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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
How to Pass Down a Cheese Business
Case studies in how retiring dairy pioneers keep their cheese legacy alive A scene from Uplands Cheese’s farm in the Driftless region of Wisconsin. Photographed by Kevin J. Miyazaki. Early pioneers in the American cheese industry—which exploded between the 1980s and 1990s—are reaching retirement age. As with many small businesses, it’s not nearly as simple […]
Meet Lucy Cufflin, a Founder of London’s Chiswick Cheese Market
Imagine planning a visit to London and learning that there is a monthly outdoor market entirely dedicated to cheese. On a scale from immediately to yesterday, how quickly would you prioritize the pilgrimage?
Taking place monthly on every third Sunday in a London borough named for its cheese, the Chiswick Cheese Market doesn’t just have its finger on the pulse of the British cheese industry—it is the pulse of the British cheese industry.
“I was born loving cheese,” says Lucy Cufflin, one of Chiswick Cheese Market’s founders and a chef and caterer by profession. “I have no idea why … I think some people just are.”
The Chiswick Cheese Market is a labor of love for Cufflin and the volunteers who operate it. Officially founded in 2021, the market is quickly approaching its fifth anniversary and shows no signs of slowing.
We recently caught up with Cufflin to talk about the importance of providing a forum for the artisan cheese industry, educating consumers about good-quality cheese, and supporting the next generation of cheesemakers.
Bolle med Ost is Having a Moment: Why “Bun with Cheese” is All the Rage in Denmark
As breakfasts-gone-viral go, perhaps none is so straightforward as Danish “bolle med ost.” Literally translating to “bun with cheese,” bolle med ost keeps no secrets in its accurate, enigmatic name. “It’s a small sourdough bun, sliced, spread with salted butter, and layered with two slices of cheese,” says Chiara Barla, chef, baker, and founder of […]
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.
