A selection of published cheese columns from The Kitchn.For more writing samples, click here.
Cheese For a Crowd: A Formula for Deciding How Much Cheese to Buy
The Best Way to Quickly Bring Cold Cheese to Room Temperature
Fava Beans and Peas with Burrata
Yes, Pregnany Women Can Eat Good Cheese: Pregnancy-Safe Cheese Ideas for a Baby Shower
Why Triple Cream Cheeses Are Less Fattening Than You Think
What I Learned About Buffalo Mozzarella in Italy
A Cook's Secret Weapon: Pecorino Pepato
How To Assemble a Classic Cheese Board
Cheese For Lunch: 5 New Takes on a Ploughman's Lunch
The Wine and Cheese Challenge: Some Sure-Fire Pairings on the Fly
The Best (and Surprising!) Cheese to Transform Any Quick Pasta Dish
Why Some Ricotta Is Better Than Others
18 Cheese-Centric Additions to Your Thanksgiving Spread
Whey Tasty Whey. Yes, Whey.
Why Does Cheese Have Holes?
The Proper Cut: What Not To Do When Serving Cheese
4 Easy Steps to Learn More About Cheese
Two Amazing Cheese Appetizers from Italy
Serving Cheese To a Crowd: Worthy Tips