download our 2018 media kit. - … · vegetables with curds can o roll up your sleeves and ind out...

culturecheesemag.com

2018 Media Kit


reach over 500,000 cheese lovers via print, digital, events, and giveaways

print50,000+ distribution to newsstands and paid subscribers per issue

• Frequency: Bimonthly—4 Seasonal issues (Spring, Summer, Autumn and Winter) plus 2 Annual issues (Best Cheeses of the Year and Cheese+)• Cover price: $9.95• Annual subscription: $30

National retail distribution to more than 4,500 supermarkets, book-stores, wholesale clubs, and premium regional grocers.

Local distribution to more than 250 fine cheese and specialty food stores.

Ask your sales contact about retail locations in your region.

digital mediaWebsite culturecheesemag.com

• Impressions per month: 500,000• Unique visitors per month: 100,000

Email Newsletters

Cheese Heads Up to 2,000 cheese mongers

Cheese: the word on culture to 10,000 consumers

Culture Recipes: to 4,000 home cheese chefs

Social Media Facebook: 105,000 likesTwitter: 12,600 followersInstagram: 8,596 followersPinterest: 1,900 followers

Numbers reflect data as of November 2017.

giveawaysThere are sponsored quarterly giveaways in

the magazine, as well as regular online give aways via newsletters and

social media.

eventsCulture hosts events throughout the year, as well as supports other consumer and industry events through appearances and partnerships.

cultureNACHO PARTY! OUR EXPERT GUIDE FOR THE MELTIEST GAME DAY DISHES p. 52


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wine + cheeseIN NEW YORK’S

FINGER LAKES

GHEE, NUT BUTTER,

and CHOCOLATE

TRUFFLES

DIY

MASTERCHEF’S

CHRISTINA TOSI

on cheese p. 24

MORE RICH

& CREAMY

RECIPES

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CHEESE+ 2017

DISPLAY UNTIL JUNE 17

Fab foods to pair with cheese right now

NUTTY RECIPESfor every meal

Sweet JAMS AND JELLIES to savor

the great

+

Contact our publisher to discuss opportunities: [email protected].


audience profile

educated, passionate, and hungry

education 78% bachelor’s or postgraduate degree

passionate for culture43% read culture magazine cover-to-cover44% go back and read it thoroughly later93% keep every issue!

hungry for cheese 74% eat cheese once per day or more64% spend more than $50 on cheese per month75% cook with cheese several times per week or more20% spend $250-$500 per month on cheese

love food and the good life 80% eat out once per week or more66% drink beer once per week or more43% drink beer several times per week or more77% drink wine once per week or more55% drink wine several times per week or more69% travel for pleasure within the US two or more times per year14% travel six or more times per year75% purchase kitchenware twice per year or more44% purchase kitchenware six times per year or more

Median household income in the United States in 2014 was $53,657 (U.S. Census Bureau)Numbers based on reader surveys conducted between 2010–2012

culturegender 61% women39% men

age 19% 25-3425% 35-4425% 45-5423% 55+

wealth 33% $51-100K20% $101-150K17% $151-250K11% > $251K+

in every issue:

Cheese Styles Learn the story behind the style and discover the must-try cheeses in the category

Cheesemaker Meet a cheese maker and go behind-the-scenes at the farm and creamery

TravelPack your bags and follow our guide to some of the best cheese destinations on the planet

Centerfold Feast your eyes on a photo spread of one tasty cheese

Cheese Plate Curate a winning spread with help from master mongers

Beer & Cheese Pair wedges and wheels with brews for a whole new tasting

experience

Wine & Cheese Wow your guests with exceptional wine and cheese pairings by a seasoned taster

In Season Demystify your CSA bounty and learn

how to match fresh fruits and vegetables with curds

Can Do Roll up your sleeves and find out how to make cheese and accompaniments in your home kitchen


editorial

culture tells the stories of the people, places, and ideas behind your favorite cheesesculture

All editorial subject to change

cheesemakers | mongers | farmers | chefs | recipes | pairings

Chef ’s Dish Meet chefs around the world creating exceptional cheese dishes

Recipes Make unforgettable meals with these cheesy recipes developed just for culture

Cheese Shops Get to know notable cheese shops in the US and Canada

PLUS: The latest cheese news, personal essays, conversations with cheese celebs, cheese science, and more!


readers say

I’m so excited, I want to eat it!

