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Madison Trapkin

Articles written by Madison Trapkin

Editor-in-Chief Madison Trapkin is an Atlanta-bred, Boston-based writer. She graduated from Boston University’s Gastronomy master’s Program in December 2018 and started at culture in March 2019. She is passionate about The Feminist Agenda, pizza, and regularly watering her houseplants.

Drinks with Cheese: Tasty by Nature


Photo by Madison Trapkin Natural is having a moment. The food world is abuzz with all things au naturel (please read in a French accent), and the world of cheese is no exception. Much like the labels “organic” and “pasture-raised,” “natural” refers to how things are made. In the case of curds, a natural cheese […]

Putting the Käse in Omakase


What do you get when you combine cheese, Japanese food, and two American Cheese Society Certified Cheese Professionals? The answer: an innovative, umami-filled omakase (meaning “I trust you” or “I’ll leave it up to you”) tasting menu prepared by Rachel Freier and Laura Sutter. The duo met at Murray’s Cheese Bar in New York City, […]

My Day as a Judge at The Cheesemonger Invitational


As I turned yet another corner in search of the entrance to The Midway, home to The Cheesemonger Invitational for the second year in a row, I wondered what I was walking into. The RuPaul’s Drag Race of cheese challenges? The Great British Bake Off of curd competitions? It was 10 a.m. and honestly, I […]

Australia is burning, and so are their dairies


Australia is still being consumed by the worst wildfires it’s seen in decades, and staggering numbers of dairy animals and dairy farms are among the casualties. The country’s fire season started in late July–bushfires are typical in northern Australia from April to September due to the region’s climate. This season the blaze was accelerated by […]

Ruminations: My Mom’s Weird Dairy


This is a story about one of those things I wish I’d appreciated about my parents as a kid, but instead felt totally mortified by. I was never a “cool kid.” I got glasses in fourth grade, which was the same year I started the growth spurt that put me well over five-and-a-half-feet tall before […]

Cheese Goals


Illustrations by Erin Wallace We’re not big on overly-ambitious New Year’s resolutions here at culture. We’ve put together some attainable goals for 2020 you’ll have no trouble achieving—all you need is cheese! DIY Cheese As a millennial, I should probably DIY more. I should be feeding my own sourdough starter, bottling my own kombucha, and […]

Best Savory Accompaniments 2019


Photographed by Nick Surette Whether you’ve got a sweet tooth or a salty craving, we’ve got you covered with our picks for this year’s hottest cheese pairing. TROIS PETITS COCHONS CHARCUTERIE New York, NY Trois Petits Cochons makes quality pâtés and charcuterie that loves cheese—try pairing their smooth and subtly sweet Mousse Royale au Sauternes […]

Cheese Lit for Winter 2019


Curl up with a blanket and some eggnog and enjoy these cheesy reads. Or, wrap them up for a turophile friend’s holiday gift! The Saltwater Table Reading chef Whitney Otawka’s debut cookbook, The Saltwater Table: Recipes from the Coastal South (Abrams, October 2019; $40), is like stepping into the sweltering steam of the book’s namesake […]

Best Gear 2019


Photographed by Nick Surette CHEESE VAULT Plastic wrap is out—cheese vaults are in. Silicone walls wick moisture away from cheese, and a polished exterior allows for easy labeling with a pen. $30, thegrommet.com CHEESE KNIVES Form can be on the same level as function, especially in the case of these serving utensils. The subtle finish […]

Get Cultured


It’s tangy, creamy, and keeps you coming back for more. It’s sweet cream butter’s older, sophisticated cousin who drinks their coffee black and just got back from studying abroad in France. That’s right: we’re talking about cultured butter. “‘Culturing’ and ‘fermentation’ both basically mean growing microbes [to] change [our] food chemically,” says microbiologist Jessica Lee. […]