6 culturecheesemag.com THE HOT LIS T 202 3
EDITOR'S LETTER
W
hen I got my first job in journalism, my mother
said something that stuck with me: "You'll always
have the opportunity to engage your curiosity."
I was reminded again of her comment as I interviewed the
nine "cheese stars to watch" for this issue. Because while I am
grateful for the chance to have engaged my curiosity about
a vast range of subjects over the years, people are by far my
favorite. These trailblazers in cheese—six women and three
men—have fascinating stories, and I am honored that they
shared theirs with me for The Hot List (p. 36), which I hope
will become an annual feature.
This issue has plenty to pique your curiosity. Linni Kral
takes a nuanced look at the issues surrounding cheese names
through the lens of the recent court ruling against Le Gruyère
AOP (A Gruyère By Any Other Name, p. 42). Daphne Zepos
Teaching Award recipient Trevor Warmedahl shares his up-
close-and-personal experiences with traditional rennet makers
in Spain (A Wide World of Rennet, p. 48). You'll meet Ashley
Morton, a New York City native working as an affineur in
France (Voicings, p. 28), and a UK maker who brought back
a "lost cheese" referenced in Jane Austen's Emma (Wheys
Less Traveled, p. 12). If your curiosity extends to the kitchen,
Christine Burns Rudalevige shows you how to make your own
burrata, and the One Cheese, Five Ways team offers enticing
summer recipes starring goat brie (p. 21).
There's lots more, of course. And since it's a big part of
culture's mission to spark your curiosity, how lucky are we that
the world of cheese offers nearly endless opportunities!
Susan Sherrill Axelrod, Editor
