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about the author

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Kate Arding is an independent dairy consultant specializing in small-scale cheese production. She is also a co-founder of culture, the acclaimed first national consumer cheese magazine launched in December 2008. A native of Britain, Kate has worked in the farmhouse cheese industry for 18 years, firstly, as wholesale manager for Neal's Yard Dairy in London, where she developed extensive knowledge – and love – of the farmhouse cheese industry. In 1997 Kate moved to California to help establish Cowgirl Creamery and Tomales Bay Foods, a business modeled after Neals Yard Dairy but focusing on American artisanal and farmstead cheeses. Since 2003 Kate has worked extensively both in the United States and overseas as an independent consultant, specializing in affinage, sales and marketing, and helping small-scale cheesemakers adapt to changing market demands. Additionally, Kate is intrinsically involved with the day to day running of Culture magazine. Kate is lives in rural New York.

Kate’s Grilley

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This recipe, from Sue Conley and Peggy Smith’s Cowgirl Creamery Cooks cookbook, was inspired by culture co-founder Kate Arding

Cheese Caves

Italian cheese aging cave

Cheesemonger Kate Arding explains what cheese caves are and why they are so important to cheese making

Vegetarian Cheese

wedge of cheese on board next to knife

Cheesemonger Kate Arding helps distinguish between vegetarian cheese and non-vegetarian cheese

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