☰ menu   

In Queso You Missed It: March 22


A lot has happened since our last IQYMI, in the cheese community and across the globe. We at Culture are aware of the giant ripple effects of COVID-19, and we want to support the cheese shops and makers who are struggling to keep their businesses afloat. If you haven’t already, make sure to check out our roundup of cheese folks who are offering online ordering, delivery, curbside pickup, virtual gift cards, and other creative ways to sustain their businesses while maintaining safety for consumers. The only way to get through this is together!

 

In other cheese news:

  • A British cheese supplier has decided to open its warehouse to the public in order to make sure their cheese stock doesn’t go to waste in the midst of this crisis. They’ll offer locally-produced cheddar, meats, and other goods at wholesale prices all weekend in an effort to pay some of their struggling suppliers.
  • We’ve all been washing our hands like mad in the past few weeks, so who can blame this woman who mistook a block of cheese for a bar of soap? In her defense, the cheese was dried out, shaped like soap, and probably smelled delicious. 
  • A Canadian man is being accused of stealing $1,400 worth of cheese from a grocery store. He allegedly plopped two five-kilogram blocks of cheese into his grocery cart and wheeled it out the door without paying. (We know these are trying times, but c’mon people.) 
  • Some good news: London-based The Cheese Truck, led by Mathew Carver, is delivering “self-isolation survival kits” consisting of cheese, wine, and charcuterie for households to share (or hungry turophiles to enjoy alone) during this crisis. What could be a better remedy during these trying times?
  • Erika Kubick, head of @cheesesexdeath, recently shared a handy video highlighting tips on what cheeses and accompaniments to stock up on and how to store them during a long-term quarantine. Lots of things are changing, but our indulgence of cheese will NOT be one of them.

Monica Petrucci

Coming from a formaggio-obsessed Italian family, Monica was very excited to combine her passions for cheese and writing at Culture. She's currently studying Publishing in Boston, and loves scoping out yummy wine and cheese spots in her spare time.

Leave a Reply