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Articles written by

Laurel is a contributing editor at culture and a food and travel writer based in Austin, Texas. She also serves as editor at Edible Aspen.

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: Texas


Cheese might not be the first thing to come to mind when you think about Texas, but it actually has a steadily growing artisan and farmstead cheese scene.

Great 28 Pairings: Mesquite


Mesquite is called the “Tree of Life” because it provided natives with fuel for thousands of years. It also yields smoky-sweet accompaniments.

Great 28 Pairings: Sotol


If you’re unfamiliar with sotol, you’re not alone. The earthy, smooth-sipping spirit is native to the northern Chihuahuan Desert (and great with cheese).

Mezcal Cozies Up Nicely to Curds


Mezcal and cheese might seem like an unlikely pair at first, but the lactic tasting notes in this agave-based spirit make this pairing a no-brainer.

Illustration of a hand holding a paint roller applying a rainbow of cheese-inspired colors

Ruminations: 50 Shades of Cheese


Choosing the perfect shade paint inspires a trip to the cheese counter for mouth-watering color inspiration

Best Cheeses: Colombia


While much of cheesemaking in Colombia remains informal, the national mania for cheese has finally started to spill beyond its borders.

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