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Articles written by Josie Krogh

Josie Krogh is an agricultural communicator and economist with a wide range of experience in the food industry. She currently lives on a farmstead creamery on the island of Martha's Vineyard, where she consumes copious amounts of cheese and enjoys spending time outside with her dog, cat, and call-ducks.

5 Ovenless Recipes to Beat the Heat


It’s that time of year when the mere thought of turning on your oven can cause you to break out into a sweat. And with summer produce in full swing, minimal intervention cooking is the way to go. Here’s a roundup of five of our favorite summer recipes that are quick to make, and won’t […]

In Queso You Missed It: July 31,2022


After a two-year hiatus, the 2022 American Cheese Society (ACS) Conference—or what insiders call “Cheese Camp”—was a joyful reunion of the American cheese community in Portland, Oregon. The event consisted of industry panels and lectures, a Meet the Cheesemaker event where over 100 creameries sampled their cheeses, and the 2022 ACS Judging & Competition. Best of […]

In Queso You Missed It: July 17, 2022


Photo From Gastro Obscura: Clockwise from left: Brent Hofacker/Almay; Wagner Pizza Bus; Erika Nusser/Almay; Lancaster314. Have you ever heard of pizza topped with American cheese? What about finished with frozen cheese, or no cheese at all?! While it might sound like we’re making them up, these styles of pizza are in fact regional delicacies from Pennsylvania, […]

In Queso You Missed It: July 3, 2022


Like many of us, Cheese for the Culture columnist Agela Abdullah will be heading to Portland, Oregon, for the ACS Conference next month. “While I’m excited about the conference I have to admit that I’m nervous about being in Portland. Oregon has a long history of racial prejudices that start with the founding of the state, and continue today […]

In Queso You Missed It: June 26, 2022


We’ve never doubted that cheese has the power to change lives, but if you want more evidence, a  former cheesemaker shared with Bon Appetit how watching milk transform into cheddar helped them realize they were trans. “I spent four years immersed in cheddaring, my life revolving around transformation. And it was there on the production […]