{"id":45673,"date":"2023-05-10T08:44:44","date_gmt":"2023-05-10T12:44:44","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=45673"},"modified":"2023-05-17T14:01:08","modified_gmt":"2023-05-17T18:01:08","slug":"chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/","title":{"rendered":"Chef\u2019s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe"},"content":{"rendered":"\n

Photographed by Michael Persico<\/em><\/p>\n\n\n\n

When Alex Tewfik opened Mish Mish<\/a> in 2022, his sophisticated yet spirited restaurant on Philadelphia\u2019s bustling East Passyunk strip, two items absolutely had to be on the menu: One was a baby octopus dish, inspired by an eye-opening visit to Michelin-starred Thai restaurant Uncle Boons in New York City years ago. The other was Armenian string cheese<\/a>.<\/p>\n\n\n\n

With a bottle of Portuguese bubbly in hand, Tewfik moves through the restaurant\u2019s candlelit dining room with the easy enthusiasm of someone who\u2019s exactly where he should be. He started working in restaurants as a teen, then continued while studying business at St. Joseph\u2019s University. The Mish Mish space across from the Singing Fountain\u2014a hub of activity on South Philly\u2019s restaurant row\u2014is where he worked a formative serving gig after college, and when that restaurant closed in 2021, Tewfik\u2019s old boss helped him clinch the deal.<\/p>\n\n\n\n

\"\"<\/a>
Owner Alex Tewfik (left) and Chef Kyle McCormick of Mish Mish<\/em><\/figcaption><\/figure>\n\n\n\n

Before Mish Mish, Tewfik was better known for writing about restaurants than working in them. After a pandemic wake-up call, he left his job as food editor for Philadelphia Magazine <\/em>to open the restaurant he\u2019d always wanted. \u201cA tiny, tiny menu. Very easy, simple dishes,\u201d he says. \u201cI just want it to be a really fun night out.\u201d He gave chef Kyle McCormick, an alum of Top Chef <\/em>winner Nick Elmi\u2019s restaurant Laurel<\/a>, free reign to create the menu\u2014as long as those dream dishes were represented.<\/p>\n\n\n\n

Armenian string cheese, the pulled-curd braid studded with tiny black nigella seeds, was served at family gatherings in Tewfik\u2019s Egyptian-Russian household when he was growing up. Now, it\u2019s a nod to how his upbringing shaped his vision for Mish Mish. \u201cThere\u2019s this kind of Middle Eastern hospitality, which includes the food, the energy, the space, and the welcoming and warm atmosphere,\u201d he says. \u201cI\u2019m really trying to achieve a certain level of energy, a vibe that I grew up with that\u2019s specific to\u2014at least from my experience\u2014Middle Eastern culture. I\u2019m just doing it in a Millennial, first-generation American sort of way.\u201d<\/p>\n\n\n\n

\"\"<\/a>
\u201cEvery plate on our menu, if you just made more of it and put it in a serving platter, could exist on the dinner table at my house,\u201d Tewfik says<\/em><\/figcaption><\/figure>\n\n\n\n

But when he brought in a sample and dutifully untangled the braid into snackable shreds, the team didn\u2019t feel inspired. \u201cWhen it\u2019s on its own in a bowl on a table, it kind of falls flat,\u201d he says. \u201cAnd then I was like, \u2018Kyle, can we fry this?\u2019<\/p>\n\n\n\n

McCormick developed a batter that transforms the wavy, bouncy strings into crisp curls that billow like clouds on the plate. \u201cIt was one of those rare moments where the very first one I made, I realized, \u2018Oh, this is it,\u2019\u201d McCormick says.<\/p>\n\n\n\n

Despite its resemblance to squiggly, golden funnel cake, McCormick didn\u2019t want the dish to eat like fair food. To create a batter that fries up light and delicate, he blends beer and vodka with cake flour and leavening. Once the hot cheese is on the plate, he sprinkles a nigella-based spice powder on top, a nod to its traditional flavoring. Each order comes with a cup of red sauce on the side\u2014but instead of long-stewed marinara, the chef buzzes tomato, jalapeno, onion, and garlic with lemon juice and tamarind puree to make a dip that brightens up each bite. <\/p>\n\n\n\n

