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.
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.
A DIY Cheesemaking Primer
With a little patience and practice—and a lot of curiosity—anyone can make cheese at home using kitchen tools and a few basic ingredients.
The Search for the Oldest Cheese in the World
Forgotten wheels from the 19th century pose the question: How long can cheese age? Associate editor Molly McDonough heads to Switzerland to find out.
Mongolian Milk: Nomadic Cheesemaking in Mongolia
Climate and cultural change are wreaking havoc on dairy traditions in Mongolia, but cheesemakers are finding hope together.
Great 28: Cheese + Cannabis
Puff, puff, pair. Cannabis will take any cheese plate to a higher level.