Just so you know I went all the way from Chicago to Milwaukee to try the 28-year-old cheddar at Cheese Mart after reading your article about it. –Carol Bontekoe

Part time business attorney, full time mother of four little ones, lover of good food (including cheese, of course) and wine. Reading culture magazine is like a mini vacation…it takes me away!–Kelly Duffield

Your publication has kept me up into the wee hours of the night. Incredible issue on Normandy.–Holly Ward

I work at Whole Foods Market and support our fabulous cheese department and team members! And I love culture.–Ashley Galaway Hawkins

I own a small goat dairy in Ontario, Canada. I make and sell cheeses, milk and yogurt. I LOVE cheese, too!!!–Katie Normet

Super geeks from Silicon Valley, I work at Apple and my boy works at Google. I’m addicted to cheese, and he’s addicted to me, which makes him addicted to cheese!–Assana Fard

I’m a regular Jane enthusiast who loved cheese so much it was my nickname. These days I hover around Cheese Plus and other Bay Area venues for my fix. –Maria McMath

I purchase cheese for a funky co-op in Astoria, Oregon, and I’m starting my own goat dairy! Your magazine ROCKS!–Nels Olson

SCORE! Just received my culture cheese magazine in the mail. I’m so excited, I want to eat it. : )–@cookcookery

Was re-reading an older issue and smiled when I came across the centerfold. I love those.–Susan Evans Reisetter

culture

Voicings rd.3 FINAL.indd 25 5/14/17 2:54 AM

Publisher Stephanie Skinner has launched magazines and media properties for over 25 years. With culture, she

combines her enthusiasm for media and a love of fine food and drink.

Counter culture and independent sales manager Lassa Skinner is based in Providence, R.I., and teaches cheese classes

around the US and beyond. With an extensive career in retail and education, she drives the Community + Education team to ensure culture is both helpful and handy for cheese shops, makers, and at cheese-related events everywhere.

Editor-in-chief Brandi Wills brings 13 years of experience in the magazine industry to culture. During her career, she has

launched and managed multiple brands and publications, and her work has been recognized by The James Beard Foundation, Editor & Publisher Magazine, FOLIO, MIN, New York Public Library, and The Tulsa Press Club. Beyond cheese, her passions include wine, making pickles, mystery novels, and photography.

Managing editorRebecca Haley- Park has been with culture since 2012, starting as an intern. She then climbed the

ranks, moving from social media manager to various junior editorial posts, and finally to her current position. A native New Englander, she holds a BFA in creative writing from the University of Maine at Farmington and lives on the North Shore of Massachusetts.

Associate editor Molly McDonough worked as a cheesemaker on two continents before earning an

Agriculture and Food Science degree in France. She joined the culture team in 2015, and currently contributes regularly to all sections of the magazine.

Editorial assistant Bettina Makalintal is a new addition to the culture team, having recently come out of the

food industry and a stint as a bike mechanic. She can often be found biking to donut shops and scoping out new coffee places.

A multi-skilled journalist and media professional, Monisha Awasthi brings over sixteen years of experience

integrating linear and digital channels to her digital editor role at culture. When not getting her daily dose of oxygen on social media, you'll find the trained chef developing new flavors in her suburban kitchen.

Erika Kubick brings her background in cheesemongering and four years of digital marketing experience to her

role as the social media editor for culture. Erika is devoted to building a community of cheese lovers online through culture and with her own blog, Cheese Sex Death.


people

the team behind the cheese culture


people (continued)

the team behind the cheese

With more than 20 years of experience in ad sales, national brand manager Rebecca Carrington has represented

culture since the magazine’s second issue. When she’s not talking cheese, she plays bass in a bluegrass and rock band and is a soccer, baseball, and music mom to her two boys.

