C O N T R I B U T O R S
8 culturecheesemag.com E N T E R TA I N I N G 202 2
Food and travel writer
Kristine Jannuzzi fell for
formaggio the first time she
tasted Pecorino Toscano
in Florence some 20 years
ago. She has been a frequent
culture contributor since
2013; in this issue she
explores the history and
production of an unusual
Italian cheese (Pecorino di
Farindola: A Rare Treat, p. 50).
A bilingual dual American
and Italian citizen, Kristine
currently hosts private
cheese tastings and visits to
cheesemakers in Tuscany.
Nicole Wolf is a Maine-
based commercial and
editorial photographer.
"Creating imagery with
character and translating
the human experience is
what excites me. Food
photography for me is a
portrait of the chef; they
display their personality
through a dish," she says.
Photographing Alice
and Lulu's at Sugarloaf
Mountain (Chef 's Dish, p.
36), had her dreaming of
snowy winter nights after
skiing all day and cozying
up with a glass of wine and
a tasty raclette spread.
Eric Ginsburg is a Raleigh,
North Carolina-based
independent journalist
who writes about food
and justice. For this issue,
he traveled to the quaint
village of Egg Harbor in
the heart of America's
Dairyland to learn about
how Mexican cheesemaker
Ricardo Gutierrez Cruz
is reinvigorating artisan
Wisconsin cheese
(Cheesemaker Profile, p. 44).
Kate McCarty is a freelance
writer and community
educator based in Portland,
Maine. She is the author of
Distilled in Maine: A History
of Libations, Temperance &
Craft Spirits and is the food
editor for Maine magazine.
For this issue, she traveled to
Sugarloaf Mountain to learn
about Alice and Lulu's apres-
ski raclette tradition (Chef's
Dish, p. 36).
