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.
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.
Master Your Melting Method
Our picks for raclette grills when you are trying to achieve the perfect melt.
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 Champion
A tiny dairy in Norway’s Tingvollost is quietly crafting the world’s best cheese in the northern fjords—Kraftkar, a Nordic champion.
Moving Mountains at Roelli Cheese Haus
A year after a life-changing win, Chris Roelli reflects on the past and looks ahead
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
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.
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
