{"id":13312,"date":"2014-09-03T13:19:43","date_gmt":"2014-09-03T17:19:43","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=13312"},"modified":"2014-12-12T16:35:42","modified_gmt":"2014-12-12T21:35:42","slug":"table-contents-autumn-2014","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-contents-autumn-2014\/","title":{"rendered":"Table of Contents: Autumn 2014"},"content":{"rendered":"

\"culture:<\/a><\/p>\n

FEATURES<\/h3>\n

\"1<\/p>\n

True Blue<\/strong><\/a> – Five recipes to showcase blue cheese\u2019s bold flavor, including a dazzling dip for Buffalo wings.<\/p>\n

By Elaine Khosrova<\/em><\/p>\n

\"Delicious,
\nFondue, We Love You<\/strong><\/a> – Dip into crisp autumn days and cool evenings with a pot of decadent melted cheese.<\/p>\n

By Caroline Wright<\/em><\/p>\n

\"Almnas<\/p>\n

 Footsteps in Time<\/strong><\/a> – A cheese with a child\u2019s footprint on its rind? Meet Almn\u00e4s Tegel.<\/p>\n

By Kristine Jannuzzi<\/em> <\/p>\n

\"Two<\/p>\n

 Evolution in the Make<\/strong> – German cheesemakers reinvigorate the country\u2019s artisan landscape.<\/p>\n

By Ursula Heinzelmann<\/em><\/p>\n

 Not Just Kidding<\/strong> – Avalanche Cheese Company\u2019s founder Wendy Mitchell broadens her focus beyond goat cheese.<\/p>\n

By Amanda Rae Busch<\/em><\/p>\n

 EATS<\/h3>\n

A Cheese Plate<\/strong><\/a> – Invite bold flavors from the southeastern US to your next tailgate.<\/p>\n

\"Maple<\/strong><\/p>\n

 Sides & Savories<\/strong><\/a> – With a surprisingly wide  flavor profiles, maple syrup makes a fun match for cheese.<\/p>\n

 The Mediterranean Diet<\/strong> – Chef Ana Sortun brings the culinary traditions and cheeses of Turkey to Boston\u2019s burbs.<\/p>\n

DRINKS<\/h3>\n
\n
\n

Wine + Cheese<\/strong><\/a>  – Biodynamic wines showcase terroir just as well as their conventional counterparts\u2014and pairings abound.<\/p>\n

Beer + Cheese<\/strong> – Balanced brown ales harmonize with nutty, rich cheeses and diverse accompaniments.<\/p>\n

TRAVEL<\/h3>\n

Southern Exposure<\/strong> – Upstate South Carolina\u2019s rich agricultural heritage supports a burgeoning cheese scene.<\/p>\n

Urban Excursion<\/strong> – Where to shop for, dine on, and learn about traditional queijo <\/i>in and around Lisbon, Portugal.<\/p>\n<\/div>\n

\n

 INFORMER<\/h3>\n

In Season<\/strong><\/a> – Spiky Romanesco broccoli plays well with strong cheeses.<\/p>\n

Farm Animal<\/strong><\/a> – Brown Swiss cows are favored for their supreme milk and docile demeanor.<\/p>\n

\"Michael<\/a><\/p>\n

 Voicings<\/strong><\/a> – The Chew<\/em> chef Michael Symon talks burgers, beer, and cooking for an audience.<\/p>\n

Cheese Talk<\/strong><\/a> – College creameries across the United States are churning out a new generation of cheesemakers.<\/p>\n

Cheese IQ<\/strong> – Unpacking the complex history behind common \u201ccheese\u201d expressions.<\/p>\n

GOODS<\/h3>\n
\n

\"culture'sCenterfold Offer<\/strong><\/a> – Order our featured cheese, Sweden\u2019s Almn\u00e4s Tegel, along with Di Bruno Bros. Finocchiona and Tait Farm Foods Strawberry Rhubarb Conserve.<\/p>\n

CAN DO<\/h3>\n

Lunchbox Lovin’<\/strong><\/a> – Back to school? Skip the snack aisle and bake your own cheesy crackers.<\/p>\n

How We Roll<\/strong><\/a> – Cheese balls are cool again\u2014and with a recipe this quick and easy, you\u2019ll understand why.<\/p>\n

\n

COLUMNS<\/h3>\n

Ask the Cheesemonger<\/strong> – Is it OK to eat the rind of Brie or Camembert<\/a>? Also, which cheeses melt best?<\/p>\n

\"Illustration<\/p>\n

 <\/p>\n

Ruminations<\/strong><\/a> – A cheesemaking dad adds a special touch to his daughter\u2019s wedding.<\/p>\n

BE THERE<\/h3>\n

Events<\/strong><\/a> – See what cheesy events are happening near you.<\/p>\n

Shop Talk<\/strong><\/a> – Discover purveyors with stellar cheese and artisan food selections in California and Vermont.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

FEATURES True Blue – Five recipes to showcase blue cheese\u2019s bold flavor, including a dazzling dip for Buffalo wings. By Elaine Khosrova Fondue, We Love You – Dip into crisp autumn days and cool evenings with a pot of decadent melted cheese. By Caroline Wright  Footsteps in Time – A cheese with a child\u2019s footprint on its rind? […]<\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"closed","ping_status":"closed","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":[425],"tags":[],"coauthors":[842],"class_list":["post-13312","post","type-post","status-publish","format-standard","hentry","category-back-issues"],"acf":[],"yoast_head":"\nTable of Contents: Autumn 2014 - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"The table of content for culture: the word on cheese's autumn 2014 issue\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-contents-autumn-2014\/\" \/>\n<meta property=\"og:locale\" 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