\u201cI tell tables to treat it like mozzarella sticks,\u201d Tewfik says. \u201cIt’s really fun to see how people deal with the cheese pull, because it’s intense. You can stretch that thing a full arm’s length and it won’t snap.\u201d<\/p>\n\n\n\n

\"\"<\/a>
Chef Kyle McCormick chose to feature L\u2019Amuse Gouda on Mish Mish\u2019s tight dessert menu for its deep caramel sweetness<\/em><\/figcaption><\/figure>\n\n\n\n

McCormick\u2019s skillful use of cultured dairy runs throughout Mish Mish\u2019s menu, whether he\u2019s shaving pecorino on a salad with apples and puffed farro or serving pomegranate-lacquered chicken atop labneh and soft leeks. \u201cCheese is so versatile. It’s my go-to when I need to add a little bit of depth and savoriness and complexity,\u201d he says. That talent extends to dessert, too. \u201cA Cheese Plate, Kinda Sorta\u201d is a fluffy blanket of finely shaved L\u2019Amuse Gouda<\/a> over swirls of brandied cherries and rich hazelnut praline, served with a spoon so that the elements must be enjoyed together, bite by bite. <\/p>\n\n\n\n

But the lure of that cheese pull is strong. The fried Armenian string cheese has become one of the most popular dishes on Mish Mish\u2019s menu, a flagship small plate that sums up Tewfik\u2019s vision: easy, simple, fun. <\/p>\n\n\n\n

McCormick can look out from the open kitchen and watch guests delight at the hot, molten cheese. \u201cNobody’s confused by it. They’re just like, \u2018Oh, this is fried cheese, but it’s so good,\u2019\u201d he says. \u201cAnd that’s perfect. That’s what we want.\u201d<\/p>\n\n\n

<\/div>
\n
\"\"<\/div>\n<\/div>\n

Fried Armenian String Cheese with Tomato-Tamarind Sauce and Nigella Powder<\/h2>\n
<\/div>\n\n
<\/div>\n
When Mish Mish first opened, owner Alex Tewfik bought so many of the imported string cheese braids for the kitchen that he nearly caused a shortage at area Levantine markets. Luckily, he found Sun-Ni Cheese, an Armenian string cheese company headquartered in the Philadelphia suburbs with production in Secaucus, NewJersey. You can buy Sun-Ni products online or at supermarkets such as Whole Foods and Wegmans or hit up your local Middle Eastern grocer for imported brands. Or, you can make your own with <\/em>this recipe<\/em><\/a> from the <\/em>culture<\/strong><\/em> archives.<\/em><\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Servings <\/span>2<\/span> to 4<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>

TOMATO-TAMARIND SAUCE: <\/strong><\/h4>
  • 2<\/span> 28-ounce<\/span> cans peeled whole tomatoes <\/span><\/li>
  • 1\/4<\/span> cup<\/span> plus 3 tablespoons tamarind paste <\/span><\/li>
  • 2<\/span> jalape\u00f1o peppers, <\/span> stems and seeds removed <\/span><\/li>
  • 2<\/span> tablespoons<\/span> chopped garlic <\/span><\/li>
  • Half-inch piece fresh ginger, <\/span> peeled and chopped<\/span><\/li>
  • 1\/2<\/span> Spanish onion, <\/span> peeled and chopped<\/span><\/li>
  • 1<\/span> teaspoon<\/span> cinnamon<\/span><\/li>
  • Juice of 1\u00bd large lemons ,<\/span> about 1\/3 cup<\/span><\/li>
  • Pinch Aleppo pepper<\/span><\/li>
  • Kosher salt,<\/span> to taste<\/span><\/li><\/ul><\/div>

