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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.

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.

Mountain_maple_brie

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