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Culture Magazine - The Word On Cheese

Item #:B32 

   Our Price: $30.00
Availability: In Stock
Usually ships In 2-3 Business Days

A one year (4 issues) subscription for Culture Magazine. Please allow 6-12 weeks for first delivery. Issues are sent out in March, June, September and December.

DESCRIPTION: Oh Happy Days! We are now able to offer you one of the best Magazines on cheese and cheese making in the world. We are offering this subscription because we know you will love it. Have you ever dreamed about cheese? Eaten cheese? Loved cheese? Made cheese? Wanted to learn more about cheese? This is for you. I know you are probably saying to yourself, "we have all that right here on our web site, why do I need more?" We'll you're almost right, we do already have loads of cheesy information for you, however in this age of 'more' this magazine is something you can hold in your hands, turn the pages, see mouth watering photos, read more about cheese makers and cheese making, you will have everything about cheese in one beautifully crafted publication, even a cheese centerfold! We would not steer you wrong, 'cause it would ruin our 33year reputation of being the best their is, but we love this and now you too can add it to your library and enjoy it as much as we do!

SHIPPING NOTE: There will be an additional charge of $30 for shipping on international orders.

Spring 2012

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Culture magazine cover


48 Feta Complete
Find the story of feta, past and present, plus tasting notes on the best, in this companion piece to our cover story.
By Matthew Rubiner

56 From Pickled to Plated
Feta’s briny flavor and lasting texture make it an all-purpose ingredient for a range of recipes.
By Jacqueline Plant and Tenaya Darlington

62 Appalachian Appellation
On Bonnie Blue Farm in Tennessee, a couple perfects a Pyrénées-style tomme and redefines local flavor.
By Carrington Fox

70 Baby Boon
Guaranteed to crack a smile, this issue’s photo essay offers a remarkable viewing of nature’s newborns.
Photography by Sharon Montrose

78 Comté Connections
The Jura’s famed alpine cheese weaves a trail from farmers to fruitières and underground affineurs.
By Stephanie Skinner

86 Norse Discovery
A search for Norway’s cheese experience leads across fjords, farms, and historical records.
By Elaine Khosrova

39 A Chef’s Dish
Colorado chef and cheesemaker Alex Seidel raises crops, sheep, and expectations.

46 A Cheese Plate
A Chicago monger handpicks a quartet of favorite cheeses for spring.

24 Beer With Cheese
France’s farmhouse beer, bière de garde, inspires imitation among U.S. brewers.

94 Wine With Cheese
Madeira wine’s capricious sweetness makes for playful cheese pairings.

27 Urban Excursion
Walk your way to dairy discoveries on the streets of Providence, Rhode Island.

108 What’s In Store
A peek inside a London shop where there’s nothing between the customer and the cheese.

35 Farm Animal
The Ayrshire cow has many distinctions, including its connection to royalty.

36 Voicings
A longtime distributor, Kathleen Shannon Finn, gives her well-earned perspective.

105 Cheese IQ
When, why, and how did the color orange come to define cheese types?

69 Centerfold Club
Join the club and receive limited edition cheeses and accompaniments, starting with this issue’s centerfold, Tanasi Tomme and hazelnut crostini.

106 Gear
Dairy and its animals are the theme for fun sets of stationery. Write on.

115 Retailer Directory
Find your closest cheese fix with culture’s of 600-plus retailers.

97 Home Maker
Make your own crème fraîche

101 Burn This
Create a simple smoker for cheese

22 Ask The Cheesemonger
What makes a cheese kosher? How does a cheese newbie learn what’s what?

128 Ruminations
A piece of cheese can trigger different sentiments in the same family.

From the Editor
Digital DO
Readers Write
News & Events
The Giveaway
Cheese Lit
The Crossword

• Feta Complete
• From Pickled to Plated
• Appalachian Appellation
• Comté Connections


Q: Does a 1-year subscription mean one calendar year, or one year from the time I subscribe?
A: Subscriptions always start from with the next issue, and continue for 4 issues. If you want to purchase back issues, go to cultures back issue page.

Q: How do I buy back issues?
A: You can order back issues here.

Q: How do I change my name/address on my subscription?
A: You can fill out the change form by following this link.

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Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen


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