issues to produce because it focuses on the people who make the cheese world such a special place. This year, we asked YOU to nominate cheese-stars for the list, and the result was an outpouring of thoughtful and passionate responses.
On the list, you`ll find 20 makers, mongers, educators, and influencers who work hard to champion cheese and the people behind it.
Go to the link in our bio to discover how these rockstars entered the world of cheese, what inspires them, and what they see on the horizon for their careers.
(Ohh, and if you don`t already subscribe to culture, now is a great time to take advantage of our Summer Sale)