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.
Farmstead Cheeses of Northern Spain
Cheesemakers in northern Spain make cheeses that tread territory somewhere between tradition and innovation, getting the best of both worlds
Searching for Cheese in Transnistria
One traveler views the disputed nation of Transnistria through the lens of cheese, as she explores local markets and meets local cheesemakers
Distant Cheeses, Local Farmers: Bringing Raclette Home
Molly completes her series on European cheeses here in the US with the story of how she brought her Raclette making skills home from Switzerland
Distant Cheeses, Local Farmers: Authentic Dutch Gouda in Wisconsin
Follow along as Molly discovers Dutch Gouda being made by a family in Wisconsin
Distant Cheeses, Local Farmers: Cheddar Across Continents
Follow along as Molly learns about cheddar in England and here in America
Distant Cheeses, Local Farmers: Loire Valley Goat Cheeses and Wabash Cannonball
In this blog series our intrepid intern Molly will find and interview American cheesemakers attempting to re-create traditional European cheeses. Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a cheese tied to a location so distant changes when that […]
Distant Cheeses, Local Farmers: Roquefort and Ewe’s Blue
Follow along as Molly researches Roquefort cheese and its American cousin Ewe’s Blue
Distant Cheeses, Local Farmers: Spanish Sheep’s Milk Cheeses in America
Follow along as we discover local Spanish sheep’s milk cheeses and their American equivalents
Distant Cheeses, Local Farmers: French Alpine Cheeses and Robinson Farm
Follow along as Molly explores the origins of Alpine cheeses and the cheesemakers who brought them stateside
