{"id":3680,"date":"2010-03-03T13:34:19","date_gmt":"2010-03-03T18:34:19","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3680"},"modified":"2014-03-03T13:35:01","modified_gmt":"2014-03-03T18:35:01","slug":"art-of-the-rind","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/art-of-the-rind\/","title":{"rendered":"Art of the Rind"},"content":{"rendered":"

\"Shimmering<\/a><\/p>\n

1. \u201cShimmering Substance\u201d<\/strong>
\ntribute to jackson pollack<\/span><\/p>\n

Devil\u2019s Gulch (Petaluma, CA)
\npasteurized organic Jersey cow\u2019s milk cheese with red pepper flakes
\naged 4 weeks<\/span><\/p>\n

\"Nightfall<\/a><\/p>\n

2. \u201cNightfall on the Thames\u201d<\/strong>
\ntribute to atkinson grimshaw<\/span><\/p>\n

(TOP) Langres (Champagne-Adennes, France)
\nsoft cow\u2019s milk cheese washed in brine and Marc de Champagne
\naged 4\u20135 weeks<\/span><\/p>\n

(BOTTOM) Saint Maure de Touraine (Loire Valley, France)
\npasteurized goat\u2019s milk cheese coated in charcoal
\naged 2\u20133 weeks<\/span><\/p>\n

\"Pallas<\/a><\/p>\n

3. \u201cPallas Athene\u201d<\/strong>
\ntribute to gustav klimt<\/span><\/p>\n

Mimolette Vielle (Nord-Pas-de-Calais, France)
\nhard raw cow\u2019s milk cheese
\naged 2 years<\/span><\/p>\n

\"White<\/a><\/p>\n

4. \u201cWhite Flower\u201d<\/strong>
\ntribute to agnes martin<\/span><\/p>\n

Petit Basque (French Pyrenees)
\npasteurized sheep\u2019s milk
\naged 2\u20133 months<\/span><\/p>\n

\"Flight<\/a><\/p>\n

5. \u201cFlight of the Swallows\u201d<\/strong>
\ntribute to Giacomo Balla<\/span><\/p>\n

Monte Enebro (\u00c1vila, Spain)
\npasteurized goat\u2019s milk with a blue mold rind
\naged 3\u20134 weeks<\/span><\/p>\n

\"Untitled<\/a><\/p>\n

6. \u201cUntitled Geometric\u201d<\/strong>
\ntribute to barry mcgee<\/span><\/p>\n

Manchego Viejo (Castile\u2013La Mancha, Spain)
\nraw Manchega sheep\u2019s milk
\naged at least 2 months<\/span><\/p>\n

\"Sacco\"<\/a><\/p>\n

7. \u201cSacco\u201d<\/strong>
\ntribute to alberto burri<\/span><\/p>\n

Pecorino Moliterno al Tartufo (Sardinia, Italy)
\nfirm sheep\u2019s milk cheese with truffles
\naged 5 months<\/span><\/p>\n

\"Sunflower<\/a><\/p>\n

8. \u201cSunflower Quilting Bee at Arles\u201d<\/strong>
\ntribute to faith ringgold<\/span><\/p>\n

Dallenwiler Wychas (Obwalden, Switzerland)
\npasteurized goat\u2019s milk cheese
\naged 3 months<\/span><\/p>\n

\"Snowstorm\"<\/a><\/p>\n

9. \u201cSnowstorm\u201d<\/strong>
\ntribute to william turner<\/span><\/p>\n

Tomme de Savoie (Savoie, Southeast France)
\nraw cow\u2019s milk cheese
\naged 2\u20133 months<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

When a camera zooms in on the surface of cheese, some see modern art<\/p>\n","protected":false},"author":6,"featured_media":3683,"comment_status":"closed","ping_status":"open","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":[13],"tags":[],"coauthors":[135],"class_list":["post-3680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-photo-essay"],"acf":[],"yoast_head":"\nArt of the Rind - culture: the word on cheese<\/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\/art-of-the-rind\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Art of the Rind\" \/>\n<meta property=\"og:description\" content=\"When a camera zooms in on the surface of cheese, some see modern art\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/art-of-the-rind\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2010-03-03T18:34:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-03-03T18:35:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/02\/artoftherind_featured.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"505\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Photographer Wil Edwards\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Photographer Wil Edwards\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/art-of-the-rind\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/art-of-the-rind\/\",\"name\":\"Art of the Rind - 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