매거진 F (Magazine F) Vol.02 : 치즈 (Cheese)

2 Intro

10 Letter from F

14 Into the Origin
Global cheese meccas bursting with intrigue and sundry flavors

20 The Artisan Story

24 Traditional Artisan
Montgomery's from Britain and La Borie Haute from France: the true integrity of traditional artisanal cheese

34 Modern Artisan
Graindorge, an iconic French artisanal cheese combining modern technology and traditional recipes

44 Mass Production
Hilmar Cheese Company of America, proof of the upgraded quality and status of processed cheese

48 Coexistence
Allevatori Bufalini Casertani (ABC) of Italy, an economic community connected by cheese

52 Academic Manual

78 Interview

78 Sebastien Bras
Sebastien Bras, owner-chef of Le Suquet and founder of a revolutionary culinary trend that breaks restaurant industry conventions

83 David Breeden
David Breeden, chef de cuisine of French Laundry and successor to the infamous Thomas Keller

88 On the Table
Savory cheese platters presented by restaurants around the world


96 F Lab
Cheese experiments by ChefSteps, a group exploring innovative cooking technology and ingredients

100 User Scene
Four turophiles share tips on pairing cheese, food, and beverages

108 F Cut
An aesthetic perspective on the colorful shapes, textures, and varieties of cheese

118 New Wave of Cheese

118 Soyoung Kim
Soyoung Kim, owner of Andante Dairy and acclaimed cheese master in America

122 Benton Brown & Susan Boyle
Benton Brown & Susan Boyle, co- owners of Crown Finish Caves, a cheese aging facility in Brooklyn, NY

126 Retail
Artisanal cheese shops run by passionate cheese mongers

138 Extended
All different slicers used for all different cheeses

140 References
Books recommended by cheese experts and chefs

142 Outro

150 Dictionary

151 Index