Articles written by Molly McDonough
Former Senior 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.
Queso Without Borders: Who Really Makes the Milk?
What would the Vermont dairy industry look like without immigrants from Latin America?
Changing Tides on the Midcoast Maine Cheese Trail
Maine is becoming a mecca for small-batch cheeses—but you’ll have to travel to taste them. Discover the hidden gems of the area.
5 Japanese Cheesemakers You Need to Know
You make have never given a thought to Japanese cheese, but you should. These 5 cheesemakers are creating something unique and entirely their own.
Robiola Rhapsody
Soft, bloomy-rind robiola is one of the most ancient goat’s milk cheeses in Italy. And it’s getting an American makeover.
Cottage Cheese is Making a Comeback
At its essence, cottage cheese is old-fashioned. But with the dawn of 2019, cottage cheese is edging back into the spotlight. And it’s better than ever.
Jell-O and Cottage Cheese Salad
With Jell-O, crushed pineapple, and cottage cheese, this light and refreshing dessert is ready to brighten your next dinner party.
The Best Savory Accompaniments of 2019
A round up of the best accoutrements to take your cheese plate to the next level.
Shop Talk: Mad River Taste Place
Wedged into the tiny ski town of Waitsfield, Mad River Taste Place is centered around an all-Vermont selection of beers, ciders, spirits, and 80 to 90 cheeses
The Best Sweet Accompaniments of the Year!
A round up of the best accoutrements to take your dessert cheese plate to the next level.
