make

Reading about cheese is all well and good, but what you really want to do is eat some. Our readers already know that our make section features the many ways to enjoy fine cheese -- everything from cooking with it to pairing it with other flavors to making your very own. Happy experimenting, and please share your experiences!

Can Do Culture

Perfecting Port Salut

In 1815, French Trappist monks returned from exile to their beloved abbey—Notre Dame du Port-du-Salut—located on the Mayenne River in northwest France. Over the next 50 years, the monks used the dairy breeding and cheesemaking skills they had learned abroad to perfect their cheeses. In 1873, the abbey began distributing “Port-du-Salut” in Paris, a washed-rind cheese that has become iconic of...

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Published in: Spring 2013

All terms: Spring 2013

cheese plates

Three of a Kind: A cheeseplate trio of Pacific Northwest Flavors

Grazin' in the Sun: Murray's proprietor chooses picnic-perfect cheese, including an exclusive for you!

Spring Board: Pastoral Artisan Cheese, Bread and Wine gets a jump on the season's pleasures

TLC in NYC: a cave-aged artisanal selection from the affineurs at Murray's Cheese

Midwestern Marvels: three heartland cheeses handpicked by Fromagination's Ken Monteleone

Taste Travel

All Grown Up: Savor the pleasures of mature goat cheese

Frugal but Fabulous

Lunchbox Lessons - Advice from a young cheese enthusiast.

Cheese Takes the Cake

Gear

Featured in the current issue of Culture:

Cheese for Dummies	Eco-Wise Pendleton Lambswool Throw	Ernest Pouf	Felted Wool Lariat and Earrings
Fingerless Gloves	Hive Pail Storage Bucket	House Slippers, Wool and Leather	Schneeflocken (snowflake ornaments)
Wool Felted Fashion Scarf	“Zippo” Cardigan Navy/Gold