{"id":37137,"date":"2019-09-26T10:21:25","date_gmt":"2019-09-26T14:21:25","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37137"},"modified":"2019-09-26T10:21:25","modified_gmt":"2019-09-26T14:21:25","slug":"table-of-contents-autumn-2019","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-autumn-2019\/","title":{"rendered":"Table of Contents: Autumn 2019"},"content":{"rendered":"

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

SHEEP RUSTLER<\/span><\/b>
\nThis ewe\u2019s milk washed rind is a repeat award winner.<\/span> <\/span>
\nWritten by Rebecca Haley-Park <\/strong><\/p>\n

IN BLOOM<\/span><\/b>
\nNorth Carolina\u2019s cheese trail bursts with stunning imagery.<\/span> <\/span>
\nWritten and photographed by Keia Mastrianni\u202f\u202f <\/strong><\/p>\n

CROWNING GLORY<\/b>
\nBrooklyn\u2019s Crown Finish Caves is blazing a trail for American <\/span>affineurs<\/span>.\u202f<\/span> <\/span>
\nWritten by Madison Trapkin <\/strong><\/p>\n

CHEESE AND POTATOES<\/span><\/b>
\nComfort food recipes made for <\/span>turophiles<\/span>.<\/span> <\/span>
\nWritten by Rebecca Haley-Park <\/strong><\/p>\n

ORANGE IS THE NEW BLACK<\/span><\/b>
\nA washed rind trend is emerging in the United Kingdom.<\/span> <\/span>
\nWritten by Chris Allsop <\/strong><\/p>\n

CHANGING TIDES<\/span><\/b>
\nMidcoast<\/span> Maine harbors unique cheese community.<\/span> <\/span>
\nWritten by Molly McDonough <\/strong><\/p>\n

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

New on the Market<\/span><\/b> <\/span>
\nDiscover just-released cheeses, accompaniments, and more.<\/span> <\/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>
\nIrish Moiled Cattle are a charming dual-purpose breed.<\/span> <\/span><\/p>\n

Wheys<\/span><\/b> Less Traveled<\/span><\/b> <\/span>
\nIt\u2019s a jewelry box! It\u2019s a loaf of bread! It\u2019s…Polish cheese?<\/span> <\/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>
\nIs cheese actually high in sodium? Where does blue mold come from?<\/span> <\/span><\/p>\n

Drinks with Cheese<\/span><\/b> <\/span>
\nPair <\/span>parmesan<\/span> with gin, Belgian beer, Italian soda, and more.<\/span> <\/span><\/p>\n

Voicings<\/span><\/b> <\/span>
\nNatural cheese enthusiast David Asher makes his case.<\/span> <\/span><\/p>\n

Cheese IQ<\/span><\/b> <\/span>
\nWould you eat butter preserved in a bog?<\/span> <\/span><\/p>\n

Ruminations<\/span><\/b> <\/span>
\nSexism happens at the cheese counter, too.<\/span> <\/span><\/p>\n

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

In Season<\/span><\/b> <\/span>
\nPears pop with cheese in autumn.<\/span> <\/span><\/p>\n

A Cheese Plate<\/span><\/b> <\/span>
\nYes, you can build a board for under $35.<\/span> <\/span> <\/span><\/p>\n

Can Do<\/span><\/b> <\/span>
\nDon\u2019t toss your <\/span>Parmigiano<\/span> <\/span>Reggiano<\/span> rinds\u2014fry \u2019<\/span>em<\/span>.<\/span> <\/span><\/p>\n

Cheese Remix<\/span><\/b> <\/span>
\nGo beyond crab <\/span>rangoons<\/span> with these cheese wonton riffs.<\/span> <\/span><\/p>\n

Chef\u2019s Dish<\/span><\/b> <\/span>
\nLondon\u2019s La <\/span>Fromagerie<\/span> puts cheese\u2014and seasonality\u2014front and center.<\/span> <\/span><\/p>\n

One Cheese, Five Ways<\/span><\/b> <\/span>
\nMuenster does more than turkey sandwiches in these recipes.\u202f<\/span> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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