{"id":38304,"date":"2020-05-28T10:37:19","date_gmt":"2020-05-28T14:37:19","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38304"},"modified":"2021-02-15T14:16:08","modified_gmt":"2021-02-15T19:16:08","slug":"table-of-contents-summer-2020","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-summer-2020\/","title":{"rendered":"Table of Contents: Summer 2020"},"content":{"rendered":"

ON THE COVER:<\/span><\/h3>\n

CAMEL\u2019S MILK MARINATED PERSIAN FETA<\/strong><\/a>
\nOne hump or two?
\nby Margaret Leahy<\/em><\/p>\n

 <\/p>\n

FEATURES:<\/span><\/h3>\n

MIMMO\u2019S MEANS MOZZARELLA<\/strong><\/a>
\nThis enterprising cheesemaker crafts hand-pulled Italian cheeses in sunny Florida.
\nby Jen Karetnick<\/em><\/p>\n

SWEET DREAMS ARE MADE OF CHEESE<\/strong><\/a>
\nDouble down on dairy intake for dessert (or whenever).
\nby Eric Ginsburg<\/em><\/p>\n

SEASIDE PICNICS WHEREVER YOU ARE<\/strong><\/a>
\nWe give charbroiled oysters, shrimp skewers, and more marine favorites the cheesy treatment.
\nby Elle Simone Scott<\/em><\/p>\n

DESTINATION DAIRIES<\/strong><\/a>
\nSex and the City meets artisan cultured dairy.
\nby Linni Kral<\/em><\/p>\n

 <\/p>\n

NEW & NOTEWORTHY:<\/span><\/h3>\n

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

Cheese Lit<\/strong><\/a>
\nIn-house reviews of four curd-related books.<\/p>\n

Farm Animal<\/strong><\/a>
\nIt\u2019s a bird! It\u2019s a plane! It\u2019s a milkable moose!<\/p>\n

 <\/p>\n

COLUMNS:<\/span><\/h3>\n

Ask a Cheese Expert<\/strong><\/a>
\nWhat\u2019s the deal with lactose in cheese? Are soft cheeses fatty?<\/p>\n

Wheys Less Traveled<\/strong><\/a>
\nFrom cheese carts to cheese counters, these cheese courses go above and beyond.<\/p>\n

Meat And Cheese<\/strong><\/a>
\nJames Mellgren thinks you should eat more p\u00e2t\u00e9.<\/p>\n

Drinks With Cheese<\/strong><\/a>
\nBeverages made from cheese byproduct? Yes whey!<\/p>\n

Voicings<\/strong><\/a>
\nAlison Roman on her love for American cheese, why she\u2019ll never make her own crackers, and which pickles are best.<\/p>\n

Cheese IQ<\/b><\/a>
\nOrigin stories: Fact, fiction, or just plain fun?<\/p>\n

Ruminations<\/strong><\/a>
\nShould you treat a Pecorino like you would a Picasso? Jameson Johnson thinks so.<\/p>\n

 <\/p>\n

CULTURE COOKS:<\/span><\/h3>\n

Can Do<\/strong><\/a>
\nMarination is the name of the game.<\/p>\n

Cheese Plate<\/strong><\/a>
\nVisual opulence is key\u2014just ask Chicago\u2019s resident cheese preacher, Erika Kubick.<\/p>\n

In Season<\/strong><\/a>
\nSweetened with sugar or fresh \u2018n\u2019 tart, gooseberries pack a punch.<\/p>\n

One Cheese, Five Ways<\/strong><\/a>
\nYour life could use more pimento cheese recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"

A taste of what\u2019s featured in our Summer 2020 issue.<\/p>\n","protected":false},"author":11,"featured_media":38305,"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":[],"coauthors":[842],"class_list":["post-38304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nTable of Contents: Summer 2020 - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"A taste of what\u2019s featured in our Summer 2020 issue.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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