    NIGELLA POWDER:<\/h4>
    • 1\/4<\/span> cup<\/span> plus 3 tablespoons nigella seeds<\/span><\/li>
    • 2<\/span> teaspoons<\/span> black peppercorns<\/span><\/li>
    • 1<\/span> tablespoon<\/span> Aleppo pepper flakes<\/span><\/li>
    • 1\/2<\/span> teaspoon<\/span> sumac<\/span><\/li><\/ul><\/div>

      FRIED CHEESE: <\/strong><\/h4>
      • 1<\/span> cup<\/span> all-purpose flour <\/span><\/li>
      • 1\/2<\/span> cup<\/span> cornstarch <\/span><\/li>
      • 1<\/span> teaspoon<\/span> baking powder <\/span><\/li>
      • 1\/4<\/span> tablespoon<\/span> baking soda<\/span><\/li>
      • 1<\/span> cup<\/span> light beer <\/span> (the restaurant uses Miller High Life)<\/span><\/li>
      • 1\/2<\/span> cup<\/span> unflavored vodka <\/span> (use an inexpensive brand)<\/span><\/li>
      • Kosher salt, to taste <\/span><\/li>
      • 1<\/span> braid of Armenian string cheese,<\/span> separated into 4 thick ropes <\/span><\/li>
      • Vegetable oil,<\/span> for frying<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
        <\/div> <\/h3>

        TOMATO-TAMARIND SAUCE: <\/strong><\/h4>
        • Place all ingredients into a large bowl. <\/span><\/div><\/li>
        • Puree with an immersion blender until combined but still somewhat chunky. <\/span><\/div><\/li>
        • Sauce can be stored in the refrigerator for up to a week. Use any leftover sauce as you would marinara, or with grilled meats and rice. <\/span><\/div><\/li><\/ul><\/div>

          NIGELLA POWDER: <\/strong><\/h4>
          • Toast nigella seeds and peppercorns in a skillet over medium heat until fragrant, watching carefully so they don\u2019t burn. <\/span><\/div><\/li>
          • Let seed mixture cool, then buzz in a spice grinder with remaining ingredients.<\/span><\/div><\/li><\/ul><\/div>

            \u00a0FRIED CHEESE: <\/strong><\/h4>
            • Combine first 7 ingredients in a large bowl, whisking well to blend. <\/span><\/div><\/li>
            • Heat vegetable oil in a large deep skillet until it reaches 375\u00b0F on a kitchen thermometer. <\/span><\/div><\/li>
            • Submerge cheese into batter and let most of it drip off so it\u2019s lightly covered. <\/span><\/div><\/li>
            • Slowly dip all 4 cheese pieces into hot oil to avoid splattering. Fry on one side for 1 minute, then flip and fry for 1 minute on the other side. Transfer to a paper towel\u2013lined baking sheet. <\/span><\/div><\/li><\/ul><\/div>

