Hello, culture-verse! My name is Katie, and I'm pleased to introduce myself as culture's new editor. I've been working in culture's Boston office for a month now. I'm still in settling-in mode, but I'm thrilled to be here.

As you may have read previously in this post, my background is in daily journalism — most recently I worked at the Washington Post Express. Each week, I edited the Dining section; every other week, I wrote a column on eating out. It was a delicious introduction into the world of food journalism.

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!

Hello My Name Is…
Goat's Milk - Coach Farm, New York

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!

Crema de Blue
Cow's Milk - New Jersey

In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you've come to love. Have specific questions for or about our staff? Be sure to send them to staff@culturecheesemag with the subject line, "Meet the Staff".

With this post, we are being proactive. Please meet Katie Aberbach, culture’s new editor elect. She will be joining our team in a few weeks, and we decided interrogating her was the best way to welcome her into the fold.

In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you've come to love. Have specific questions for or about our staff? Be sure to send them to staff@culturecheesemag with the subject line, "Meet the Staff".

by Lassa Skinner

There's a lot of new and interesting cheesemakers in Oregon, and there's no better place to meet and greet them and taste their handiwork than the Oregon Cheese Festival, which just celebrated its 9th anniversary on Saturday, March 16, 2013, which is put on by the Oregon Cheese Guild and Rogue Creamery. 

Tasting Tuesdays have become a regular feature over at the Boston office, and when they asked me to pitch in, of course I said yes. It didn't hurt that they were sending me Beemster's XO Gouda, which is one of my avowedly favorite cheeses. XO is aged 26 months, and has a wonderful grainy texture because of it, along with a sharp-sweet-savory flavor like that reminds me of a liquor-filled, salted caramel bonbon.