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Molly McDonough

Articles written by Molly McDonough

Associate Editor Molly McDonough worked for cheesemakers in Switzerland and the US before earning a Master's degree in Agriculture and Food Science at the Ecole Supérieure d'Agriculture in Angers, France. After spending a year in Romania working on rural development projects with Heifer International, she returned home to Boston and joined the culture team in 2015.

a woman milking a cow in the khovsgol province of mongolia

Mongolian Milk: Nomadic Cheesemaking in Mongolia


In the world’s most sparsely populated country, isolation is a fact of life. A Mongolian panorama embodies the concept of vastness; uninhibited by trees, you can gaze across immense swaths of landscape, the contours of grassland and desert contrasted by blue skies and shadows of distant mountains. Villages are absent. Roads take the form of track marks crisscrossing in […]

cheese and cannabis

Great 28: Cheese + Cannabis


Puff, puff, pair. Cannabis will take any cheese plate to a higher level.

Tumurkhuyag Urtnasan, a cheesemaker from Mongolia

Interview with A Mongolian Cheesemaker


To find out about Mongolia’s cheese scene, culture caught up with Tumurkhuyag Urtnasan, one of the country’s first artisan makers to craft European-style cheeses. Tumurkhuyag Urtnasan didn’t always make cheese. In 1992, right after the fall of communism in Mongolia, he was a vice governor in the Altanbulag district, a very sparsely populated region in […]

abstract illustration of a plate of food

How Shapes & Sounds Can Change What You Taste


Using sound and touch, artists and scientists are creating unconventional food pairings—and changing the way we experience taste.

cheese and cold brew

Great 28: Cheese + Cold Brew


Wake up to the season’s buzziest pairings.

honey and cheese

Your Ultimate Guide to Honey and Cheese


In honey, cheese finds a pairing partner with equal complexity. Here, learn how to taste honey and pair it with cheese.

Reggiana Revival

How One Parmigiano Saved an Ancient Breed of Cattle


It’s a balmy afternoon in Reggio Emilia, Italy, and I’m standing in a barn with a cow breeder named Marco Prandi, staring into his phone. “Allora cerchiamo la natività…” he mutters to himself while scrolling through Google Image search results. Thumbnail-size paintings of nativity scenes from artists in bygone eras whiz by until, finally, he […]

Blue Mold Cheese

The New Kind of Blue Cheese You Need to Try


Although they tend to stay hidden, blue molds grow all around us. If we magnified forest soils, bales of hay, and forgotten loaves of bread, we might see them: clustered colonies of Penicillium roqueforti. Up close they resemble otherworldly paintbrushes, their long filaments split into branches. And at the end of each branch, rotund, blue-green […]

stracciatella - Caputo Brothers 2 - Credit Teri Pozniak

What’s that Stuff Inside Burrata?


Solid or liquid? Cheese or cream? To be daintily dolloped or shoveled with a spoon? If you’re miffed by the stuff that explodes out of your burrata ball, you’re not alone. “There’s a lot of misinformation out there in the world about stracciatella,” says Rynn Caputo of Pennsylvania-based Caputo Brothers Creamery, who crafts her own version […]

Manchego Debate

Manchego Vs. Manchego


As political drama envelopes society, not even cheese will be left unscathed. The latest fray to hit international dairy relations involves Manchego DOP. The beloved sheep’s milk wheel has become the sticking point in a dispute between Mexico and the European Union, effectively stymying renegotiations over an 18-year-old trade deal. The controversy surrounds the name. Since 1984, […]