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.

Cheese is a great source of Vitamin B12, which helps red blood cell development.

Leaf-wrapped cheeses are protected from air and light, and the plant’s natural flavors seep into the curd.

Caerphilly cheese was originally a fresh, juicy farmstead curd that coal miners carried to work.

Name that cheese: Can you name the cheese in the photo above?
To learn more about artisan cheeses, check out our cheese library.
Pssss: Friday’s mystery cheese was Manchego.

Name that cheese: Can you name the cheese in the photo above?

To learn more about artisan cheeses, check out our cheese library.

Pssss: Friday’s mystery cheese was Manchego.

Say Cheese!

Say Cheese!

Cheeses can contain dozens of different strains of bacteria, many of them accidentally introduced during the aging process.

Cheddar Risotto Souffles

These mini soufflés make a great addition to the brunch table. Get the recipe!

food52:

Bake your summer into a galette.

Southern Supper | Heirloom Tomato Galette + Lemon Balm Almond Pesto & Chevre on Local Milk

A great way to use the last of the summer tomatoes with some fresh chevre

Most of the dairies in the eastern German Alps borrow their cows rather than own them.

This version of Swaledale resurrects the original Swaledale thought to have been introduced to the Yorkshire Dales in the 11th century. Named after the Dale (valley) where it was produced, the first Swaledale cheeses were made with the milk of Swaledale sheep or goats milk. Read more here!