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In Queso You Missed It: March 8th


March is here, which means February (a.k.a. National Potato Lovers Month) is behind us. But real potato lovers know this versatile starch should be celebrated year-round, especially with cheese: like in this Creamed Spinach Twice Baked Potato recipe (which you should definitely make for dinner tonight). 

In other cheese news:

  • There’s a new cheese vendor at Columbus Circle’s Turnstyle market in New York City, and they’re dishing out a rainbow of delicious Dutch cheeses. 2Dutcheese founder Younes Shina was homesick for the Gouda of his homeland and is now serving up the flavors of our wildest dreams in the US, like green Guacamole and brown Coffee flavored goudas. 
  • The Guild of Fine Food recently announced that this year’s World Cheese Awards will be held in Oviedo, Spain this November. It’s shaping up to be a record-breaking year, following last year’s overwhelming number of entries and countries represented. 
  • Murray’s Mac and Cheese is celebrating its first birthday in the best way: by offering a special edition flavor. The “birthday mac and cheese” will include an iconic trio of year-long aged cheeses—Jarlsberg, Tarentaise, and Cabot clothbound cheddar—combined for the gooiest, most decadent dish that’s available for the month of March at their Bleeker Street location. 
  • The USDA reported that January’s cheese production went up 0.4% since last year, with the biggest increases behind Hispanic-style cheeses, Romano cheeses, and—the American breakfast fave—cream cheese.
  • Marmite might be the most divisive food in existence, but that doesn’t stop it from trying to branch out through new mediums…like dairy. They’ve recently launched Marmite-flavored butter and cream cheeses. Unfortunately, they’re currently only available at UK-based store Marks & Spencer. But who knows, maybe soon it’ll become a worldwide hit?

Monica Petrucci

Monica is Culture's 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.

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