{"id":49433,"date":"2025-06-12T05:17:00","date_gmt":"2025-06-12T09:17:00","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=49433"},"modified":"2025-06-11T17:18:05","modified_gmt":"2025-06-11T21:18:05","slug":"5-gateway-blue-cheese-convert-intro-beginner-bluecheese","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/","title":{"rendered":"Think You Hate Blue Cheese? These 5 Could Change Your Mind"},"content":{"rendered":"\n

There\u2019s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means toss it out<\/em>, so it makes sense that streaks of blue and green in your food might raise an eyebrow\u2014or turn a stomach. And while some people may truly not like blue cheese, I\u2019ve found that, more often than not, they just haven\u2019t met the right<\/em> one yet.<\/p>\n\n\n\n

When I worked in cheese retail, I heard the same refrain again and again\u2014from customers and coworkers alike: \u201cI love all cheese \u2026 except blue.\u201d<\/em> Over time, I made it a personal mission to open minds (and palates) to the world of blue cheese. The secret? Finding the perfect \u201cgateway blue.\u201d <\/p>\n\n\n\n

Styles that are sweet, fudgy, and mild\u2014often with bloomy rinds or added cream\u2014are far less intense than their crumbly, spicy counterparts. These cheeses ease people into the category gently, offering richness and balance without the bite. If you\u2019re looking to win over a skeptic, here are five gateway blues that I\u2019ve personally<\/em> seen do the trick.<\/p>\n\n\n\n

\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/figure>\n\n\n\n

1. Murray’s Cave Aged Reserve Barnstorm Blue<\/a> (Murray\u2019s Cheese Caves & Jasper Hill Farm)<\/strong><\/h2>\n\n\n\n

You might think that combining blue cheese and a washed rind<\/a>\u2014two of the funkiest cheese styles\u2014would hit you like a freight train of funk. But Barnstorm Blue proves otherwise. This rare hybrid is surprisingly balanced, with a rich, fudgy flavor that\u2019s even been compared to brownies (yes, really). It\u2019s the product of a four-month, two-state aging journey that begins at Jasper Hill Farm<\/a> in Vermont and ends at Murray\u2019s Caves in Long Island City, New York. The result is a mellow, roasty blue with just enough personality to surprise skeptics\u2014and win them over. I once gave this cheese to some blue-wary friends, and they still<\/em> bring it up a year later.<\/p>\n\n\n\n

Conversion Tactic: Cheese as Desert \u2013 <\/strong>Pair with Rustic Bakery Cocoa Nib Shortbread to highlight the chocolatey notes in the cheese.<\/p>\n\n\n\n

\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/figure>\n\n\n\n

2. Fromager d\u2019Affinois Bleu<\/a> (Fromager d\u2019Affinois)<\/strong><\/h2>\n\n\n\n

Fromager d\u2019Affinois Blue is a classic \u201cgateway blue\u201d for good reason. It\u2019s a triple cream<\/a>, so it\u2019s super rich and silky with a mild blue flavor. The bloomy rind adds a gentle earthiness, making it way less intimidating than your typical blue. And honestly, who doesn\u2019t love a triple cream?<\/p>\n\n\n\n

Conversion tactic: Put it on a cheeseboard \u2013<\/strong> Pair it with roasted hazelnuts, ripe figs, and a glass of crisp Chardonnay.<\/p>\n\n\n\n

\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/figure>\n\n\n\n

3. Gorgonzola Dolce DOP<\/a><\/strong><\/h2>\n\n\n\n

Gorgonzola is often thought of as a punchy, crumbly blue that might intimidate a blue cheese novice\u2014but the dolce<\/strong> style, like Formaggi Ciresa\u2019s Prelibato, offers a much gentler introduction. Unlike the spicy, firmer piccante<\/strong> variety, dolce is soft, creamy, and mild, with a fresh, milky sweetness and delicate blue veining that feels more like a velvety dessert than a sharp cheese. This isn\u2019t the same gorgonzola on a typical Cobb salad\u2014Gorgonzola Dolce<\/a> is a silky, mellow blue that showcases the cheese\u2019s sweeter, softer side\u2014perfect for easing into blue cheese.<\/p>\n\n\n\n

Conversion Tactic: Off-the-wall cheese pairing \u2013 <\/strong>Try a pairing so attention-grabbing they\u2019ll have to try it, like this Kit Kat and Gorgonzola cheese pairing we tried for Halloween<\/a> a few years ago.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

