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Pamela Vachon is a freelance food and beverage writer and educator based in Astoria, New York, whose work has appeared in Bon Appétit, Wine Enthusiast, and VinePair, among others. Formerly a bartender and captain at New York’s two Michelin star restaurant, The Modern (where her cheese education began as a driver of a tableside cheese trolley), she is also a certified sommelier, and leads cheese, wine, and cocktail tastings through Murray’s Cheese and Night Inn
culture’s 2025 Annual List of the Best Award-winning Cheeses
At culture, we eat a lot of cheese—funky cheeses, flavored cheeses, ones with bloomy rinds and ones sans rinds, cheeses made of several animal milks, cheeses made from plants, so on. We also attend national and international competitions each year alongside makers and folks in the biz so that we can add award-winning cheeses to […]
More Than Khachapuri: Explore Georgian Cuisine at this NYC Restaurant
If you’re at all tuned into cheese media, you’ve likely encountered mesmerizing images of khachapuri, a traditional Georgian bread bowl baked with a luscious filling of cheese. Dotted with cubes of butter and an egg yolk and mixed tableside to create molten cheese ribbons, khachapuri “puts on its own show,” says Tamara Chubinidze, owner of Manhattan’s Georgian restaurant Chama Mama. “It’s very Instagrammable.”
How to Make the Scariest Halloween Cheese Board
Five cheese and movie pairings to send shivers down your spine (in the best way)
This London Cafe Opened My Eyes to Vegan Cheese
A food writer shares how this vegan cheese shop shifted the paradigm.
