{"id":38683,"date":"2020-07-15T11:56:29","date_gmt":"2020-07-15T15:56:29","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38683"},"modified":"2021-02-15T14:15:39","modified_gmt":"2021-02-15T19:15:39","slug":"table-of-contents-autumn-2020","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-autumn-2020\/","title":{"rendered":"Table of Contents: Autumn 2020"},"content":{"rendered":"

FEATURES: <\/strong><\/span><\/h2>\n

 <\/p>\n

FRENCH WITHOUT FUSS<\/strong><\/a><\/p>\n

Easy, versatile galettes bring Gallic flair to the table.<\/p>\n

by Jenny Dorsey<\/em><\/p>\n

CENTERFOLD: BLUEBIRD<\/strong><\/p>\n

A savory song from Martha\u2019s Vineyard.<\/p>\n

by Margaret Leahy<\/em><\/p>\n

A GRANA GRAND TOUR<\/strong><\/a><\/p>\n

This ancient Italian style is now made worldwide.<\/p>\n

by Linni Kral<\/em><\/p>\n

ART AND CRAFT<\/strong><\/a><\/p>\n

Artisan cheese is a labor of love, skill, and time.<\/p>\n

by Culture Staff<\/em><\/p>\n

 <\/p>\n

NEW AND NOTEWORTHY:<\/span><\/h2>\n

 <\/p>\n

New on the Market<\/strong><\/a><\/p>\n

Discover just-released cheeses, accompaniments, and more.<\/p>\n

Cheese Lit<\/strong><\/a><\/p>\n

In-house reviews of four curd-related books.<\/p>\n

Farm Animal<\/strong><\/a><\/p>\n

American Miniature Cheviots are the sheep of your dreams.<\/p>\n

 <\/p>\n

COLUMNS:<\/span><\/h2>\n

 <\/p>\n

Ask a Cheese Expert<\/strong><\/a><\/p>\n

What\u2019s the difference between artisan and farmstead cheese?<\/p>\n

Meat And Cheese<\/strong><\/a><\/p>\n

Do you know what\u2019s in that sausage?<\/p>\n

Drinks With Cheese<\/strong><\/a><\/p>\n

Sip something new this cider season.<\/p>\n

Voicings<\/strong><\/a><\/p>\n

Adam Moskowitz on sobriety, saving the supply chain, and community.<\/p>\n

Ruminations<\/strong><\/a><\/p>\n

Anne-Marie Pietersma learns to love new flavors through cheese.<\/p>\n

 <\/p>\n

CULTURE COOKS:<\/span><\/h2>\n

 <\/p>\n

Cheese Plate<\/strong><\/a><\/p>\n

A walk on the wild side with forager Tyler Akabane.<\/p>\n

In Season<\/strong><\/a><\/p>\n

Get your one-a-day with a grownup grilled cheese.<\/p>\n

Can Do<\/strong><\/a><\/p>\n

Pucker up with sweet-tart shrubs.<\/p>\n

One Cheese, Five Ways<\/strong><\/a><\/p>\n

Make Roquefort the star of the dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

We’re exploring the production of American artisan cheese, the iconic Grana Padano, and galette recipes to make all season long.<\/p>\n","protected":false},"author":11,"featured_media":38684,"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-38683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nTable of Contents: Autumn 2020 - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"We're exploring the production of American artisan cheese, the iconic Grana Padano, and galette recipes to make all season long.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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