{"id":10807,"date":"2013-12-24T16:03:50","date_gmt":"2013-12-24T21:03:50","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=10807"},"modified":"2016-04-25T13:22:02","modified_gmt":"2016-04-25T17:22:02","slug":"cold-weather-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cold-weather-cheese\/","title":{"rendered":"Is Cold Weather Cheese a Thing?"},"content":{"rendered":"
\"Qgreen_40px\"<\/a><\/div>\n
Do you see changes in consumers’ cheese-buying choices with the colder weather?<\/div>\n
<\/div>\n
\"Agreen\"<\/a><\/div>\n
Absolutely. There’s an increase in purchasing Swiss and Alpine-style cheeses (like Gruy\u00e8re<\/a><\/strong>), hearty washed rinds, and savory blue cheeses. Historically, many of these cheeses were eaten during the winter months and often served hot in dishes such as gratin<\/a>, fondue<\/a>, and raclette<\/a>. The psychological connection still fits.<\/p>\n

Most people today aren’t aware that cheese has a season. Advances in cheesemaking and animal husbandry have made it possible to produce cheeses all year long, but we’re now seeing a resurgence of artisan cheesemakers offering cheeses only when the milk and cheeses are at their best.<\/p>\n

Each year, we wait with baited breath for the release of different seasonal cheeses. One of my favorites is Rogue River Blue<\/a><\/strong> from Oregon’s Rogue Creamery. The rich blue cheese is wrapped in pear brandy–soaked grape leaves, then aged for one year. After October 1, I call every week to ask, “Is it ready yet?”<\/p>\n

Uplands Cheese’s Rush Creek Reserve<\/a><\/strong> is another seasonal favorite made only in the autumn, using the protein-rich milk that’s produced as the cows switch from fresh grass to winter’s dry hay. Inspired by France’s Vacherin Mont d’Or<\/a><\/strong>, it’s bound in spruce bark, which imparts a sweet, woodsy flavor; the custard-soft paste has a delicate richness reminiscent of cured meat.<\/p>\n

When shopping your local cheese counter this winter, ask, “What’s in season?” These wonderful cheeses are often produced in small, limited batches, so don’t miss out!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Do consumers buy different cheese when the weather turns cold? Cheesemonger Paige Lamb tells about seasonal cheese and the cheeses that sell best in cold weather<\/p>\n","protected":false},"author":1,"featured_media":6669,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[],"coauthors":[634],"class_list":["post-10807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger"],"acf":[],"yoast_head":"\nIs Cold Weather Cheese a Thing? - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Do consumers buy different cheese when the weather turns cold? 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