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In Queso You Missed It: January 23, 2022

Wisconsin Colby Cheese

“America’s Dairyland,” does not have an official state cheese and some Wisconsin lawmakers want to change that. A bill to make Colby the state cheese, introduced in 2019 by state senators who represent the city of Colby, was discussed again on Tuesday in front of the Committee on Government Operations, Legal Review and Consumer Protection. The measure has received impassioned support from Colby native Michael Oehmichen, who at the meeting, “alluded to the fact that the cow is the state animal and milk is the state drink but Colby, a cheese that originated in Wisconsin was not the state cheese.” Read more here.

  • Crave Brothers Farmstead Cheese has kicked off a 20th Anniversary Recipe Contest, in which professional chefs, culinary students, and home cooks can win cash prizes for Appetizers/Side Dishes, Main Entreés, and Desserts. Recipes must use Crave Brothers cheeses and are due by midnight on Monday, March 21, 2022.
  • Is cheese your love language? You can nominate someone you love to win one of 500 heart-shaped boxes of cheese from Dairy Farmers of Wisconsin. Each box also holds a heart-shaped cheese board, and one box contains a crystal wedge, entitling the winner and three friends to an all-expenses paid, cheese-filled trip to Wisconsin. Nominations end Jan. 27. Get all the details here
  • Ever tried Swedish moose cheese? Or pule, the pricey Serbian cheese made from donkey’s milk? These two and 14 more are on Tasting Table’s list of “Unique Cheeses You Need to Try at Least Once in Your Lifetime.” You’ll have to visit France to try Brie Noir, but most of them—including Parmigiano Reggiano and Roquefort are available at your local cheese shop.
  • The fast-casual chain I Heart Mac & Cheese is adding to 10 states and 75 restaurants to its roster in 2022. Mac and cheese lovers are in luck in Alabama, Arkansas, Arizona, California, Florida, Georgia, Iowa, Indiana, New Mexico, North Carolina, North Dakota, Nevada, Oklahoma, Pennsylvania, South Carolina, and Texas.
  • The Caves at Faribault in Minnesota has announced the retirement of three of its cave-aged cheeses—Jeff’s Select Gouda, St. Mary’s Gouda, and Fini Cheddar—to make room for new varieties. Cheesemaker Jeff Jerik is credited with reopening the sandstone caves in 2001 after they were abandoned, and for bringing back AmaBlu, the first blue cheese aged in the caves.
  • The Brooklyn NY plant-based cheese maker, Rind, will debut a carrot-based cheese at the Winter Fancy Food Show in Las Vegas next month. The Culture team will be there to try it!
  • Now writing for Reviewed.comculture‘s former Digital and Social Media Editor, Monica Petrucci, reviewed the fully assembled cheese and charcuterie boards created by Marissa Mullen of @thatcheeseplate in collaboration with CheeseBoarder and Goldbelly. Were the ready-to-go boards worth the price? Were the cheeses and accompaniments delicious? Find out here.

Susan Axelrod

Susan Sherrill Axelrod is a former editor of Culture. Her love affair with cheese began at age 12, when she bicycled to a gourmet shop to taste an exotic newcomer—French brie. She lives with her partner in midcoast Maine, where she enjoys a well-made cocktail, hiking with their dog, Lucy, and spending as much time as possible on the water.

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