{"id":3809,"date":"2014-02-18T12:34:47","date_gmt":"2014-02-18T17:34:47","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3809"},"modified":"2014-02-18T12:34:47","modified_gmt":"2014-02-18T17:34:47","slug":"favorite-cheeses-tasted-culture","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/favorite-cheeses-tasted-culture\/","title":{"rendered":"My Favorite Cheeses I Tasted While at Culture"},"content":{"rendered":"

\"\"<\/p>\n

Sadly, my time as web editorial intern at culture<\/em><\/strong> has come to an end. I\u2019ve enjoyed every moment and mouthful of cheese. I take away with me a heightened knowledge and appreciation of cheese, and now I can walk up to any cheese counter with confidence. For my last blog, I\u2019d like to share some my favorite cheeses (and one butter!) I tasted while interning at culture<\/em><\/strong>.<\/p>\n

Moses Sleeper <\/a>by Cellars at Jasper Hill<\/p>\n

I love Brie, and this cheese from Vermont\u2019s Cellars at Jasper Hill is one of the best domestic bries around. It smells grassy and earthy, but tastes of rich cream and butter. After tasting it, I took a chunk home and baked it with honey and walnuts for a decadent salad!<\/p>\n

Tarentaise<\/a> by Spring Brook Farm<\/p>\n

The culture<\/strong> staff\u2019s love for Tarentaise is no secret. Check out the new fall issue of the magazine featuring Tarentaise as the centerfold…or the summer isue before that featuring not just one, but TWO Tarentaises on the cheese plate. It was one of the first cheeses I tried at culture<\/strong> and remains a favorite. Perfectly nutty and buttery, it immediately reminded me of Comt\u00e9. I could eat Tarentaise in bucketfuls.<\/p>\n

Cultured Butter blended with Sea Salt & Maple<\/a> by Vermont Butter and Cheese<\/p>\n

Okay, perk of the job: I got to taste this amazing butter before it was on the market! Sweet and salty, this high-fat butter would be heavenly slathered on a warm biscuit. As a testament to its goodness, it won a first place award at this years\u2019 ACS competition.<\/p>\n

Sandy Creek<\/a> by Goat Lady Dairy<\/p>\n

Sandy Creek is not only one of the prettiest cheeses, but incredibly addictive. A petite bloomy rind cheese, it\u2019s goaty but mild, with a thin ring of ash running through the center. As it sits out, it gets softer and gooier. It was so popular that the whole office couldn\u2019t stop eating it.<\/p>\n

Dirt Lover<\/a> by Green Dirt Farm<\/p>\n

While \u2018Dirt Lover\u2019 might not sound too appetizing, this is a cheese worth fawning over. Like Sandy Creek, it\u2019s a small bloomy rind cheese, but made with sheep\u2019s milk cheese instead of goat’s. Underneath the rind is a thin coating of vegetable ash, which gives this mild and silky cheese a welcome texture.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sadly, my time as web editorial intern at culture has come to an end. I\u2019ve enjoyed every moment and mouthful of cheese. I take away with me a heightened knowledge and appreciation of cheese, and now I can walk up to any cheese counter with confidence. For my last blog, I\u2019d like to share some […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","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":[10],"tags":[316],"coauthors":[357],"class_list":["post-3809","post","type-post","status-publish","format-standard","hentry","category-blog","tag-staff"],"acf":[],"yoast_head":"\nMy Favorite Cheeses I Tasted While at Culture - 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\/favorite-cheeses-tasted-culture\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"My Favorite Cheeses I Tasted While at Culture\" \/>\n<meta property=\"og:description\" content=\"Sadly, my time as web editorial intern at culture has come to an end. 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