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.
Great 28: Cheese + Matcha
The grassy, earthy notes in both cheese and matcha live in perfect harmony.
How to Pair Cheese and Potato 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
Ruminations: A Cheese Love Story
Their paths cross over fondue, but it was the way their relationship broadened over cheese that makes this a true cheese love story
