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.
Kata Robata Miso Lobster Mac and Cheese
Chef Hori conceptualized Kata Robata as an ambitious restaurant that fuses tradition with modern technique. His take on the Southern classic combines comforting cheesy flavor with miso paste and lobster for an umami-packed dish that wows. Chef Hori conceptualized Kata Robata as an ambitious restaurant that fuses tradition with modern technique. His take on the […]
How Cheese Moves Across the US-Canada Border
It takes time, money, and a tightly held quota to push cheese over the US-Canada border Fromage du Verger Cheeses. Photographed by Autumn Wood. “You have to be a romantic to invest yourself, your money, and your time in cheese.” Anthony Bourdain, celebrity chef and writer of unvarnished truths about American restaurant culture, penned that […]
DIY Infused Honey Is The Best You’ll Ever Have
Discover the sweet science of infusing honey with herbs, spices, and creativity for the ultimate flavor boost. Straight out of the hive, honey packs a powerful punch. As a sweetener, it’s 25 percent more potent than granulated sugar. It offers a range of floral notes derived from the blooms honeybees visit as they collect nectar. […]
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.