              TO SERVE: <\/strong><\/h4>
              • Dust cheese pieces with nigella powder and serve immediately with tomato-tamarind sauce for dipping.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n\n\n
                <\/div>\n
                <\/div><\/path><\/g><\/g><\/svg><\/span>
                <\/div><\/div>\n\n
                <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                The fried Armenian string cheese has become one of the most popular dishes on Mish Mish\u2019s menu, a flagship small plate that sums up Tewfik\u2019s vision: easy, simple, fun.\u00a0<\/p>\n","protected":false},"author":106,"featured_media":45697,"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":[3386,31],"tags":[34167,2268,2970,33737,34168,34166,2046],"coauthors":[33960],"class_list":["post-45673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","category-recipes","tag-alex-tewfik","tag-armenian-string-cheese","tag-cheesy-appetizers","tag-fried-cheese","tag-kyle-mccormick","tag-mish-mish","tag-philadelphia-cheese"],"acf":[],"yoast_head":"\nChef\u2019s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe - 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\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef\u2019s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe\" \/>\n<meta property=\"og:description\" content=\"The fried Armenian string cheese has become one of the most popular dishes on Mish Mish\u2019s menu, a flagship small plate that sums up Tewfik\u2019s vision: easy, simple, fun.\u00a0\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-10T12:44:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-17T18:01:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/220404_MishMish_0382-e1679335639712.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1251\" \/>\n\t<meta property=\"og:image:height\" content=\"910\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Alexandra Jones\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alexandra Jones\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 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\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/\",\"name\":\"Chef\u2019s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/220404_MishMish_0382-e1679335639712.jpg\",\"datePublished\":\"2023-05-10T12:44:44+00:00\",\"dateModified\":\"2023-05-17T18:01:08+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/51d827eb7fcac2323c2d15d455531815\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/220404_MishMish_0382-e1679335639712.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/220404_MishMish_0382-e1679335639712.jpg\",\"width\":1251,\"height\":910},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recipes\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/recipes\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Chef's Dish\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/recipes\/chefs\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Chef\u2019s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe\"}]},{\"@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\/51d827eb7fcac2323c2d15d455531815\",\"name\":\"Susan Axelrod\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/4d553060a2eda5ab5d2658161e68f8ca\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/10\/Ed-Note-Susan-Axelrod_Innovation2021-1-Heidi-Kirn-scaled-e1633724951764-150x150.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/10\/Ed-Note-Susan-Axelrod_Innovation2021-1-Heidi-Kirn-scaled-e1633724951764-150x150.jpg\",\"caption\":\"Susan Axelrod\"},\"description\":\"Susan Sherrill Axelrod is a former editor of Culture. Her love affair with cheese began at age 12, when she bicycled to a gourmet shop to taste an exotic newcomer\u2014French brie. She lives with her partner in midcoast Maine, where she enjoys a well-made cocktail, hiking with their dog, Lucy, and spending as much time as possible on the water.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/susan-sherrill-axelrod\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Chef\u2019s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe - 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\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/","og_locale":"en_US","og_type":"article","og_title":"Chef\u2019s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe","og_description":"The fried Armenian string cheese has become one of the most popular dishes on Mish Mish\u2019s menu, a flagship small plate that sums up Tewfik\u2019s vision: easy, simple, fun.\u00a0","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/","og_site_name":"culture: the word on cheese","article_published_time":"2023-05-10T12:44:44+00:00","article_modified_time":"2023-05-17T18:01:08+00:00","og_image":[{"width":1251,"height":910,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/220404_MishMish_0382-e1679335639712.jpg","type":"image\/jpeg"}],"author":"Alexandra Jones","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Alexandra Jones","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/","name":"Chef\u2019s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/220404_MishMish_0382-e1679335639712.jpg","datePublished":"2023-05-10T12:44:44+00:00","dateModified":"2023-05-17T18:01:08+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/51d827eb7fcac2323c2d15d455531815"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/220404_MishMish_0382-e1679335639712.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/220404_MishMish_0382-e1679335639712.jpg","width":1251,"height":910},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-at-mish-mish-fried-armenian-string-cheese-sets-the-fun-casual-vibe\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/recipes\/"},{"@type":"ListItem","position":3,"name":"Chef's Dish","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/recipes\/chefs\/"},{"@type":"ListItem","position":4,"name":"Chef\u2019s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe"}]},{"@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\/51d827eb7fcac2323c2d15d455531815","name":"Susan Axelrod","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/4d553060a2eda5ab5d2658161e68f8ca","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/10\/Ed-Note-Susan-Axelrod_Innovation2021-1-Heidi-Kirn-scaled-e1633724951764-150x150.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/10\/Ed-Note-Susan-Axelrod_Innovation2021-1-Heidi-Kirn-scaled-e1633724951764-150x150.jpg","caption":"Susan Axelrod"},"description":"Susan Sherrill Axelrod is a former editor of Culture. Her love affair with cheese began at age 12, when she bicycled to a gourmet shop to taste an exotic newcomer\u2014French brie. She lives with her partner in midcoast Maine, where she enjoys a well-made cocktail, hiking with their dog, Lucy, and spending as much time as possible on the water.","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/susan-sherrill-axelrod\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/45673","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\/106"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=45673"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/45673\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/45697"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=45673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=45673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=45673"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=45673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}