{"id":44566,"date":"2022-10-15T14:49:00","date_gmt":"2022-10-15T18:49:00","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=44566"},"modified":"2022-11-02T11:56:12","modified_gmt":"2022-11-02T15:56:12","slug":"new-on-the-market-winter-2022","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/","title":{"rendered":"New on the Market Winter 2022"},"content":{"rendered":"\n

1<\/strong> Brooklyn Cured<\/a><\/strong> is expanding its lineup of pre-sliced meats. The company\u2019s newest product is Spicy Bresaola with<\/strong> Calabrian Chili<\/strong>, which pairs beautifully with a cool and creamy burrata. Top
it with arugula, shaved Parmigiano Reggiano, and a drizzle of balsamic to create a simple yet elevated salad.<\/p>\n\n\n\n

2<\/strong> Sisters Stephanie and Hayley Painter, of fourth-generation dairy farm Painterland Farms <\/strong>in Pennsylvania, have launched Painterland Sisters Organic Skyr Yogurt<\/a> <\/strong>in five flavors. The thick Icelandic-style yogurt is made with organic whole milk from nearby farms and is minimally processed to preserve nutrients. It\u2019s lactose free, high in protein and probiotics, and low in sugar.<\/p>\n\n\n\n

3<\/strong> From the venerable Carr Valley Cheese<\/a> <\/strong>in Wisconsin\u2014which celebrates its 120th anniversary this year\u2014comes a new addition to its collection of celebrated blue cheeses. Black Truffle Blue <\/strong>is made with Italian black truffle mushrooms to create a rich and balanced flavor delicate enough to be enjoyed on its own, yet complex enough to stand up to a red wine like a Nebbiolo.<\/p>\n\n\n\n

4<\/strong> Rogers Collection<\/a> <\/strong>has added its first Moroccan olive oil to its catalog. Noor F\u00e8s extra virgin olive oil <\/strong>is made from heritage Picholine olive varieties, which are cold pressed within four hours of being hand harvested to preserve the natural aroma and antioxidants. The result is a balanced olive oil that is fruity, spicy, and bitter, and has high levels of polyphenol (a heart-healthy antioxidant).<\/p>\n\n\n\n

5<\/strong> If your Instagram feed looks anything like ours, then you\u2019ve probably seen many giant bubbling raclette wheels enticingly scraped over a pile of potatoes. Thanks to Mifroma\u2019s<\/a><\/strong> new Raclette Kit<\/strong>, making this Swiss-style comfort food at home just got a lot easier. Each kit includes eight pieces of Mifroma\u2019s traditional sliced raclette and one grill pan. Try this indulgent, cheesy experience at your next small gathering.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 Brooklyn Cured is expanding its lineup of pre-sliced meats. The company\u2019s newest product is Spicy Bresaola with Calabrian Chili, which pairs beautifully with a cool and creamy burrata. Topit with arugula, shaved Parmigiano Reggiano, and a drizzle of balsamic to create a simple yet elevated salad. 2 Sisters Stephanie and Hayley Painter, of fourth-generation […]<\/p>\n","protected":false},"author":114,"featured_media":44568,"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":[2838,26353],"tags":[930,20231,33687,21895,33609,5859,2847,3794,3578,6336,33837,910,27932,3902,2846,2488],"coauthors":[33619],"class_list":["post-44566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-on-the-market","category-news","tag-blue-cheese","tag-bresaola","tag-brooklyn-cured","tag-carr-valley-cheese","tag-mifroma","tag-new-on-the-market","tag-new-products","tag-new-york","tag-olive-oil","tag-organic","tag-painterland-sisters","tag-raclette","tag-rogers-collection","tag-skyr","tag-truffle-cheese","tag-yogurt"],"acf":[],"yoast_head":"\nNew on the Market Winter 2022 - 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\/new-on-the-market-winter-2022\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New on the Market Winter 2022\" \/>\n<meta property=\"og:description\" content=\"1 Brooklyn Cured is expanding its lineup of pre-sliced meats. The company\u2019s newest product is Spicy Bresaola with Calabrian Chili, which pairs beautifully with a cool and creamy burrata. Topit with arugula, shaved Parmigiano Reggiano, and a drizzle of balsamic to create a simple yet elevated salad. 2 Sisters Stephanie and Hayley Painter, of fourth-generation […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2022-10-15T18:49:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-02T15:56:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/1-1.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Josie Krogh\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Josie Krogh\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/\",\"name\":\"New on the Market Winter 2022 - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/1-1.png\",\"datePublished\":\"2022-10-15T18:49:00+00:00\",\"dateModified\":\"2022-11-02T15:56:12+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/1-1.png\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/1-1.png\",\"width\":1600,\"height\":900},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"News\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/news\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"New on the Market Winter 2022\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249\",\"name\":\"Josie Krogh\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/fc133ec1b3f135a010a6805ffb359752\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg\",\"caption\":\"Josie Krogh\"},\"description\":\"Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.\",\"sameAs\":[\"https:\/\/www.josiekrogh.com\/\",\"https:\/\/www.instagram.com\/josiekrogh\/?hl=en\",\"https:\/\/www.linkedin.com\/in\/josiekrogh\/\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/josie-krogh\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"New on the Market Winter 2022 - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/","og_locale":"en_US","og_type":"article","og_title":"New on the Market Winter 2022","og_description":"1 Brooklyn Cured is expanding its lineup of pre-sliced meats. The company\u2019s newest product is Spicy Bresaola with Calabrian Chili, which pairs beautifully with a cool and creamy burrata. Topit with arugula, shaved Parmigiano Reggiano, and a drizzle of balsamic to create a simple yet elevated salad. 2 Sisters Stephanie and Hayley Painter, of fourth-generation […]","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/","og_site_name":"culture: the word on cheese","article_published_time":"2022-10-15T18:49:00+00:00","article_modified_time":"2022-11-02T15:56:12+00:00","og_image":[{"width":1600,"height":900,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/1-1.png","type":"image\/png"}],"author":"Josie Krogh","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Josie Krogh","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/","name":"New on the Market Winter 2022 - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/1-1.png","datePublished":"2022-10-15T18:49:00+00:00","dateModified":"2022-11-02T15:56:12+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/1-1.png","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/1-1.png","width":1600,"height":900},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-on-the-market-winter-2022\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"News","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/news\/"},{"@type":"ListItem","position":3,"name":"New on the Market Winter 2022"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249","name":"Josie Krogh","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/fc133ec1b3f135a010a6805ffb359752","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg","caption":"Josie Krogh"},"description":"Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.","sameAs":["https:\/\/www.josiekrogh.com\/","https:\/\/www.instagram.com\/josiekrogh\/?hl=en","https:\/\/www.linkedin.com\/in\/josiekrogh\/"],"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/josie-krogh\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/44566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/114"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=44566"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/44566\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/44568"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=44566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=44566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=44566"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=44566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}