The Cheese Traveler is looking for well-written articles about craft food and drink, traditional methods of making fine food, profiles of small producers in the United States and abroad, as well as the history, culture, science, nutrition, and traditions of cheese. We are partial to the local New York Hudson Valley region, though we will consider interesting topics from elsewhere.  Articles should be written for a general audience in less than 1000 words and include links to researched material. Please email submissions to in the body of an email.