{"id":28116,"date":"2016-08-03T15:29:47","date_gmt":"2016-08-03T19:29:47","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28116"},"modified":"2016-08-03T17:58:51","modified_gmt":"2016-08-03T21:58:51","slug":"cheese-lands-2016-dairy-on-the-ceiling","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-lands-2016-dairy-on-the-ceiling\/","title":{"rendered":"Cheese Lands 2016: Dairy On The Ceiling"},"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

What is happening here? We’ve got a cheese plate that’ll have you dancing on the ceiling<\/a>, that’s what. If you’re attending Outside Lands this week, not only will you have the chance to see legend Lionel Richie perform, but you’ll also have the chance to visit us at Cheese Lands! It’ll be hard to keep your feet on the ground once you hear what we have on our Dairy On The Ceiling plate. Don’t hold back, come visit us and savor these delicious curds.<\/p>\n

Bijou<\/a> | Vermont Creamery<\/a> | Websterville, VT<\/h2>\n

\"cheeseLibrary_31\"<\/a><\/center><\/p>\n

“Bijou<\/a>” means “jewel” in French, and this little cheese is exactly that. One of Vermont Creamery<\/a>‘s smallest cheeses, this soft goat’s milk round is rich and milky with a balanced touch of grass and hay notes. It’s a soft-ripened, brie-like cheese that measures only 1.5 inches wide. Its thin, wrinkly rind encases a dense, crumbly paste that gets softer and smoother as you move toward the aged rind.<\/p>\n

P\u2019tit Basque<\/a> | Istara<\/a> | French Basque Country<\/h2>\n

\"PtitBasque_lg\"<\/a><\/center><\/p>\n

First created less than a decade ago in 1997, P\u2019tit Basque<\/a> has taken off as a recent dairy trend. Its current exports from French Basque Country in the Pyrenees total about 400,000 lbs. This semi-soft cheese made from pasteurized sheep’s milk has a distinctive basket weave imprinted on its natural rind. Its smooth paste harnesses the naturally sweet flavors of sheep’s milk, like butterscotch and caramel, with hints of salt and grass.<\/p>\n

SarVecchio Parmesan<\/a> | Sartori Cheese<\/a> | Plymouth, WI<\/h2>\n

\"Photo

Photo Credit: Sartori Cheese<\/a><\/em><\/small><\/p><\/div><\/center><\/p>\n

SarVecchio Parmesan<\/a> is aged for a whopping 20 months by the master cheesemakers at Sartori<\/a>. Tasting notes range from brown butter to toasted nuts to fruits and caramel. This cheese will definitely have your mouth singing “Oh, what a feeling.”<\/p>\n

\n

This goat-sheep-cow trifecta will be paired with Friend in Cheeses Jam Co.<\/a> Somkin’ Padr\u00f3n Jam, Rustic Bakery<\/a> Cranberry Pan Forte Crostini, and Effie’s Homemade<\/a> Corncakes.<\/p>\n

Say what? Can’t stop now. Check out our full Cheese Lands menu here!<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Everybody start to lose control \/ When the cheese is right \/ If you see somebody eatin’ a ton \/
\nDon’t get uptight<\/p>\n","protected":false},"author":79,"featured_media":27689,"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":[871],"class_list":["post-28116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nCheese Lands 2016: Dairy On The Ceiling - 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-dairy-on-the-ceiling\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Lands 2016: Dairy On The Ceiling\" \/>\n<meta property=\"og:description\" content=\"Everybody start to lose control \/ When the cheese is right \/ If you see somebody eatin' a ton \/ Don't get uptight\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-lands-2016-dairy-on-the-ceiling\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2016-08-03T19:29:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-08-03T21:58:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/06\/PtitBasque_ftr.jpg\" \/>\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\/jpeg\" \/>\n<meta name=\"author\" content=\"Tori Bilcik\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tori Bilcik\" \/>\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-dairy-on-the-ceiling\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-lands-2016-dairy-on-the-ceiling\/\",\"name\":\"Cheese Lands 2016: Dairy On The Ceiling - 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