{"id":36827,"date":"2019-06-18T11:02:15","date_gmt":"2019-06-18T15:02:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36827"},"modified":"2019-06-28T11:52:08","modified_gmt":"2019-06-28T15:52:08","slug":"table-of-contents-summer-2019","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-summer-2019\/","title":{"rendered":"Table of Contents: Summer 2019"},"content":{"rendered":"

Features<\/span><\/h3>\n

LITTLE LUCY BRIE<\/span><\/b>
\nThis <\/span>teeny<\/span> farmstead wheel offers creamy, crowd-pleasing flavor.<\/span> <\/span>
\nWritten by Rebecca Haley-Park <\/strong> <\/span><\/p>\n

ALL THE CHIZU<\/span><\/b>
\nExplore<\/span> Japan\u2019s cheese history\u2014and what\u2019s coming next.<\/span> <\/span>
\nWritten by Christine Clark, Malory Lane, and Molly McDonough  <\/strong><\/p>\n

BUCKING TRADITION (AND BREXIT)<\/span><\/b>
\nNorthern Ireland\u2019s only raw-milk <\/span>cheesemaker<\/span> grapples with his future.<\/span> <\/span>
\nWritten by Michael Salzman <\/strong><\/p>\n

ROBIOLA RHAPSODY<\/span><\/b>
\nThis ubiquitous cheese is also one of Italy\u2019s most unique.<\/span> <\/span>
\nWritten by Molly McDonough <\/strong><\/p>\n

THE DIVINE BOVINE<\/span><\/b> <\/span>
\nS<\/span>tunning <\/span>photographs<\/span> pay tribute to man\u2019s other best friend.<\/span> <\/span>
\nWritten by Madison Trapkin <\/strong><\/p>\n

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

New on the Market<\/span><\/b> <\/span>
\nDiscover just-released cheeses, accompaniments, and more.<\/span> <\/span><\/p>\n

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

Cheese Lit<\/span><\/b> <\/span>
\nIn-house reviews of three curd-related books.<\/span> <\/span><\/p>\n

Farm Animal<\/span><\/b> <\/span>
\nYou\u2019ll never forget the face of a <\/span>Shami<\/span> goat.<\/span> <\/span><\/p>\n

Wheys<\/span><\/b> Less Traveled<\/span><\/b> <\/span>
\nC<\/span>heese dip or <\/span>queso<\/span>?<\/span> An Arkansan makes her case.<\/span> <\/span><\/p>\n

Events<\/span><\/b> <\/span>
\nEvery festival, holiday, and show <\/span>turophiles<\/span> should know.<\/span> <\/span><\/p>\n

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

Ask Culture<\/span><\/b> <\/span>
\nWhat cheese is best for melting? Is yogurt considered cheese?<\/span> <\/span><\/p>\n

Drinks with Cheese<\/span><\/b> <\/span>
\nPair <\/span>robiola<\/span> with beer, wine,<\/span> cherry<\/span> juice, and more.<\/span> <\/span><\/p>\n

Voicings<\/span><\/b><\/a> <\/span>
\nThe woman behind <\/span>Jeni\u2019s<\/span> Splendid Ice Creams chats cheese.<\/span> <\/span><\/p>\n

Cheese IQ<\/span><\/b> <\/span>
\nA crib sheet for stuffing your suitcase full of <\/span>curds<\/span>.<\/span> <\/span><\/p>\n

Ruminations<\/span><\/b> <\/span>
\nMary Holbrook is an inspiration for a young <\/span>cheesemaker<\/span>.<\/span> <\/span><\/p>\n

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

In Season<\/span><\/b> <\/span>
\nSan <\/span>Marzano<\/span> tomatoes make summer pop.<\/span> <\/span><\/p>\n

A Cheese Plate<\/span><\/b> <\/span>
\nJapanese accompaniments add an extra dose of umami.<\/span> <\/span><\/p>\n

Can Do<\/span><\/b> <\/span>
\nYes, you can freeze cheese! Here\u2019s how.<\/span> <\/span><\/p>\n

Cheese Remix<\/span><\/b> <\/span>
\nBeef up burgers with these five flavor combos.<\/span> <\/span><\/p>\n

Chef\u2019s Dish<\/span><\/b> <\/span>
\nChefs Rachel <\/span>Freier<\/span> and Laura Sutter add cheese to <\/span>omakase<\/span><\/i>. <\/span> <\/span><\/p>\n

One Cheese, Five Ways<\/span><\/b> <\/span>
\nFruity, tan<\/span>g<\/span>y <\/span>asiago<\/span> perks up nectarine crisp, <\/span>veggie sandwiches, <\/span>and more.<\/span> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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