{"id":35394,"date":"2018-10-08T07:45:12","date_gmt":"2018-10-08T11:45:12","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=35394"},"modified":"2018-10-08T14:45:28","modified_gmt":"2018-10-08T18:45:28","slug":"swedish-mozzarella-is-a-thing-and-its-delicious","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/","title":{"rendered":"Swedish Mozzarella is A Thing (and It\u2019s Delicious)"},"content":{"rendered":"

Stepping out of the car on a late Sunday morning, I\u2019m greeted by a friendly Border Collie and warm sunshine. The buildings are quintessentially Swedish, painted a rich shade of red with white trim, surrounded by birch trees. I\u2019m at \u00c4ngsholmens G\u00e5rdsmejeri, a small farm just north of Uppsala, Sweden, in a locality called Harbo, to chat with Linda Elvingson about her life as a mozzarella producer in a country that is definitely not Italy. <\/span><\/p>\n

Her husband, Jonas, greets me and my own Swede, Johan, as we poke our heads into the dairy shop in search of Linda. \u201cShe needs a little more time,\u201d Jonas says, as a visibly busy Linda darts between a milk vat and a curd-laden trolley, \u201cbut you can go visit the buffalo while you wait.\u201d<\/span><\/p>\n

\"\"<\/p>\n

As if making mozzarella in Sweden\u2014where aged cheeses and earthy blues abound but soft, fresh varieties aren\u2019t as prevalent\u2014wasn\u2019t unique enough, Linda and Jonas primarily produce cheese from the milk of their own water buffaloes<\/a>. Though they are currently producing with the milk of neighboring cows due to a not-so-fruitful calving season, the Elvingsons have approximately 30 buffalo; many of whom Johan and I found grazing in a field as we strolled down a forest-lined dirt road. Despite swarming flies and the sun in my eyes, I was delighted to spend a few minutes with these inquisitive, sweet-natured creatures and thank them for their delicious contributions to the cheese world. <\/span><\/p>\n

So, which came first: the buffaloes or the mozzarella? Curious to learn more about how the \u00c4ngsholmens G\u00e5rdsmejeri<\/a> buffalo herd ended up in Sweden, I patted one last moist, sticky nose and headed back to the dairy to catch up with Linda and Jonas.  Our timing was excellent, as a new batch of curds was just about ready to be turned into soft, stretchy, creamy balls of fresh cheese.<\/span><\/p>\n

\"\"

Linda Elvingson<\/p><\/div>\n

As I helped with packing the morning\u2019s first batch of mozzarella, I talked to Linda about her online presence. She\u2019s active on <\/span>Instagram<\/span><\/a>, where she\u2019s often vocal about sustainability.  <\/span><\/p>\n

\u201c<\/span>Why import mozzarella consisting of mostly water, when we can import the animal which will also do other good things to improve our environment?” With two master\u2019s degrees in food and agriculture, Linda believes not only in the importance of being aware of where our food comes from, but also in the environmental impact of acquiring that food.  <\/span><\/p>\n

\u201cI follow some cheese shops on Instagram and I\u2019ll see them post things like, \u2018Just picked up this mozzarella straight off the plane from Italy!\u2019 and I think, that\u2019s not sexy. Getting mozzarella off an airplane is not sexy.\u201d<\/span><\/p>\n

No airplanes were required for the piece of fresh mozz I popped into my mouth after finishing my packaging duties, and as far as I\u2019m concerned, its salty, milky sexiness confirms Linda\u2019s theory.<\/span><\/p>\n

I liberated myself from apron and hairnet while Linda tended to visitors perusing the shop. In addition to mozzarella, the Elvingson duo makes scamorza<\/a>, provola, a halloumi-style cheese they charmingly call <\/span>Eldost <\/span><\/i>(\u201cfire cheese\u201d), and the occasional burrata. Cheese-buying customers satisfied, Linda and I sat down for a chat before Johan and I made our own purchases and said <\/span>hej d\u00e5.<\/span><\/i><\/p>\n

\"Swedish

The curds are drained for the Swedish Mozzarella.<\/p><\/div>\n

culture: <\/strong><\/span>Why did you decide to get into cheesemaking?<\/h4>\n

Linda Elvingson: <\/strong>I didn\u2019t! I was studying medicine, but my parents had a dream to have a small dairy. They saw things changing here in Sweden some years ago, with farms shutting down and fields overgrowing. They found it very strange to see that part of our environment disappearing. <\/span><\/p>\n

My parents decided to start a dairy and in 2012, they imported buffaloes from Germany, the first in Scandinavia. Around that time my dad said to me, \u201cstudy food and agriculture instead,\u201d and I realized I was more interested in that than in medicine after all. In medicine you don\u2019t always see the best parts of people [laughs]. <\/span><\/p>\n

c: <\/strong><\/span>And why mozzarella instead of a more traditional Swedish cheese?<\/h4>\n

LE: <\/strong>Because fresh cheese is the only cheese you can make from buffalo milk. This whole thing was a project we started without knowing where it was going. We had no idea how to make the cheese, how to sell it, how much work it is. <\/span><\/p>\n

c: <\/strong><\/span>So, the buffaloes came first, rather than the choice of cheese.<\/h4>\n

