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In Queso You Missed It March 4th


IQYMI March 4th - Lady and Pups

Well hello there, fellow cheese lovers! Can you smell the scent of spring in the air? We sure can! Get yourself a ripe goat’s milk cheese, hunker down, and soak in the flood of ooey gooey cheese news headed your way.

Here’s what you might have missed this week:

  • Cheese war update: sources report that French authorities have nearly killed Normandy Camembert. We repeat: Normandy Camembert is going extinct.
     
  • Brush up on your soft cheese history by snuggling up with this new hardcover about how cheese factories helped shape the country. 
     
  • What’s curdled and sour and heart-healthy too? Cottage cheese – turns out it also does wonders for your colon, too.
     
  • What are Sunday mornings for if not stuffing your face with fluffy cheese-stuffed pancakes?
     
  • Filing this under “dream jobs”– meet Italy’s first ever cheese carver.
     
  • A British study reveals that eating cheese before bed won’t give you nightmares, but having a stilton nightcap might give you some very bizarre dreams. See “vegetarian crocodile”.
     
  • There’s something queer about this mac and cheese and Tweeters are taking sides.
     
  • As if cheese couldn’t make us any happier, now it’s made of rainbows! Feast your eyes on the most colorful trend to hit Chinese cuisine.
     
  • A New Zealand cheese company is hosting one heck of a cheese contest. Patience, young grasshopper. 2,000 more puzzle pieces and you shall have free cheese.
     
  • This woman accidentally bought a whole wheel of cheese, and it led her to her new life calling. We call that a happy accident.
     
  • Here’s what makes American cheese oh-so American.
     
  • An un-brie-lievable number of people in Austrailia broke a cheesy world record for the largest cheese tasting event. Good on ya, mates!
     
  • A Guardian writer sampled a bevy of vegan cheese – and was not impressed.

Photo Credit: Mandy Lee of Lady and Pups

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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