Tea Rose Featured on Cover of Culture

Tea Rose is featured on the cover of Culture’s “New Beginnings” Spring 2024 Issue! The cover story details how to make a floral-inspired cheese plate and includes unique pairings.

Mallory Scyphers pairs Tea Rose with Stroopwafel, a traditional Dutch waffle cookie with caramel notes that plays well with Tea Rose’s chèvre tang and aromatic flower petals. Fun fact: Stroopwafels hail from the same town as Gouda cheese in South Holland.

Photo curtesy of Culture Cheese. Photographed by Nina Gallant | Styled by Madison Trapkin.

We’re in good company with the a few other not-so-garden-variety cheeses featured in this cover shoot, including Nettle Meadow Farm’s Honey Lavender Fromage Blanc (New York), Con Flores from La Gruta del Sol (Spain), Alp Blossom from Albert Kraus (Germany), and Ubriaco Pinot Rosé from Moro Sergio (Italy).

So where did the name Tea Rose come from? Tea Rose was the name of one of our original milking does. She’s graced our label for decades and her lineage has been woven through our milk through the years. With its dusting of fennel pollen and shower of herbs and aromatic rose petals, Tea Rose the cheese is the ultimate spring queen.

We adore the pretty pinks and purples used in this photoshoot. Amazing work from photographer Nina Gallant and food stylist Madison Trapkin. We just love flowers at Capriole (you should see the farm’s gardens in June) and want to thank Culture Cheese for including us in this dreamy spread. Be sure to read the article for yourself here.

Let us know what you like to pair with Tea Rose in the comments!

Photographed by Nina Gallant | Styled by Madison Trapkin (Instagram: @madstrap)