{"id":4844,"date":"2014-03-03T23:20:23","date_gmt":"2014-03-04T04:20:23","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=4844"},"modified":"2014-03-24T17:30:22","modified_gmt":"2014-03-24T21:30:22","slug":"table-of-contents-spring-2014","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/table-of-contents-spring-2014\/","title":{"rendered":"Table of Contents: Spring 2014"},"content":{"rendered":"

\"spring-2014-cover-750w\"<\/a><\/h3>\n

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FEATURES<\/h3>\n

Easy as Pie<\/strong> – Fire up the oven to enjoy our five unbelievably cheesy pizza recipes.<\/p>\n

By Rebecca Haley-Park<\/em><\/p>\n

\"TOC_175x117_whitebackground_CenterfoldBloomsdale\"<\/a>Great Pyramids<\/strong> – Distinctive Bloomsdale cheese puts a small Missouri goat dairy on the map.<\/p>\n

By Katie Aberbach<\/em><\/p>\n

 <\/p>\n

American Cheese Revolution<\/strong> – United States producers dare to break the rules with original creations.<\/p>\n

By Jeanne Carpenter<\/em><\/p>\n

\"TOC_175x117_whitebackground_Cheesemaker_SplitCheese\"<\/a>Inefficiency We Trust<\/strong> – An organic farm in Wales turns back the clock on making cheddar.<\/p>\n

By Chris Allsop<\/em><\/p>\n

 <\/p>\n

Heritage in the Holy Land<\/strong> – From Jerusalem’s Old Town to rural norther Israel, curds provide common ground.<\/p>\n

By Leigh Cuen<\/em><\/p>\n

Oven-Fresh Artwork<\/strong> – Pizza aficionado Scott Wiener shares his collection of delivery boxes from around the world.<\/p>\n

EATS<\/h3>\n

A Cheese Plate<\/strong><\/a> – Learn about Mexico\u2019s curd culture with selections from expert Carlos Yescas.<\/p>\n

Sides & Savories<\/strong> – Paired properly with cheese, pa\u0302te\u0301 is an indulgent accompaniment.<\/p>\n

\"TOC_175x117_whitebackground_Courtney.Burns\"<\/a>Dairy Queen<\/strong> – San Francisco chef Cortney Burns shares sophisticated recipes that showcase cheese.<\/p>\n

 <\/p>\n

 <\/p>\n

Parm\u2019s Charms<\/strong><\/a> – Try our fresh ideas for cooking with the classic Italian grating cheese. <\/p>\n

DRINKS<\/h3>\n
\n
\n

Wine + Cheese<\/strong>  – The new wave of chardonnay offers the promise of more complex pairings.<\/p>\n

Beer + Cheese<\/strong> – Welcome spring with bright, balanced suds brewed with fruit.<\/p>\n

TRAVEL<\/h3>\n

Urban Excursion<\/strong> – Explore Houston\u2019s diverse cheese scene with our custom itinerary and map. <\/p>\n<\/div>\n

\n

INFORMER<\/h3>\n

In Season<\/strong><\/a> – You\u2019ll know spring is here when quirky fiddlehead ferns pop up.<\/p>\n

Farm Animal<\/strong> – Meet the Guernsey cow, renowned for its rich, golden milk.<\/p>\n

\"TOC_175x117_whitebackground_Hugh.Acheson\"<\/a>Voicings<\/strong> – Top Chef<\/em>\u2019s Hugh Acheson talks Southern fare, food policy, and the price of fame.<\/p>\n

 <\/p>\n

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Cheese Talk<\/strong><\/a> – A Connecticut company pioneers a sustainable new approach to farmstead cheesemaking.<\/p>\n

Cheese IQ<\/strong> – Jesse Williams may have been the most influential cheesemaker you\u2019ve never heard of. <\/p>\n

GOODS<\/h3>\n
\n

\"CULTURE_175w_SPRING_CENTFLD.AD\"<\/a><\/strong>Centerfold Offer<\/strong> – Order now and receive this season\u2019s limited-edition cheese, Baetje Farms Bloomsdale, plus Potter\u2019s Crackers Caramelized Onion Crisps and Ames Farm Buckwheat Honey.<\/span><\/p>\n

 <\/p>\n

Gear<\/strong> – Tech-friendly gadgets and smart- phone apps help you make the most of your time in the kitchen.<\/p>\n

\"TOC_175x117_whitebackground_JillForsterShopTalk\"<\/a>Shop Talk<\/strong> – Discover purveyors with standout cheese selections in Connecticut, Illinois, New York, and Oklahoma.<\/p>\n

 <\/h3>\n

 <\/h3>\n

CAN DO<\/h3>\n

A New Whey<\/strong> – Tips, tricks, and recipes to use the liquid normally thrown out after cheesemaking.<\/p>\n

Dessert de Leche<\/strong> – Simple steps for creating Latin American-style milk jams, plus a primer on caramelized sweets. <\/p>\n

\n

COLUMNS<\/h3>\n

Ask the Cheesemonger<\/strong> – Learn how to pair wines with goat cheese. Plus: Why do certain cheeses make your mouth itch?<\/p>\n

\"TOC_175x117_whitebackground_Ruminations<\/a>Ruminations<\/strong> – She needed fondue. He sold Gruye\u0300re. The rest is cheesy, romantic history.<\/p>\n

 <\/h3>\n

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HAPPENINGS<\/h3>\n

Events<\/strong><\/a> – See what cheesy events are happening near you.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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