Culture Magazine

40 culturecheesemag.com BES T CHEESES 2024 Capra Tonka & Vermouth Latteria Perenzin Veneto, Italy A true original, this gorgeous goat cheese scored a Super Gold at the 2022 WCA. Its speckled, honey-hued rind is treated with Tonka bean and Vermouth, an unexpected, incredibly successful flavor combination. Careful aging develops a dense, alabaster paste enveloped in a perfume of vanilla, anise, brown sugar, and earthy herbs. Notes of white pepper and almond mingle with these heady aromas for a robust and layered flavor profile. LS Ziller Guggisberg Cheese Millersburg, Ohio Ziller's accolades are growing to include First in its category at the 2023 ACS category, Second Best of Class in its category at the 2023 USCCC, and Silver at the 2022 WCCC. Ziller's profile lies between a pronounced and bold traditional Emmentaler and a sweet and creamy Baby Swiss. AB Riserva del Fondatore Special Edition Caseficio il Fiorino Tuscany, Italy A 2022 WCA Super Gold and 2023 Silver WCA winner, this traditionally-made pecorino from Caseficio il Fiorino will take your tastebuds on a real trip. Nutty, grassy, fruity, vegetal, and piquant, Riserva del Fondatore Special Edition certainly commands your attention. Its tawny, basketweave-imprinted rind makes it especially visually captivating, lending its sturdy form a rugged elegance. Despite its durable texture, this playful pecorino—which is aged a minimum of 20 months—offers an unexpectedly creamy mouthfeel that carries these varied and vivacious flavors. LS Cumberland Sequatchie Cove Creamery Sequatchie, Tennessee e 2023 ACS Second Best of Show went to Cumberland, a cheese inspired by Tomme de Savoie—a cow's milk icon from Savoie in the French Alps. Cumberland is aged 75 to 90 days without being washed and is flipped occasionally to allow an array of seasonal mold growth. Cumberland has aromas and tastes of mushrooms, starchy and buttery potatoes, and even fresh corn. AB PAIR IT! After boiling new potatoes until fork tender (about 4 to 8 minutes), drain and toss with butter and sea salt, then top with thick slices of Cumberland, allowing the cheese to melt into the potatoes a bit. –AB PHOTO: Evi Abeler

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