{"id":34428,"date":"2018-06-12T10:58:09","date_gmt":"2018-06-12T14:58:09","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=34428"},"modified":"2018-08-14T11:43:07","modified_gmt":"2018-08-14T15:43:07","slug":"table-of-contents-summer-2018","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-summer-2018\/","title":{"rendered":"Table of Contents: Summer 2018"},"content":{"rendered":"

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

Belper Knolle<\/a>
\n<\/strong>Rolled in black pepper and studded with garlic, this unique Swiss cheese is the ultimate flavor bomb.
\nBy Rebecca Haley-Park<\/strong><\/p>\n

Tapas Time<\/a>
\n<\/strong>Cheese plays a starring role in these iconic Spanish snacks<\/a>.
\nBy Rebecca Haley-Park<\/strong><\/p>\n

Un Otro Mondo<\/a>
\n<\/strong>Cheese in the Canary Islands\u2014a Spanish archipelago off the Moroccan coast\u2014is a world apart.
\nBy Molly McDonough<\/strong><\/p>\n

The Good Shepherdess<\/a>
\n<\/strong>The women of Missouri\u2019s Green Dirt Farm are forging their own path\u2014with cheese.
\nBy Brandi Wills<\/strong><\/p>\n

Culture Change<\/a>
\n<\/strong>A new age of craft yogurt has arrived in the United States.
\nBy Bettina Makalintal<\/strong><\/p>\n

Mongolian Milk<\/a>
\n<\/strong>Climate and cultural change are wreaking havoc on the country\u2019s dairy traditions.
\nBy Kara Kaminski-Killiany and Molly McDonough<\/strong><\/p>\n

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

In Season<\/a>
\n<\/strong>Juicy cherries beg for fresh summer cheese.
\nA Cheese Plate<\/a>
\n<\/strong>A Georgia shop curates a peach-themed platter.
\nCan Do<\/a>
\n<\/strong>Cultured sour cream is a next-level taco topping.
\nCheese Remix
\n<\/strong>Shake up your quiche with five flavor riffs.
\nChef\u2019s Dish<\/a>
\n<\/strong>Madrid local Paco Pajares runs the show at Poncelet Cheese Bar.
\nOne Cheese, Five Ways<\/a>
\n<\/strong>Creamy, decadent burrata tops gazpacho, steak, and more.<\/p>\n

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

Ask Culture<\/a>
\n<\/strong>Rory Stamp of Dedalus Wine Shop, Market, and Wine Bar in Burlington, VT answers your burning questions.<\/span><\/span>
\n<\/span><\/span><\/em>Beer with Cheese<\/a>
\n<\/strong>The ideal wedges for crisp Belgian wit.
\nWine with Cheese<\/a>
\n<\/strong>Easy ways to pair vino with Manchego.
\nVoicings<\/a>
\n<\/strong>Chef Ashley Christensen knows mac and cheese.
\nCheese IQ<\/a>
\n<\/strong>Is this Swiss wheel the oldest in the world?
\nFarm Animal<\/a>
\n<\/strong>Meet France\u2019s most famous bovine breed.
\nRuminations<\/a>
\n<\/strong>A Tinder date at Beecher\u2019s gone wrong.<\/p>\n

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

New on the Market<\/a>
\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<\/a>
\n<\/strong>Der Scharfe Maxx has packaging as bold as its flavor.
\nCheese Lit<\/a>
\n<\/strong>In-house reviews of three curd-related books.
\nWheys Less Travelled<\/a>
\n<\/strong>Belizean cheese dip is simple yet satisfying.
\nEvents<\/a>
\n<\/strong>Every festival, holiday, and shows turophiles should know.
\nShop Talk<\/strong>
\nMeet knockout purveyors out in Gloucester, MA<\/a>, Denver, CO<\/a>, and West Allis, WI<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Features Belper Knolle Rolled in black pepper and studded with garlic, this unique Swiss cheese is the ultimate flavor bomb. By Rebecca Haley-Park Tapas Time Cheese plays a starring role in these iconic Spanish snacks. By Rebecca Haley-Park Un Otro Mondo Cheese in the Canary Islands\u2014a Spanish archipelago off the Moroccan coast\u2014is a world apart. […]<\/p>\n","protected":false},"author":11,"featured_media":34482,"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":[3735,3737,3740,3736,3742,3743,3741,3738,33,3718,3739,2488],"coauthors":[842],"class_list":["post-34428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-back-issues","tag-3735","tag-belper-knolle","tag-canary-islands","tag-chef-ashley-christensen","tag-green-dirt-farm","tag-mongolia","tag-morocco","tag-spanish","tag-summer","tag-tapas","tag-un-otro-mondo","tag-yogurt"],"acf":[],"yoast_head":"\nTable of Contents: Summer 2018<\/title>\n<meta name=\"description\" content=\"Tapas, Georgia peaches, and a flavor bomb from Switzerland, our latest issue is serving up all the summer vibes\" 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