{"id":18662,"date":"2016-03-01T04:00:47","date_gmt":"2016-03-01T09:00:47","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=18662"},"modified":"2017-09-05T17:29:18","modified_gmt":"2017-09-05T21:29:18","slug":"table-of-contents-spring-2016","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-spring-2016\/","title":{"rendered":"Table of Contents: Spring 2016"},"content":{"rendered":"

\"SPR16_cover_ToC\"<\/a><\/p>\n

 <\/p>\n

FEATURES<\/h2>\n

 <\/p>\n

\"SPR16_OvertheTop_ftr\"<\/a>
\nOver the Top<\/strong> \u2014 These cheese-topped toasts show off the season’s fresh bounty.
\nBy Rebecca Haley-Park<\/em><\/p>\n

\"SOR16_centerfold_ftr\"<\/a>
\nThe Grass Is Greener<\/strong> \u2014 Cowgirl Creamery’s St Pat is a taste of spring in Northern California.
\nBy Leigh Belanger<\/em><\/p>\n

\"SPR16_partnersincraft_ftr\"<\/a>
\nPartners in Craft<\/strong> \u2014 Suds-loving US cheesemakers are washing their creations in local beer.
\nBy Liz Thorpe<\/em><\/p>\n

\"SPR16_Graindorge_ftr\"<\/a>
\nMaking His Mark<\/strong> \u2014 Thierry Graindorge has plans for his iconic cheese company.
\nBy Stephanie Skinner<\/em><\/p>\n

\"SPR16_Nepal_ftr\"<\/a>
\nNepal Rises Again<\/strong> \u2014 One year after a deadly quake, this nation’s cheese culture is thriving.
\nBy Laurel Miller<\/em><\/p>\n

\"SPR16_labels_ftr\"<\/a>
\nTotal Package<\/strong> \u2014 Learn the lore behind some of your favorite cheese labels.
\nAs told to Rebecca Haley-Park<\/em><\/p>\n

 <\/p>\n

EATS<\/h2>\n

 <\/p>\n

\"SPR16_InSeason_sq\"<\/a><\/div>\n
In Season<\/strong> \u2014 Sweet, sweet leeks play nicely with a wide range of cheeses.<\/div>\n
 <\/div>\n
\"SPR16_CheesePlate_sq\"<\/a><\/div>\n
A Cheese Plate<\/a><\/strong> \u2014 Maple meets curds in this spread from a Vermont monger.<\/div>\n
 <\/div>\n
\"SPR16_KristenEssig_ftr\"<\/a><\/div>\n
Big Easy Does It<\/strong> \u2014 Chef Kristen Essig captures the spirit of New Orleans.<\/div>\n
 <\/div>\n
\"SPR16_1Ch5W_sq\"<\/a><\/div>\n
Add a Little Italy<\/strong> \u2014 Pecorino is the star of these spring-perfect dishes.<\/div>\n
 <\/div>\n

 <\/p>\n

DRINKS<\/h2>\n

 <\/p>\n

\"SPR16_beer_sq\"<\/a><\/div>\n
Beer with Cheese<\/a><\/strong> \u2014 American-born cream ales are having a comeback.<\/div>\n
 <\/div>\n
\"SPR16_wine_sq\"<\/a><\/div>\n
Wine with Cheese<\/a><\/strong> \u2014 Aromatic vermouth is enjoying a moment in the sun.<\/div>\n
 <\/div>\n

 <\/p>\n

INFORMER<\/h2>\n

 <\/p>\n

\"SPR16_FarmAnimal_sq\"<\/a><\/div>\n
Farm Animal<\/a><\/strong> \u2014 Affable Saanen goats are a top pick for dairy farmers.<\/div>\n
 <\/div>\n
\"SPR16_StephanieIzard_sq\"<\/a><\/div>\n
Voicings<\/strong><\/a> \u2014 Chicago chef Stephanie Izard talks curds, China, and late-night snacking.<\/div>\n
 <\/div>\n
\"SPR16_cheeseiq_sq\"<\/a><\/div>\n
Cheese IQ<\/a><\/strong> \u2014 Can cultures reflect terroir in cheeses made from pasteurized milk?<\/div>\n
 <\/div>\n
\"SPR16_cheesetalk_sq\"<\/a><\/div>\n
Cheese Talk<\/a><\/strong> \u2014 Community-supported agriculture programs (CSAs) now include curds.<\/div>\n
 <\/div>\n

 <\/p>\n

GOODS<\/h2>\n

 <\/p>\n

\"SPR16_Gear_sq\"<\/a><\/div>\n
Gear<\/a><\/strong> \u2014 Store your sticks in style with these well-designed butter dishes.<\/div>\n
 <\/div>\n
\"SPR16_ShopTalks_sq\"<\/a><\/div>\n
Shop Talk<\/a><\/strong> \u2014 Meet standout purveyors in Alaska, Maine, and Missouri.<\/div>\n
 <\/div>\n

 <\/p>\n

CAN DO<\/a><\/h2>\n

 <\/p>\n

\"SPR16_CanDo_sq\"<\/a><\/div>\n
Get Cultured<\/strong> \u2014 Better butter starts with good cream and fantastic microbes.<\/div>\n
 <\/div>\n

 <\/p>\n

COLUMNS<\/h2>\n

 <\/p>\n

\"SPR16_AskCulture_sq\"<\/a><\/div>\n
Ask Culture<\/strong><\/a> \u2014 How are cheddar curds made? Other than unintended molds, how can you tell if a cheese has gone bad?<\/div>\n
 <\/div>\n
\"SPR16_Ruminations_sq\"<\/a><\/div>\n
Ruminations<\/strong><\/a> \u2014 The rotating cast of characters who make a cheesemonger’s day.<\/div>\n","protected":false},"excerpt":{"rendered":"

The table of content for culture: the word on cheese’s spring 2016 issue<\/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-18662","post","type-post","status-publish","format-standard","hentry","category-back-issues"],"acf":[],"yoast_head":"\nTable of Contents: Spring 2016 - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"The table of contents for culture: the word on cheese's summer 2015 issue\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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