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about the author

Articles written by

Linni Kral is a writer, editor, activist, and friend living in Brooklyn, with past lives in Boston, L.A., and Chicago. Her writing has been featured in the Atlantic & Atlas Obscura, among others. She’s happiest in the company of cows, books, and groceries.

Reflecting on the Spanish Cheese Scene With Rubén Valbuena


Rubén Valbuena has been disrupting the Spanish cheese industry from just about every angle—ideation, production, sales, service, exports—since the mid-aughts.

How to Drink and Pair Sidra Like a Spaniard


Why Asturians Throw Their Cider—And the Best Cheeses to Throw Alongside It

What’s In A Cheese Name? Understanding the Battle for Gruyère


A deep dive into the ongoing battle over the ‘Gruyère’ name in the American cheese market, as Swiss and French producers fight for their proprietary rights and consumer recognition.

The New American Gin Craze


We are living in the eye of the gin renaissance, a movement fueled by Campari corporate, by midcentury-modern nostalgia, and by a blooming of American craft microdistilling. 

Voicings: Affineur Ashley Morton


On her website Brieyonce.com, Ashley Morton describes herself as a “global cheesemonster on the go,” and it’s easy to see why.

The New Class of Honey Wine Isn’t Just for Vikings Anymore


The new meads are crushable, balanced, and food-friendly—begging to be paired with cheese.

Voicings: Anna Juhl


With Cheese Journeys, Anna Juhl creates bespoke cheese-travel experiences.

Best Cheeses 2022: Cow’s Milk


Photo by Nina Gallant | Styled by Kendra Smith WHITNEY (pictured above)Jasper Hill Farm | Greensboro, Vt. Made with the raw milk of Jasper Hill’s grass-fed herd, ACS First Place Best of Show winner Whitney leverages Jura-mountain inspiration into something uniquely Vermont. Its tacky pink exterior contains a pliant, milky white paste redolent of juicy […]

Regions to Watch: Austria


If you love cheese, you know the Alps—the 750-mile-long stretch of peaks crosses dairy lodestars like France, Italy, and Switzerland, and it pretty much goes without saying that your local cheese shop carries Alpine greats Comté, fontina, and Gruyère. But until recently, turophiles have been sleeping on the range’s vast eastern half—namely, Austria. Known more […]

Pairing Bitters and Cheese Beyond Happy Hour


Sam Unger likes to think of cocktail bitters as the Mary Poppins of flavor. “When we’re making our Pineapple Star Anise [bitters], I’m taking hundreds of pineapples, bringing them into this tiny bottle, then all of a sudden it expands again and it’s able to go into hundreds of drinks,” says Unger, founder of Vancouver-based […]

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