National brand manager Natalie Herman shares her love of cheese with her family in weekly “Cheese Sundays.” Always

excited to talk fine cheese, food, and drink, she uses her expertise—from almost two decades of representing some of the world’s best magazines from Bon Appétit to Vogue—to help clients succeed and grow their brands.

Amy Fukuizumi is part of culture's Community + Education team, building, planning and executing our counter culture

seminars across the country. She calls Newmarket, N.H., home, loves the art of storytelling, the magic of cheese, and the power of a solid team. She believes wholeheartedly that cheese people are the best and community is everything.

Kara Kaminski-Killiany brings a decade of program manage-ment, strategy, and research experience to her

role on the Community + Education team for counter culture, and to culture’s special projects. At culture, Kara combines her love for all things policy and politics with her passion for cheese.

ACS CCP Rachel Freier brings years of cheese-related restaurant experience to culture’s Community +

Education team and counter culture events. Enjoying every moment on the road as a cheese educator, she brings the beverage and culinary angle closer to the counter.

Brooklyn, NY-based Red Herring Design brings a love of food (especially cheese!) and a desire to do good work to culture.

Led by founder Carol Bobolts, the firm creates award-winning designs for a wide range of clients.

culture


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BONUS: THE PERFECT APRES-SKI CHEESE PLATE p. 28

+ DIY QUESO FRESCO, MARMALADES, AND MORE

Hole in One!

FRENCH CHEESE COMESFULL CIRCLE p. 66

THE ULTIMATE GUIDE TOMOZZARELLA p. 79

16 CHEESY SPOTS IN Philly p. 60

Get to knowPuits d’Astier

print specs & ratesculture magazine

advertising specsMagazine trim size: 8.875 in. x 10.875 in.

DESCRIPTION NON-BLEED, w x h (in.) BLEED, w x h (in.)

Spread (allow ¼ in. safety on 16.5 x 9.375 18 x 11.125

all sides for live material

and 1.25 in gutter)

Full page (allow ¼ in. safety on 7.5 x 9.375 9.125 x 11.125

all sides for live material)

1/2 page vertical 3.625 x 10

1/2 page horizontal 8.125 x 4.875

1/3 page vertical 2.375 x 10

1/3 page square 4.875 x 4.875

1/4 page square 3.625 x 4.875

ad rates and discountsFREQUENCY

Spread

Full page; Covers 2 or 4

Full page; Cover 3

Full page

1/2 page vert./hor.

1/3 page square/vert.

1/4 page square

Full page and spread advertiser ads will be included in the digital edition of culture.

digital art requirementsThe art department works on the Mac OSX platform. PDFs are preferred, but we also accept digital art and support files created in InDesign CS6 or CC and Adobe Photoshop CS6 or CC. Photoshop files should be converted to CMYK and saved as TIFFs at 300 dpi at 100% of the final size. Submit files via e-mail or FTP site to our art department by the materials closing date or we cannot guarantee placement.

advertising contacts:EAST and EUROPE Rebecca Carrington, Brand Manager607 432 [email protected]

WEST and AUSTRALIA/NEW ZEALAND Natalie Herman, Brand Manager908 996 [email protected]

fax insertion orders to:866 557 1212

send ad materials to:Carol Bobolts Red Herring Design212 219 [email protected]

culture

2018 closing datesISSUE AD CLOSE MATERIAL DUE ON SALE

SPRING 2018 Jan 26 Feb 2 Mar 6

CHEESE+ Mar 2 Mar 9 April 17

BEER + CHEESES Mar 23 Mar 30 May 8

SUMMER 2018 May 12 May 19 Jun 26

AUTUMN 2018 Aug 3 Aug 10 Sep 18

CHEESES AT

THE HOLIDAYS Aug 24 Aug 31 Oct 2

WINTER 2018 Sept 21 Sept 28 Nov 13

BEST CHEESES 2018-19 Oct 26 Nov 15 Dec 11

1X $12,569

8,316

6,913

6,615

4,167

2,778

2,051

2X $11,941

7,900

6,710

6,284

3,960

2,640

1,948

4X $10,684

7,505

6,274

5,623

3,543

2,362

1,743

6X $10,149

7,130

5,960

5,341

3,365

2,244

1,656

ad sizes and ratesDESCRIPTION SIZES w x h (px) RATE IMPRESSIONS AVAIL.

