The University of Michigan's library recently acquired a copy of American Cheese, 20 Slices, by Ben Denzer, a book made from shelf-stable, plastic-wrapped slices of American cheese. Read the rest

By stacking layers of multi-colored, hand-carved cheese, Tastemade created this meatless "CHEESEburger." Read the rest

Jeff Goldblum admits that he can't cook. But that won't keep Jeff Goldblum from cooking. In this video Jeff Goldblum Jeff Goldblums the shit out of a pot of soup. Product plugs abound, but hey: Jeff Goldblum.

It's not as good as Cooking with Chrisopher Walken, but I'll take it. Read the rest

Parmigiano Reggiano cheese is a highly valued and tightly controlled commodity. This instructional video shows how to use specialized Parmesan cheese knives to cut the cheese by hand. Read the rest

Cheese expert Liz Thorpe was asked to sample pairs of cheese and guess which one was more expensive. Was she right every time? You'll have to watch to find out, but it's worth watching because you'll learn a lot about cheese in 11 minutes.

[via Digg] Read the rest

Brie-oncé is a tribute to Queen Bey that's sculpted from 45 pounds of cheese. Despite the sculpture's catchy title, it's actually made of cheddar. Read the rest

The 20 finalists have been named in the glorious UNITED STATES CHAMPIONSHIP CHEESE CONTEST! Thirteen of them are from Wisconsin, neatly demonstrating that Wisconsin still exists.

I don't think of flavoured gouda as actual cheese.

Via WEAU.com:

2017 United States Championship Cheese Contest 20 Finalists

Class: Cheddar, Medium (3 to 6 months) Team Meister 3, Meister Cheese, Muscoda, WI, Medium Cheddar

Class: Cheddar, Aged One to Two Years Terry Lensmire, Agropur, Weyauwega, WI, Cheddar Cheese, Cut from 640

Class: Cheddar, Aged Two Years or Longer Daniel Stearns, Agropur, Weyauwega, WI, Cheddar Cheese, Cut from 640

Class: Bandaged Cheddar, Mild to Medium Saxon Cheese LLC, Saxon Cheese LLC, Cleveland, WI, Old English Style Cheddar, Aged 5 Months

Class: Bandaged Cheddar, Sharp to Aged Wayne Hintz, Red Barn Family Farms, Appleton, WI, Bandaged Cheddar, Sharp to Aged

Class: Baby Swiss Style Casey Petak, Rothenbuhler Cheesemakers, Middlefield, OH, Baby Swiss cheese

Class: Blue Veined Cheeses Imperia Foods Montfort WI Team, Schuman Cheese, Fairfield, NJ, Montforte Bleu Wheel

Class: Brie & Camembert Jasper Hill, Cellars at Jasper Hill, Greensboro Bend, VT, Moses Sleeper

Class: Edam & Gouda Marieke Gouda Team, Marieke Gouda, Thorp, WI, Marieke Gouda Belegen

Class: Gouda, Aged Marieke Gouda Team, Marieke Gouda, Thorp, WI, Marieke Gouda Aged

Class: Gouda, Flavored Gonzales Christopher, Glanbia Nutritionals, Twin Falls, ID, Gouda/Green Olives & Pimento

Class: Smoked Gouda Saxon Creamery Team, Saxon Cheese LLC, Cleveland, WI, Smoked Gouda Aged 7 Months

Class: Open Class: Flavored Semi-soft (semi-hard) Cheeses Lake Country Dairy Team, Schuman Cheese, Fairfield, NJ, Yellow Door Creamery Harissa Rubbed Fontal Cheese

Class: Open Class: Flavored Hard Cheeses Mike Matucheski, Sartori Company, Antigo, WI, Sartori Reserve Black Pepper BellaVitano

Class: Open Class: Smoked Soft and Semi-soft Cheeses Zimmerman Cheese Team 2, Zimmerman Cheese, South Wayne, WI, Smoked Brick

Class: Reduced Fat Soft & Semi-soft Cheeses John (Randy) Pitman, Mill Creek Cheese, Arena, WI, Reduced Fat Muenster

Class: Cold Pack Cheese, Cheese Food Widmer's Cheese Cellars, Widmer's Cheese Cellars, Theresa, WI, Traditional Washed Rind Aged Brick Spread

Class: Surface (Mold) Ripened Goat's Milk Cheeses Cypress Grove, Cypress Grove, Arcata, CA, Fresh Goat Cheese

Class: Hard Goat’s Milk Cheeses Team Montchevre, Montchevre-Betin, Inc., Belmont, WI, Trivium

Class: Hard Mixed Milk Cheeses Mike Matucheski, Sartori Company, Antigo, WI, Sartori Tre Donnes

Orange cheeses have been on my mind. I absolutely love aged gouda!

Three plus year aged gouda completely loses the rubbery, bland, 'this is congealed milk' texture and taste of young goudas. It is crumbly, and delicious with hints of butterscotch, and lined with incredible sugar crystals.

