Cheese #02
Cheese is the magazine of culture. Celebrating the journeys, traditions, and people in the timeless world of cheese.
In this issue:
Cheese cured form the heart, soul, and squeak in Quebec's most iconic dish, Rome's infamous "cheese" is not what it seems, Indonesians know best when it comes to toppings that melt everyone's hearts, once part of the Kremlin diet, sulguni and khachapuri adjaruli are Instagram staples today, an ancestral cheese breaks free from France's sacred AOP system, and the raw milk cheese at the centre of a smuggling adventure. Plus, a celebration of cows!
London, UK; 17x24cm; 96 pages, Semi-annual