LE: <\/span>We had cows too, but my father really wanted the buffaloes. Last year we decided to make cow\u2019s mozzarella as well because there\u2019s no one here doing it. We are in a market where everybody knows what mozzarella is, everybody has tasted it, but we have no competitors. It\u2019s a unique thing in business when that happens, so I wanted to see how far we can get. Now we are here and we\u2019re doing well! We deal with restaurant customers, which is a good thing. We can sell bulk and that\u2019s what keeps us going. <\/span><\/p>\n

c: <\/span>Versus just waiting on customers.<\/strong><\/h4>\n

LE:<\/strong> <\/span>Individual customers are great, but they are time-consuming. They come here, they want to chat, they want to watch. It\u2019s very seasonal, but every month this summer Jonas and I have sold enough to have a full-time salary for both of us. During the times we don\u2019t have as many customers, the bulk sale really helps.<\/span><\/p>\n

c: <\/span>You\u2019re sending your cheese to a wholesaler, does all that product stay in Sweden?<\/strong><\/h4>\n

LE:<\/strong> <\/span>Yes, though we have had our buffalo mozzarella go to Finland as well. <\/span><\/p>\n

c: <\/strong><\/span>Do you hope to export more in the future, or do you prefer to stay within this region?<\/h4>\n

LE:<\/strong> <\/span>There\u2019s also a demand in Norway, but they have strict customs requirements since they\u2019re not in the European Union, whereas we can just ship to Finland and Denmark, which isn\u2019t really an \u201cexport.\u201d<\/span><\/p>\n

c: <\/span><\/strong>But nothing goes to the US or Canada?<\/strong> <\/span><\/p>\n

LE: <\/strong>No. I always complain on my Instagram, \u201clet\u2019s not ship, let\u2019s not fly in cheese,\u201d so maybe I shouldn\u2019t do that myself [laughs]. But I wouldn\u2019t mind sending to the Middle East, maybe.<\/span><\/p>\n

c: <\/span><\/strong>Have you had feedback on your cheese from anyone in Italy?<\/strong> <\/span><\/h4>\n

LE:<\/strong> <\/span>Of course. I studied mozzarella in Italy and we had Italian technicians here when we bought the machines. It\u2019s all authentic. We\u2019ve also brought mozzarella to Italy and they thought it was very similar. We had theirs and mine together, side-by-side. The main difference was in color; mine was more yellow because the cows here are eating outside and these cows in Italy were only inside.  <\/span><\/p>\n

c: <\/span>Do you have any \u201chaters\u201d because of your work?<\/strong><\/h4>\n

LE: <\/strong>[laughs] Mansplaining happens sometimes on Instagram. A man will be like, \u201cno, you can\u2019t make burrata like this\u201d or \u201cthis is wrong.\u201d Sometimes they just feel the need to explain things to me, and I\u2019m just like, \u201cthanks for sharing.\u201d People do talk a lot, but I don\u2019t care.<\/span><\/p>\n

c: <\/span>Describe a day in the life of a Swedish mozzarella maker.<\/strong><\/h4>\n

LE:<\/strong> <\/span>Okay\u2026we wake up at a quarter to 5 am, make coffee, get in the car\u2014we live in Uppsala, we don\u2019t live here\u2014drive to the farm where we get the cow\u2019s milk, pick up the tank and load the milk, come here to the dairy, and we do everything that we do for cheese production all day. We almost never have lunch. We\u2019ll have some coffee, sometimes we\u2019ll sit in the sun for a few minutes, sometimes we\u2019ll have some customers. We leave at 7 or 8 pm. We go back to the farm to leave off the whey which will be used on the fields, we go back to Uppsala, and sometimes from there, Jonas will drive to Stockholm to deliver mozzarella. When he does this he usually gets home at 2 am. Every second day is like this, on our production days. <\/span><\/p>\n

c: <\/span><\/strong>That\u2019s a lot of work.<\/strong> <\/span><\/h4>\n

LE:<\/strong> <\/span>It\u2019s not really so much work. Sitting in an office all day with a boss is more exhausting than the work I\u2019m doing now, I think. Jonas and I get to talk as we pack cheese, we listen to classical music as we clean, we enjoy that time together. It\u2019s a way of life. I\u2019ve never felt like this is too much, or that I don\u2019t want to do it. Sometimes I\u2019ll feel like \u201cugh,\u201d as with anything else, but then I move on.<\/span><\/p>\n

c: <\/span>You and Jonas just got married\u2014congratulations! And, according to Instagram, you\u2019re into powerlifting?<\/strong><\/h4>\n

LE:<\/strong> <\/span>Thank you! We did just get married and we took two days off for that. I\u2019ve been doing powerlifting for a couple of years, yes. I would like to train five days a week, but I don\u2019t have time right now so I\u2019m resting for a couple of months. I did manage to train three times per week until June; it\u2019s important to have interests in your life beyond work.<\/span><\/p>\n

