{"id":33353,"date":"2018-02-27T11:00:21","date_gmt":"2018-02-27T16:00:21","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33353"},"modified":"2018-02-27T14:25:14","modified_gmt":"2018-02-27T19:25:14","slug":"table-contents-spring-2018","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-contents-spring-2018\/","title":{"rendered":"Table of Contents: Spring 2018"},"content":{"rendered":"

Features<\/strong><\/h2>\n

Cornish Kern
\n<\/strong>This uber-flaky wheel was recently named the best in the world.
\nBy Rebecca Haley-Park <\/strong><\/p>\n

Salad Gold
\n<\/strong>Want to take your leafy greens to the next level? Simple: add cheese.
\nBy Molly Shuster <\/strong><\/p>\n

Okanagan Opportunity
\n<\/strong>This corner of British Columbia offers something for everyone\u2014 especially cheese lovers.
\nBy Steffani Cameron <\/strong><\/p>\n

By the Sea
\n<\/strong>Point Reyes Farmstead Cheese Company stays rooted in terroir amidst an expansion.
\nBy Christina Mueller <\/strong><\/p>\n

Out of the Blue
\n<\/strong>Externally rinded blue cheeses are a stunning (and delicious) growing trend.
\nBy Molly McDonough <\/strong><\/p>\n

Reggiana Revival
\n<\/strong>A special version of Parmigiano Reggiano is helping save an ancient breed of cattle.
\nBy Molly McDonough<\/strong><\/p>\n

Culture Cooks<\/span><\/h3>\n

In Season<\/strong>
\nCollard greens are versatile kitchen companions.
\nA Cheese Plate<\/strong>
\nCelebrate the season with goat cheeses of all styles.
\nCan Do
\n<\/strong>Indulge your inner child with a glass of DIY strawberry milk.
\nCheese Remix<\/strong>
\n<\/strong>Up your grilled cheese game with several spins on the classic sandwich.
\nChef\u2019s Dish
\n<\/strong>Seattle\u2019s Edouardo Jordan lets his Southern roots shine
\nOne Cheese, Five Ways
\n<\/strong>Mascarpone adds richness to soups, pannacotta, chicken, and more.<\/p>\n

Columns<\/span><\/h3>\n

Ask Culture
\n<\/strong>Cheese expert Gianaclis Caldwell explains why you should never eat cheese straight out of the fridge and schools us on the real meaning of “sharp.”
\nBeer with Cheese<\/strong>
\nBrett-fermented beers have made funk mainstream.
\nWine with Cheese<\/strong>
\nFour options for sipping alongside Stilton. 
\nVoicings
\n<\/strong>Kristen Kish talks curds, chefs, and chicken fingers.
\nCheese IQ<\/strong>
\nCheesemaking byproducts are fueling homes and businesses.
\nFarm Animal
\n<\/strong>Water buffalo have made a name for themselves in Italy.
\nRuminations
\n<\/strong>\u201cGovernment cheese\u201d provides warm memories.<\/p>\n

New & Noteworthy<\/span><\/h3>\n

New on the Market
\n<\/strong>Discover just-released cheeses, accompaniments, and more.
\nCheese Bites
\n<\/strong>Catch up on recent cheese news, fun facts, and other tidbits.
\nBehind The Label
\n<\/strong>Central Coast Creamery\u2019s Dream Weaver is California cool.
\nCheese Lit
\n<\/strong>In-house reviews of three curd-related books.
\nWheys Less Travelled
\n<\/strong>This Georgian cultured dairy is a purported hangover cure.
\nEvents
\n<\/strong>Every festival, holiday, and shows turophiles should know.
\nShop Talk<\/strong>
\nMeet knockout purveyors out in Washington, DC, Damariscotta, Maine, and Milwaukee, Wisconsin.<\/p>\n","protected":false},"excerpt":{"rendered":"

Features Cornish Kern This uber-flaky wheel was recently named the best in the world. By Rebecca Haley-Park Salad Gold Want to take your leafy greens to the next level? Simple: add cheese. By Molly Shuster Okanagan Opportunity This corner of British Columbia offers something for everyone\u2014 especially cheese lovers. By Steffani Cameron By the Sea […]<\/p>\n","protected":false},"author":11,"featured_media":33355,"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":[930,2548,120,943,2544,2551,1891,1235,2546,670,2550,2545,2552,2549,2547],"coauthors":[842],"class_list":["post-33353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-back-issues","tag-blue-cheese","tag-blue-ripened-cheese","tag-buffalo","tag-cheese-plate","tag-christina-mueller","tag-collard-greens","tag-cornish-kern","tag-molly-mcdonough","tag-molly-shuster","tag-parmigiano-reggiano","tag-point-reyes-cheese","tag-rebecca-haley-park","tag-spring-2018","tag-spring-recipes","tag-steffani-cameron"],"acf":[],"yoast_head":"\nTable of Contents: Spring 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