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...
Photo Essays and Videos
Photo Essays
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
One woman’s obsession with antique cheese graters becomes a remarkable collection
...
Fall 2011
Cheesemongers who love what they do have the tats to prove it
For a closer look, and more photos click here
...
Summer 2011
Hawaii Island Goat Dairy is owned and operated by Dick and Heather Threlfall, in Ahualoa, Hawaii. This beautiful goat farm and its charismatic herd, was featured in our summer 2011 issue. Shown here are more photos of the farm, the goats, and the cheesemaking process.
See page 80 in our summer issue for the full story.
Photography by James Rubio
Summer 2011
A rind researcher captures the microscopic residents of cheese
The rind of cheese is home to a fascinating—and beautiful—community of microbes.
Bacteria and fungi growing together make up a microbial ecosystem, and as the microbes grow they contribute to the flavor, smell, and texture of the ripening cheese.
The colonies you see in these images are formed by individual microbes, which were isolated from cheese rinds and grown on petri dishes in the laboratory.
...
Spring 2011
A scrapbook of period package art recalls
the way we were.
Our photo essay originates in England, circa 1957. It was there and then that a colorful package of cheese inspired one person (unknown) to start a collection of dairy labels, neatly organized in a scrapbook. His or her now-vintage collection—found orphaned on eBay—is a virtual journal of cheese branding in the mid-20th century.
Reproduced here, these graphic labels look just as the originals would have if you...
Fall 2010
In a revival of community spirit, a farmer, his flock, and an entourage of well-wishers ascend the Pyrénées together toward greener pastures.
Back in the 1990s I moved to the French Pyrénées from the United Kingdom, where I had studied photojournalism. And there I found these mountains, rising as high as 10,000 feet, full of stories just waiting to be told.
For centuries, farmers herded their animals up and down the mountains to different pastures each spring and...
Summer 2010
Photographer Wil Edwards discovers modern art in some cheese rinds you may know.
Notes in order of appearance:
Vella Dry Jack Special Select - Firm pasteurized cow's milk cheese with a cocoa rind; tastes of butterscotch, grass, earth. Aged 1 year. (Sonoma, California)
Devil's Gulch - Pasteurized, organic Jersey cow's milk cheese with sweet & spicy red pepper flakes balanced by rich, buttery flavors. Aged 4 weeks. (Petaluma, California)
Saint Maure de...
Spring 2010
You might call it cheese insurgency. But really it's more like a pilgrimage. Every other year, the Slow Food Cheese Festival in Bra. Italy, brings cheese devotees from all around the world to its cobbled stradas. Here are some faces in the crowd.
Winter 2009
Videos
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:
...
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.
...
Summer 2011
Animation by Alex Van Dyne
pronounced by Will Fertman
...
Spring 2011
The English language is said to have the richest vocabulary in the world, yet I’m beginning to think that it’s pretty limited in ways to describe cheese. Look at the text in any taxonomy of cheese and the same words keep coming up—creamy, tangy, rich, et cetera. (I wish I had a dollar for every...
Spring 2011
Spring 2011
Allison Hooper, Award-winning cheesemaker, Cofounder/owner of Vermont Butter...
Spring 2011
