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Articles written by Susan Axelrod

Editor-in Chief Susan Sherrill Axelrod’s love affair with cheese began at age 12, when she bicycled to a gourmet shop to taste an exotic newcomer—French brie. She lives with her partner in midcoast Maine, where she enjoys a well-made cocktail, hiking with their dog, Lucy, and spending as much time as possible on the water.

What To Do About Spain’s Shepherding Crisis?


I am the owner of Caprarius Dairy and I am a cheesemaker.  We are on the island of Fuerteventura, located in the village of Pajara, in Mezque. I want to say that we make Majorero cheese with denomination of origin, and also that tending to animals isn’t a profession only for older people but also […]

Remembering Scott “Scooter” Frank


Scott and Rachel Blackman Frank with their son, Sterling Harrison Frank (photo courtesy of Rachel Blackman Frank) When Scott Frank died on December 1 at age 48 after a valiant fight against esophageal cancer, the specialty food world lost a beloved colleague, mentor, and friend. Frank spent his career in the industry; for the last […]

Regions to Watch: India


Indian cheesemakers are putting their stamp on the cheese world. Read about innovations, accomplishments, and whats to come in this burgeoning industry.

Behind the Scenes at the 2022 World Cheese Awards


The rich sound of a Welsh choir fills the corridor as my fellow judges and I file into the exhibition hall at the International Convention Center Wales for the 34th annual World Cheese Awards (WCA). Wearing our official aprons, which match the color of the huge red dragon sculpture outside the building (the red dragon […]

Centerfold: Blu di Bufala


Photographed by Nina Gallant | Styled by Kendra Smith Water buffalo are not an uncommon sight in Southern Italy, where cheesemakers turn their rich milk into mozzarella, ricotta, and other fresh cheeses. In the northern part of the country, however, they are a rarity, and it is rarer, still, to use their milk for aged […]

Cheese Plate: In Good Company


A winter cheese plate curated by Jen Mason of Curds and Co. Pairings and experimenting with confidence are at the heart of Mason’s business. “We want cheese to be accessible and some cheeses need a partner to be accessible,” she says.

Culture Goes to ‘Cheese Camp’


Education, networking, all-you-can-eat cheese, and more: it’s a curd nerd’s paradise at the ACS Conference.

5 Unexpected Cheese Pairings from Cheesemongers


The whole is greater than the sum of its parts,” is sometimes used to describe the goal of cheese pairings. Contrary to popular belief, this is not the phrase Aristotle penned. What the great philosopher wrote in his Metaphysics, nearly 2,400 years ago, was “the whole is something besides the parts.” But since we’re concerned […]

Centerfold: Rockweed


Photographed by Mallory Scyphers No one was more stunned than Allison Lakin when her cheese, Rockweed, won Best of Class at the 2022 World Championship Cheese Contest (WCCC) in March. Lakin operates a one-woman creamery, Lakin’s Gorges Cheese, on the saltwater farm she owns with her husband in Waldoboro, Maine. She introduced Rockweed in 2019, […]

Wackym’s Cookies are the Perfect Base for a Sweet-Savory Pairing


I’m an avid baker, and never met a packaged cookie that wowed me until I bit into a Wackym’s Kitchen Lemon Shortbread at Good Food Mercantile in San Francisco last February. “Ohhhh …” I sighed as I scanned the other flavors lined up on the table and asked the man in the feathered fedora standing […]

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