{"id":41155,"date":"2022-01-04T16:40:43","date_gmt":"2022-01-04T21:40:43","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=41155"},"modified":"2022-01-04T16:58:06","modified_gmt":"2022-01-04T21:58:06","slug":"cheese-thoughts-and-trends-for-2022","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/","title":{"rendered":"Cheese Thoughts and Trends for 2022"},"content":{"rendered":"

The first full year of the pandemic brought both challenges and rewards to the US cheese industry. Many artisan cheesemakers went into 2021 having made a significant pivot the year before\u2014setting up e-commerce sites to sell directly to consumers in the wake of restaurant closures and cheese counter shut downs. Natural cheese consumption actually went up<\/a> as more people cooked at home and turned to cheese as both a comfort food and a special treat. Along with the struggle to keep up with increased demand, dairy farmers<\/a> and cheesemakers were not immune from the labor shortages that have plagued other US industries. <\/p>\n

There were many bright spots. Some competitions decided to stay on hiatus for another year, while others, notably the World Cheese Awards<\/a>, held in Spain in November, were joyful reunions for old friends who hadn’t seen each other for so long. Yoav Perry opened Perrystead Creamery<\/a> in downtown Philadelphia. Consider Bardwell Farm<\/a> returned. Marin French introduced Golden Gate<\/a>, Cypress Grove launched Little Giant<\/a>, and Cowgirl Creamery rolled out Inverness<\/a>.<\/p>\n

In the midst of continued uncertainty, the team at culture<\/strong> looks forward to 2022 with hope, and the expectation that the cheese world will stay strong, innovative, and vital. At the International Dairy Foods Association\u2019s (IDFA) annual Dairy Forum later this month, “health and wellness will be a hot topic, as the industry continues to work to establish dairy as a healthy food,” reports dairyfoods.com<\/a>. This conversation is especially needed in light of increasing insistence by the plant-based industry that dairy foods, including cheese, are unhealthy<\/a>\u2014both for us and for the environment. There is sure to be plenty to discuss on the plant-based cheese front in the coming year.<\/p>\n

Helping us stay forward-focused is this list of cheese trends for 2022<\/a>, released by Dairy Farmers of Wisconsin<\/a>. We can easily get behind Upcycling Leftovers in Your Own Kitchen<\/a>, Some Like it Hot<\/a>, and Classic Dishes Get An Upgrade<\/a>, but the trend we especially love? Cheese Will Bring People Together<\/a>. Yes, indeed.<\/p>\n","protected":false},"excerpt":{"rendered":"

The first full year of the pandemic brought both challenges and rewards to the US cheese industry. Many artisan cheesemakers went into 2021 having made a significant pivot the year before\u2014setting up e-commerce sites to sell directly to consumers in the wake of restaurant closures and cheese counter shut downs. Natural cheese consumption actually went […]<\/p>\n","protected":false},"author":106,"featured_media":41159,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[15311,4240,25399,27771,27225,27855,27877],"coauthors":[25425],"class_list":["post-41155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cheese-trends","tag-dairy-farmers-of-wisconsin","tag-dairy-foods-magazine","tag-inverness","tag-little-giant","tag-marin-french-golden-gate","tag-perrystead-creamery"],"acf":[],"yoast_head":"\nCheese Thoughts and Trends for 2022 - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Thoughts and Trends for 2022\" \/>\n<meta property=\"og:description\" content=\"The first full year of the pandemic brought both challenges and rewards to the US cheese industry. Many artisan cheesemakers went into 2021 having made a significant pivot the year before\u2014setting up e-commerce sites to sell directly to consumers in the wake of restaurant closures and cheese counter shut downs. Natural cheese consumption actually went […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-04T21:40:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-04T21:58:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/01\/2-Bring-it-1-1024x576.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"576\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Susan Axelrod\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Susan Axelrod\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/\",\"name\":\"Cheese Thoughts and Trends for 2022 - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/01\/2-Bring-it-1-e1641333015413.png\",\"datePublished\":\"2022-01-04T21:40:43+00:00\",\"dateModified\":\"2022-01-04T21:58:06+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/51d827eb7fcac2323c2d15d455531815\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/01\/2-Bring-it-1-e1641333015413.png\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/01\/2-Bring-it-1-e1641333015413.png\",\"width\":2000,\"height\":1125},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Blog\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/blog\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Cheese Thoughts and Trends for 2022\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/51d827eb7fcac2323c2d15d455531815\",\"name\":\"Susan Axelrod\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/4d553060a2eda5ab5d2658161e68f8ca\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/10\/Ed-Note-Susan-Axelrod_Innovation2021-1-Heidi-Kirn-scaled-e1633724951764-150x150.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/10\/Ed-Note-Susan-Axelrod_Innovation2021-1-Heidi-Kirn-scaled-e1633724951764-150x150.jpg\",\"caption\":\"Susan Axelrod\"},\"description\":\"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\u2014French 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.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/susan-sherrill-axelrod\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cheese Thoughts and Trends for 2022 - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/","og_locale":"en_US","og_type":"article","og_title":"Cheese Thoughts and Trends for 2022","og_description":"The first full year of the pandemic brought both challenges and rewards to the US cheese industry. Many artisan cheesemakers went into 2021 having made a significant pivot the year before\u2014setting up e-commerce sites to sell directly to consumers in the wake of restaurant closures and cheese counter shut downs. Natural cheese consumption actually went […]","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/","og_site_name":"culture: the word on cheese","article_published_time":"2022-01-04T21:40:43+00:00","article_modified_time":"2022-01-04T21:58:06+00:00","og_image":[{"width":1024,"height":576,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/01\/2-Bring-it-1-1024x576.png","type":"image\/png"}],"author":"Susan Axelrod","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Susan Axelrod","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/","name":"Cheese Thoughts and Trends for 2022 - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/01\/2-Bring-it-1-e1641333015413.png","datePublished":"2022-01-04T21:40:43+00:00","dateModified":"2022-01-04T21:58:06+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/51d827eb7fcac2323c2d15d455531815"},"breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/01\/2-Bring-it-1-e1641333015413.png","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/01\/2-Bring-it-1-e1641333015413.png","width":2000,"height":1125},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-thoughts-and-trends-for-2022\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Blog","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/blog\/"},{"@type":"ListItem","position":3,"name":"Cheese Thoughts and Trends for 2022"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/51d827eb7fcac2323c2d15d455531815","name":"Susan Axelrod","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/4d553060a2eda5ab5d2658161e68f8ca","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/10\/Ed-Note-Susan-Axelrod_Innovation2021-1-Heidi-Kirn-scaled-e1633724951764-150x150.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2021\/10\/Ed-Note-Susan-Axelrod_Innovation2021-1-Heidi-Kirn-scaled-e1633724951764-150x150.jpg","caption":"Susan Axelrod"},"description":"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\u2014French 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.","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/susan-sherrill-axelrod\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/41155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/106"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=41155"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/41155\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/41159"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=41155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=41155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=41155"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=41155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}