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about the author

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.

DIY: Fruitful Butters and Cheeses


“Fruit butters” and “fruit cheeses” are preserves dating back to medieval times made by simply simmering fruit puree with some type of sweetener.

Mushrooms Rise Up to Command Respect


Mushroom market growth—set to hit $20 billion by 2025—is driven by eaters seeking meat alternatives, but they’re not just for vegetarians.

Hometown Milk, Homestead Cheese


High Lawn Farm, a Hundred-Year-Old Dairy, Finds New Success with Its Two-Year-Old Cheese Program

In Season: Carrots


The ubiquitous carrot, which is seemingly always in season in one variety or another, can be prepared with imagination in myriad ways.

DIY: Mexican Crema


Having a single jar of crema in your fridge will help you solve many of your condiment quandaries. Or you can just eat it with a spoon.

Destination Cheese: Curd-Centric Road Trips in Five States


Because we wanted to explore some lesser-known cheese destinations, culture asked five writers to take us on a tour of their home states.

Cheesy Road Trip: Western Massachusetts


The rural counties of western Massachusetts have a cheesemaking reputation of their own dating back to the Jeffersonian era.

In Season: Berries and Citrus


Sweet-tart berries and citrus fruits pair perfectly with each other and with the right cheese. Here’s how to pair all three.

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