Hello cheese friends and happy Sunday! We’re rounding out National Grilled Cheese Month with a week’s worth of mouth-watering cheese news for you, including Bon Appetit’s tasty spread of Cheese Week tidbits. Enjoy, and don’t forget to treat yourself to a cheese plate… or three!
Here’s what you might have missed this week:
- Do yourself a flavor favor and whip up a batch of The Cheese Thing right this instant.
- Because you’ve always needed a personal fondue mug and a mold that makes wine shot glasses out of cheese, here’s a link to 9 cheesy kitchen gadgets.
- What a wonderful world we live in! Now we can all have the best pimento cheese delivered right to our doors.
- Come on, man, make some beer-soaked grilled cheese. All the cool kids are doing it.
- Boom goes the dynamite! 18 tons of it, to be precise, and all in the name of cheese caves!
- 9 cheeses you’ve never heard of and need to try immediately – as written by culture’s own digital editor Erika Kubick!
- Murray’s Cheese can now make you a wedding cake made of cheese wheels that can be your something old and your something blue.
- Mac and cheese for breakfast just became socially acceptable thanks to a little help from bacon and eggs.
- How do you seduce a French person into understanding cream cheese? Two words: spinach filo.
- It’s cheese week at Bon Appetit! Nut cheese, what to eat while pregnant, the hunt for the stinkiest cheese, and why you need to eat brie rinds. They’ve got it all!
- Ex-pats in Laos are bringing buffalo milk cheese to the people! … And the tourists.
- This flaming hot cheese is making it rain in Baltimore.
- According to cheese scientists at Tufts University, bacteria and fungi travel along cheese rinds via complex highway systems where both disease and flavor can thrive.
- Attention vegetarians! We have very sad news to report. Parmigiano-Reggiano has and never will be your friend.
- McDonald’s in Germany is now selling Camembert Donuts. This just might be the best German invention since the printing press.
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.
