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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.

chris roelli

An Outside the Box Thinker and Maker

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.


The Butter Babe Of Vermont

A young entrepreneur in rural Vermont is churning up delectable rounds of butter

Finger Lakes

Agriculture Adapts In This Corner Of Upstate New York

Artisan cheese is transforming the agricultural landscape of New York’s Finger Lakes.


Dishing With America’s Top Cheesemaker

When do you know that this cheese will be a winner? Culture speaks with Jeremy Stephenson, the maker of ACS 2017’s winning cheese, Tarentaise Reserve, on his strategy.

Calum Hodgson

Cheese Gets Heavy Metal Treatment

Based on findings that bacteria can pick up external signals, Curd Nerd Calum Hodgson blasted a constant stream of heavy metal into the maturation cellar in NZ

Why Copper Vats Matter

Why are so many iconic aged cheeses made using copper vats?