Articles written by Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
How to Pair Caviar and Cheese
If you ask Kendra Anderson—chef, sommelier, and the CEO behind Caviar Dream—fish roe doesn’t have to be fancy. In fact, it can be the opposite: playful and accessible.
“No one would ever say, ‘I’m not a french fry person,'” says Anderson. “But they do with caviar and it’s because of the messaging that we’ve all been bombarded with: one of extreme elegance, extreme wealth, extreme inaccessibility.”
Her caviar company grew out of her lived experience as a sommelier, which exposed her to traditional caviar preparations on a frequent basis. In 2017, when she opened her first bar—Denver’s Bar Helix—she decided that caviar was the perfect elevated menu item. That is, with Pringles and tater tots, since she was experimenting with featuring high-low pairings without a full kitchen. “[I] enjoy pushing the envelope for people with caviar knowing that most people don’t know that much about it,” she says.
This Cheese Won the World Championship Cheese Contest
And it’s from the Netherlands Image courtesy of Beemster. The 2026 World Championship Cheese Contest in Madison, Wisconsin, crowned its first place winner: Beemster Royaal Grand Cru made by CONO Kaasmakers in Westbeemster, Netherlands. The aged cheese won by .23 points with a score of 98.68, entered in the open class Hard Cheeses category. Beemster […]
A Conversation With Author, Nomad, and Fermentation Educator Trevor Warmedahl
Trevor Warmedahl, a cheesemaker and culture contributor known as the “Milk Trekker,” trots the globe visiting pastoral communities. His purpose? Investigating how milk is treated and transformed by indigenous microbes and the human touch.
It’s not a glamorous lifestyle, per se. In order to be the Milk Trekker, Warmedahl has to be comfortable navigating countries solo and communicating his intent to observe and understand niche dairy practices in spite of language barriers. He also travels light—and on a budget.
Cheese Trekking is as much a travelogue as it is a reflection on the links between terroir, cheesemaking, slow-food pathways, and heritage. We were lucky enough to catch up with Warmedahl, who was staying at a yurt in between his travels. Read on to learn about the experiences that shaped his writing, plus his views on the role of old-world food systems in a modern climate with high demand for all things quick and processed.
Our Review of Trader Joe’s Hot Honey Goat Milk Cheese
Is Trader Joe’s cheesy take on the swicy trend worth buying? The hot honey trend isn’t showing signs of slowing, if you ask Trader Joe’s. The supermarket chain, known for rolling out limited edition cheeses, recently placed Hot Honey Goat Milk Cheese on its refrigerated shelves. This offering is a bold new release that lovers […]
Give the Gift of Cheese on Valentine’s Day
Whether you want to surprise your beloved or treat yourself, we’ve rounded up specials from a few of our favorite cheese and butter businesses so that you can declare your love with artisanal panache.
We Tested Umyum Plant-Based Cheese So You Don’t Have To
Our thoughts may surprise you Plant-based cheese is likely reaching its apex in 2026. Vegans and faux-cheese enthusiasts alike are finding it increasingly difficult to distinguish these products from dairy-based cheeses, thanks to refinements in the production process. One of the latest brands of plant-based cheeses shaking up supermarkets is Umyum. Umyum’s offerings are made […]
The Best British Cheese and Tea Pairings for Watching Bridgerton
Dearest gentle reader, Bridgerton is returning for its highly anticipated fourth season in which Ton-favorite Benedict Bridgerton may indeed meet his match. There’s only one genteel way to celebrate the return of Shonda Rhimes’ sexy period drama: with a piping hot cuppa accompanied by some of culture’s favorite British cheeses and a gaggle of friends.
A Look at Canadian Cheesemaking Through the Years
At the 2025 American Cheese Society Annual Judging & Competition, a hush fell over the ballroom full of cheese professionals. Who would win Best of Show? It turned out that Quebec-based Fromagerie La Station’s raw-milk farmstead cheese won First—for the second year in a row—with Vermont’s Jasper Hill Farm placing Second Best of Show, and Ontario’s Stonetown Artisan Cheese taking Third. The results mirrored those from 2024, when the top three winners hailed from two Canadian makers and one American maker. So the new question on everyone’s mind is: What’s up with Canadian cheese?
CEO Sean Moore Ushers Jarlsberg Cheese into a New Age
At Norseland, Inc.—the Scandinavian company behind mild, nutty, and utterly snackable Jarlsberg—you’ll find Irishman Sean Moore at the helm.
The Best Cheeses of 2026: culture’s Annual List
The ultimate list of cheeses that should stay on your radar all year long Welcome to our Best Cheeses issue—a curated selection of our favorite cheeses around the globe. Featured competitions include the 2025 American Cheese Society Judging & Competition (ACS), the 2025 Good Food Awards (GFA), the 2025 Great Taste Awards (GTA), the 2024 […]
