Cheese news you can use

Artisanal cheese in the USA goes the other way, jumping the Atlantic, Hurrah! http://online.wsj.com/article/SB125563737443588215.html

Anyone ever tried fromage fort? Salon.com thinks it's so stinky it's threatening. I must try some.

http://www.salon.com/food/francis_in_france/index.html?story=/food/francis_lam/2...

I've made it, there's a recipe in Steven Jenkins' Cheese Primer. You basically take all your leftover cheese bits and throw them in a food processor with some white wine and garlic. It'll be a little bit different every time, depending on your leftovers and how much garlic you use. I love it, it's like gourmet cheese whiz for adults.

The word of the day is turophile - a connoisseur or lover of cheese. http://www.dictionary.com/wordoftheday/2018/06/19/turophile/?param=wotd-email&am...

>4 varielle: I saw that on my app last month. In fact I am pretty sure I even tweeted about it because I got so excited. I just don't know how I never heard that word before in my life.

Italian commune makes record breaking cheese. https://www.google.com/amp/s/www.upi.com/amp/Odd_News/2020/07/21/Italian-commune...

A nice tribute in the British newspaper The Guardian, to California cheesemakers Cowgirl Creamery

>7 Sakerfalcon: Oh, I have had some of their blue cheeses. They are delightful.

How have the French been spending lockdown? Eating cheese of course!

>9 Sakerfalcon: I suspect that is true here in the US as well. I know wine sales also skyrocketed.

I'm trying to imagine having a kitchen large enough for my own raclette machine.

*bump*

I love this cheese!

Cornish Yarg

And how cool is this: "Mead received an OBE (Officer of the Order of the British Empire) from the Queen in 2019 for “services to cheese and community.” "

How wonderful (and appropriate) that "services to cheese" should be worthy of an honour!

>13 Sakerfalcon: I must find this gem! Love that, "services to cheese" thing.
This one is very hard to find over here, sadly.

The Guardian has been posting quite a few articles recently that are, essentially, love letters to cheese! This one is by Grace Dent, one of my favourite restaurant reviewers and food writers.

There was another one celebrating the joys of the cheese toastie (grilled cheese sandwich) but I can't find it again.

>15 Sakerfalcon: Sorry, I'm just seeing this article now. Loved this bit:

Cheese, in all its salty, fatty majesty, could well be the king of comfort foods.