{"id":45417,"date":"2023-01-29T09:38:19","date_gmt":"2023-01-29T14:38:19","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=45417"},"modified":"2023-01-29T09:46:29","modified_gmt":"2023-01-29T14:46:29","slug":"in-queso-you-missed-it-january-29-2023","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/in-queso-you-missed-it-january-29-2023\/","title":{"rendered":"In Queso You Missed It: January 29, 2023"},"content":{"rendered":"\n<p>Save the date! <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/events\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Counter Culture Live<\/strong><\/a> is coming to&nbsp;<a href=\"https:\/\/www.linkedin.com\/company\/point-reyes-farmstead-cheese-co\/\" target=\"_blank\" rel=\"noreferrer noopener\">Point Reyes Farmstead Cheese Company<\/a>&nbsp;on <strong>March 21<\/strong> for a jam-packed (or should we say cheese-packed) day of networking and education. Counter Culture Live connects cheesemakers, importers, mongers, and buyers in an interactive, educational environment. Each trade-only event is an intensive, full-day session with ample opportunity to talk one-on-one and network with your industry peers.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Want to <strong>get paid to eat cheese<\/strong>? <a href=\"https:\/\/www.sleepjunkie.com\/get-paid-to-eat-cheese\/?mc_cid=cc0f35ede2&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">Sleep Junkie<\/a>&nbsp;is paying people one thousand dollars to join its study to find out if eating cheese before bed really causes nightmares. When we eat cheese before bed it lulls us to sleep like a baby, but apparently, it&#8217;s known to cause nightmares. We&#8217;re glad someone is out here trying to clear cheese&#8217;s good name!<\/li>\n\n\n\n<li>The <strong>Michelin Guide<\/strong> published&nbsp;<a href=\"https:\/\/guide.michelin.com\/us\/en\/article\/travel\/michelin-guide-road-trip-vermont-cheese-trail?mc_cid=cc0f35ede2&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Road Trip along the Vermont Cheese Trail<\/em>,<\/a>&nbsp;a travelogue that details the &#8220;equal parts excitement and deliciousness,&#8221; along the route. Get insider tips for the best cheese, views, and places to stay in the Green Mountain state.<\/li>\n\n\n\n<li>Age can be a friend to cheese, but only under the right conditions. If anyone would know how to create them it would be the legendary master cheesemaker Tony Hook of Wisconsin&#8217;s Hook&#8217;s Cheese. For the second time (the first was in 2015), Hook&nbsp;<a href=\"https:\/\/www.jsonline.com\/story\/life\/food\/chef-chat\/2023\/01\/23\/hooks-cheese-209-per-pound-20-year-cheddar-is-on-the-way\/69815787007\/?mc_cid=2d459fe0f8&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">will release<\/a>&nbsp;a <strong>20-year-old cheddar<\/strong>, in May. It&#8217;s $209\/pound, and you have to reserve it in advance. We&#8217;re betting it&#8217;s delicious.<\/li>\n\n\n\n<li>Why did the <strong>cheesemaker bury his pecorino<\/strong>? Because of COVID!<br>Okay, so maybe that&#8217;s not the best joke, but it is a real story. When the pandemic hit, smaller makers saw sales slow down and were worried they would need to start throwing out cheese. Instead, they took a page out of their ancestors&#8217; playbook and buried the cheese underground.&nbsp;<br>Read more from&nbsp;<em>BBC<\/em>&nbsp;<a href=\"https:\/\/www.bbc.com\/travel\/article\/20230124-why-italian-cheesemakers-buried-their-pecorino?mc_cid=e3a284f4e5&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.<\/li>\n\n\n\n<li><strong>American cheese<\/strong> (and no we&#8217;re not talking about\u00a0<a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/rogue-river-blue?mc_cid=e3a284f4e5&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">Rogue River Blue<\/a>\u00a0or\u00a0<a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/plugins\/culture_cheeseLibrary\/viewCheese.php?name=Harbison&amp;mc_cid=e3a284f4e5&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">Harbison<\/a>) is often looked down on in the cheese world as an inferior product. And while it may never be served on one of our cheese boards, there is a place for it in the kitchen.\u00a0<em>Bon App\u00e9tite<\/em>\u00a0recently published a <a href=\"https:\/\/www.bonappetit.com\/story\/what-is-american-cheese\" target=\"_blank\" rel=\"noreferrer noopener\">defense<\/a> of the &#8220;irresistibly melty, processed cheese found on every fast food burger worth its salt.&#8221;<\/li>\n\n\n\n<li>Susan Sellew is not as well known as Laura Chenel. but she was an equal pioneer when she launched <strong>Rawson Brook Farm<\/strong> in Western Massachusetts in 1983. Her Monterey Ch\u00e8vre&nbsp;was in high demand by chefs in Boston, and she produced 300-400 pounds of it a&nbsp;week\u2014largely by herself. But at 73, Sellew has had enough. &#8220;I can&#8217;t do it anymore,&#8221; she told the&nbsp;<em>Berkshire Eagle<\/em>. Read more&nbsp;<a href=\"https:\/\/www.berkshireeagle.com\/business\/rawson-brook-farm-maker-of-monterey-chevre-closes-monterey-mass\/article_4f937d66-9767-11ed-8c08-3b5775e77695.html?mc_cid=2d459fe0f8&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.<br>Read more&nbsp;<a href=\"https:\/\/www.bonappetit.com\/story\/what-is-american-cheese?mc_cid=e3a284f4e5&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.<\/li>\n\n\n\n<li>Registration is open for two courses at the&nbsp;<a href=\"https:\/\/creamery.wsu.edu\/?mc_cid=2d459fe0f8&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Washington State University Creamery<\/strong>.<\/a>&nbsp;Register for the 35th Advanced Cheese Making Short Course, held March 7-9,&nbsp;<a href=\"https:\/\/creamery.wsu.edu\/shortcourse\/?mc_cid=2d459fe0f8&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>. Register for the Pasteurization Workshop, April 25-27,&nbsp;<a href=\"https:\/\/creamery.wsu.edu\/educational-opportunities\/pasteurization\/?mc_cid=2d459fe0f8&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.<\/li>\n\n\n\n<li>The <strong>Wisconsin Cheese Makers Association&nbsp;<\/strong><a href=\"https:\/\/www.wischeesemakersassn.org\/news\/wcma-launches-free-employee-onboarding-videos-for-dairy-processors-?mc_cid=2d459fe0f8&amp;mc_eid=UNIQID\" target=\"_blank\" rel=\"noreferrer noopener\">has launched a series<\/a>&nbsp;of free, employee onboarding videos for the dairy processing industry.&nbsp;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>How to get paid to eat cheese, the return of Counter Culture Live, why you should be eating American cheese, and all the other cheese news you may have missed.<\/p>\n","protected":false},"author":114,"featured_media":45418,"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":[1389,3487,2246,33759,1400,987,2337,3699,4023,27751,14600,22259],"coauthors":[33619],"class_list":["post-45417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iqymi","tag-american-cheese","tag-bon-appetit","tag-cheese-news","tag-counter-culture","tag-hooks-cheese","tag-news","tag-news-round-up","tag-news-roundup","tag-pecorino","tag-rawson-brook-farm","tag-washington-state-university","tag-wisconsin-cheese-makers-association"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - 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