{"id":36160,"date":"2019-01-29T07:45:05","date_gmt":"2019-01-29T12:45:05","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36160"},"modified":"2019-01-29T12:25:34","modified_gmt":"2019-01-29T17:25:34","slug":"best-chefs-quince","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/best-chefs-quince\/","title":{"rendered":"The Best Chefs of the Year: Quince"},"content":{"rendered":"

An upscale French dining experience finishes with cheese service at chef Michael Tusk\u2019s three Michelin\u2013starred Quince<\/b><\/a> in San Francisco.<\/h3>\n

Whether that\u2019s with an ever-evolving cheese cart making the rounds in the dining room or a cheese souffl\u00e9 that\u2019s prepared tableside (a recent iteration featured Rush Creek Reserve<\/a> baked with Champagne and black truffle), it\u2019s a focal point for cheese lovers.  <\/span><\/p>\n

\"\"

Photographed by Isabel Baer<\/p><\/div>\n

With an emphasis on local, chef Tusk has always loved cheeses from Bohemian Creamery<\/a> in nearby Sebastopol, says Tara Blazona, a representative for Quince. Their favorites this year? Cowabunga, a fresh, lactic cow\u2019s milk cheese that\u2019s filled with goat\u2019s milk cajeta<\/i> for a bright, dessert-like bite; and Poco Loco, a washed-rind buffalo\u2019s milk cheese that earns extra kick from espresso grounds dappled throughout the paste. <\/span><\/p>\n

\"\"

Photographed by Quince<\/p><\/div>\n

\u201cLisa Gottreich produces some of America\u2019s most idiosyncratic cheeses from cow, goat, and water buffalo milks,\u201d Blazona adds, calling them \u201cbold, innovative, and truly artisanal.\u201d <\/p>\n","protected":false},"excerpt":{"rendered":"

Michael Tusk\u2019s\u00a0three Michelin\u2013starred restaurant in San Francisco is using cheese in all kinds of ways. <\/p>\n","protected":false},"author":95,"featured_media":36165,"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":[3386],"tags":[7727,7939,8448,8449,8451,8447,8444,8445,8446,2054,724,8450],"coauthors":[1504],"class_list":["post-36160","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","tag-best-chefs","tag-best-chefs-2018","tag-bohemian-creamery","tag-cowabunga","tag-lisa-gottreich","tag-michael-tusk","tag-michelin","tag-michelin-star","tag-quince","tag-rush-creek-reserve","tag-san-francisco","tag-tara-blazona"],"acf":[],"yoast_head":"\nThe Best Chefs of the Year: Quince<\/title>\n<meta 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