{"id":24534,"date":"2015-11-04T10:27:34","date_gmt":"2015-11-04T15:27:34","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=24534"},"modified":"2015-11-04T10:27:34","modified_gmt":"2015-11-04T15:27:34","slug":"does-a-cheese-by-any-other-name-smells-as-sweet","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/does-a-cheese-by-any-other-name-smells-as-sweet\/","title":{"rendered":"A Cheese by Any Other Name Smells as Sweet?"},"content":{"rendered":"

While certainly the best part of cheese is the flavor itself—creamy, earthy, sharp, piquant, mellow, tangy, you name it—one of the more subtle yet still powerful foundations of a good curd is the name. A creamy, Northern Californian goat’s milk wheel with an ash line down the middle can be pretty darn tasty, but when labeled Humboldt Fog<\/a><\/em>, it evokes the chilly bank of mist coming in from the Pacific and the distinct terroir that gives the cheese its impact. A French triple-cream wheel will melt in your mouth like nobody’s business, but when dubbed Brillat-Savarin<\/a><\/em>, it harkens back to famous intellectual and gourmet Jean Anthelme Brillat-Savarin<\/a> and centuries of French innovation in food.<\/p>\n

A name gives a cheese a story, in other words, so the naming of a cheese can hold profound importance. But how do you come up with a good name?<\/p>\n

Luckily for you, dear readers, our very own culture<\/strong> cofounder and cheese lady extraordinaire Lassa Skinner stopped by Heritage Radio’s Cutting the Curd<\/a> program to talk cheese names (and raw-milk cheese to boot!). As she puts it,
\n\u201cA name like ‘Fat Bottom Girl<\/a>\u2019 doesn\u2019t really tell you anything about the cheese, but it makes you smile and ultimately you will remember it.”<\/p>\n

Take a listen!<\/p>\n