4. Rogue River Blue<\/a> (Rogue Creamery)<\/strong><\/h2>\n\n\n\n

This is the cheese that made history as the first American cheese to take home the title of Best Cheese in the World<\/a><\/strong> at the 2019 World Cheese Awards. Wrapped in pear brandy-soaked grape leaves and aged for nearly a year, Rogue River Blue is fudgy, crystalline, and bursting with flavors of truffle, fig, and toffee. Its balanced sweetness and melt-in-your-mouth texture have made more than a few skeptics do a double take. I never miss a chance to sample it at a cheese event, and I\u2019ve watched people\u2019s eyes go wide with surprise (and delight) at the first bite.<\/p>\n\n\n\n

Conversion Tactic: Highlight the awards \u2013<\/strong> Talk up the awards and serve solo to let the cheese shine.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

5. Fennel Blue<\/a> (Point Reyes Farmstead, California)<\/strong><\/h2>\n\n\n\n

Flavored blue cheeses<\/strong> can be a perfect introduction for anyone new to blues. By layering in complementary flavors\u2014like the subtle sweetness and herbal notes of fennel seeds\u2014 inclusions can soften the sharp or tangy flavors that might intimidate newcomers. Fennel Blue begins with Point Reyes Farmstead classic Bay Blue, which gets a delicate infusion of fennel seeds that brightens the cheese and adds an aromatic complexity. Creamy and approachable, it\u2019s a flavorful way to ease into blue cheese without the full-on punch.<\/p>\n\n\n\n

Conversion Tactic: Blue cheese-stuffed olives (hold the olives) \u2013<\/strong> This cheese is the ultimate companion for an ice cold gin martini.<\/p>\n","protected":false},"excerpt":{"rendered":"