Leaderboards top and bottom of page 728 x 90 $30/CPM* 250M

Medium rectangle right side 300 x 250 $20/CPM 375M

*For fixed, top-only leaderboard positioning, add 20%

digital art requirementsAll digital ads must be delivered at 100% final size as RGB .jpg, .gif,.png or .flv files, 72 dpi, 100 KB or less. Submit files to our web department by closing date or we cannot guarantee placement.

All rich media should comply with IAB Guidelines:iab.com/guidelines

advertising contacts:EAST and EUROPE Rebecca Carrington, Brand Manager607 432 [email protected]

WEST and AUSTRALIA/NEW ZEALAND Natalie Herman, Brand Manager908 996 [email protected]

fax insertion orders to:866 557 1212

send ad materials to:Monisha Awasthi, Digital [email protected]

digital specs & ratesculturecheesemag.com culture


Cheese Heads Up (CHU) is read by the retail industry. Reach mongers, importers, and distributors with our industry-focused editorial.

Cheese: the word on culture (CTW) is read by the most avid cheese fans and features recipes, gear, and tips on buying and serving cheese, plus highlights from culture’s digital platforms.

Culture Recipes (weekly, sent Friday mornings). For the reader who cooks, this newsletter serves up a seasonal, cheese-centric recipe perfect for the upcoming weekend. Each email includes a vertical photo, a short description, and a link to the recipe on culture’s website. MATERIALS REQUIRED Recipe instructions including ingredients, steps, and yield;

high resolution photography (.jpg) of the completed recipe in two sizes, each at 300dpi

(w x h): 750 x 500 and 600 x 900; author name and bio (can be company or a

specific person); author photo or company logo at 250 x 250 (300dpi .jpg)

ad sizes and ratesDESCRIPTION SIZES w x h (px) RATE

CHU or CTW full banner ad 468 x 60 $750

CHU or CTW double banner ad 468 x 120 $1300

Culture Recipes sponsorship specs above $500

digital specs & ratesemail newsletters


culture

closing and materials due dates:Please refer to the monthly editorial calendar for important closing and materials due dates.

digital art requirementsAll digital ads must be delivered at 100% final size as RGB .jpg, .gif or .png files, 72 dpi, 100 KB or less. Submit files to our web department by closing date to guarantee placement.

fax insertion orders to: 866 557 1212

advertising contacts:EAST and EUROPE Rebecca Carrington, Brand Manager607 432 2219 [email protected]

WEST and AUSTRALIA/NEW ZEALAND Natalie Herman, Brand Manager908 996 7339 [email protected]

send ad materials to:Monisha Awasthi, Digital [email protected]

Double banner 468 x 120

Full banner 468 x 60

Recipe development — $500/recipe, minimum of 4 Feature your cheeses in original recipes developed by our team of culinary editors Each recipes comes with:• 2 professional photos• 1 write-up highlighting the role of the cheese in the recipe• 3 written social media post to promote your content: 1 Facebook, 1 Twitter, 1 Instagram

Pairings development — $500/pairing, minimum of 4 Make your cheeses party-ready with creative pairings designed by our on-staff expertsEach pairing comes with:• 1 professional photo• 1 5-10 second video• 1 write up discussing the pairing, why it works, and how to serve it• 1 Instagram post to promote your content

Sponsored video posts — $2,500 each Introduce your cheeses to our entire online audience with a culture-created video postAbout the video:• Our digital content team will create a video that tells the story of a single cheese and offers tasting notes, pairing suggestions, and serving recommendations• The video will be featured on the culture website and promoted on our Facebook, Twitter, and Instagram channels• The video file will be delivered to you for your own promotional use

new digital offerings


culture

As a compliment to the consumer reach of culture magazine, we engage the industry side of cheese and specialty food through the educational seminar series, counter culture. Counter culture is a traveling two-day seminar offering education, professional development and community-building opportunities at no cost to professionals in the cheese and specialty food industry. During the seminar, culture staff and guest presenters deliver an ever-evolving curriculum, covering topics from cheese science to The Art of Mongering and pairing while cheesemakers and specialty food producers from around the world share their cheeses and stories.

