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.
Save the Shepherd: The People Ushering In a New Era of Pastoralism
Photography by Chelo Lopez No farms, no food—it’s a phrase you’ve probably seen on a bumper sticker, but its message only tells half the story. To truly call out the forces threatening our grub, the slogan needs a slight tweak: No farmers, no food. For centuries, we’ve relied on traditions of ancestral succession to keep […]
Salt of the Earth: All about cheese’s most elemental ingredient
Why cheese’s most elemental ingredient flies under the radar (and why it deserves our attention)
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.
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 […]