There\u2019s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means toss it out, so it makes sense that streaks of blue and green in your food might raise an eyebrow\u2014or turn a stomach. And while some people may truly not […]<\/p>\n","protected":false},"author":114,"featured_media":49448,"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],"tags":[],"coauthors":[33619],"class_list":["post-49433","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nThink You Hate Blue Cheese? These 5 Could Change Your Mind | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"There\u2019s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Think You Hate Blue Cheese? These 5 Could Change Your Mind | culture: the word on cheese\" \/>\n<meta property=\"og:description\" content=\"There\u2019s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means\" \/>\n<meta property=\"og:url\" content=\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/culturecheesemag\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-12T09:17:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Josie Krogh\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@culturecheese\" \/>\n<meta name=\"twitter:site\" content=\"@culturecheese\" \/>\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=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/\"},\"author\":{\"name\":\"Josie Krogh\",\"@id\":\"https:\/\/culturecheesemag.com\/#\/schema\/person\/d467749d83bf4101eebb24821001cc7b\"},\"headline\":\"Think You Hate Blue Cheese? These 5 Could Change Your Mind\",\"datePublished\":\"2025-06-12T09:17:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/\"},\"wordCount\":795,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/culturecheesemag.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg\",\"articleSection\":[\"Blog\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#respond\"]}],\"copyrightYear\":\"2025\",\"copyrightHolder\":{\"@id\":\"https:\/\/culturecheesemag.com\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/\",\"url\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/\",\"name\":\"Think You Hate Blue Cheese? These 5 Could Change Your Mind | culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/culturecheesemag.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg\",\"datePublished\":\"2025-06-12T09:17:00+00:00\",\"description\":\"There\u2019s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means\",\"breadcrumb\":{\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#primaryimage\",\"url\":\"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg\",\"contentUrl\":\"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg\",\"width\":2560,\"height\":1920},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/culturecheesemag.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Blog\",\"item\":\"https:\/\/culturecheesemag.com\/category\/blog\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Think You Hate Blue Cheese? These 5 Could Change Your Mind\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/culturecheesemag.com\/#website\",\"url\":\"https:\/\/culturecheesemag.com\/\",\"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.\",\"publisher\":{\"@id\":\"https:\/\/culturecheesemag.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/culturecheesemag.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/culturecheesemag.com\/#organization\",\"name\":\"Culture Cheese Magazine\",\"url\":\"https:\/\/culturecheesemag.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/culturecheesemag.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2018\/08\/Culture-Logo.jpg\",\"contentUrl\":\"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2018\/08\/Culture-Logo.jpg\",\"width\":545,\"height\":545,\"caption\":\"Culture Cheese Magazine\"},\"image\":{\"@id\":\"https:\/\/culturecheesemag.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/culturecheesemag\",\"https:\/\/x.com\/culturecheese\",\"https:\/\/www.instagram.com\/culturecheese\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/culturecheesemag.com\/#\/schema\/person\/d467749d83bf4101eebb24821001cc7b\",\"name\":\"Josie Krogh\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/culturecheesemag.com\/#\/schema\/person\/image\/3c05d25d33319eeca0abc812996786cb\",\"url\":\"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg\",\"contentUrl\":\"https:\/\/culturecheesemag.com\/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:\/\/culturecheesemag.com\/author\/josie-krogh\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Think You Hate Blue Cheese? These 5 Could Change Your Mind | culture: the word on cheese","description":"There\u2019s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means","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:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/","og_locale":"en_US","og_type":"article","og_title":"Think You Hate Blue Cheese? These 5 Could Change Your Mind | culture: the word on cheese","og_description":"There\u2019s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means","og_url":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/","og_site_name":"culture: the word on cheese","article_publisher":"https:\/\/www.facebook.com\/culturecheesemag","article_published_time":"2025-06-12T09:17:00+00:00","og_image":[{"width":2560,"height":1920,"url":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg","type":"image\/jpeg"}],"author":"Josie Krogh","twitter_card":"summary_large_image","twitter_creator":"@culturecheese","twitter_site":"@culturecheese","twitter_misc":{"Written by":"Josie Krogh","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#article","isPartOf":{"@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/"},"author":{"name":"Josie Krogh","@id":"https:\/\/culturecheesemag.com\/#\/schema\/person\/d467749d83bf4101eebb24821001cc7b"},"headline":"Think You Hate Blue Cheese? These 5 Could Change Your Mind","datePublished":"2025-06-12T09:17:00+00:00","mainEntityOfPage":{"@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/"},"wordCount":795,"commentCount":0,"publisher":{"@id":"https:\/\/culturecheesemag.com\/#organization"},"image":{"@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#primaryimage"},"thumbnailUrl":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg","articleSection":["Blog"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#respond"]}],"copyrightYear":"2025","copyrightHolder":{"@id":"https:\/\/culturecheesemag.com\/#organization"}},{"@type":"WebPage","@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/","url":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/","name":"Think You Hate Blue Cheese? These 5 Could Change Your Mind | culture: the word on cheese","isPartOf":{"@id":"https:\/\/culturecheesemag.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#primaryimage"},"image":{"@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#primaryimage"},"thumbnailUrl":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg","datePublished":"2025-06-12T09:17:00+00:00","description":"There\u2019s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means","breadcrumb":{"@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#primaryimage","url":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg","contentUrl":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2025\/06\/KTYUF-scaled-e1749676583350.jpeg","width":2560,"height":1920},{"@type":"BreadcrumbList","@id":"https:\/\/culturecheesemag.com\/blog\/5-gateway-blue-cheese-convert-intro-beginner-bluecheese\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/culturecheesemag.com\/"},{"@type":"ListItem","position":2,"name":"Blog","item":"https:\/\/culturecheesemag.com\/category\/blog\/"},{"@type":"ListItem","position":3,"name":"Think You Hate Blue Cheese? These 5 Could Change Your Mind"}]},{"@type":"WebSite","@id":"https:\/\/culturecheesemag.com\/#website","url":"https:\/\/culturecheesemag.com\/","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.","publisher":{"@id":"https:\/\/culturecheesemag.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/culturecheesemag.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/culturecheesemag.com\/#organization","name":"Culture Cheese Magazine","url":"https:\/\/culturecheesemag.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/culturecheesemag.com\/#\/schema\/logo\/image\/","url":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2018\/08\/Culture-Logo.jpg","contentUrl":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2018\/08\/Culture-Logo.jpg","width":545,"height":545,"caption":"Culture Cheese Magazine"},"image":{"@id":"https:\/\/culturecheesemag.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/culturecheesemag","https:\/\/x.com\/culturecheese","https:\/\/www.instagram.com\/culturecheese\/"]},{"@type":"Person","@id":"https:\/\/culturecheesemag.com\/#\/schema\/person\/d467749d83bf4101eebb24821001cc7b","name":"Josie Krogh","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/culturecheesemag.com\/#\/schema\/person\/image\/3c05d25d33319eeca0abc812996786cb","url":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg","contentUrl":"https:\/\/culturecheesemag.com\/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:\/\/culturecheesemag.com\/author\/josie-krogh\/"}]}},"_links":{"self":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/posts\/49433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/users\/114"}],"replies":[{"embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/comments?post=49433"}],"version-history":[{"count":0,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/posts\/49433\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/media\/49448"}],"wp:attachment":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/media?parent=49433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/categories?post=49433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/tags?post=49433"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/coauthors?post=49433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}