{"id":35708,"date":"2018-11-12T16:28:50","date_gmt":"2018-11-12T21:28:50","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=35708"},"modified":"2018-12-19T12:46:43","modified_gmt":"2018-12-19T17:46:43","slug":"table-of-contents-winter-2018","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-winter-2018\/","title":{"rendered":"Table of Contents: Winter 2018"},"content":{"rendered":"
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Features<\/span><\/h3>\n<\/div>\n<\/div>\n
\n
ESQUIRROU<\/strong><\/a><\/div>\n
A miniature cheese with World Champion flavor.<\/div>\n
by Rebecca Haley-Park<\/strong><\/div>\n
 <\/div>\n
A HAPPY HOLIDAY FEAST<\/strong><\/div>\n
Your game plan for a cheese-centric dinner party.<\/div>\n
by Polina Chesnakova<\/strong><\/div>\n
 <\/div>\n
CR\u00c8ME DE LA (TRIPLE) CR\u00c8ME<\/strong><\/a><\/div>\n
Ultra-decadent and unique, American triple creams are changing the game.<\/div>\n
by Kristine Jannuzzi<\/strong><\/div>\n
 <\/div>\n
QUESO IN THE CAPITAL<\/strong><\/div>\n
Mexico City is full of cheese treasures\u2014but you have to visit to discover them.<\/div>\n
by Naomi Tomky<\/strong><\/div>\n
 <\/div>\n
FROM FAIR TO FIELD<\/strong><\/a><\/div>\n
An artistic look at livestock.<\/div>\n
by R.J. Kern<\/strong><\/div>\n
 <\/div>\n<\/div>\n
THE LAST LIMBURGER<\/strong><\/div>\n
Discover how the “granddaddy of stinky cheese” is uniquely American<\/div>\n
by Molly McDonough<\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n

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

In Season<\/strong><\/a>
\nGrapefruit and buttermilk brighten up winter days.
\nCheese Plate<\/strong><\/a>
\nPair cheese with pie for an epic dessert spread.
\nCan Do<\/strong>
\nMake your holiday cheese sauce now, relax later.
\n Cheese Remix<\/strong>
\nFive succulent spins on cozy mac and cheese.
\nChef\u2019s Dish<\/strong>
\nNew York\u2019s Brushland Eating House serves up cheesy comfort food.
\nOne Cheese, Five Ways<\/strong>
\nSmoked cheddar adds depth and tang to biscuits, strata, and more<\/p>\n

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

Ask Culture
\n<\/strong>How do I gift cheese?<\/a> Why are washed rinds orange?<\/a><\/p>\n

Beer with Cheese<\/a>
\n<\/strong>Coffee stouts sing with curds.<\/p>\n

Wine with Cheese
\n<\/strong>Buy these bottles when serving Limburger.<\/p>\n

Voicings<\/a>
\n<\/strong>Fresh cultured dairy and fermentation are food pillars for Bonnie Morales.<\/p>\n

Cheese IQ<\/a>
\n<\/strong>So what’s the deal with cheese crystals?<\/p>\n

Ruminations<\/a>
\n<\/strong>A meal of melty raclette brings together disparate cultures.<\/p>\n

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

New on the Market<\/a>
\n<\/strong>Discover just-released cheeses, accompaniments, and more.<\/p>\n

Cheese Bites
\n<\/strong>Catch up on recent cheese news, fun facts, and other tidbits.<\/p>\n

Behind the Label
\n<\/strong>An iconic French image stands the test of time.<\/p>\n

Cheese Lit
\n<\/strong>In-house reviews of three curd-related books.<\/p>\n

Farm Animal<\/a>
\n<\/strong>Alpine Dairy Goats are behind many a ch\u00e8vre.<\/p>\n

Wheys Less Traveled<\/a>
\n<\/strong>Adding cheese to coffee in Colombia.<\/p>\n

Events<\/strong><\/a>
\nEvery festival, holiday, and show turophiles should know.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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