Summer 2012
Crab Burgers with Dill Chèvre & Arugula
Grilling and a topping of herbed chèvre elevates these from simple crab cakes to brilliant burgers.
1. Pick out and discard any shells in crab meat. grate 1 tsp of lemon zest and squeeze 2 tbsps of juice; set aside.
2. In large bowl, beat together mayonnaise, egg, mustard, celery seed, onion powder, lemon juice, lemon zest, and hot sauce. gently stir in crab meat, scallions, salt and pepper, and breadcrumbs. Form into 6 firm patties; refrigerate 30 minutes.
"Mini" Centerfold Cheese Tasting
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 enthusiasts and found them lining up in front of Roxy's Grilled Cheese Truck on the Rose Kennedy Greenway in Boston. We handed out some samples of Mini and filmed the "tasting notes" verbalized by these friendly Bostonians waiting for their grilled cheese sammiches.
Check it out, and if you feel like you want to try some Mini yourself, click here
Puerto Rican Photo Gallery
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 for their cheeses, to the creamery, to the caves, and finally to the farmers' market in Old San Juan. We threw in a few extra scenery shots as well, since everything we looked at was stunning! All photography by Kate Arding.
South Africa Through the Lens of Patrick McKenna
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, Healey's Cheese and Dalewood Fromage through these images. Also included is a glimpse of Constantia Cheesery, a retail store that sells cheeses from all over Africa. Enjoy!
Grazin' in the Sun: Murray's proprietor chooses picnic-perfect cheese, including an exclusive for you!
• Nettle Meadow Kunik
• Roncal
• Nocciolo
• Mitica Acacia Honey
• Z Crackers, Sea Salt and Olive Oil
Or call 888.MY.CHEEZ, ext.7
Triple Play in the Triangle: Scoring great cheese in North Carolina’s three sister cities
Our love of cheese precedes us. Like most Southerners, those of us in the Triangle—Raleigh, Durham, Chapel Hill—are known for our allegiance to pimiento cheese: a simple spread of grated cheddar, pimiento peppers, and mayonnaise. The stuff shows up at almost every spot where cheese is sold. In fact, we eat so much of it here (we’re rumored to be tied with Charlotte, North Carolina, for the most in the nation) and hold it in such high regard that I even penned a thesis on the subject. I can also report, however, that our taste for cheese goes deeper than the peppery mix—as evidenced by this roundup of local cheese sources that venture beyond the Southern spread.
But do give pimiento cheese a try, if you haven’t already. After all, a dairy trip around the Triangle just wouldn’t be complete without it.
To see a custom map of The Triangle's greatest cheese spots click here
Pappadum with Lebaneh and Coriander Chutney
Pappadum are thin, round flatbreads made from lentil flour and are either baked or fried. These Indian snacks can be purchased in many specialty food shops. You can also find them in little cracker sizes, baked and ready to eat out of the bag. I like to quickly fry them in canola oil before using them. When frying for this recipe, take care not to overcook them, as they will brown a little further in the oven. Lebaneh, a mild tangy cheese made from straining yogurt, is very common in the Middle East. Many stores in the States sell it, but you can also make it easily (see sidebar).
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