Gawker author Brian Moylan has something to share with you:
I think this is going to be the most controversial thing I have ever published: I hate cheese. I think cheese is disgusting. Every single aspect of it. I hate the way it smells; walking past the pungent cheese section of Whole Foods is like being in a sort of agricultural locker room. I hate the taste of it, harshing on my tastebuds like some foreign infection. I hate the consistency of it, either the mucousy texture of brie or the creamy bite of Cheddar. I hate it all.
He continues on the same vein, with a few choice examples not printable in this, a family publication.
But besides possibly winning a lifetime subscription to the magazine, why don't we give Gawker what they want: clicks.
Can't say it isn't a thrill when my hometown paper gives my magazine some precious column inches...
There are magazines devoted to beer and wine, periodicals about baking and vegetable gardening, how-to monthlies on keeping backyard chickens and raising beef cattle. Stephanie Skinner decided to do a magazine on cheese and cheesemaking.
She was having dinner with friends a few years back when the idea occurred to her. “Stephanie started pounding her fist on the table and saying, ‘I don’t understand why there’s no cheese magazine,’ ’’ recalls Elaine Khosrova, editor in chief of Culture, the cheese-centric magazine that Skinner published to fill the void...
Originally published in culture's winter 2010 issue
One of the UK’s biggest newspapers, the Daily Telegraph, recently ran a short column titled, “Blessed Are the British Cheesemakers.” Having tasted many cheeses from Britain, I was prepared to cheer the essay based on the title alone. My goodwill quickly deflated, however, once I read the first paragraph. The writer—award-winning journalist and editor Clive Aslet—started his homage to British cheesemakers by first trampling on American ones, claiming, “I couldn’t live in the [United States] because of the cheese. America seems unable to cope with this most glorious of foods, both a staple which fills the sandwich and a luxury that enchants the epicure.”