In this issue:
INTO THE ORIGIN: Global cheese meccas bursting with intrigue and sundry flavors
THE ARTISAN STORY: Traditional Artisan - Montgomery’s from Britain and La Borie Haute from France: the true integrity of traditional artisanal cheese. Modern Artisan: Graindorge, an iconic French artisanal cheese combining modern technology and traditional recipes
Mass Production: Hilmar Cheese Company of America, proof of the upgraded quality and status of processed cheese
Coexistence: Allevatori Bufalini Casertani (ABC) of Italy, an economic community connected by cheese
INTERVIEW: Sébastien Bras - Sébastien Bras, owner-chef of Le Suquet and founder of a revolutionary culinary trend that breaks restaurant industry conventions
David Breeden - David Breeden, chef de cuisine of French Laundry and successor to the infamous Thomas Keller
ON THE TABLE: Savory cheese platters presented by restaurants around the world
F LAB: Cheese experiments by ChefSteps, a group exploring innovative cooking technology and ingredients
USER SCENE: Four turophiles share tips on pairing cheese, food, and beverages
F CUT: An aesthetic perspective on the colorful shapes, textures, and varieties of cheese
USER SCENE: Four gourmets share how they most enjoy salt
NEW WAVE OF CHEESE: Soyoung Kim - Soyoung Kim, owner of Andante Dairy and acclaimed cheese master in America
Benton Brown & Susan Boyle - Benton Brown & Susan Boyle, co- owners of Crown Finish Caves, a cheese aging facility in Brooklyn, NY
RETAIL: Artisanal cheese shops run by passionate cheese mongers
EXTENDED: All different slicers used for all different cheeses
REFERENCES: Books recommended by cheese experts and chefs
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