Culture Magazine

I N N OVAT I O N 202 3 culturecheesemag.com 9 Around the Board 1 The Sourdough Project produces all its crackers with organic, heirloom wheat varieties grown in Texas. Stoneground wheat is combined with sourdough starter and extra virgin olive oil and topped with chunky sea salt to create a delightfully crisp cracker. While the Sea Salt Sourdough Crackers pair well with any cheese, the lingering flavor of olive oil makes them an ideal vessel for an aged sheep's milk cheese like Manchego DOP or Grafton Village's new release, Storyteller. 2 Big Picture Foods' organic, regeneratively grown Wild Foraged Capers are sun-ripened, hand-picked, and naturally fermented. These notably plump capers go from field to fermentation barrels within hours, preserving their bright and lemony flavor. Use them in place of cornichons on a cheeseboard, or sprinkle them on an everything bagel crisp with whipped goat cheese and smoked salmon for a riff on the classic bagel and lox. 3 New York–based La Salumina makes its salumi using traditional techniques with pork sourced from local farms that prioritize regenerative agriculture. Its Salsiccia Stagionata is seasoned with garlic, black pepper, and red wine. Traditionally served alongside pecorino, it's also an excellent foil to a cool and juicy ball of fresh mozzarella. 4 With flavors like Pear Lemon Sage White Pepper Marmalade and Elderberry Plum Jam, V Smiley Preserves offers a mouthful of flavor and inspiration for creative cheese pairings. Created with locally sourced ingredients and honey from V's farm in Vermont, these preserves conjure a true taste of place. V's Lavender Blackberry Rhubarb Jam is sweet, tangy, and has delicate floral notes from three varieties of lavender. Pair with an ash-veined goat's milk cheese like Capriole's Sofia or Cypress Grove's Humboldt Fog. 5 Just Date Syrup is made by extracting the natural sugar from whole Medjool dates. The rich, caramel- like syrup tastes like a concentrated liquid version of fresh dates, making it an ideal cheese accompaniment. This syrup can stand up to strong cheeses and is perfect for drizzling over a funky washed rind like High Lawn Farm's Crema Alpina. C H E E S E B I T E S WRITTEN BY JOSIE KROGH

• Cover