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.
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 […]
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.
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.
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 […]
Cheese Styles: Externally Rinded Blue
These externally ripened cheeses are basically blues turned inside-out.
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 […]
The ‘It’ Meal of Winter: Raclette
Melting makes great Raclette shine. Explore our guide to this Swiss cheese in all its forms.
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!
