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In Queso You Missed It June 3rd


Hello cheese friends and welcome to Sunday! Let me fill you in on the most important and life-altering news stories that happened over the past week. While the rest of world might be fretting about nuclear war and the cancellation of the Roseanne reboot, take a break and feast on these cheesy tidbits. Kick up your feet, draw the curtains, and dive on in. I’m glad you’re here.

Here’s what you might have missed this week:

  • I know you have your summer travel list set in stone by now, but what if I told you that South Korea has a cheese theme park that resembles Switzerland? I know. Game changer.
     
  • Baetje Farms, an award-winning farmstead cheese business is for sale in Missouri. So if you happen to have $1.5 million lying around and a dream of becoming a goat farmer, you better make some calls, quick.
     
  • The winner of the Gloucester Cheese Rolling Competition was crowned—but we’re a little disturbed by the fact that they don’t use real cheese for this.
     
  • The Independent is trying to tell us wine and cheese don’t actually make a good pairing. I feel like I’ve been lied to my whole life. 
     
  • The Cheese Store of Silver Lake, a  long-standing cheese shop in L.A. just closed its doors. On behalf of all of us at culture, thank you for your service.
     
  • The British Cheese Awards has crowned a winner, and we bet ewe can’t guess which one took home the cheddar.
     
  • Because it is the authority on basically everything, a journalist turned to Reddit to discover the most “normal” cheese in our refrigerators. Bet you can guess which was number one.
     
  • In other news, the USA’s favorite cheeses are Cheddar. Mozzarella. American. Um, yawn. Come on America! Live a little!
     
  • I literally can’t think of anything better than eating Vermont Cheddar Mashed Potatoes for every meal for the rest of my life.

Photo Credit CheesePark.kr

Sam Jones

Sam Jones is currently pursuing her Master's degree in Agriculture, Food, and Environment at Tufts University. She has worked on organic vegetable farms in France, Scotland, and Washington as well as on a chicken and pig farm in Colorado. She is passionate about telling farmers' stories and exploring the varied agricultural methods that go into making delicious cheese around the world.

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