{"id":28393,"date":"2016-09-06T15:32:41","date_gmt":"2016-09-06T19:32:41","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28393"},"modified":"2016-09-06T15:37:33","modified_gmt":"2016-09-06T19:37:33","slug":"table-of-contents-autumn-2016","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-autumn-2016\/","title":{"rendered":"Table of Contents: Autumn 2016"},"content":{"rendered":"

\"AUT16_Cover_web_ToC\"<\/p>\n

<\/p>\n

FEATURES<\/h2>\n

<\/center><\/p>\n

\"AUT16_p47-51_GrilledCheese
\nGrilled Cheese Spectacular!<\/strong> \u2014 Eat melty sandwiches around the clock with our glorious guide.
\nBy Leigh Belanger<\/em><\/p>\n

\"AUT16_PhotoEssay_ftr\"
\nA Cut Above<\/strong> \u2014 Go behind-the-scenes at the Coltellerie Berti knife workshop.
\nPhotographed by Sofie Delauw<\/em><\/p>\n

\"AUT16_Azores_ToC_ftr\"
\nDairy Treasure<\/strong> \u2014 Cows are king on the verdant Azores archipelago.
\nBy Courtney Hollands<\/em><\/p>\n

\"AUT16_Centerfold_Vulto-Miranda_ftr\"
\nThere in Spirit<\/strong> \u2014 Jos Vulto crafts absinthe-washed Miranda to honor his late wife.
\nBy Leigh Belanger<\/em><\/p>\n

\"AUT16_Cheesemaker-LaClare_ToC_ftr\"
\nFlipping the Script<\/strong> \u2014 A different WIsconsin cheese tale is unfolding at LaClare Farms.
\nBy Molly McDonough<\/em><\/p>\n

\"AUT16_Style-Bark-Wrapped_ftr\"
\nWoodland Wonders<\/strong> \u2014 Bark-wrapped wheels are a delicious nod to tradition.
\nBy Molly McDonough<\/em><\/p>\n

\"AUT16_Holidays_ToC_ftr\"
\nHolidays by culture<\/strong> \u2014 Party plates, bubbly, and gifts galore!<\/p>\n

<\/p>\n

EATS<\/h2>\n

<\/center><\/p>\n

\"AUT16_InSeason_ToC\"<\/div>\n
In Season<\/strong> \u2014 Cook Brussels sprouts right and they’ll soar with cheese.<\/div>\n
<\/div>\n
\"AUT16_CheesePlate_ToC\"<\/div>\n
A Cheese Plate<\/a><\/strong> \u2014 Mark the upcoming election with wheels and wedges from swing states.<\/div>\n
<\/div>\n
\"AUT16_ChefsDish_ToC\"<\/div>\n
Little State, Big Picture<\/strong> \u2014 Vermont chef Eric Warnstedt is serious about supporting local farms.<\/div>\n
<\/div>\n
\"AUT16_1Ch5Wy_ToC\"<\/div>\n
Under the Spanish Influence<\/strong> \u2014 Sheep’s milk stunner Manchego stars in these seasonal dishes.<\/div>\n
<\/div>\n

<\/p>\n

DRINKS<\/h2>\n

<\/center><\/p>\n

\"AUT16_Beer_ToC\"<\/div>\n
Beer with Cheese<\/a><\/strong> \u2014 Reach for roasty, toasty schwarzbiers come autumn.<\/div>\n
<\/div>\n
\"AUT16_Wine_ToC\"<\/div>\n
Wine with Cheese<\/a><\/strong> \u2014 Sparkling and refreshing Lambrusco is finally getting its due.<\/div>\n
<\/div>\n

<\/p>\n

INFORMER<\/h2>\n

<\/center><\/p>\n

\"AUT16_FarmAnimal_ToC\"<\/div>\n
Farm Animal<\/a><\/strong> \u2014 The world’s spendiest cheese is made from the milk of Balkan donkeys.<\/div>\n
<\/div>\n
\"AUT16_Voicings_ToC\"<\/div>\n
Voicings<\/strong> \u2014 Speaker and Cheese Slices<\/cite> host Will Studd talks butter and rock bands.<\/div>\n
<\/div>\n
\"AUT16_CheeseIQ_ToC\"<\/div>\n
Cheese IQ<\/a><\/strong> \u2014 Why French producer Fromagerie Guilloteau embraced ultrafiltration.<\/div>\n
<\/div>\n
\"AUT16_CheeseTalk_ToC\"<\/div>\n
Cheese Talk<\/a><\/strong> \u2014 Protein-packed curds may just be the perfect running fuel.<\/div>\n
<\/div>\n

<\/p>\n

GOODS<\/h2>\n

<\/center><\/p>\n

\"AUT16_ShopTalk_ToC\"<\/div>\n
Shop Talk<\/a><\/strong> \u2014 Meet fabulous purveyors in Colorado, Virginia, and Nevada.<\/div>\n
<\/div>\n

<\/p>\n

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

<\/center><\/p>\n

\"AUT16_DIY-Pickles_ToC\"<\/div>\n
Brine On<\/strong> \u2014 Pickle garlic and cucumbers and preserve lemons with our recipes.<\/div>\n
<\/div>\n
\"AUT16_DIY-CreamCheeseFrosting_ToC\"<\/div>\n
Take the Cake<\/strong> \u2014 Put this freshly fermented cream cheese frosting on everything.<\/div>\n
<\/div>\n

<\/p>\n

COLUMNS<\/h2>\n

<\/center><\/p>\n

\"AskCulture_ToC\"<\/div>\n
Ask Culture<\/strong><\/a> \u2014 What’s better with cheese: bread or crackers? Why are some cheeses dyed yellow or orange?<\/div>\n
<\/div>\n
\"AUT16_Ruminations_ToC\"<\/div>\n
Ruminations<\/strong><\/a> \u2014 A traveler discovers cheese is the universal language on Pag island.<\/div>\n","protected":false},"excerpt":{"rendered":"

Grilled Cheese Spectacular! Melty Sandwiches for Every Meal; Must-Try Manchego Recipes; Discover Azorean Cheese; PLUS DIY Pickles, Pesto, and More<\/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-28393","post","type-post","status-publish","format-standard","hentry","category-back-issues"],"acf":[],"yoast_head":"\nTable of Contents: Autumn 2016 - 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\/table-of-contents-autumn-2016\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Table of Contents: Autumn 2016\" \/>\n<meta property=\"og:description\" content=\"Grilled Cheese Spectacular! 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