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In Queso You Missed It: June 26, 2022


We’ve never doubted that cheese has the power to change lives, but if you want more evidence, a  former cheesemaker shared with Bon Appetit how watching milk transform into cheddar helped them realize they were trans. “I spent four years immersed in cheddaring, my life revolving around transformation. And it was there on the production floor, with salt-crusted arms, whey-splattered glasses, and thousands of pounds of curd ready to take shape before me, that I realized I was trans.” The story is a part of the magazine’s Food is Queer pride month coverage. Read more here

  • If you want to attend the Cheesemonger Invitational next year you better plan ahead! Now that The New York Times has picked up on CMI it’s going to be one hot ticket. The raucous event, which culture covered here, is intended to be an inclusive, welcoming space where fellow cheeseheads can come together to celebrate and learn about cheese. Read The Times coverage here.
  • This fashion collaboration may leave a few people scratching their heads, or perhaps sniffing their nails?  Velveeta and Nails INC teamed up to create a nail polish set inspired by the vibrant hue and scent of the classic mac and cheese. Yes, it smells like melted cheese, no you cannot eat it. Order a bottle here.
  • Have you ever wondered about what happens to all that food at the Fancy Food Show (FFS)? More than 100k pounds of meat, cheese, specialty groceries, beverages, confections, and snacks was collected by 200 City Harvest volunteers following last week’s Summer FFS in New York City. The food was immediately delivered to food pantries and soup kitchens. Read more here. 
  • The New Zealand Specialist Cheesemakers Association is urging the Kiwi government not to give into EU demands that cheese names such as parmesan, feta, and gruyere must not be used for New Zealand cheeses.
  • Founded in 1922 when its namesake took over the family creamery in France, La Fromagerie Henri Hutin is celebrating its 100-year anniversary with new products and practices. Among them is an oval format and updated graphics for its Tour de Paris brie cheeses, and two new flavors—3 Peppers and Mediterranean, as well as Plain. 
  • Eater has a handy and hilarious guide to the best vegan (and worst) vegan ice cream. In the latter category, date-sweetened MUD, which when melted “effectively turned back into a can of coconut milk, with the liquid sloshing around under a thick brown floe of fat.” Yum.
  • The Innovation Center for US Dairy honored seven farms, businesses, and partnerships with 2022 Sustainability Awards.
  • A recent Portland Monthly story looks at the dairy industry’s carbon problem and Neutral Milk, a startup that claims to be the world’s first carbon-neutral food company.  
  • At a time of constant consternation over supply and distribution challenges across the board, United Natural Foods, Inc. (UNFI) has stepped up its game on the most challenging products: those from small American artisan food makers, particularly perishables. Building on its existing two-year-old program, Cheese & Specialty, American Artisan, UNFI has effectively increased its SKU capacity for artisan cheeses and specialty products. Read more here

Josie Krogh

Josie Krogh is an agricultural communicator and economist with a wide range of experience in the food industry. She currently lives on a farmstead creamery on the island of Martha's Vineyard, where she consumes copious amounts of cheese and enjoys spending time outside with her dog, cat, and call-ducks.

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