When it comes to Vermont Creamery’s French farmstead-style cheeses, there’s a fungus among us—and that fungus is the creamery’s flagship organism: Geotrichum candidum. This yeast-like filamentous fungus acts as the stylist of Vermont Creamery’s cheeses, shaping their signature wrinkly rinds and…
Celebrate Halloween and the harvest with boo-tiful blues, sumptuous triple creams, and more While some are shifting into soup mode, we at culture are settling into creamy cheeses with heft. Gone are the breezy seaside cheeses of summer; with the cold…
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Imagine planning a visit to London and learning that there is a monthly outdoor market entirely dedicated to cheese. On a scale from immediately to yesterday, how quickly would you prioritize the pilgrimage?
Taking place monthly on every third Sunday in a…
Sept. 18 is National Cheeseburger Day Is there anything more American than the cheeseburger? Celebrate Team USA’s recent win at the Cheese Olympics with five of the most delicious cheeseburger recipes from the culture archives. Smoked Cheddar Juicy Lucy Burgers We couldn’t…
Brought to you by Astrolocheese Did you know the zodiac pairs perfectly with cheese? Fall signs: Read your cheesy horoscope below! VIRGO Stellar essence: Meticulous, analytical, dutiful Cosmic pairings: Dill Havarti Crudités Rosemary Crackers BrightLeaf Chamomile Lavender Sparkling Tea Fastidious Virgo suffers…
Hannah Gershowitz reflects on cheese and community I’ve never done anything traditionally. I moved and changed schools often, so I didn’t hold onto friends or hobbies for long. I regularly struggled with a lack of belonging and community, and graduating college…
Swap skis for cheese at Sunday River Ski Resort! On Saturday, October 18 from 2–5 PM, the best of Maine’s cheesemakers (and beyond) will be on full display for tasting—paired with wine, local beer, and delicious accompaniments. We’re giving away 10…
An Amish gouda captures hearts and stomachs along the Eastern seaboard and beyond Jake Stoltzfus didn’t grow up dreaming of cheesemaking. By the time he made his first batch of cheese in 2011, he and his wife Sylvia had already raised…