{"id":27906,"date":"2016-08-02T11:25:46","date_gmt":"2016-08-02T15:25:46","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=27906"},"modified":"2016-08-02T15:09:39","modified_gmt":"2016-08-02T19:09:39","slug":"cheese-lands-2016-french-butter-truffle-burrata","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-lands-2016-french-butter-truffle-burrata\/","title":{"rendered":"Cheese Lands 2016: French Butter & Bread and Truffle! Burrata!"},"content":{"rendered":"

This August 5–7, prepare yourself for a cheesy musical odyssey the likes of which you\u2019ll be jazzed to hear about\u2014<\/em>culture:<\/strong> the word on cheese is partnering with Napa Valley winery Long Meadow Ranch<\/a> to bring you Cheese Lands<\/a>, your one-stop shop for cheesy treats at this year\u2019s Outside Lands Music Festival<\/a> in San Francisco\u2019s Golden Gate Park! If you’re attending, stop on by and eat some cheese! If not, make these plates at home and stream the whole thing from your couch!<\/a><\/em><\/p>\n

\n

If it ain’t broke, don’t fix it\u2014which is why Cheese lands is bringing back two of our most popular dairy assemblages: the French Butter & Bread plate and the Truffle! Burrata! (yes, it deserves two exclamation points).<\/p>\n

\"Photo

Photo Credit: Formaggio Kitchen<\/a><\/p><\/div>\n

Bread and butter might seem a touch pedestrian, but the Cheese Lands version is taking it to the next level. A yummy sprouted wheat roll from Petaluma’s own Alvarado Street bakery<\/a> stands strong as the foundation for what some have called the best butter in the world, Beurre de Barrate from Rodolphe Le Meunier. Meunier is a top-gun in the cheese world\u2014he won the title of Best Cheesemonger of France in 2007 and runs his own affinage<\/i>, or cheese-aging, business to this day. Why’s this butter so good? It starts with the milk being soured with bacterial starter cultures, which develops flavor, thickens the cream, and jump-starts the formation of butter globules. The buttermilk is then spun off, and the globules are creamed with a churning machine (either wooden or mechanical) rather than with a continuous centrifugal churn. Trust us, you are going to want seconds.<\/p>\n

\"cheese_jcGPR5N\"<\/a>

Photo Credit: “New Black Truffle Burrata by BelGioioso Cheese”<\/a> | Specialty Food<\/a><\/small><\/p><\/div>\n

If that’s not rich enough for you, just you wait\u2014we’re also bringing back BelGioioso\u2019s Black Truffle Burrata sprinkled with sea salt and drizzled with California extra virgin olive oil fromLong Meadow Ranch itself. If you are new to the burrata scene, this is the holy grail of introductions\u2014basically burratas are mozzarella stuffed with more, shredded bits of mozzarella, cream, and\u2014in this case\u2014summer black truffle seasoning. (Read more about burrata here!<\/a>) This melty goodness won the American Cheese Society’s heart when they awarded the Truffle Burrata Best of Class in 2014, and we’re sure it’ll win yours, too.<\/p>\n

Click here and check out the full menu!<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Try BelGioioso\u2019s Truffle Burrata and Beurre de Barrate by Rodolphe Le Meunier at our booth this year.<\/p>\n","protected":false},"author":77,"featured_media":28145,"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":[10],"tags":[],"coauthors":[873],"class_list":["post-27906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nCheese Lands 2016: French Butter & Bread and Truffle! 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