Articles written by
Alexandra Jones is a writer and recovering cheesemonger based in Philadelphia. Her work on food, agriculture, social justice, and sustainability has appeared in outlets like USA Today, Food & Wine, Atlas Obscura, Civil Eats, The Counter, Audubon, the Philadelphia Inquirer, and Modern Farmer. She’s the author of Stuff Every Cheese Lover Should Know, a pocket guide to cheese from Quirk Books.
Making Cheese in Appalachia: Firefly Farms Reflects on a 20-Year Journey
For founders Mike Koch and Pablo Solanet, building a cheese business in western Maryland has always been about the journey, not the destination
Chef’s Dish: At Mish Mish, Fried Armenian String Cheese Sets the Fun, Casual Vibe
The fried Armenian string cheese has become one of the most popular dishes on Mish Mish’s menu, a flagship small plate that sums up Tewfik’s vision: easy, simple, fun.
Breeding Better Cheese
Enterprising dairies blend the latest tech and age-old practices to raise healthier animals, strengthen farms, and produce top-quality milk
Best Cheeses 2022: Sheep’s Milk
Photo by Nina Gallant | Styled by Kendra Smith CROZIER BLUE (pictured above)J&L Grubb Ltd. / Cashel Blue | Fethard, Ireland This rich, sweet wheel gets its name from St. Patrick’s Crozier, a silver relic in the shape of a shepherd’s crook said to be carried by the saint—a fitting name for a sheep’s milk […]
Best Cheeses 2022: Buffalo Milk
Photo by Nina Gallant | Styled by Kendra Smith BUFFALO MILK BURRATA (pictured above)Deca & Otto | Colombia Small-scale farmers have been raising water buffalo in Colombia’s lush northern prairies for generations,and Deca and Otto works with producers raising 100 percent grass-fed herds to produce their line of fresh cheese, yogurt, and dulce de leche. […]
