IN OUR CURRENT ISSUE: Anne Saxelby, Dairy Queen

American cheese used to mean bright orange, plastic-wrapped slices of questionable texture.  Thanks to a pioneering young woman from Chicago, domestic fromage has seriously improved its reputation in recent years.  Now New Yorkers can enjoy farmstead cheeses from the Northeast of the United States that rival their European counterparts.  For more on the woman and the tiny stall that changed it all, read the story here.

Brian Halweil

Brian is the editor at large of Edible East End, Edible Long Island, Edible Manhattan and Edible Brooklyn. He writes from his home in Sag Harbor, New York, where he and his family tend a home garden and oysters. He is also obsessed with ducks, donuts and dumplings.

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