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.

How about some veggies with your cheese? Enjoy this beautiful fall salad. 

wisconsincheese:

Happy first day of fall! Enjoy the cooler weather and dine outside with Alexandra’s Kitchen's recipe for Grilled Treviso with Blue Cheese Dressing. Get the recipe: http://bit.ly/1otf3ff

Free is fun! Sign up for Culture’s autumn give away with Montchevré cheese! Enter your information here for a change to win! 

Monterey Jack was named after David Jacks who came to Monterey for the Gold Rush, but ended up selling cheese.

Za’atar Burrata is a luscious cheese made in Massachusetts by Fiore di Nonno. This cheese has some soft notes of thyme and lemon that infuse the mozzarella like softness. 

Looking for the perfect fall cheese inspiration? Buy a copy of our Fall edition of Culture Magazine or subscribe online! 

Do you know any kids who just LOVE cheese? Kids & Cheese: Easy Cheesy Traveling is a great guide show children new cheeses! 

Animal rennet is a coagulating agent made from enzymes naturally produced in mammalian stomachs.

Say Cheese with Anthony Bourdain, “You have to be a romantic to invest yourself, your money, and your time in cheese.” Photo credit to Fast Company

Normandy cows are knows for their high-protein and high-butterfat milk, docile demeanor, and flavorful meat.

Seared Halloumi with Dates, Orange and Pomegranate  is perfect for fall because it shares all the colors of the leaves on a plate. Recipe thanks to Chef José Andrés. Photography thanks to Ekaterina Smirnova.