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.

Magazine F pulled up its anchor March 2018 and set sail on a journey to explore the rich and vibrant world of food ingredients. At first, the collaboration between Baemin and Magazine B itself attracted substantial attention. Almost two months have passed since the first issue, and it is obvious that many readers are growing hungry for more genuine stories behind new ingredients.


Letter from F

Into the Origin

Global cheese meccas bursting with intrigue and sundry flavors

The Artisan Story

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

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

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

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

Academic Manual


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

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

On the Table

Savory cheese platters presented by restaurants around the world

F Lab

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

User Scene

Four turophiles share tips on pairing cheese, food, and beverages

F Cut

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

User Scene

Four gourmets share how they most enjoy salt

F Cut

An aesthetic perspective on various salts with distinct colors and forms

New Wave of Cheese

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

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


Artisanal cheese shops run by passionate cheese mongers


All different slicers used for all different cheeses


Books recommended by cheese experts and chefs





Publisher Suyong Joh
Executive Director Myungsoo Kim
Editor-in-Chief Eunsung Park
Content & Editorial Director Sojung Jung
Editors Eunkyung Lee, Bora Nam
Contributing Editor Alex Seo
Art Direction & Design Yuwon Choi
Marketing Hyunjoo Kim
Sales & Distribution Sanghoon Kim, Suyeon Kim
Advisory Wookjung Lee
Correspondents Mihye Nam (Tokyo), Lena Shin (LA), Hyeseon Jeong (Paris)
Translators Rancy Kim, Bongah Shin, Hyejoo Lee, Seongae Yang, Soonok Hwang
Copy Editors Sarah Kessler Jang, Catherine Gallagher
Woowa Brothers
CEO Bongjin Kim
Creative Directors Myungsoo Han, Insung Chang
Planning & Marketing Taekyoung Lee, Seyoung Kang


Les Secrets de la Casserole
Bar Tartine: Techniques & Recipes span>
The French Laundry Cookbook
Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese
The Oxford Companion to Cheese
The Third Plate: Field Notes on the Future of Food