{"id":29468,"date":"2017-03-07T09:28:24","date_gmt":"2017-03-07T14:28:24","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29468"},"modified":"2019-07-30T13:49:34","modified_gmt":"2019-07-30T17:49:34","slug":"table-contents-spring-2017","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-contents-spring-2017\/","title":{"rendered":"Table of Contents: Spring 2017"},"content":{"rendered":"

\"Spring<\/p>\n

 <\/p>\n

FEATURES<\/h2>\n

 <\/p>\n

\"Whole
\nUse Your Noodles<\/strong><\/a> \u2014 Showcase curds and pretty spring produce with these pasta recipes.
\nBy Leigh Belanger & Rebecca Haley-Park<\/em><\/p>\n

\"Mr.
\nCreature Features<\/strong><\/a> \u2014 Feast your eyes on personality-packed portraits of sheeps and goats.
\nPhotographed by Kevin Horan<\/em><\/p>\n

\"Sheep
\nCarpathian Spring<\/strong><\/a> \u2014 Meet the mysterious cheeses of Romania’s mountains. 
\nBy Molly McDonough <\/em><\/p>\n

\"Oriol
\nSuau as Silk<\/strong><\/a> \u2014 Buffalo’s milk Oriol de Montbr\u00fa is a creamy Catalan delight.
\nBy Molly McDonough<\/em><\/p>\n

\"Sara
\nAs Luck Would Have It<\/strong><\/a> \u2014 Family comes first at Pure Luck Farm and Dairy near Austin, Texas.
\nBy Laurel Miller<\/em><\/p>\n

\"Kobunder
\nNew Amsterdam<\/strong><\/a> \u2014 Dutch cheesemakers are looking beyond Edam and Gouda.
\nBy Susan Herrmann Loomis<\/em><\/p>\n

 <\/p>\n

EATS<\/h2>\n

 <\/p>\n

 <\/p>\n

\"asparagus\"<\/div>\n
In Season<\/strong> \u2014 Fiber-rich asparagus finds harmony with burrata and other spring cheeses.<\/div>\n
 <\/div>\n
\"spring<\/div>\n
A Cheese Plate<\/strong> \u2014 A platter of season-perfect flavored cheeses from a Texas monger.<\/div>\n
 <\/div>\n
\"Basil-topped<\/div>\n
Family Pies<\/strong><\/a> \u2014 Roberto and Giorgia Caporuscio promote Neapolitan pizza.<\/div>\n
 <\/div>\n
\"Chicken<\/div>\n
King Cotija<\/strong><\/a> \u2014 This versatile crumbler crowns all sorts of Mexican-style dishes.<\/div>\n
 <\/div>\n

 <\/p>\n

DRINKS<\/h2>\n

 <\/p>\n

 <\/p>\n

\"Anchor<\/div>\n
Beer with Cheese<\/a><\/strong> \u2014 Steam beer is a thirst-quenching American original.<\/div>\n
 <\/div>\n
\"Thorny<\/div>\n
Wine with Cheese<\/a><\/strong> \u2014 Australian grenache is a juicy, floral match for cheese.<\/div>\n
 <\/div>\n

 <\/p>\n

INFORMER<\/h2>\n

 <\/p>\n

 <\/p>\n

\"Toggenburg<\/div>\n
Farm Animal<\/strong><\/a> \u2014 Toggenburg goats are revered for their steady milk output.<\/div>\n
 <\/div>\n
\"Chef<\/div>\n
Voicings<\/strong><\/a> \u2014 Alternative crops, beer, and curds are all on Dan Barber’s mind.<\/div>\n
 <\/div>\n
\"Cougar<\/div>\n
Cheese IQ<\/a><\/strong> \u2014 Washington State University Creamery makes cheese in a can.<\/div>\n
 <\/div>\n
\"Redwood<\/div>\n
Cheese Talk<\/a><\/strong> \u2014 Why is it so hard to find great kosher cheeses?<\/div>\n
 <\/div>\n

 <\/p>\n

GOODS<\/h2>\n

 <\/p>\n

 <\/p>\n

\"Creamers\"<\/div>\n
Gear<\/a><\/strong> \u2014 Chic creamers add a splash of style to the breakfast table.<\/div>\n
 <\/div>\n
\"Newport<\/div>\n
Shop Talk<\/a><\/strong> \u2014 Meet fabulous purveyors in New York, Oregon, and Rhode Island.<\/div>\n
 <\/div>\n

 <\/p>\n

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

 <\/p>\n

 <\/p>\n

\"Blue<\/div>\n
Ch\u00e8vre’s Blue Period<\/strong><\/a> \u2014 It’s a snap to make your own surface-ripened goat cheese.<\/div>\n
 <\/div>\n
\"infused<\/div>\n
Sweeten the Deal<\/strong><\/a> \u2014 Infused honeys are the new stars of the cheese plate.<\/div>\n
 <\/div>\n

 <\/p>\n

COLUMNS<\/h2>\n

 <\/p>\n

 <\/p>\n

\"AskCulture_ToC\"<\/div>\n
Ask Culture<\/strong><\/a> \u2014 What cheeses are best for making fondue? Are some cheeses lower in calories and fat than others?<\/div>\n
 <\/div>\n
\"\"<\/div>\n
Ruminations<\/strong><\/a> \u2014 A writer learns how helpful the cheesemaking community can be.<\/div>\n

 
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

  FEATURES   Use Your Noodles \u2014 Showcase curds and pretty spring produce with these pasta recipes. By Leigh Belanger & Rebecca Haley-Park Creature Features \u2014 Feast your eyes on personality-packed portraits of sheeps and goats. Photographed by Kevin Horan Carpathian Spring \u2014 Meet the mysterious cheeses of Romania’s mountains.  By Molly McDonough  Suau as Silk \u2014 Buffalo’s milk Oriol de Montbr\u00fa is […]<\/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":[18552,4354,17405,18551,18554,1051,17986,1962,1235,4131,6894,3788,2545,17535,1007,18550,18553,2996,14130],"coauthors":[842],"class_list":["post-29468","post","type-post","status-publish","format-standard","hentry","category-back-issues","tag-columns","tag-culture-magazine","tag-edam","tag-features","tag-giorgia-caporuscio","tag-gouda","tag-kevin-horan","tag-leigh-belanger","tag-molly-mcdonough","tag-pasta-recipes","tag-photo-essay","tag-photography","tag-rebecca-haley-park","tag-roberto-caporuscio","tag-romania","tag-spring-2017","tag-susan-herrmann-loomis","tag-table-of-contents","tag-travel-writing"],"acf":[],"yoast_head":"\nTable of Contents: Spring 2017 - 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-contents-spring-2017\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Table of Contents: Spring 2017\" \/>\n<meta property=\"og:description\" content=\"  FEATURES   Use Your Noodles \u2014 Showcase curds and pretty spring produce with these pasta recipes. 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