In this blog series our intrepid intern Molly will find and interview American cheesemakers attempting to re-create traditional European cheeses. Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a cheese tied to a location so distant changes when that cheese is made in a new location. Also, each week you'll have a chance to win an issue of culture: the word on cheese. The winner of last week's prize was Noel!

For the past several weeks, I've been writing about American cheesemakers who have been inspired by European traditions. Some have gone to Europe to learn about cheesemaking, while others have loosely adapted European recipes to their liking.