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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.

A Summer Slaw to Travel Wherever You Go


In the 2005 romantic comedy The Sisterhood of the Traveling Pants, four BFFs collectively purchase a single pair of jeans because they perfectly fit each young woman’s figure despite their varying shapes. They share the jeans via the mail when they are forced to spend a summer apart; the pants travel separately to Greece, Baja […]

In Season: A World of Melons


Look beyond honeydew and cantaloupe for more exciting flavors    My recent 100-kilometer walking pilgrimage along the Portuguese Camino in northwestern Spain from Vigo to Santiago de Compostela was fueled each morning by no fewer than three cured pork products (shoulder, loin, and spicy chorizo sausage); three regional raw cow’s milk cheeses named Arzùa-Ulloa, Queso […]

Versatile Endive Can Scoop Dips, Pair with Cheese, and Star in a Salad


Photo by Brent Hofacker Witloof, or white-leafed Belgian endive, originally sprouted up as a happy accident for the chicory family. When Jan Lammers left his farm in Brussels to fight in the Belgian War of Independence in 1830, the story goes, he purposely left chicory roots behind in his cellar. He’d planned to roast and […]

Waste Not, Want Not, and A Cheese Board Pickle, Too


Turn those straggler veggies languishing in your produce bin into a zesty pickle.

Fruit-Butter-Fruit-Jam

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-with-cheese

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.

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