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about the author


Articles written by

Lynn Freehill-Maye is a food and travel writer based in upstate New York. She's written for The New York Times, The Washington Post, Texas Monthly, Modern Farmer, and more. She's married to a former cheesemonger and believes all burgers should be topped with blue.

Bucking Tradition (and Brexit)

Cheesemaker Mike Thomson produces Northern Ireland’s only raw-milk cheese, and now grapples with the politics that could affect his business.

cheese and matcha

Great 28: Cheese + Matcha

Matcha—an electric-green, hyper-concentrated green tea powder—has leapt the Pacific from Asia. Its superfood status has likely bolstered its recent popularity in America; green tea was already healthy and celebrated, but matcha is believed to be even higher in antioxidants than whole green tea leaves. Matcha’s natural caffeine is accompanied by vitamin C, potassium, and amino […]

cheese and chips

Great 28: Cheese + Chips

Look beyond Lay’s and onion dip—cheese is a champ with your favorite chips.


A New American Classic: Mountain Maple Brie

Brush Creek’s Mountain Maple Brie was named best cow’s milk brie at the 2016 American Cheese Society Judging and Competition

hot sauce

The Great 28 Pairings: Cheese + Hot Sauce

This condiment is on fire right now

celery salad

The Great 28 Pairings: Cheese + Celery

This versatile veg isn’t just for dieters anymore

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