culture: the word on cheese

Culture: the word on cheese is America's first and best mag devoted to the love of cheese. Profiles, recipes, wine, beer, and a community of readers always willing to help and chat.
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Washed-rind cheeses are washed repeatedly w. brine, beer, or wine while aging to inhibit mold & grow flavor-enhancing bacteria.

Provolone-and-sweet-cream-butter Manteche? Thanks, BelGioioso! Don’t mind if we do. #CheeseLove

Eating cheese late at night won’t give you nightmares, but the kind of cheese you eat may shape what you’ll dream.

Fresh cheeses are usually sold within 1 to 14 days after their production and include ricotta, fromage blanc, and chevre.

The spidery veins throughout the interior of a blue cheese are molds; hard-working fungi that found a moist place to grow.

For cheese to be called “farmstead” it must be made w. milk from the farmer’s own herd on the farm where the animals are raised

Ricotta translates to “recooked,” referring to reheating discarded whey that’s produced in the making of traditional cheese.

The top cheese-producting states of 2012, in decending order, were WI, CA, and ID, with NY & NM tied for 4th.

The cultures that create the small holes and unique flavor of Swiss cheeses such as Emmental are Propionibacterium.

Sparkling wine makes strong cheeses taste stronger, while the acidity & bubbles can make super rich cheeses less overwhelming.