You’re almost there, cheese friends! Just a few more days until you can say you survived February. Until then, warm up a cuppa and tuck into these nuggets of news.
Here’s what you might have missed this week in the world of cheese:
- The truth has been revealed about where Cheddar gets its color. Orange you glad the cheese industry is so transparent?
- In a tit-for-tat trade dispute, the EU may use cheese as a weapon to turn Wisconsin from red to blue.
- What’s been keeping some Twitter users up at night? Let’s just say we’re crossing mac and cheese off our list of brain-foods.
- Our friend Janet Fletcher announced six reasons to go to Napa this year. Oh alright, if we must.
- What do gold, the Balkan donkey, and the British all have in common? They make the most lavish cheese in the world, of course.
- This guide gives all you gateway cheese lovers out there a chance to walk on the wild side. Bring on the Chällerhocker!
- Parmigiano-Reggiano is near and dear to all our hearts, but might we make room for one more Italian stallion? Here’s lookin’ at you, Pecorino.
- For those of you who are one sly notch of dignity above licking goat cheese off a knife for breakfast in your jammies, have a crack at this Soufflazy.
- Mac and cheese can cure a hangover and heal a broken heart, but did you know it also has the power to save puppies and kittens?
- What does one do with a $500 block of aged white cheddar cheese? Duh — carve a face into it.
- We’d like to give the gold statue to all the cheesemakers and farm animals that worked so hard to produce these amazing cheeses.