Issue link: https://viewer.e-digitaledition.com/i/1495006
C O N T R I B U T O R S I N N OVAT I O N 202 3 culturecheesemag.com 7 Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. They are honored to join culture as the One Cheese Five Ways contributors for 2023 (p. 21). Josh's career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers. Sarah Jennings is a Marblehead, Massachusetts–based food writer and stylist who is always up for throwing a party where cheese is the centerpiece. She recently launched Roux-hoo! a bespoke education and events venture aimed to inspire home cooks to be more curious and confident. In this issue she proposes cheese pairings on skewers as a creative alternative to the traditional board arrangement. (Cheese Plate, p. 32). Tanya Henry is a Marin County–based journalist and communications professional who has written about food in the San Francisco Bay area for more than 15 years. She is also a consultant with the Specialty Food Association, and is the founder of the Winter and Summer Fancy Food Shows. She feels fortunate to live near so many exceptional cheesemakers, including the one she profiled for this issue (Sister Act, p. 48). belgioioso.com We started crafting award-winning Provolone over 40 years ago in a small rented cheese factory in Wisconsin. Provolone has been the cornerstone of our legacy in the specialty cheese industry for all these years. BelGioioso's commitment to tradition and excellence is even stronger today as we craft over 31 cheese varieties. We thank you, our loyal customers, for your continued partnership. At BelGioioso, we have the Heritage, Expertise and Patience that is required to craft truly great cheeses. OUR LEGACY OF GREAT TASTE