{"id":29892,"date":"2017-03-22T16:38:51","date_gmt":"2017-03-22T20:38:51","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29892"},"modified":"2019-07-30T12:31:16","modified_gmt":"2019-07-30T16:31:16","slug":"cheester-egg-easter","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheester-egg-easter\/","title":{"rendered":"The Key to an Egg-cellent “Cheester”"},"content":{"rendered":"

For those who celebrate Easter<\/a> and prefer curds to cocoa, the solution to your holiday treat predicament has arrived (well, for people in the UK, at least). Behold the “Cheester Egg<\/a>.”<\/p>\n

Annem Hobson, creator of food blog So Wrong It’s Nom<\/a>, is collaborating with London’s Wildes Cheese<\/a> to produce a limited number of these cheesy treats. They are solid, handmade, ovular orbs of Wildes’ award-winning Napier<\/a>, a hard cheese with a slightly sharp flavor that was crowned London’s Favorite Cheese at the 2015 Urban Food Awards<\/a>.<\/span><\/p>\n

Hobson coined the term “Cheester” in 2015. She decided to start producing Cheester Eggs after the success of her Cheese Advent Calendar<\/a> last Christmas, when she started a #CheeseNotChoc<\/a> campaign on Twitter and received mountainous support from fellow turophiles.<\/p>\n

“It was overwhelming, but I was thrilled to see a whole army of cheese lovers keen to see cheese in all the places that chocolate usually dominates,” Hobson said of the #CheeseNotChoc campaign in her most recent blog post<\/a>.<\/p>\n