Articles written by Ashia Aubourg
Ashia Aubourg is culture's former Assistant Digital Editor. She received her BA in Food Studies and Policy Studies from Syracuse University, where she researched components that make up equitable food systems. She previously held print and digital roles at Food & Wine, Cuisine Noir, America's Test Kitchen, and others, where her writing unearthed underrepresented narratives within food, travel, and culture. Before starting her writing career, she held food policy and social impact roles across various nonprofits and companies.
Teamwork Makes the Cheese Work
An exploration of how collaborative mindsets progress the dairy industry
How to Make Cheese Manakeesh
Recipe and photography by Wafa Shami When Wafa Shami reminisces on her early memories of Akkawi, she’s met with a vivid scene of her parents boiling goat’s milk and gently straining soft curds in her Ramallah, Palestine, home. “The aroma filled the entire house,” she says, remembering the final step of preserving the cheese in […]
Cheese Shop Owners Share Their Favorite Pairings
And dish on what it takes to be a leader in the industry Johnston Hill Creamery 707 N Lamar Blvd., Oxford, Mississippi Owner: Kelly Jeffus Before Kelly Jeffus opened Johnston Hill Creamery, an artisanal cheese shop in Oxford, Mississippi, she spent several years experimenting with cheesemaking in her basement. Guided by the wisdom she absorbed […]
What’s the Best American Cheese? We Asked Culture Followers to Share.
We asked our loyal social media followers (who are equally dairy-obsessed!) to share their go-to cheeses produced in the United States.
Here’s What to Know About the Cream Cheese Getting Recalled Nationwide
According to a statement published by the FDA and a release from Aldi, a bunch of cream cheese just got recalled.
There’s No Dish I’d Rather Make Than Edna Lewis’ Cheese Soufflè to Honor My Mom
My mother finds solace in comforting, home-cooked meals. I tend to those preferences on Mother’s Day and pull out my ramekins to whisk Lewis’ cheese soufflè into fruition.
Caputo Cheese Shares the Cheesiest Dishes That Define Chicago
Wisconsin may take the title for cheesiest cuisine in the Midwest, but if you snag a taste of local Chicagoan fare, dairy shines just as bright.
A Bunch of Creative Ways to Upgrade Your Grilled Cheese
The gooey, toasted sandwich serves as a canvas for so many flavors. One can wax poetic about the delights of grilled cheese—the crispy bread, gooey cheese, and buttery bites—but what makes this sandwich unique is its versatility and ease. With just a few ingredients and less than 15 minutes, you can have a comforting dish […]
Cheese Shop Owners Share Perspectives on the Latest Industry Trends
During the pandemic, business owners faced significant challenges that continue to impact them today. To gain insight into the industry, we interviewed several new shop owners to learn about their founding stories and the trends they anticipate for the future. Read on to discover what they shared with us.
Spring Accompaniments That’ll Delight Any Board
To help you prepare for those sunny days, we’ve rounded up vibrant and exciting goodies that’ll complement any cheese board.
