{"id":37479,"date":"2019-11-11T20:51:17","date_gmt":"2019-11-12T01:51:17","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37479"},"modified":"2021-02-15T16:48:02","modified_gmt":"2021-02-15T21:48:02","slug":"table-of-contents-winter-2019","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-winter-2019\/","title":{"rendered":"Table of Contents: Winter 2019"},"content":{"rendered":"<h3><span style=\"color: #ff9900;\">Features<\/span><\/h3>\n<p><b><span data-contrast=\"auto\">CALDERWOOD&nbsp;<\/span><\/b><\/p>\n<p>Vermont-grown hay takes this Alpine-style cow&#8217;s milk cheese from good to great.&nbsp;<\/p>\n<p><strong>Written by Rebecca Haley-Park<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>CALIFORNIA CREATIVITY<\/strong><\/p>\n<p>Less wine, more cheese at this coastal creamery.<\/p>\n<p><strong>Written by Jessie Nicely<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>GET CULTURED<\/strong><\/p>\n<p>Answers to your burning questions about domestic cultured butter.<\/p>\n<p><strong>Written by Madison Trapkin<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>QUESO WITHOUT BORDERS<\/strong><\/p>\n<p>Learn how immigrants make America\u2019s cheese industry great.<\/p>\n<p><strong>Written by Katjusa Cisar, Sierra Juarez, Molly McDonough, Tina Vasquez, and Carlos Yescas<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>LAYERS OF LOVE<\/strong><\/p>\n<p>Cheesy lasagna recipes are the reason for the season.<\/p>\n<p><strong>Written by Christine Chitnis<\/strong><\/p>\n<p>&nbsp;<\/p>\n<h3><span style=\"color: #ff9900;\">New &amp; Noteworthy<\/span><\/h3>\n<p><strong>New on the Market<\/strong><\/p>\n<p>Discover just-released cheeses, accompaniments, and more<\/p>\n<p><strong>Cheese Bites<\/strong><\/p>\n<p>Catch up on recent cheese news, fun facts, and other tidbits.<\/p>\n<p><strong>Cheese Lit<\/strong><\/p>\n<p>In-house reviews of three curd-related books.<\/p>\n<p><strong>Farm Animal<\/strong><\/p>\n<p>Nigerian Dwarf goats:so cute you\u2019ll cry happy tears.<\/p>\n<p><strong>Wheys Less Traveled<\/strong><\/p>\n<p>Eat like a (French) local.<\/p>\n<p><strong>Events<\/strong><\/p>\n<p>Every festival, holiday, and show turophiles should know.<\/p>\n<p>&nbsp;<\/p>\n<h3><span style=\"color: #ff9900;\">Columns<\/span><\/h3>\n<p><strong>Ask Culture<\/strong><\/p>\n<p>What\u2019s the white creamy stuff inside burrata? Why is artisan cheese so expensive?<\/p>\n<p><strong>Drinks with Cheese<\/strong><\/p>\n<p>Pair blue cheese with beet shrub, port, grape juice, and more.<\/p>\n<p><strong>Voicings<\/strong><\/p>\n<p>Get social with the woman behind the world\u2019s largest grilled cheese blog.<\/p>\n<p><strong>Cheese IQ<\/strong><\/p>\n<p>Cheese courses are making a comeback.<\/p>\n<p><strong>Ruminations<\/strong><\/p>\n<p>A tale of one woman\u2019s countertop kefir-filled childhood.<\/p>\n<p>&nbsp;<\/p>\n<h3><span style=\"color: #ff9900;\">Culture Cooks<\/span><\/h3>\n<p><strong>In Season<\/strong><\/p>\n<p>Cultured Kohlrabi is underutilized and perfect with cheese.<\/p>\n<p><strong>Cheese Plate<\/strong><\/p>\n<p>A divisive cheese stars in this all-blue plate.<\/p>\n<p><strong>Can Do<\/strong><\/p>\n<p>Make your own chicken liver p\u00e2t\u00e9 for the holidays.<\/p>\n<p><strong>Cheese Remix<\/strong><\/p>\n<p>Ball out with this cheesy, retro appetizer.<\/p>\n<p><strong>Chef\u2019s Dish<\/strong><\/p>\n<p>Chefs Priya Krishna and Deepa Shridhar bring Indian-ish to Texas.<\/p>\n<p><strong>One Cheese, Five Ways<\/strong><\/p>\n<p>Add tangy Taleggio to polenta, pasta, and more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cuddle up with our Winter issue\u2014featuring cheesy lasagna recipes, holiday cheese plates, cultured butter, immigrant cheesemaking, and more.<\/p>\n","protected":false},"author":11,"featured_media":37567,"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":[10],"tags":[20994,1994,4194,21026,2482,21033,4354,1305,21041,21036,21035,21034,15006,21027,21030,21039,2261,7964,21028,1235,19894,21040,2545,2537,21031,1804,21032,21038,21037,21029],"coauthors":[842],"class_list":["post-37479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-accompaniment","tag-burrata","tag-calderwood","tag-california-creamery","tag-carlos-yescas","tag-christine-chitnis","tag-culture-magazine","tag-cultured-butter","tag-deepa-shridhar","tag-holiday-entertaining","tag-holiday-recipe","tag-immigrant-cheesemakers","tag-immigrants","tag-jessie-nicely","tag-katjusa-cisar","tag-kohlrabi","tag-lasagna","tag-mackenzie-smith","tag-madison-trapkin","tag-molly-mcdonough","tag-nigerian-dwarf-goats","tag-priya-krishna","tag-rebecca-haley-park","tag-recipes","tag-sierra-juarez","tag-taleggio","tag-tina-vasquez","tag-turophiles","tag-winter-comfort-food","tag-winter-issue"],"acf":[],"yoast_head":"<!-- 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