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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.

The ‘It’ Meal of Winter: Raclette


Melting makes great Raclette shine. Explore our guide to this Swiss cheese in all its forms.

cheesemaker

Party Like A Cheesemaker!


Every cheesemaker celebrates their trophies in a unique style: while some parties are low-key, others cheer with taco and beer!

Cheese Supersedes Arms In A Transformed Alpine Military Cave


Cheese companies like Gourmino use decommissioned military caves to age Alpine cheeses in a humid-cool environment.

raclette grill

Master Your Melting Method


Our picks for raclette grills when you are trying to achieve the perfect melt.

the alps

Best Cheeses Of The Year: The Alps


Animal herding has driven both economy and tradition for a long time in the Alps, resulting in unparalleled dairy expertise.

nordic

Nordic Champion


A tiny dairy in Norway’s Tingvollost is quietly crafting the world’s best cheese in the northern fjords—Kraftkar, a Nordic champion.

chris roelli

Moving Mountains at Roelli Cheese Haus


A year after a life-changing win, Chris Roelli reflects on the past and looks ahead

dry hay

Does Dry Hay Mean Safer Raw-Milk Cheese?


Drying hay helps Jasper Hill Farm shape the microbiology of its cheese. Dry hay has helped it eliminate listeria completely from the milk supply.