Guided tastings are incorporated during presentations with additional chances for attendees to sample new products and experiment with pairings on Tasting Table. Tasting Table is stocked throughout each day with international and domestic products from preserves to charcuterie.

Counter culture attendees come from independent shops, grocery, specialty food stores, distribution plus food service and food/beverage-related areas.

For 2018, counter culture is slated for four dates in four different regions of the US (TBD). Cost for involvement varies by presentation length, panel discussions, cooking/ recipe demonstrations (dependent on venue location), and pairing sessions. Curriculum is carefully curated and guided by culture to ensure the mission is clear, learning is solid, attendees receive invaluable education, and the presenters are well represented.

community + education


culture

To discuss presentation opportunities, sponsorships, partnerships, and other ways to get involved with counter culture, contact Lassa Skinner at [email protected]

spring 2018editorial calendar


culture

eventsMarchCalifornia’s Artisan Cheese FestivalNew Zealand Champions of Cheese AwardsOregon Cheese Festival

April South African Cheese FestivalCheeseTopia

Editorial lineup and calendar subject to change

printDeadlinesAd close Jan 26 Material due Feb 2

On sale Mar 6

Editorial LineupFOCUS: BLUE CHEESE

Externally rinded blues

Parmigiano Reggiano

Cooking with

mascarpone

British Columbia

Creative composed

salads

Cheese as biofuel

From-scratch

strawberry milk

digitalEmail NewslettersCheese Heads Up mails on the first Tuesday of every month.

Cheese: the word on culture mails on the first Wednesday of every month.

Culture Recipes mails on Friday mornings.

April ad close Mar 29 May ad close Apr26

June ad close May 24

Recipes material due 2 weeks before scheduled mail date

Cheese+ Pairings Issueeditorial calendar special annual edition


cultureprintDeadlinesAd close Mar 2

Material due Mar 9

On sale Apr 17


Editorial LineupFoods: Breads,

charcuterie, seasonal

produce, and specialty

condiments galore

Beverages: Booze,

bubbles, brews,

and more

Recipes: Cheeseburgers

and a pairings party

summer 2018editorial calendar


cultureprintDeadlinesAd close May 12 Material due May 19

On sale Jun 26

digital

eventsJuneFood & Wine ClassicGreat Wisconsin Cheese FestivalGreat Canadian Cheese FestivalEditorial lineup and

calendar subject to change

July Vermont Cheesemakers FestivalAmerican Cheese Society ConferenceFinger Lakes Cheese FestivalInternational Cheese Awards

Editorial LineupFOCUS: YOGURT,

SPAIN

Artisan yogurt

Yogurt stars in

international dishes

Barcelona

Madrid

Burrata

Cheese and climate

change

Cheese ice cream

Email NewslettersCheese Heads Up mails on the first Tuesday of every month.



July ad close Jun 28 August ad close Jul 26

September ad close Aug 23


autumn 2018editorial calendar


cultureprintDeadlinesAd close Aug 3 Material due Aug 10

On sale Sept 18

eventsSeptemberWashington Artisan Cheesemakers Festival Arthur Amish Country Cheese Festival SF Cheese Fest

October American Cheese Month The Cheese Fest at Atlanta

NovemberWorld Cheese Awards


Editorial LineupFOCUS: CIDER-

WASHED CHEESES

Cheesy hand pies

Ricotta salata

New Zealand

A spooky Halloween

cheese plate

Cheese in Portland,

Maine

Pecora Sarda sheep

Cheese crystals 101

digitalEmail NewslettersCheese Heads Up mails on the first Tuesday of every month.



