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.

Light, wheat beers pair well with mozzarella, and fruit beers pair well with mascarpone. Can you say #happyhour?

wisconsincheese:

Peach, Brie and Dark Chocolate S’mores! Brilliant.

The only way to improve a s’more? Add cheese. 

Fermiere is produced in the lush Fraser Valley of British Columbia. During aging the natural rind is hand-rubbed regularly with olive oil, helping wheels to develop a piquant sharpness and assertive flavor. Read more here!

This smoked cheese from Parish Hill Creamery has an awesome shape to it! #tastingtuesday

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 Asiago d’Allevo.

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 Asiago d’Allevo.

Parish Hill’s West West Blue is lookin’ pretty tasty! #gorgonzola

c-lassic:

I’m not a cheese

Say Cheese!

Milk from Guernsey cows is high in A2 beta-casein, an easy-to-digest protein.

Goat Cheese and Summer Veggie Lasagna

Try tangy goat cheese in this lasagna instead of the usual ricotta filling. Get the recipe!

cheesenotes:

Is the secret to a perfect grilled cheese sandwich substituting the butter with…mayo? According to Gabrielle Hamilton, chef and owner of Prune, it is. Via Food52.com

A grilled cheese sandwich is a perfect union of bread, butter, and melty cheese — so why would you ever want to turn your back on one of its key ingredients? Especially if that ingredient is butter? 

Lots of reasons, as I learned from Gabrielle Hamilton, chef and owner of Prune. Even diehard lovers of the buttery version (I am one) will find something new and valuable out of smearing their bread with mayo instead. As she says in this CHOW video, “This is the greatest cooking medium of all time for a grilled cheese sandwich.”

Mayo won’t burn as easily as butter does, which — just like that — solves the biggest challenge of grilled cheese: how to get the insides to heat through before the outside blackens.

But these are matters of convenience and reliability; what’s most important are the results, which are not like any grilled cheese that butter could make. The oil and egg in mayonnaise brown and crisp more evenly and lavishly than butter, creating a glossy crunch from edge to edge.

Get the full recipe

(photos ©2014 Food52.com)

Mayo instead of butter on grilled cheese-try it out!