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3 weeks ago | 
culturecheesemag.com | Mallory Scyphers
AS SPRING APPROACHES, REJUVENATE YOUR CHEESE PLATE WITH THESE BRIGHT PAIRINGSAs the ground thaws and nature awakens, we naturally gravitate toward food that feels equally light and bright. We start to shy away from slurping warm soups and baking butter-laden comfort dishes and instead reach for seasonal fruits and veggies. Our focus becomes assembling dishes versus cooking them (think: salads and grazing boards).
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Jan 15, 2025 | 
culturecheesemag.com | Mallory Scyphers
| Repeat after us: brie is not a style of cheese! It’s classified as a “bloomy rind,” and there are all kinds of “brie-like” cheeses across the globe. To cut down confusion when it comes to types of cheese, we’ve crafted a simple chart:TYPEDEFINITIONEXAMPLESBlueThe growth of blue mold on or in cheeses.
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Jan 15, 2025 | 
culturecheesemag.com | Mallory Scyphers
Following the chain of cheese distributionIt’s important to know where your favorite cheeses and accompaniments are coming from and what it takes to get them from farm to table. We chatted with Sonia Chandwaney, vice president of sales and marketing at Peterson Cheese, a Seattle-based importer and distributor since 1947, about a cheese’s journey from maker to monger. The first step in getting cheese into the hands of curd lovers is simple: ask for it.
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Jan 15, 2025 | 
culturecheesemag.com | Mallory Scyphers
How To Use All of Your Senses When Eating CheeseThere have been papers published about the euphoric attributes of cheese and its ability to keep you coming back for more. To teach you how to make the most of your cheese-eating experience, we’ve pulled an article from our Summer 2010 archives, highlighting acclaimed cheese judge Max McCalman’s musings on using your senses when it comes to dairy.
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Jan 15, 2025 | 
culturecheesemag.com | Mallory Scyphers
| Don’t be intimidated by those folks behind the counter! Their job—beyond obvious cheese sales—is to turn skeptics into believers and expose your palate to new flavors and textures.
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Jan 15, 2025 | 
culturecheesemag.com | Mallory Scyphers
| Want to impress your friends and/or local monger? Expand your curd-lexicon! Our cheese dictionary is packed with terms to help you understand cheeses and talk to cheesemakers and cheesemongers with confidence:Affinage: The craft of maturing and aging cheeses, from the French word affiné, which translates to finished or refined. Affineur: The person who cares for cheeses during the aging process.
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Jan 15, 2025 | 
culturecheesemag.com | Mallory Scyphers
While there are no hard rules when it comes to enjoying cheese, there are rules for properly storing cheese to avoid food waste. When traveling on a cheese-focused trip in France, Formaticum founder Mark Goldman keenly noticed how Parisian cheese shops wrapped and packaged their cheese. They weren’t using plastic. So, Mark filled the gap in the United States and voila—Formaticum cheese storage paper was born.
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Jan 15, 2025 | 
culturecheesemag.com | Mallory Scyphers
| Over the past five years, there’s been a noticeable shift in human grazing habits. We’ve discovered the ease of a snack board, and cheese plate curations have skyrocketed in popularity (#cheeseboard has over 2.2 million posts on Instagram!). The shift from going out to hosting has opened doors for creativity when it comes to board building, and Dina Bshara of San Francisco–based Affinage Boards knows all too well the dos and don’ts for crafting a crowd-pleasing platter.
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Dec 1, 2024 | 
culturecheesemag.com | Mallory Scyphers
Cheese shop owners and makers speak on their favorite cheese pairings this holiday season. JULIAN DELL’OSOAmabel Provisions, Buffalo, New YorkWhy did you launch a cheese shop in Buffalo? We love cheese, and Buffalo’s loss of Nickel City Cheese & Mercantile left a void we wanted to fill. Inspired by memories of our wedding cheese spread, we felt Western New York deserved better options. After years as a wine rep, I missed having access to quality cheese and decided to bring it to Buffalo.
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Nov 14, 2024 | 
culturecheesemag.com | Mallory Scyphers
| Decadant truffles deserve a spotlight on your holiday board All products are independently selected. If you click on links we provide, we may receive compensation. Truffles, the opulent ingredient associated with decadent cuisine, are among those foods that folks either love or hate—there’s really no middle ground. The era of drenching fries in synthetic truffle oil, circa 2005, didn’t help the argument.
