If you stood in front of the house where I spent my early years, you could throw a rock in two directions and hit corn. The other two directions would hit a cemetery and a vacant lot—both of which served as playgrounds for us kids in the neighborhood. I was born and raised in the small town of Yellow Springs, Ohio, where cornfields, pig farms, and dairy operations dominated the landscape. There was plenty of beautiful open space, and it was all agricultural land. This instilled...
Photo Essays and Videos
Photo Essays
Colorado’s East Cañon City Correctional Complex, two hours southeast of Denver, encompasses seven different prisons, from maximum-security lock-down to a minimum women’s facility. Located in the high desert shadow of the Southern Front Range, near the Arkansas River, it could easily be a desolate place, but behind the fencing, there’s plenty...
Winter 2012
Traveling from its maker at a small farmstead in Albio, Spain, to a cheese counter in New York City, Garrotxa Sant Gil d’Albio traverses 4,174 miles across land and ocean and many hands in between.
Photography by Ivan Raga
Fall 2012
A drive through Wisconsin is marked by eye-catching pieces of American “cheese.”
Photography by Becca Dilley
Summer 2012
We travelled to the tropics this summer in search of cheesemakers and we found Quesos Vaca Negra, a company started by two women, Wanda Otero and Rosa Avalo, who pioneered the making of aged raw milk cheese in Puerto Rico. You can read about them in our summer issue, but in the mean time, we have some extra photos from the trip that we want to share with you! Follow our trail from Rafy Lopez's dairy farm, where Wanda and Rosa source Brown Swiss milk...
Summer 2012
For our summer feature story on the rise of South African cheesemakers, our writer, Jim Clarke, paid visits to four different cheesemakers and one cheese shop all of which resulted in a great article you can find in our summer issue! The talented Patrick McKenna documented the entire trip with his camera, and there were so many great shots that we couldn't fit them all in the magazine. Instead, we're bringing them to you right here. Get to know Fairview Wine and Cheese, Buffalo Ridge Cheese...
Summer 2012
So how does one persuade an energetic baby animal to pause long enough for their photo to be taken? Sharon Montrose, critter photographer extraordinaire, says she doesn’t even try. Instead of cajoling her subjects into being unnaturally still, Montrose explains, “I prefer to let them direct me. They come in, get in front of my camera, and they dictate what’s going to happen.” To handle wild subjects in her Los Angeles studio, Montrose works with various animal trainers. “I...
Spring 2012
Early last winter I purchased a wonderful piece of cheese at Di Bruno Brothers in Philadelphia. That chunk of Gorwydd Caerphilly was so beautiful and appetizing to me that I was compelled to paint it before eating it.
When I connect strongly with a subject like that, everything seems so natural in the process of the painting. I wanted more of it—more cheese and more experiences connecting to the world of this handcrafted food.
Without much knowledge of good...
Winter 2011
It was a bold move for the American Cheese Society to host its annual three-day conference and competition in Montréal this past summer. As the foremost gathering of the North American cheese trade since 1983, as well as a world renowned product competition, the ACS event has always been held in a major city in the United States. Shifting the 2011 venue across the northern border to the Palais des Congrès in downtown Montréal presented the ACS team with a completely new set of logistical...
Winter 2011
Culture's winter issue features a trip to Catalonya, Spain, where writer Sue Style visited several cheesemakers and reported on the treasures she found. Here is a visual tour of the creameries and farms Sue traveled to, and the people she met along the way. Photography by the talented Ivan Raga.
Winter 2011
Videos
If you don't already have a cheese platter, it's a good idea to invest in one for the holidays. And what better way to label cheeses than by writing directly on the plate? Wit & Whistle show you how to create your own DIY cheese plate with chalkboard paint in a few easy steps.
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Web Exclusive
Here at culture we wanted to see what everyday cheese lovers had to say about Mini, our summer centerfold cheese from Meadow Creek Dairy in Virginia. So we went in search of cheese...
Summer 2012
Coming soon!
See how brown cheese is made in Norway
Web Exclusive
These students at Cambridge School of Culinary Arts have lots to say about Culture's spring centerfold cheese Tanasi Tomme from Bonnie Blue Farm in Tennessee. We paired the cheese with two wines from Windsor Vineyards to round out the...
Web Exclusive
Watch what happens when culture staffers bring a wheel of Uplands Cheese Rush Creek Reserve out onto the streets of Cambridge, MA, behind the scenes at a restaurant in downtown Boston, and to the protesters at Occupy Boston. Learn about the cheese through these...
Web Exclusive
Austin Banach, culture's intern and chef-turned-cheesemonger, shows us how bread-making is done in this short video. Find the recipe for Rye Walnut Aniseed Loaf at www.culturecheesemag....
Web Exclusive
Wondering what people have to say about Baserri, this issue's centerfold cheese?
culture staff took the cheese to the streets, and filmed regular, every-day people trying the cheese. Here are some highlights:
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Fall 2011
Culture's editor, Elaine Khosrova, visits amateur home cheesemaker Janet Elsbach for a peek at goat mozzarella making. Catch the surprise ending.
Summer 2011
Learn to make fresh pasta with the help of Culture's talented intern, Austin Banach, a former chef turned cheesemonger with a special knack for pasta. Follow recipe here.
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Summer 2011
