Elaine Khosrova has been working with and around food her entire career, as a culinary student, a recipe developer, a writer, and an editor.

As founding editor-in-chief of culture, her food knowledge came in handy, to say the least, as she delved into the world of cheese. Recent media articles commenting on how the career of food writing has changed over the past decade inspired us to interview Elaine (own editorial veteran!) on the past, present, and future of food writing, particularly as it relates to culture. Plus (even though we work with her everyday) we wanted more specifics on this mysterious cheese magazine editor – like what’s in her fridge right now? Alexandra Howard sat down with her to ask some questions:

What initially got you interested and/or inspired to seek a career as a food writer?

This hearty appetizer, served with Tempranillo or other Spanish red wine, is hearty enough to hold guests while you finish cooking dinner.

Preheat oven to 425.

Heat oil in skillet on medium heat til it smokes.

Season meat generously with sea salt & pepper, sear it in the skillet on both sides, then roast it in the oven for 20 minutes (internal temperature should be around 130 degrees).

Transfer meat to a platter and allow it to “rest” for 10 minutes, then slice thinly.

Add crumbled Cabrales to the pan juices and stir to combine.

Meanwhile, rub garlic over the bread, and toast lightly in the oven if desired.

A second earthquake shook Northern Italy this morning, killing at least 10 more people and taking down buildings previously damaged from the first quake. Many people were injured, including two cheesemakers who were hit by falling wheels of Grana Padano:

The earthquake, which was felt as far away as Austria, was centred 25 miles (40km) north-west of Bologna, near Mirandola, close to where a 6-magnitude quake struck in the early hours of 20 May, killing seven.

The latest quake struck at 9am when many more local factories were open – a likely reason for the higher death toll.

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Photo by Angelo Amboldi

Coming Soon!

A web-exclusive supplement to our summer article featuring Wanda Otero and Rosa Avalo of Quesos Vaca Negra in Puerto Rico!

For our summer issue, editor in chief Elaine Khosrova interviewed Fred Chesman, Vice President of Atalanta Corporation, a multinational food importer. These are a few of many notable quotes:

“Fred pioneered the import of countless crucial cheeses, and he let me take credit for every one of them.” — Steven Jenkins

My father was stationed in France during the First World War . . . he spoke several languages, so he was charged with interrogating the prisoners. He noticed that the French had a lot of great things over there that we didn’t have in the States—especially the food—so he got the idea to import specialty products. Charles Chesman & Co. was started in 1915.

"The biggest party crashers ever!" Six young bulls recently crashed a backyard party in Boxford, MA. The bulls wandered out of their pasture after a gate was left open and stumbled upon recent college graduates celebrating in a backyard. The bulls startled the group, who dispersed, and then preceded to drink the left behind beer right off the table!

Heidi Swanson of 101 Cookbooks has creatively adapted this cheese cracker recipe, originally from Alana Chernila's Homemade Pantry. Crackers are so much better when they're fresh - in fact, many of us haven't even experienced a fresh cracker before - and this recipe includes cheddar cheese, mustard grain, and whole wheat. Also, who says crackers have to be square? Since you roll out the dough, cut it up however you like!

We know Jeanne Carpenter from Cheese Underground, one of our favorite cheese blogs, and as a regular contributor to culture, but she's also an entrepreneur. After working for the Wisconsin Department of Agriculture she started a consulting firm called Word Artisan that helps artisan cheesemakers with a full range of PR services. This recent articles chronicles how her love for cheese developed and how she's made it into a life's work.

“People get really excited” when they feel they’ve gotten to know an artisan cheesemaker, and they become “evangelists” for his products. The population of “super foodies” – people so in tune with what they’re eating and who’s growing it” – is “exploding,” says Jeanne, so much so that she can hardly keep up with the demand for tasting, educational and meet-and-greet events.

A new law in Cyprus sets a standard ratio for the amounts of cow's, goat's, and sheep's milk that goes into Halloumi cheese, a large export of the country. Farmers are furious about the new standard, claiming that there is not enough goat's and sheep's milk to meet the new standard minimum, therefore their cow's milk will go to waste since it cannot be used to make up the difference. The farmers bombarded the state house with tractors and banners in protest.

The halloumi standard has been the subject of many conflicts between state, farmers and dairy manufacturers, with everyone involved wanting their fair share of the very large pie that is halloumi exports – estimated to bring in hundreds of millions of euros every year.

Read the full story here.

This unique, yet versatile pesto recipe does as well tossed with pasta as it does alone, slathered on a slice of baguette.

PREPARATION