Anne-Marie Pietersma

Jan 18, 2025 | culturecheesemag.com | Madison Trapkin |Chala June |Anne-Marie Pietersma |Pamela Vachon

| At culture, we eat a lot of cheese—funky cheeses, flavored cheeses, ones with bloomy rinds and ones sans rinds, cheeses made of several animal milks, cheeses made from plants, so on. We also attend national and international competitions each year alongside makers and folks in the biz so that we can add award-winning cheeses to our breadth of cheesy knowledge.