This interview has been edited and condensed for clarity.<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Stepping out of the car on a late Sunday morning, I\u2019m greeted by a friendly Border Collie and warm sunshine. The buildings are quintessentially Swedish, painted a rich shade of red with white trim, surrounded by birch trees. I\u2019m at \u00c4ngsholmens G\u00e5rdsmejeri, a small farm just north of Uppsala, Sweden, in a locality called Harbo, […]<\/p>\n","protected":false},"author":97,"featured_media":35396,"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":[589],"tags":[5695,5694,2943,3546,5693,983,5692,5691,1650,5690],"coauthors":[5416],"class_list":["post-35394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-talk","tag-angsholmens-gardsmejeri","tag-buffalo-cheese","tag-buffalo-mozzarella","tag-fresh-mozzarella","tag-linda-elvingson","tag-mozzarella","tag-summer-rylander","tag-sweden","tag-swedish-cheese","tag-swedish-mozzarella"],"acf":[],"yoast_head":"\nSwedish Mozzarella is a Thing (and it\u2019s Delicious)<\/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\/swedish-mozzarella-is-a-thing-and-its-delicious\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Swedish Mozzarella is A Thing (and It\u2019s Delicious)\" \/>\n<meta property=\"og:description\" content=\"Stepping out of the car on a late Sunday morning, I\u2019m greeted by a friendly Border Collie and warm sunshine. The buildings are quintessentially Swedish, painted a rich shade of red with white trim, surrounded by birch trees. I\u2019m at \u00c4ngsholmens G\u00e5rdsmejeri, a small farm just north of Uppsala, Sweden, in a locality called Harbo, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2018-10-08T11:45:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-10-08T18:45:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Swedish-Mozzarella-mozz-balls.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1440\" \/>\n\t<meta property=\"og:image:height\" content=\"1188\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Summer Rylander\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Summer Rylander\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/\",\"name\":\"Swedish Mozzarella is a Thing (and it\u2019s Delicious)\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Swedish-Mozzarella-mozz-balls.jpg\",\"datePublished\":\"2018-10-08T11:45:12+00:00\",\"dateModified\":\"2018-10-08T18:45:28+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/18a19786c271f5fee1dc394391670c81\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Swedish-Mozzarella-mozz-balls.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Swedish-Mozzarella-mozz-balls.jpg\",\"width\":1440,\"height\":1188},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheese Talk\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-talk\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Swedish Mozzarella is A Thing (and It\u2019s Delicious)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/18a19786c271f5fee1dc394391670c81\",\"name\":\"Erika Kubick\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/b30bd983f28ed6a17e023e5a5d0c56c4\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg\",\"caption\":\"Erika Kubick\"},\"description\":\"Erika Kubick is a monger-turned-preacher devoted to turning on the next generation of cheese connoisseurs with seductive recipes, pairings, and enlightenment through her blog, Cheese Sex Death\u2014 a modern guide for cheese lovers.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/erika-kubick\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Swedish Mozzarella is a Thing (and it\u2019s Delicious)","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/","og_locale":"en_US","og_type":"article","og_title":"Swedish Mozzarella is A Thing (and It\u2019s Delicious)","og_description":"Stepping out of the car on a late Sunday morning, I\u2019m greeted by a friendly Border Collie and warm sunshine. The buildings are quintessentially Swedish, painted a rich shade of red with white trim, surrounded by birch trees. I\u2019m at \u00c4ngsholmens G\u00e5rdsmejeri, a small farm just north of Uppsala, Sweden, in a locality called Harbo, […]","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/","og_site_name":"culture: the word on cheese","article_published_time":"2018-10-08T11:45:12+00:00","article_modified_time":"2018-10-08T18:45:28+00:00","og_image":[{"width":1440,"height":1188,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Swedish-Mozzarella-mozz-balls.jpg","type":"image\/jpeg"}],"author":"Summer Rylander","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Summer Rylander","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/","name":"Swedish Mozzarella is a Thing (and it\u2019s Delicious)","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Swedish-Mozzarella-mozz-balls.jpg","datePublished":"2018-10-08T11:45:12+00:00","dateModified":"2018-10-08T18:45:28+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/18a19786c271f5fee1dc394391670c81"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Swedish-Mozzarella-mozz-balls.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/09\/Swedish-Mozzarella-mozz-balls.jpg","width":1440,"height":1188},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/swedish-mozzarella-is-a-thing-and-its-delicious\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Cheese Talk","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-talk\/"},{"@type":"ListItem","position":3,"name":"Swedish Mozzarella is A Thing (and It\u2019s Delicious)"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/18a19786c271f5fee1dc394391670c81","name":"Erika Kubick","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/b30bd983f28ed6a17e023e5a5d0c56c4","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg","caption":"Erika Kubick"},"description":"Erika Kubick is a monger-turned-preacher devoted to turning on the next generation of cheese connoisseurs with seductive recipes, pairings, and enlightenment through her blog, Cheese Sex Death\u2014 a modern guide for cheese lovers.","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/erika-kubick\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/35394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/97"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=35394"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/35394\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/35396"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=35394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=35394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=35394"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=35394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}