Articles written by
Christine Burns Rudalevige has been a working journalist for 30 years and has considered cheese her favorite food group for even longer. Ten years ago, when she attended culinary school, one of her goals was to write for culture.
What is the Science Behind Mixing Cheese with Ash?
Like a string of pearls elevating a black dress, ash adds panache to cheese. Whether separating layers of curd as a dark vein cutting through traditional French Morbier or coating a Valençay pyramid, ash is a timeless, striking accessory.
How does annatto change cheese?
Ever wonder why some cheeses are orange? For many, it’s because of anatto. But how does annato change cheese?
Creative Ways to Use Pumpkin In Your Everyday Meals
Embrace Autumn by pairing cheese with the season’s notorious gourd.
Oysters Are Always in Season
Luckily for oyster fans, modern shellfish farming means they are always available.
DIY: Burrata
Burrata—those pillowy sachets of fresh mozzarella with creamy centers—can be made the hard way, the easy way, and the cheat’s way in your very own kitchen.
In Season: Simplicity is Key for Spring Asparagus
Local asparagus in springtime is always going to have the best flavor. Make the most of it with this simple soup.
DIY: How to Make Marinated Feta
There are two categories of DIY marinated feta cheese: the “Oh NO! I forgot to make an appetizer!” marinated feta and the “Oh YES! I am so glad I have a jar in the fridge” marinated feta.
The Best Bechamel Sauce
Bechamel is the mother of all sauces. Get our recipe for the perfect cheese sauce using a homemade bechamel.
Best Cheeses 2022: Goat’s Milk
Photo by Nina Gallant | Styled by Kendra Smith ST. GERMAIN (pictured above)Blakesville Creamery | Port Washington, Wisconsin This semi-firm and mild, milky winner is made in a style similar to sheep’s milk, natural rind tommes from the Pyrenees. Only St. Germain hails from one of Wisconsin’s newest creameries. Founded in 2020, Blakesville Creamery makes […]
Regions to Watch: New Zealand
Of the top 10 culinary reasons to visit New Zealand, artisan cheese sits below rare native Manuka honey, above eating cultivated kiwifruit, and right on par with sipping wines that don’t make it out of the country at the same rate as Marlborough Sauvignon Blanc does. To understand the cheese landscape of this South Pacific […]
