{"id":28089,"date":"2016-08-04T10:17:02","date_gmt":"2016-08-04T14:17:02","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28089"},"modified":"2016-08-04T10:17:02","modified_gmt":"2016-08-04T14:17:02","slug":"cheese-lands-2016-meat-spirit","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-lands-2016-meat-spirit\/","title":{"rendered":"Cheese Lands 2016: Meat Spirit"},"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

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If you plan on being in sunny<\/strike> foggy San Francisco this weekend for Outside Lands, add stopping by the culture<\/strong>’s #CheeseLands for the artisanal nibbles of your dreams to your to-do list. Alongside a kingly collection of cheese plates, we are offering up an arrangement made for protein-lovers: the Meat Spirit plate. (Radiohead’s headlining this weekend, so how could we resist?<\/a>)<\/p>\n

\"Photo

Photo Credit: Fabrique D\u00e9lices<\/em><\/small><\/p><\/div><\/center><\/p>\n

The plate starts with Saucisson Sec Fabrique D\u00e9lice<\/a>, a French charcuterier based out of Hayward, Calif. Think of Saucisson Sec as French salami—fresh pork is mixed together with fresh garlic, sea salt, and black peppercorn before being slipped into a beef casing, dry-cured for 30 days, and tied off by hand.<\/p>\n

What would a meat plate be without p\u00e2t\u00e9? Les Trois Petits Cochon<\/a> (that’s “three little pigs” in French) started out as a little shop in Greenwich Vilae in 1975, and they’ve been going strong ever since. And their Organic P\u00e2t\u00e9 de Campagne will astound your taste buds. If you aren’t familiar with p\u00e2t\u00e9, it’s a French dish that could be called a “meat paste,” or alternatively, “the meatiest umami bomb you’ll ever put in your mouth.” The Les Trois Petits Cochons version is basically ground pork, pork liver (don’t freak out), and garlic, all mashed together and molded into a beautiful loaf. To break through the richness, we’re serving these fellas with Les Trois Petits Cochon’s Cornichons—little sour gherkin pickles you’ll want to snack on for days.<\/p>\n

Similar to p\u00e2t\u00e9, Meat Spirit will also be offering the duck liver mousse from Alexian P\u00e2t\u00e9 and Specialty Meats<\/a> in Neptune, N.J. Mousse could be considered a kind<\/em> of p\u00e2t\u00e9, but whereas the regular iteration of the latter has a little more substance, mousse is creamy and spreadable. because it has a smooth and creamy texture. In our case, pork is mixed with duck liver and cognac to bring out flavors of brandy, onions, garlic, and dried mushrooms.<\/p>\n

\"Photo

Photo Credit: Losada \/ Philosophy Foods<\/em><\/small><\/p><\/div><\/center><\/p>\n

And last but not least, what better way to cut rough all this meat than the perfect touch of savory salt in the form of Zorzale\u00f1a olives from Losada<\/a>. These olives come straight from the orchards of Western Andalucia in southern Spain. What’s so hot about these olives? They’re naturally cured, meaning all they get is a bath in salty brine rather than being treated with lye like the black olives on your pizza. The latter is not necessarilly harm nor foul, but with the former you’ll really be able to taste slight differences in ripeness and the true character of the olive.<\/p>\n

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This big beautiful meat plate also comes 34 Degrees<\/a> Natural Crisps and La Panzanella<\/a> Mini Original Croccantini.<\/p>\n

Where’s the cheese, you might be saying? Click here for the full Cheese Lands menu!<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Loafs of p\u00e2t\u00e9, all bearing down on me \/ I can feel their umami inside me<\/p>\n","protected":false},"author":77,"featured_media":15061,"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-28089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nCheese Lands 2016: Meat Spirit - culture: the word on cheese<\/title>\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\/cheese-lands-2016-meat-spirit\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Lands 2016: Meat Spirit\" \/>\n<meta property=\"og:description\" content=\"Loafs of p\u00e2t\u00e9, all bearing down on me \/ I can feel their umami inside me\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-lands-2016-meat-spirit\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2016-08-04T14:17:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/10\/charcuterie.png\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Becca McGilloway\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Becca McGilloway\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-lands-2016-meat-spirit\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-lands-2016-meat-spirit\/\",\"name\":\"Cheese Lands 2016: Meat Spirit - 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