Culture Magazine

6 culturecheesemag.com T R AV E L 202 2 L ast year at this time, travel was still a question mark. "Could we get it back? Would it ever be the same?" I wrote in my editor's letter for the 2021 Travel Issue. Although as of this writing, mask mandates for public transportation are still in place (thankfully), the world has opened up. Cheese competitions and events have returned, some after being cancelled for two years, and in the last six months I've been fortunate to travel to Spain, Las Vegas, and Northern California—all for cheese. In July, I'm looking forward to experiencing my first American Cheese Society Conference in Portland, Oregon, with the culture team. With many of us still working from home, trips that don't require an airplane flight can be every bit as exciting. No matter where you live in the US, this issue is full of destinations to put on your summer bucket list. Matt Dutile details a cheese-centric weekend in New York's Hudson Valley that's on mine (New York State of Rind, p. 44). In Miami, visit Kojin for kaiseki cuisine, including pastry chef Katherine Maderos' take on a Hokkaido Cheese Tart (Chef 's Dish, p. 35); and if you're in Vermont, stop in at the Von Trapp Farmstead Farm Shop for their exceptional cheeses and other locally made goods (Cheesemaker Profile, p. 53). It's a worthwhile weekend road trip from Chicago to Prairie Fruits Farm and Creamery in Champaign, IL, to meet the goats and snag some of their beautiful cheeses, including Fleur de la Prairie (Centerfold, p. 42). In Los Angeles, be sure to say hello to Glenn Harrell at Say Cheese, which has provided Angelenos with wedges and wheels for 50 years (Voicings, p. 28). It's also part of our mission to introduce you to more far-flung cheese locales, and I'm grateful to the writers and photographers who take us to places such as Naxos, a Greek island about an hour's flight from Athens (Self-Sufficiency and Cheesemaking Traditions on Naxos, p. 58). Or the Dordogne in France, where the enjoyment of cheese and wine is an intrinsic part of local life (Drinks with Cheese, p. 24). Thank you to all the talented contributors who have made this issue another "keeper." Whether your travels this summer take you somewhere far away or closer to home, I hope they bring you fun, interesting, and delicious cheese experiences. SUSAN SHERRILL AXELROD, EDITOR PHOTO: Heidi Kirn F R O M the E D I T O R CORRECTIONS: In our 2022 Innovation Issue, Juan Chami should have been credited for the Voicings photos. In the same issue, the pairing quotes in Spotlight Pairing should have been attributed to Sezin Kutlu, not Janet Fletcher.

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