{"id":30028,"date":"2017-04-24T04:05:22","date_gmt":"2017-04-24T08:05:22","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30028"},"modified":"2021-12-02T11:23:22","modified_gmt":"2021-12-02T16:23:22","slug":"table-of-contents-cheese-plus-2017","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-cheese-plus-2017\/","title":{"rendered":"Table of Contents: Cheese+ 2017"},"content":{"rendered":"

\"culture<\/p>\n

 <\/p>\n

FEATURES<\/h2>\n

\"food<\/a>
\nOne Bite Ahead<\/strong><\/a> \u2014 What makes a food trendy? Can fondue stage a comeback? 
\nBy Molly McDonough<\/em><\/p>\n

\"\"<\/a>
\nThe Great 28<\/b><\/a> \u2014 Chickpeas, caviar, coconut, celery\u2014we\u2019ve paired it all (plus more) with cheese.
\nBy<\/em> culture<\/strong> staff and contributors<\/em><\/p>\n

\"Nuts
\nNuts About Nuts<\/b> \u2014 Everyone’s favorite edible kernels, explained.
\nBy Molly McDonough<\/em><\/p>\n

\"mascarpone-glazed<\/a>
\nSometimes You Feel Like a . . .<\/strong><\/a> \u2014 Enjoy these six nutty recipes around the clock.
\nBy Leigh Belanger and Rebecca Haley-Park<\/em><\/p>\n

\"jams\"
\nPreservation Society<\/strong> \u2014 Twenty-five addictive fruit spreads meet their matches in curds.
\nBy Leigh Belanger<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  FEATURES One Bite Ahead \u2014 What makes a food trendy? Can fondue stage a comeback?  By Molly McDonough The Great 28 \u2014 Chickpeas, caviar, coconut, celery\u2014we\u2019ve paired it all (plus more) with cheese. By culture staff and contributors Nuts About Nuts \u2014 Everyone’s favorite edible kernels, explained. By Molly McDonough Sometimes You Feel Like a . . . \u2014 Enjoy […]<\/p>\n","protected":false},"author":11,"featured_media":30029,"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":[2997,15653,998,1962,1235,15039,3651,2545,2996],"coauthors":[842],"class_list":["post-30028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-back-issues","tag-cheese-magazine","tag-editorial","tag-fondue","tag-leigh-belanger","tag-molly-mcdonough","tag-nuts","tag-preserves","tag-rebecca-haley-park","tag-table-of-contents"],"acf":[],"yoast_head":"\nTable of Contents: Cheese+ 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-of-contents-cheese-plus-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: Cheese+ 2017\" \/>\n<meta property=\"og:description\" content=\"  FEATURES One Bite Ahead \u2014 What makes a food trendy? 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