{"id":39866,"date":"2021-04-19T08:00:28","date_gmt":"2021-04-19T12:00:28","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=39866"},"modified":"2021-04-16T17:27:18","modified_gmt":"2021-04-16T21:27:18","slug":"table-of-contents-cheese-2021","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-cheese-2021\/","title":{"rendered":"Table of Contents: Cheese+ 2021"},"content":{"rendered":"

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

UBRIACO PINOT ROS\u00c9<\/strong><\/a><\/p>\n

Sergio Moro\u2019s rose-covered wheel is more than a pretty face.<\/p>\n

by Susan Sherrill Axelrod<\/em><\/p>\n

PAIR IT UP: FOOD PAIRING RULES<\/strong><\/a><\/p>\n

PAIR IT UP: CHEF-TESTED CHEESE PARTNERS<\/strong><\/a><\/p>\n

Finding method in the cheese matchup madness.<\/p>\n

by Kathy Gunst & Linni Kral<\/em><\/p>\n

ONE CHEESE, FIVE WAYS<\/strong><\/a><\/p>\n

Delicious recipes showcase gouda\u2019s range<\/p>\n

by Jackie Botto<\/em><\/p>\n

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

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

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

Spotlight<\/strong><\/p>\n

Blakesville Creamery Afterglow<\/a>+ The Matzo Project<\/a><\/p>\n

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

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

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

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

Cookie pairings for grownups<\/p>\n

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

The mysterious absinthe family<\/p>\n

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

Cheese advocate Carlos Yescas<\/p>\n

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

Put your feet up and treat yourself<\/p>\n

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

An accomplished baker learns a new craft<\/p>\n

Shop Talk<\/a><\/strong><\/p>\n

Our staff’s go-to local cheese counters<\/p>\n

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

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

Mastering the cheese danish<\/p>\n

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

Berries and citrus were made for cheese, and each other<\/p>\n

Chef\u2019s Dish<\/strong><\/a><\/p>\n

Dan Richer\u2019s ethereal ricotta gnocchi<\/p>\n","protected":false},"excerpt":{"rendered":"

In this issue, we uncovered the science behind perfect pairings, talked to raw milk enthusiast Carlos Yescas, whipped up warm weather recipes, and more.<\/p>\n","protected":false},"author":11,"featured_media":39868,"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":[425],"tags":[2087,2997,2344,27622,27623,2996],"coauthors":[842],"class_list":["post-39866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-back-issues","tag-cheese","tag-cheese-magazine","tag-cheese-pairings","tag-food-magazine","tag-speciality-food","tag-table-of-contents"],"acf":[],"yoast_head":"\nTable of Contents: Cheese+ 2021 - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"In this issue, we uncovered the science 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