{"id":46422,"date":"2023-10-17T11:47:25","date_gmt":"2023-10-17T15:47:25","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=46422"},"modified":"2023-10-24T09:11:14","modified_gmt":"2023-10-24T13:11:14","slug":"whats-trending-in-the-cheese-world","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/whats-trending-in-the-cheese-world\/","title":{"rendered":"What’s Trending in the Cheese World"},"content":{"rendered":"\n

Books, Bites, a Blog, and a Bar (of Soap)<\/strong>: 6 items that should be on your radar<\/h3>\n\n\n\n
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The Best Things in Life are Cheese<\/a><\/em> by Ellie & Sam Studd<\/strong><\/h3>\n\n\n\n

Ellie and Sam Studd, descendants of Aussie curd legend Will Studd, have released their first book, The Best Things in Life are Cheese: An Incomplete (But Delicious) Guide to Cheese!<\/em> (Pan Macmillan Australia, October 2023). The duo has been carrying on their father\u2019s legacy for years by traveling the globe, teaching, and learning the ins and outs of the industry. This diverse how-to guide covers topics ranging from what gear to purchase and how to pair cheese, to proper storage and cheese vocabulary. Plus, it features 70 cheesy recipes sure to appeal to any turophile, novice or expert. Book drops October 31, 2023.<\/p>\n\n\n\n

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The Cheese Wheel: How to Choose and Pair Cheese Like an Expert<\/a><\/em> by Emma Young<\/strong><\/h3>\n\n\n\n

After reading Emma Young\u2019s The Cheese Wheel: How to Choose and Pair Cheese Like an Expert<\/em> (Ebury Digital, August 2023), you\u2019ll feel like the ultimate connoisseur. Young hails from the UK, and her tenure includes stints as a maker, monger, and awards judge. Her debut book has over 110 cheesy entries and is the perfect primer for identifying cheese and the components that make each wedge and wheel unique, helping you pair, plate, and cook cheese without trepidation. Find it at Blackwells.co.uk, Amazon.com, and e-copies on Barnes & Noble\u2019s website.<\/p>\n\n\n\n

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Photo credit Adam Schneberg<\/figcaption><\/figure>\n\n\n\n

Trust Your Taste Newsletter<\/a><\/strong> by Anne-Marie Pietersma<\/h3>\n\n\n\n

Anne-Marie Pietersma is a one woman show: actor, writer, comedian, educator, and American Cheese Society Certified Cheese Professional. The bi-coastal native, who grew up on a dairy farm in southern California, recently launched an e-newsletter titled Trust Your Taste, an outlet for \u201csomething tasty, something true, and some musings on food.\u201d Pietersma shares amusing stories that spark off-the-wall yet delicious cheese pairings, encouraging readers to trust their instincts and their palates. Subscribe for free at trustyourtaste.beehiiv.com.<\/p>\n\n\n\n

Former culture editor Susan Sherrill Axelrod\u2019s Favorites:<\/em><\/p>\n\n\n\n

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Madame Fromage\u2019s Adventures in Cheese<\/a><\/em> by Tenaya Darlington (Workman Publishing Company, September 2023)<\/strong> <\/h3>\n\n\n\n

This breezy volume, which I read in one sitting, is a whimsically written handbook on cheese, cleverly organized like a travel guide. Beginning with the basics\u2014history, milk types, the cheesemaking process\u2014author Tenaya Darlington then takes the reader on eight \u201cadventures\u201d exploring various cheese types, urging you to \u201ctravel by taste bud.\u201d Each of these includes a cheese board with drink pairings and accompaniments, other ideas for using the cheeses, plus suggestions for \u201cdetours,\u201d such as Wensleydale in \u201cA Transatlantic Cheddar Crossing.\u201d Charmingly illustrated by Aly Miller, the book is both a detail-packed reference for serious turophiles, and for the curd-curious, a friendly introduction to the often-intimidating world of cheese.<\/p>\n\n\n\n

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Nicola\u2019s Ravioli<\/strong><\/a><\/h3>\n\n\n\n

I rarely get excited about ravioli, but chef Nicola DiGiorgio\u2019s ethereal pasta pillows\u2014filled with ingredients such as foraged ramps, wild mushrooms, and fresh goat cheese; or roasted corn, ricotta, and Parmigiano Reggiano\u2014made me swoon. Trained at ALMA, the School of Italian Culinary Arts in Parma, Italy, DiGiorgio started selling his fresh pastas at New Jersey farmers\u2019 markets in 2012. Nine years later, he launched an e-commerce platform, Nicola\u2019s Marketplace, to ship his handmade products nationwide. Flavors vary with the seasons: his heartier lineup for fall includes beef short rib as well as pumpkin\u2014both made with ricotta and Parmigiano Reggiano.<\/p>\n\n\n\n

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Gold Lion Farm Peppermint Laundry Soap<\/strong><\/a><\/h3>\n\n\n\n

If you love the earthy odors of the goat barn, creamery, or cave, but not what they impart to your clothing, this delightful product is for you. Created by former American Cheese Society Certified Cheese Professional\u2019s Authorized Educator Hannah Thompson on the organic flower farm she founded with her husband, Cameron Thompson, in Jackson, Georgia, the eco-friendly, allergen-free powdered soap is made with just five natural ingredients, including locally sourced sunflower oil and peppermint essential oils. Depending on your washing machine, one or two tablespoons is all that\u2019s needed for a full load, and the peppermint oils kill funky smells on clothing without leaving any scent behind.<\/p>\n","protected":false},"excerpt":{"rendered":"

Books, Bites, a Blog, and a Bar (of Soap): 6 items that should be on your radar!<\/p>\n","protected":false},"author":114,"featured_media":46431,"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":[10,26353],"tags":[],"coauthors":[842],"class_list":["post-46422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-news"],"acf":[],"yoast_head":"\nWhat's Trending in the Cheese World - 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\/whats-trending-in-the-cheese-world\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What's Trending in the Cheese World\" \/>\n<meta property=\"og:description\" content=\"Books, Bites, a Blog, and a Bar (of Soap): 6 items that should be on your radar!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/whats-trending-in-the-cheese-world\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2023-10-17T15:47:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-10-24T13:11:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/10\/Whats-Trending.png\" \/>\n\t<meta property=\"og:image:width\" content=\"933\" \/>\n\t<meta property=\"og:image:height\" content=\"625\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"culture: the word on cheese\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"culture: the word on cheese\" \/>\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\/whats-trending-in-the-cheese-world\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/whats-trending-in-the-cheese-world\/\",\"name\":\"What's Trending in the Cheese World - 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