National Dairy Month is coming to an end this week, and we’ve spent June celebrating the agricultural staple in its most unexpected ways—pairing it with seafood, blending it in Korean-American dishes, and even sourcing it from camels.
(Psst…if you haven’t already, you can order our Summer issue here, where you’ll find other unique dairy-centric stories and recipes that will keep your summer in quarantine interesting.)
In other cheese news:
- In a new Pride Month web feature, we highlighted Lee Hennessy of Moxie Ridge Farm in New York, a trans farmer whose career went from being surrounded by Hollywood celebrities to baby goats in an effort to follow his dreams. Read the story here.
- The California Milk Advisory Board recently launched the California Cheesemakers’ Select box in an effort to help support local artisan makers who have been struggling to keep their businesses afloat during the pandemic. Check out the two boxes they have available now: Summer Celebrations and Weekend Party Celebration—both perfectly enjoyed al fresco.
- Looking for work? We might’ve just discovered your dream job: Whisps Cheese Crisps company announced that they’re looking for a new “Big Cheese” to join their tasting group, where one lucky winner will earn $5,000 in cash—just to eat cheese for a year. Um, where do we sign?
- Cheese prices have recently hit an all-time-high, resulting from a disrupted supply chain during the pandemic. As people started cooking more and ordering cheesy takeout dishes like pizza, the demand from retail stores and restaurants grew. Unfortunately, these steep prices are likely to stick around until the supply chain is able to eventually get back on track.
- In lighter pandemic news: A public health official recently used a cheesy analogy to help illustrate the spread of coronavirus. Ryan Malosh, a research scientist at the University of Michigan School of Public Health, said: “Each intervention that we currently have for COVID-19 prevention is kind of like a slice of Swiss cheese. There are holes in it, and so the virus can get through in certain ways.” He went on to say layering these precautions can help reduce the risk. (We think explaining science through a cheesy lens definitely makes it easier to digest.)
Monica Petrucci
Monica is Culture's former Social Media Editor. Coming from a formaggio-obsessed Italian family, she was very excited to combine her passions for cheese and writing at Culture. She loves experimenting in the kitchen and pairing wine and cheese in her spare time.
