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In Queso You Missed It: July 31,2022

After a two-year hiatus, the 2022 American Cheese Society (ACS) Conference—or what insiders call “Cheese Camp”—was a joyful reunion of the American cheese community in Portland, Oregon. The event consisted of industry panels and lectures, a Meet the Cheesemaker event where over 100 creameries sampled their cheeses, and the 2022 ACS Judging & Competition. Best of Show, 1st Place went to Whitney (pictured above), a raclette-style cheese from Jasper Hill Farm in Greensboro, VT. Want to read more about the whirlwind week? Check out our editor-in-chief Susan Axelrod’s recap here.

  • Looking for the newest skin care trend? Dairy farmers in the Swiss Alps are resurrecting an ancient practice: bathing in whey. Whey baths go back to the 1500s, when they were considered therapeutic, and were widely available in Switzerland until the 1900s. Proponents say they will make your skin soft, but could they catch on stateside? Read more story here.
  • Blue cheese lovers rejoice! Brutal Blue, Rogue Creamery’s most intense blue cheese, is officially back in stock. Aged at least 365 days and released to taste, this limited edition blue cheese is full of peppery blue flavor, tang, and spice. It’s sure to sell out quickly, so grab it while you can!
  • Wisconsin’s Deer Run Dairy was honored by the the Innovation Center for U.S. Dairy at the center’s 11th annual U.S. Dairy Sustainability Awards.
  • Conscious Cultures Creamery, which uses cashews in its plant-based products, has rebranded as Bandit and raised $1.5M in seed capital. Read more about Conscious Cultures in this story from our latest issue.
  • Murray’s alum Julia Birnbaum has launched The Philly Cheese School “as a foil to the ‘masculine energy’ of Philadelphia’s cheese scene,” according to Philadelphia magazine.
  • New Yorkers are going to have to start paying more for their favorite breakfast. The price of a bodega bacon, egg and cheese sandwich has risen from $2.50 to $4.50 due to inflation. According to the Department of Labor, inflation has climbed 11.3% since last year, and cost increases are finally starting to trickle down to the consumer. Read more here.
  • Calls have been made to partner countries to help replace about 50,000 dairy cows that have been killed as a result of the ongoing war in Ukraine.
  • A EU court issued a ruling last week in a longstanding fight over whether or not Danish cheesemakers can market their cheeses as feta. While Greek feta was granted PDO status in 2002, some Danish companies continued to use the name, prompting a lawsuit that was filed in 2019. The court found that “Denmark had failed its obligation to uphold EU law,” according to Tasting Table.
  • After a two-year hiatus, the Washington Artisan Cheesemakers Festival will return to the Seattle Design Center on Saturday, Sept. 17. Hosted by the Washington State Cheesemakers Association, the event is open to the public, and also includes an invitation-only networking session for cheese industry professionals. Buy tickets and learn more here
  • The Vegan Association of Turkey has filed a lawsuit against the country’s Ministry of Agricultural and Forestry over its recent ban of the production and sale of vegan cheese, which followed restrictions on labeling enacted earlier this year. The lawsuit contends that the ban violates Turkey’s constitutional right to freedom of choice, as well as consumer rights. Read more here.
  • Caroline Hesse, leader of the sales department at Crown Finish Caves for six years, is launching C. Hesse Cheese, a New York-based “wholesale distribution company dedicated to highlighting delicious cheeses from all over the world and the people who make them.” She is looking to raise funds for warehouse space and other startup expenses on Kickstarter. Read more here.

Josie Krogh

Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. She is passionate about the food supply chain, fresh stone fruit, and dogs. Josie currently lives in Catskill, NY.

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