☰ menu   

In Queso You Missed It January 20th


Happy National Cheese Lover’s Day! Cheesy childhood memories often feature Velveeta (melted with Rotel and taco seasoning for the best cheese dip ever) or American cheese (grilled cheese just isn’t the same without it). Whenever you pick it up at the grocery store on a wave of nostalgia, you might find the “pasteurized cheese product” label off-putting. However, that’s not quite as scary as it seems. Cheese products have added emulsifiers, which binds the cheese’s components when it melts. Those of us who’ve made a grilled cheese from an aged cheddar know the cheese separates into solids, fats, and liquids while melting. We’re not saying that cheese products are better than cheese, but we will admit there’s just something about a grilled cheese with Kraft singles. 

Here’s what you might have missed this week:

  • While most American cheeses descended from European recipes, three cheesemakers are collaborating to make a cheese that is entirely American.  
     
  • Helped by two child taste-testers, this parent embarks on a blind taste test to find the best-boxed mac and cheese.   
     
  • Fondue pots litter Goodwill aisles and make an appearance at every garage sale. In the spirit of reusing and the love of melted cheese, we’ll join the plea: bring back fondue! 
      
  • Make your Valentine’s Day cheesy. MeUndies Valentine Collection includes pajama sets with cheese prints. 
     
  • The revelation that Cheez Whiz contains no actual cheese will surprise no one. If you love the spray cheese but want some actual dairy product in it, here’s a recipe to make it at home. 
     
  • Those of us who are frugally minded already know Trader Joe’s has a fantastic cheese selection. This author writes a rather moving tribute to their Comté.   
     
  • Instead of falling asleep or catching up on her podcasts, this JetBlue passenger created a cheese plate from the airline’s menu. Dare we say it…her love of cheese is sky high. 

 

Madeline Upson

A longtime lover of cheese and wine nights, Madeline finally got to use her love of cheese as former Editorial Assistant at Culture Magazine.

Leave a Reply

Your email address will not be published. Required fields are marked *