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Articles written by Madison Trapkin

Former 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.

Ruminations: My Mom’s Weird Dairy


My mom taught me so many lessons, both purposefully and by osmosis, but her kitchen-based teachings are what stuck with me the most.

Cheese Goals


We’ve put together some attainable goals for 2020 you’ll have no trouble achieving—all you need is cheese!

Best Savory Accompaniments 2019


For all your salty cheese cravings, we’ve rounded up the best savory accompaniments of the year.

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!

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 […]

Everything You Need to Know About Cultured Butter


Answers to your burning questions about domestic cultured butter.

Chef’s Dish: Supper Club Season


Chef-author Priya Krishna and Puli-Ra supper club founder Deepa Shridhar partnered this past summer for a supper club filled with Indian-inspired dishes.

New on the Market for Winter 2019


We’ve rounded up six hot products to look out for on your next shopping trip. Made with wildflower honey and red raspberries from Chile and Mexico, Raspberry Mead from Long Island-based Beacon Meadery has us dreaming of warmer weather. Pair the boozy, honey-forward pour with something sharp and salty, like aged gouda or Pecorino Romano. […]

Keep Calm and Eat Cheese at London’s La Fromagerie


La Fromagerie in London is part cheese-and-produce shop, part fine-dining restaurant, part wholesale operation—whole turophile dream world.

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