Christine Burns Rudalevige for culture: the word on cheese https://culturecheesemag.com 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. Tue, 06 Jan 2026 00:18:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://culturecheesemag.com/wp-content/uploads/2018/08/cropped-Culture-Logo-32x32.jpg Christine Burns Rudalevige for culture: the word on cheese https://culturecheesemag.com 32 32 Making Cheese at Home Is More Popular Than Ever https://culturecheesemag.com/stories/diy-home-cheesemaking/ https://culturecheesemag.com/stories/diy-home-cheesemaking/#respond Mon, 05 Jan 2026 22:07:34 +0000 https://culturecheesemag.com/?p=50270 Home cheesemaking, like sourdough bread baking, enjoyed a pandemic popularity surge when house-bound humans had a lot of time on their hands and the national cheese supply chain was experiencing many disruptions.

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]]> https://culturecheesemag.com/stories/diy-home-cheesemaking/feed/ 0 How to Make Compound Butter https://culturecheesemag.com/recipes/compound-butter/ https://culturecheesemag.com/recipes/compound-butter/#respond Thu, 10 Jul 2025 16:53:28 +0000 https://culturecheesemag.com/?p=49566 Slices of pale yellow butter with green herbs and garlic are arranged vertically on a white plate, captured from a top-down perspective Everything is better with butter, contended Julia Child. Chemically speaking, she was right on the money. Food scientist Harold McGee says all fats, including butter, are better than water at carrying aromas and […]

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]]> https://culturecheesemag.com/recipes/compound-butter/feed/ 0 Kata Robata Miso Lobster Mac and Cheese https://culturecheesemag.com/recipes/chefs/kata-robata-miso-lobster-mac-and-cheese/ https://culturecheesemag.com/recipes/chefs/kata-robata-miso-lobster-mac-and-cheese/#respond Sun, 27 Apr 2025 05:07:44 +0000 https://culturecheesemag.com/?p=49234 Chef Hori conceptualized Kata Robata as an ambitious restaurant that fuses tradition with modern technique. His take on the Southern classic combines comforting cheesy flavor with miso paste and lobster for an umami-packed dish that wows. Chef Hori conceptualized Kata Robata as an ambitious restaurant that fuses tradition with modern technique. His take on the […]

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]]> https://culturecheesemag.com/recipes/chefs/kata-robata-miso-lobster-mac-and-cheese/feed/ 0 How Cheese Moves Across the US-Canada Border https://culturecheesemag.com/news/how-cheese-moves-across-the-us-canada-border/ https://culturecheesemag.com/news/how-cheese-moves-across-the-us-canada-border/#respond Fri, 25 Apr 2025 17:52:10 +0000 https://culturecheesemag.com/?p=49224 It takes time, money, and a tightly held quota to push cheese over the US-Canada border Fromage du Verger Cheeses. Photographed by Autumn Wood. “You have to be a romantic to invest yourself, your money, and your time in cheese.” Anthony Bourdain, celebrity chef and writer of unvarnished truths about American restaurant culture, penned that […]

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]]> https://culturecheesemag.com/news/how-cheese-moves-across-the-us-canada-border/feed/ 0 DIY Infused Honey Is The Best You’ll Ever Have https://culturecheesemag.com/recipes/diy/honey-infused/ https://culturecheesemag.com/recipes/diy/honey-infused/#respond Fri, 25 Apr 2025 17:39:00 +0000 https://culturecheesemag.com/?p=49222 Discover the sweet science of infusing honey with herbs, spices, and creativity for the ultimate flavor boost. Straight out of the hive, honey packs a powerful punch. As a sweetener, it’s 25 percent more potent than granulated sugar. It offers a range of floral notes derived from the blooms honeybees visit as they collect nectar. […]

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]]> https://culturecheesemag.com/recipes/diy/honey-infused/feed/ 0 What is the Science Behind Mixing Cheese with Ash? https://culturecheesemag.com/cheese-iq/ash-cheese-science/ https://culturecheesemag.com/cheese-iq/ash-cheese-science/#respond Tue, 01 Oct 2024 21:24:16 +0000 https://culturecheesemag.com/?p=48247 Like a string of pearls elevating a black dress, ash adds panache to cheese. Whether separating layers of curd as a dark vein cutting through traditional French Morbier or coating a Valençay pyramid, ash is a timeless, striking accessory.

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]]> https://culturecheesemag.com/cheese-iq/ash-cheese-science/feed/ 0 How does annatto change cheese? https://culturecheesemag.com/cheese-iq/how-does-annatto-change-cheese/ https://culturecheesemag.com/cheese-iq/how-does-annatto-change-cheese/#respond Mon, 10 Jun 2024 19:47:25 +0000 https://culturecheesemag.com/?p=47739 Ever wonder why some cheeses are orange? For many, it's because of anatto. But how does annato change cheese?

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]]> https://culturecheesemag.com/cheese-iq/how-does-annatto-change-cheese/feed/ 0 Creative Ways to Use Pumpkin In Your Everyday Meals https://culturecheesemag.com/blog/creative-ways-to-use-pumpkin/ https://culturecheesemag.com/blog/creative-ways-to-use-pumpkin/#respond Wed, 22 Nov 2023 19:55:56 +0000 https://culturecheesemag.com/?p=46753 Embrace Autumn by pairing cheese with the season’s notorious gourd.

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]]> https://culturecheesemag.com/blog/creative-ways-to-use-pumpkin/feed/ 0 Oysters Are Always in Season https://culturecheesemag.com/stories/oysters-are-always-in-season/ https://culturecheesemag.com/stories/oysters-are-always-in-season/#respond Wed, 21 Jun 2023 17:07:51 +0000 https://culturecheesemag.com/?p=46042 Luckily for oyster fans, modern shellfish farming means they are always available.

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]]> https://culturecheesemag.com/stories/oysters-are-always-in-season/feed/ 0 DIY: Burrata https://culturecheesemag.com/recipes/diy/diy-burrata/ https://culturecheesemag.com/recipes/diy/diy-burrata/#respond Wed, 21 Jun 2023 15:39:21 +0000 https://culturecheesemag.com/?p=46033 Burrata—those pillowy sachets of fresh mozzarella with creamy centers—can be made the hard way, the easy way, and the cheat’s way in your very own kitchen.

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