October ad close Sep 20 November ad close Oct 25

December ad close Nov 29


culturewinter 2018editorial calendar


printDeadlinesAd close Sep 21 Material due Sep 28

On sale Nov 13

digital

eventsJanuary 2019Isthmus Beer and Cheese FestivalCheesemonger Invitational

February 2019Salon de l’Agriculture


Editorial LineupFOCUS: CHEESE

AROUND THE WORLD

Cheese in Mexico

China’s love of cheese

Cheesy pastries

in Philadelphia

Spotlight on Switzerland

Triple creams

A cheese lover’s

holiday menu

Email NewslettersCheese Heads Up mails on the first Tuesday of every month.



January 2019 ad close Dec 27, 2018 February 2019 ad close Jan 17, 2019

March 2019 ad close Feb 21, 2019


Best Cheeses of the Year 2018-19editorial calendar special annual edition


cultureprintDeadlinesAd close Oct 26

Material due Nov 15

On sale Dec 11

Editorial LineupThe year in cheese: stand-out wheels, makers,

mongers, restaurants, destinations, and more

Timeless recipes to win over a crowd at any occasion

Award-winning cheeses from the American Cheese

Society Judging & Competition, International Cheese

Awards, World Cheese Awards, US Championship

Cheese Contest, and many more


DeadlinesAd close Mar 23

Material due Mar 30

On sale May 8

One of the hottest trends in food and drink pairing is matching cold brews with cool curds. This spring, culture releases the ultimate guide to pairing beer and cheese, for sale on newsstands across the country. Inside you'll find:


Special Interest Publicationseditorial calendar culture

Beer + Cheese summer 2018

The Style Selector – Find your new favorite beer with a comprehensive guide to 30 distinct styles, including flavor profiles, brewing histories, top producers, expert cheese pairings, and more!

The Pairing Pros – Top tips on buying and pairing beer and cheese from cicerones, food writers, and chee-semongers.

Tools of the Trade – Our editors present the best accessories for enjoying and serving beer and cheese at your next home tasting party.

Meet the Makers – Profiles of brewers you should know, from revered brewmasters to rising stars, and what they're pairing with their own masterpieces.

Cheese 101 – culture's authoritative guide to buying, storing, serving, and enjoying any cheese, any time of year!

’Tis the season of love, laughter, togetherness . . . and food! The holidays are when we show off our skills in the kitchen. Impress your friends, family, and co-workers with this recipe-packed guide!

Cheese at the Holidays autumn/winter 2018

Cocktail Parties – Keep your guests mingling and munching with decadent hors d’oeuvres, stylish cheese plates, expert wine pairings, and signature cocktails.

Formal Dinners – From Thanksgiving to New Year's Eve, your dining room is ground zero for the fanciest meals you'll cook all year. Make it one for the books with hearty mains, memorable sides, seasonal salads, and fresh-baked breads.

Family Gatherings – Please the whole family with comfort food favorites starring ooey, gooey cheese in every bite.

Office Potlucks – Whether it's a chili cook-off or a cookie exchange, we've got you covered with our most-loved sharable dishes.

Leftovers – The house guests are gone and your fridge is overflowing. No worries! We've whipped up a collection of delicious recipes featuring the most common holiday leftovers.

the details96 pages, plus coverperfect bound, alternative paper stock

Limited to 15 advertisers, full page or spread ads ONLY

distributionRegular subscription and directs newsstand, events throughout the year

PLUS: Holiday newsstand promotions at grocery and bookstores

$12.95 cover price

ad rates C2 and C4 $10,000

C3 $8,500

Full page $8,000

specs8 x 10 in. trim8.25 x 10.25 bleed (allow ¼ in. safety on all sides for live material)

contact:Brand Managers Rebecca

Carrington ([email protected]), Natalie

Herman (natalie@culture cheesemag.com) or publisher Stephanie

Skinner (stephanie@culturecheese mag.com) to secure one of these limited ad spots

send ad materials to:Carol Bobolts Red Herring Design212 219 [email protected]

DeadlinesAd close Aug 24

Material due Aug 31

On sale Oct 2

download our 2018 media kit. - … · vegetables with curds can o roll up your sleeves and ind out...

Documents