Happy New Year! Using a very scientific process *cough cough* we have come up with a list of what’s in and out for cheese in 2023. Whole milk is in, nepo babies are out, and while the butter board may have been short-lived, butter itself isn’t going anywhere.

• Murray’s announced its top 10 best-selling cheeses of 2022. Coming in at the top spot? Vacherin Mont d’Or, a French cow’s milk cheese so creamy you can eat it with a spoon! To no one’s surprise, the Parmigiano Reggiano snagged the number two spot, followed by Murray’s award-winning Greensward. Read the full list here.
• While Washington D.C. has been described as a “black hole of cheese”, these women are working to create a cheese renaissance inside the beltway. The Washington Post profiled four women working in cheese-centric businesses (La Jambe, Cheesemonster, Right Proper Brewing Company, and Each Peach) and discussed how they are reinvigorating the cheese scene in D.C.. Read more here.
• In the do-your-research-please department: Tasting Table posted this story about raw milk cheese that among other misstatements, claims that raw milk cheeses “are softer, stinkier, gamier, and funkier than your average cheeses.” Slightly better is this post on MSN.com, which still reports that “in the US, making cheese from unpasteurized or raw milk is prohibited.”
• According to Data Bridge Market Research, North America is expected to be the fastest growing market for camel’s milk cheese between 2023 and 2030. 
• Registration is open for the 2023 American Dairy Science Association Discover Conference, a collaboration between the ADSA and the ACS, titled “Why Cheese From Milk.” Held in person and virtually March 7-9 outside of Chicago, the conference offers access to some of the latest research on the nutritional and health promoting characteristics of milk and cheese products.
• Registration is open for the Vermont Cheese Council’s 2023 Artisan Winter Cheesemakers Conference, scheduled for Feb. 16-17. 

Josie Krogh

Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. She is passionate about the food supply chain, fresh stone fruit, and dogs. Josie currently lives in Catskill, NY.