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In Queso You Missed It: September 11, 2022

The American Cheese Society invites owners, managers, and cheesemakers are invited to participate in a survey about the current state of the U.S. artisan, farmstead, and specialty cheese industry. The survey data will enable the industry to communicate its impact to policymakers, the media, regulators, and other stakeholders, and to better advocate on behalf of cheesemakers.

  • Even in the midst of war, cheesemaking in Ukraine continues to grow and innovate. Oksana Chernova, of Ukraine’s ProCheese Community and a World Cheese Awards (WCA) super-gold judge, reached out to culture with another report, which includes the history of cheesemaking in Ukraine, and the exciting news that 50 of the country’s best cheeses will be at the WCA in Wales. “We believe in victory and the quick recovery of the industry thanks to the increasing desire of our people to develop Ukrainian products,” Chernova writes.
  • Kyra JamesWhitney Roberts, and culture columnist Agela Abdullah are the subjects of a Vogue profile by Alex Portée “The Women Bringing BIPOC Representation to the Cheese Industry”. All three are board members of the Cheese Culture Coalition, founded by Roberts, which “targets school-aged academic settings located in underrepresented communities.” Read more here.
  • The Nettle Meadow folks have “reimagined” the historic Hitching Post in Lake Luzerne to house an expanded cheese plant, retail shop, and tavern, with a full menu that features their award-winning cheeses, The 14,000 square foot log structure boasts one of the largest fireplaces in the Adirondacks, and its fieldstone basement is ideal for aging cheese. Read more here
  • Eater beware! A woman on TikTok claims she was hospitalized after eating Casu Marzu (aka maggot cheese) while visiting Sardinia. The “illegal” cheese is made by cutting off the top of the cheese, placing it outside, and letting flies lay eggs in the cheese. The larvae then ferment the cheese in their own special way…needless to say, this cheese is not for the faint of heart.
  • It’s a good time to be a cheese and beer lover. These days it seems like there’s always a new craft beer or artisan cheese on the market. But with all that choice comes great responsibility. Responsibility to create the perfect pairing, that is. If you find yourself overwhelmed with choice, take a look at this Cheese and Beer Guide by Janet Fletcher for the Specialty Foods Association.
  • Texas charcuterie brand Texas Iberico is among the 10 finalists in the 9th annual H-E-B Quest for Texas Best competition. 
  • Leading dairy representatives from the U.S. and Mexico recently discussed strengthening cross-border cooperation on dairy issues.
  • Ten cheeses from Keswick Creamery in PA have been recalled due to concerns over potential listeria contamination.
  • Mark your calendars! Rogue Creamery is preparing to release its cult-favorite Rogue River Blue cheese on Sept. 22. This year marks the 20th anniversary of the cheese, which was the first American cheese to win best in the world. Owner David Gremmels said this year’s vintage has distinctive flavors of “brown butter, milk chocolate, toasted hazelnut, and brothy, savory notes”. Read more here.
  • File this under “things dairy farmers already know.” A woman recently expressed disappointment after paying $150 to cuddle with baby cows in the hopes she would have an Instagram-worthy experience. She was saddened to find that once the treats in her bucket were gone, so were the calves, and she was left standing alone in a hot, dusty field. Read more from Insider here.

Competition Deadlines

  • Don’t miss the chance to have your cheese judged by leading experts from across the globe as part of the world’s largest cheese-only competition, the World Cheese Awards (WCA). Entries close on Sept. 20, and will close before then if the entry cap is reached. The 2022 WCA is Nov. 1-3 at the International Convention Centre, in Newport, Wales. 
  • Sept. 15 is the deadline for entries in the American Goat Dairy Association’s annual cheese and body products competition, held Oct. 3-4 in Syracuse, NY.

Upcoming Events

  • Counter Culture Live is back! Join culture at the Barnyard Collective at Larkin in Long Island City, NY on Oct. 10 for an educational day filled with cheese. At the end of the day create your best Bayonne Ham and Cheese Bite for the chance to win a handblown glass Culture cheese plate and a special prize from Bayonne Ham, plus bragging rights as the Ultimate Ham and Cheese Champion.
  • Crave Brothers Farmstead Cheese is hosting a 20th-anniversary party at their farm in Wisconsin on Sept. 24. There will be food trucks, music, farm tours, and plenty of cheese!
  • If you live in Portland, OR you’re in luck because the Cheese and Meat Festival is coming to town on Nov. 12. Get tickets 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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