The culture staff has descended upon the offices of our new design team in Brooklyn for the table proofing of our winter issue. And what an office this is! Lots of space, and it's been great working with Andrea, Carol and Deb of Red Herring Design.
Here are some pictures of us all, as well as a sneak-peek at the new issue's layout. Woooo.
Thanks for having us Red Herring!
The intern turned up this little biz-related story about a cheese bun I'd never heard of:
P*DE*Q, which makes a tapioca-based cheese bread known also as pão de queijo or chipa, will be joined by Fresno Mayor Ashley Swearengin at 10 a.m. on Oct. 26 as they cut the ribbon on its P*DE*Q Corner located at 1940 N. Echo St across from Fresno High School.
The company expects that up to 100,000 of the ready-to-bake, gluten-freen treats will come out of the 1,400-square-foot building each week upon opening, with potential sales in the millions.
The building will move owner Flavia Takahashi-Flores out of a test kitchen and into a store where customers can pick up the crispy treat frozen or fresh or enjoy them with coffee, tea and other beverages that will be sold there.
Hi! I’m Alexandra and I am a new (excited, naive and food-obsessed) intern at Culture. I don’t know a ton about cheese but I love to eat it and I am eager to learn more. Will has asked me to make my first blog post and I immediately thought of ice cream. Get ready for your mind to be blown.
I cannot think of a better way to savor the last few days of warm California weather than with this amazingly delicious and savory ice cream recipe. I would have never thought to pair cheese and ice cream, but I must say that this Honey Goat Cheese and Fig Swirl Ice Cream, via Erin's Food Files, not only sounds fun to make, but even more fun to eat.
There's nothing more I look forward to every year than the sweet cornea and creamy sclera on the eyeballs served on Halloween. Throw that eyeball on a cracker and you should be good to go. Maybe even pass them out to the zombies that come to your doorstep on the night of Halloween. As the new intern here at Culture Magazine, I thought it may be best to share one of my favorite holiday treats.
I won my football pool (again) by picking based on cheeses and beers I was sampling this week. This is not a scientific method. And the good news is that next week I'll be chomping on new cheeses and sipping new beers, so the ramdom chances for winning are always there. And if I don't win...well, I still got to do the "research".
And for celebration tonight, I will be dining on inside out grilled cheese tonight. Triple the cheese!
The final test cheese from Point Reyes arrived at the Hippo Flambe household right before my husband went down with a nasty virus. This means I had unchallenged access to it for several days. When I first examined my wedge I noticed how similar it looked to the first one, although the color was maybe a bit darker. As I stared at the latest sample memories of the first sample made me hungry . The rind has a classic blue cheese funk, while the center paste had more of a clean blue cheese aroma. As I sampled the center I detected a sharper blue cheese bite at the back of the throat, more of a mature blue. The cheese is creamy, balanced, smooth and rich. Originally I thought the first blue cheese sample I received was a good beginners blue because it was not too strong. However with the first version Sebastian, my 9 year old, only sampled the smallest of bites. This time after the first tentative taste he kept asking for another piece.
While my son and my husband enjoy playing with retro Masters of the Universe toys, I enjoy my favorite hobby—cheese tasting!
As soon as I unwrapped the final version of the Mystery Cheese, I was greeted by the familiar clean, milky, nutty smells that I remember from the last installment. The appearance was similar, although this version had less veining and wasn’t quite as shiny.
After a very long work day while host to a cold, driving home in rush-hour traffic and pouring rain, then coming home to a dark and empty house....what would you long for? If you were me, it would be a little white box sitting on your fence post that read "Perishable" and a hard to find winter warmer beer.
My little white box contained the latest and last installment of the "Birth of a Cheese" series by Point Reyes Dairy and Culture Magazine. A lovely "mystery" blue that I was chomping at the bit to pair with the Founders Backwoods Bastard ale I had securely in my possession. The last blue Point Reyes sent me was very lovely, but admittedly not my favorite. This blue was a world apart.
Just announced... the official results and winners of this year's American Dairy Goat Association (ADGA) cheese competition. http://www.americandairygoatproducts.org/2011_cheese_winners.htm.
The competition was judged by long time cheese experts Daphne Zepos of Essex Street Cheese and new owner of The Cheese School of San Francisco, and Dr Moshe Rosenberg of UC Davis.
Many, many congratulations to the winners.