{"id":43923,"date":"2022-06-26T08:00:00","date_gmt":"2022-06-26T12:00:00","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=43923"},"modified":"2022-07-05T14:02:44","modified_gmt":"2022-07-05T18:02:44","slug":"in-queso-you-missed-it-june-26-2022","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/in-queso-you-missed-it-june-26-2022\/","title":{"rendered":"In Queso You Missed It: June 26, 2022"},"content":{"rendered":"\n<p>We\u2019ve never doubted that cheese has the power to change lives, but if you want more evidence, a&nbsp; former cheesemaker shared with <em>Bon Appetit <\/em>how watching milk transform into cheddar helped them realize they were trans. \u201cI 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.\u201d The story is a part of the magazine\u2019s <a href=\"https:\/\/www.bonappetit.com\/story\/food-is-queer\">Food is Queer<\/a> pride month coverage. Read more <a href=\"https:\/\/www.bonappetit.com\/story\/what-making-cheese-taught-me-about-being-trans\">here<\/a>.&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>If you want to attend the <a href=\"https:\/\/www.cheesemongerinvitational.com\/\">Cheesemonger Invitational<\/a> next year you better plan ahead! Now that <em>The New York Times<\/em> has picked up on CMI it\u2019s 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 <em>The Times<\/em> coverage <a href=\"https:\/\/www.nytimes.com\/2022\/06\/17\/dining\/cheesemonger-invitational-champion.html\">here<\/a>.<\/li><li>This fashion collaboration may leave a few people scratching their heads, or perhaps sniffing their nails?\u00a0 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 <a href=\"https:\/\/www.nailsinc.com\/en\/NailsINC-x-VELVEETA-Pinkies-Out-Polish-Creamy-Smooth-Cheese-Scented-Nail-Polish-Duo\/m-3364.aspx\">here<\/a>.<\/li><li>Have you ever wondered about what happens to all that food at the <a href=\"https:\/\/www.specialtyfood.com\/\">Fancy Food Show<\/a> (FFS)? More than 100k pounds of meat, cheese, specialty groceries, beverages, confections, and snacks was collected by 200 City Harvest volunteers following last week&#8217;s Summer FFS in New York City. The food was immediately delivered to food pantries and soup kitchens. Read more <a href=\"https:\/\/feed.specialtyfood.com\/2022\/06\/22\/summer-fancy-food-show-exhibitors-donate-more-than-100000-pounds-of-specialties\/content.html\">here.<\/a>\u00a0<\/li><li><a href=\"https:\/\/www.scoop.co.nz\/stories\/BU2206\/S00328\/shared-cheese-heritage-should-be-shared-not-stripped.htm\">The New Zealand Specialist Cheesemakers Association<\/a> 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.<\/li><li>Founded in 1922 when its namesake took over the family creamery in France, <a href=\"http:\/\/www.henri-hutin.com\/index_en.html\">La Fromagerie Henri Hutin<\/a> 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\u20143 Peppers and Mediterranean, as well as Plain.\u00a0<\/li><li><a href=\"https:\/\/www.eater.com\/23150282\/best-vegan-ice-cream-ben-and-jerrys-oatly-nada-moo\">Eater has a handy and hilarious guide<\/a> to the best vegan (and worst) vegan ice cream. In the latter category, date-sweetened MUD, which when melted \u201ceffectively turned back into a can of coconut milk, with the liquid sloshing around under a thick brown floe of fat.\u201d Yum.<\/li><li><a href=\"https:\/\/www.dairyfoods.com\/articles\/95684-innovation-center-for-us-dairy-honors-seven-with-2022-sustainability-awards\">The Innovation Center for US Dairy honored<\/a> seven farms, businesses, and partnerships with 2022 Sustainability Awards.<\/li><li><a href=\"https:\/\/www.pdxmonthly.com\/news-and-city-life\/2022\/06\/carbon-neutral-milk-dairy-industry\">A recent <em>Portland Monthly<\/em> story<\/a> looks at the dairy industry&#8217;s carbon problem and Neutral Milk, a startup that claims to be the world&#8217;s first carbon-neutral food company.\u00a0\u00a0<\/li><li>At a time of constant consternation over supply and distribution challenges across the board, <a href=\"https:\/\/www.unfi.com\/\">United Natural Foods, Inc.<\/a> (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 &amp; Specialty, American Artisan, UNFI has effectively increased its SKU capacity for artisan cheeses and specialty products. Read more <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/blog\/unfi-advances-american-specialty-cheese%ef%bf%bc\/\">here<\/a>.\u00a0<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We\u2019ve never doubted that cheese has the power to change lives, but if you want more evidence, a&nbsp; former cheesemaker shared with Bon Appetit how watching milk transform into cheddar helped them realize they were trans. \u201cI spent four years immersed in cheddaring, my life revolving around transformation. And it was there on the production [&hellip;]<\/p>\n","protected":false},"author":114,"featured_media":43924,"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":[2244],"tags":[3487,2179,20058,723,3331,33623,2336,5859,18871,1012,2484,6468,13840,24721,24709,1168],"coauthors":[33619],"class_list":["post-43923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iqymi","tag-bon-appetit","tag-cheesemonger-invitational","tag-collaboration","tag-fancy-food-show","tag-food-waste","tag-henri-hutin","tag-in-queso-you-missed-it","tag-new-on-the-market","tag-new-york-times","tag-new-zealand","tag-pdo","tag-portland","tag-pride-month","tag-trans-cheesemakers","tag-transgender","tag-velveeta"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>In Queso You Missed It: June 26, 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\/in-queso-you-missed-it-june-26-2022\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In Queso You Missed It: June 26, 2022\" \/>\n<meta property=\"og:description\" content=\"We\u2019ve never doubted that cheese has the power to change lives, but if you want more evidence, a&nbsp; former cheesemaker shared with Bon Appetit how watching milk transform into cheddar helped them realize they were trans. \u201cI spent four years immersed in cheddaring, my life revolving around transformation. 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