{"id":28977,"date":"2016-12-06T16:14:13","date_gmt":"2016-12-06T21:14:13","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28977"},"modified":"2017-06-12T15:30:08","modified_gmt":"2017-06-12T19:30:08","slug":"table-contents-winter-2016-17","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-contents-winter-2016-17\/","title":{"rendered":"Table of Contents: Winter 2016\u201317"},"content":{"rendered":"

\"cult_win16_cover-tableofcontents\"<\/p>\n

 <\/p>\n

FEATURES<\/h2>\n

 <\/p>\n

\"winter-provolone\"
\nProvolone Time<\/strong><\/a> \u2014 This Italian deli darling does more than sandwiches.
\nBy Molly Shuster<\/em><\/p>\n

\"A
\nWheeling & Dealing<\/strong> \u2014 The scene at London’s iconic Neal’s Yard Dairy right before the holidays.
\nPhotographed by Piotr Malecki<\/em><\/p>\n

\"Cheese
\nPhilly’s Cheese Stake<\/strong><\/a> \u2014 The City of Brotherly Love is becoming a dairy destination. 
\nBy Kristine Jannuzzi (Photo by R. Kennedy for Visit Philadelphia)<\/em><\/p>\n

\"WIN16_Centerfold_Puits-d'Astier\"
\nHole in One<\/strong><\/a> \u2014 Colorful, donut-shaped Puits d’Astier stands out in a crowd.
\nBy Molly McDonough<\/em><\/p>\n

\"WIN16_Cheesemaker-Glengarry-Fine-Cheese\"
\nNorthern Exposure<\/strong> \u2014 Glengarry Fine Cheese is making its mark in Canada and beyond.
\nBy Courtney Hollands<\/em><\/p>\n

\"WIN16_Style-Mozzarella\"
\nStretched to Perfection<\/strong><\/a> \u2014 Milky and mild, mozzarella is both an indulgence and daily sustenance. 
\nBy Molly McDonough<\/em><\/p>\n

 <\/p>\n

EATS<\/h2>\n

 <\/p>\n

 <\/p>\n

\"WIN16_InSeason_ToC\"<\/div>\n
In Season<\/strong> \u2014 Sweet potatoes and cheese were made for each other.<\/div>\n
 <\/div>\n
\"WIN16_CheesePlate_ToC\"<\/div>\n
A Cheese Plate<\/a><\/strong> \u2014 These indulgent apr\u00e8s-ski pairings range from beginner to expert.<\/div>\n
 <\/div>\n
\"WIN16_ChefsDish_ToC\"<\/div>\n
Rosy the Riveting<\/strong> \u2014 Up-and-coming chef Rosy Rodriguez is making waves in Milwaukee.<\/div>\n
 <\/div>\n
\"WIN16_cooking\"<\/div>\n
Cheese Makes the Meal<\/strong> \u2014 Meatless mains to thrill even your most carnivorous friends.<\/div>\n
 <\/div>\n

 <\/p>\n

DRINKS<\/h2>\n

 <\/p>\n

 <\/p>\n

\"WIN16_Beer_ToC\"<\/div>\n
Beer with Cheese<\/a><\/strong> \u2014 Lusciously creamy milk stouts delight all winter long.<\/div>\n
 <\/div>\n
\"winter-wine\"<\/div>\n
Wine with Cheese<\/a><\/strong> \u2014 Full-bodied orange wine is gaining ground in Europe and beyond.<\/div>\n
 <\/div>\n

 <\/p>\n

INFORMER<\/h2>\n

 <\/p>\n

 <\/p>\n

\"WIN16_FarmAnimal_ToC\"<\/div>\n
Farm Animal<\/a><\/strong> \u2014 Fiercely loyal Maremma sheepdogs work best in shifts.<\/div>\n
 <\/div>\n
\"WIN16_Voicings_ToC\"<\/div>\n
Voicings<\/strong><\/a> \u2014 A ripe Vacherin Mont d’Or can move chef Alice Waters to tears.<\/div>\n
 <\/div>\n
\"WIN16_CheeseIQ_ToC\"<\/div>\n
Cheese IQ<\/a><\/strong> \u2014 Why some aged wedges may make your mouth tingle.<\/div>\n
 <\/div>\n
\"WIN16_CheeseTalk_ToC\"<\/div>\n
Cheese Talk<\/a><\/strong> \u2014 The iconic croque monsieur is far from pass\u00e9 in Paris.<\/div>\n
 <\/div>\n

 <\/p>\n

GOODS<\/h2>\n

 <\/p>\n

 <\/p>\n

\"WIN16_Gear_ToC\"<\/div>\n
Gear<\/a><\/strong> \u2014 Slice in style with these sleek cheese planers.<\/div>\n
 <\/div>\n
\"WIN16_ShopTalk_ToC\"<\/div>\n
Shop Talk<\/a><\/strong> \u2014 Meet fabulous purveyors in Colorado, Florida, and Kansas.<\/div>\n
 <\/div>\n

 <\/p>\n

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

 <\/p>\n

 <\/p>\n

\"WIN16_DIY-queso-fresco_ToC\"<\/div>\n
Hello, Fresh!<\/strong> \u2014 Milk takes a star turn in easy-to-make queso fresco.<\/div>\n
 <\/div>\n
\"WIN16_DIY-marmalade_ToC\"<\/div>\n
Master Marmalade<\/strong> \u2014 These puckery-sweet spreads will punch up your cheese plate.<\/div>\n
 <\/div>\n

 <\/p>\n

COLUMNS<\/h2>\n

 <\/p>\n

 <\/p>\n

\"AskCulture_ToC\"<\/div>\n
Ask Culture<\/strong><\/a> \u2014 How does temperature affect cheese aging? Why doesn’t artisan cheese packaging list nutritional info?<\/div>\n
 <\/div>\n
\"WIN16_Ruminations_ToC\"<\/div>\n
Ruminations<\/strong><\/a> \u2014 A traveler opts for mozzarella over Rome’s famous sites.<\/div>\n","protected":false},"excerpt":{"rendered":"

Glengarry Fine Cheese, Puits d’Astier, provolone, mozzarella, Philadelphia’s cheesy side, and more!<\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"open","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-28977","post","type-post","status-publish","format-standard","hentry","category-back-issues"],"acf":[],"yoast_head":"\nTable of Contents: Winter 2016\u201317 - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Glengarry Fine Cheese, Puits d'Astier, provolone, mozzarella, Philadelphia's cheesy side, and more!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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