For the best aged gouda experience slice off the thinnest possible pieces with a cheese plane, and let them melt on your tongue.

Aged gouda is amazing with beer and hard salami. A good dubbel would be my choice.

The Reluctant Gourmet has all the details:

Most of us have enjoyed some form of Gouda cheese in our lives. It is a yellow cheese made from cow’s milk and is often found with the red or yellow paraffin wax coating in the supermarket. It gets its name from the city of Gouda in the Netherlands where it originated.

Gouda as a young cheese is easy to slice and may be great to serve to the kids in their lunch packs but just doesn’t have that much flavor. It’s great if you enjoy a mild, mellow flavored cheese but if you want a much more distinct flavor, you’ll want to try aged Gouda.

Aged Gouda has a wonderful distinctive flavor that can be both sharp and sweet – think of butterscotch. It is a hard cheese that doesn’t come in the red wax covering, but a natural buff colored rind. The cheese itself has an amber color that Jack explained to me comes from a coloring agent called annatto that gives it the pale orange color.

Who cut the cheese? FDA inspectors investigating that very question raided a popular parmesan cheese supplier, and discovered they had indeed been cutting the cheese liberally with wood pulp. Read the rest

Cheesemakers are so angry that Pornhub ran an ad comparing Parmigiano-Reggiano to premium smut, they're threatening to sue the porn company.

In the ad, for Pornhub Premium, a man out shopping with his wife spots a block and remarks “Why don’t we get this aged Parmigiano-Reggiano? They say it’s the Pornhub Premium of cheeses.”

The Parmigiano-Reggiano Cheese Consortium, established by the Italian government to regulate the regionally-protected product, was very angry indeed.

“[it is ]not only distasteful and unacceptable, but offensive for our producers and their work,” the consortium said in a statement that described Pornhub as “vulgarly” exploiting the protected term.

Pornhub is one of the world's most popular websites, and is no stranger to marketing antics. Read the rest

Wait for the grin at the end if you doubt our headline. Read the rest

Researchers have discovered the cause of the 100-year-old mystery of why Swiss cheese has holes. Read the rest

The combination of a huge wheel of cheese, lots of specialized knives, and this cheese expert's unusual manner of speaking makes this a really entertaining watch. If you want to skip straight to the action, the cheese is "broken" about 7 minutes in.

"We have already explained to the cheese where he must broken." "This is the only way to cut such a cheese."

How to break open a Parmesan cheese with Carlo Guffanti Read the rest

The biohackers at BioCurious and Counter Culture Labs are seeking support in their effort to bioengineer baker's yeast to make Real Vegan Cheese!

Real Vegan Cheese is a not a cheese substitute! It all begins with regular old baker's yeast. Through synthetic biology, we engineer our yeast to become milk-protein factories, churning out real milk proteins (known as caseins). These milk proteins are then combined with water, vegan sugar and oil to make a kind of milk which is ultimately converted into Real Vegan Cheese using the age-old cheese-making process.

Real Vegan Cheese (Thanks, Eri Gentry!) Read the rest

Cheese powder, the stuff in boxes of mac and cheese and dusting a variety of snack foods, is just that. It's powdered, dehydrated cheese. Mostly. Well, it used to be anyway. Read the rest

Buttery bigot Paula Deen may have lost millions in sponsorship deals after racist remarks, but Pure Mature has offered her a six-figure payday to star in one of its productions. I assume from the company's name that it's some kind of all-natural cheesemaker. [TMZ] Read the rest

"My Favorite Museum Exhibit" is a series of posts aimed at giving BoingBoing readers a chance to show off their favorite exhibits and specimens, preferably from museums that might go overlooked in the tourism pantheon. I'll be featuring posts in this series all week. Want to see them all? Check out the archive post. I'll update the full list there every morning.

Not every museum exhibit will survive untouched from your childhood to your grandchildrens'. Over time, historic and scientific accuracy, changing mores and aesthetics, and improvements in design will force some exhibits off the main stage and into the dusty storage room of memory.

But you can still love them from afar.

On this, the last day of "My Favorite Museum Exhibit" week, I'd like to include one man's tribute to a long-dismantled museum exhibit. Tom Luthman writes:

When I was a kid in the 1970s, I'd go to the Center of Science and Industry in Columbus, Ohio (COSI). COSI opened in 1964, in the old Franklin County Memorial Hall, built in 1906. It closed in 1999, or rather, it moved to a new location, and most of the old exhibits didn't make the move.

One of the exhibits was THE TRIUMPH OF MAN, a leftover exhibit from the 1964 World's Fair in New York City, built by the Travelers Insurance Companies. You'd walk down a darkened corridor, and off in alcoves were 14 paper-mache scenes depicting the history of humanity. All accompanied by a recorded narration from the World's Fair.