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Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

Cheese is an ingredient made by coagulating and fermenting milk from livestock like cows and goats. It is a delicacy that can be enjoyed on its own, and it shines as a food ingredient in popular foods like pizza as well as fine dining dishes. Depending on the condition of land, type of livestock, and method of ripening, it can be classified into a thousand varieties, including mozzarella, gorgonzola, manchego, and parmigiano reggiano. The unique flavors of each cheese types can be compared to wine. As both a patron of traditional methods passed down for thousands of years and a way of expressing regional and individual characteristics, cheese represents the essence of food culture.

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 Se?bastien Bras
Se?bastien 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