{"id":487,"date":"2010-04-02T19:20:03","date_gmt":"2010-04-03T00:20:03","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?page_id=487"},"modified":"2010-04-02T19:20:03","modified_gmt":"2010-04-03T00:20:03","slug":"news","status":"publish","type":"page","link":"https:\/\/cheeselover.ca\/index.php\/news\/","title":{"rendered":"News"},"content":{"rendered":"

Cheese makes news every day. That\u2019s why we\u2019ve started collecting links to the most interesting news reports on a special page under the News tab at the top of the blog. Check it whenever you visit\u00a0CheeseLover.ca<\/a>. Stories are listed from newest to oldest.<\/p>\n

Cheese cleared of cholesterol charges<\/a><\/p>\n

French sheep’s milk cheese named best in the world<\/a><\/p>\n

Top court won\u2019t hear Saputo, Kraft appeal of cheese rules<\/a><\/p>\n

Stupidest mac ‘n’ cheese story ever<\/a><\/p>\n

Five reasons to defend farm marketing boards<\/a><\/p>\n

High Canadian cheese prices result of quota system<\/a><\/p>\n

Canadians are being milked and their wallets plucked<\/a><\/p>\n

Milking the markets in Canada: “Soviet-style system”<\/a><\/p>\n

Supply management a ‘rotten economic policy’ to woo rural Ontario<\/a><\/p>\n

Message to Canadian Wheat Board: Follow the cheese<\/a><\/p>\n

Meet the big cheese in China<\/a><\/p>\n

Study compares healthiness of cheese vs. butter<\/a><\/p>\n

Rose Reisman pumps Woolwich goat cheese<\/a><\/p>\n

Prince Edward’s vegetables, wine and cheese rack up awards at Royal Winter Fair<\/a><\/p>\n

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Saputo eyes American expansion<\/a><\/p>\n<\/div>\n

On the cheese trail in the Finger Lakes<\/a><\/p>\n

Nuns devote themselves to worship, work and cheese<\/a><\/p>\n

CFIA warns against eating Tifco brand cheese<\/a><\/p>\n

Grilled-cheese happiness for Melt founder<\/a><\/p>\n

Menu planner to help deal with diabetes without sacrificing flavour<\/a><\/p>\n

In Dubai, Italian skill turns local milk into fresh cheese<\/a><\/p>\n

Hunting down the best baguettes and cheese in Paris<\/a><\/p>\n

WSJ: U.S. dairy farmers aren’t cowed<\/a><\/p>\n

Les Petits Chefs visit Cheese Boutique<\/a><\/p>\n

Q&A: Time to take wrapping off all things cheese<\/a><\/p>\n

Her cheese is a labour of love<\/a><\/p>\n

Making ‘green’ cheese: eco-friendly answer to waste disposal challenge<\/a><\/p>\n

In search of California’s best artisanal cheeses<\/a><\/p>\n

Peak Cheese: the bleak science of cheese depletion<\/a><\/p>\n

Wisconsin still the cheese capital of the United States<\/a><\/p>\n

Salmonella: Deli purchased queso fresco from illegal source<\/a><\/p>\n

How The Melt handles orders for grilled-cheese<\/a><\/p>\n

Huge success story for U.S. cheese unfolding in Japan<\/a><\/p>\n

Spanish shepherds beef about sheep<\/a><\/p>\n

Grana Padano returns as sponsor of the ING New York City Marathon<\/a><\/p>\n

Saltspring Island Cheese: Farmers’ markets boost business<\/a><\/p>\n

Producers at farmers’ markets can cut cheese without a license<\/a><\/p>\n

Crosswind Farm: Newest goat-milk cheese producer in Ontario<\/a><\/p>\n

Calories null at Frenchy’s Poutinery in Windsor<\/a><\/p>\n

Where\u2019s the best grilled-cheese in NYC?<\/a><\/p>\n

Canadians flock to goat-milk products, especially cheese<\/a><\/p>\n

Cheese lovers debate what puts the funk in Funky Town<\/a><\/p>\n

Affinage inspires evangelical zeal and scoffing among hard-core fromage fanatics<\/a><\/p>\n

Enjoy the health benefits of raw-milk cheese<\/a><\/p>\n

How to construct the perfect cheese board<\/a><\/p>\n

Sikhs rescue Italy’s Parmigiano-Reggiano<\/a><\/p>\n

Why is our appetite for artisan cheese growing even as our budgets decrease?<\/a><\/p>\n

Popularity of stealing cheese makes perfect sense<\/a><\/p>\n

Sue Riedl: Tea and cheese pairings? Pass the kettle <\/a><\/p>\n

Swiss cheeses: 450 varieties, each unique<\/a><\/p>\n

Anger at restriction on cheese advertising<\/a><\/p>\n

Carboncino’s ash rind hides an aromatic molten middle<\/a><\/p>\n

Popular French cheese isn’t what it once was<\/a><\/p>\n

The Great Israeli Cottage Cheese Uprising<\/a><\/p>\n

Kraft recalls macaroni and cheese<\/a><\/p>\n

What\u2019s going on below Murray\u2019s Cheese Shop in Manhattan<\/a><\/p>\n

Slow Food spotlights the dairy traditions of Africa at Cheese 2011<\/a><\/p>\n

The best of Cheese 2011 at Bra, according to experts from New York’s top cheese shop<\/a><\/p>\n

Cheese, please: In praise of all places gooey<\/a><\/p>\n

Sue Riedl: Love cheese? Eat local? Go here <\/a><\/p>\n

Photos celebrating our love affair with cheese<\/a><\/p>\n

Slow Food helps diehard farmers hang onto tradition<\/a><\/p>\n

How well do you know cheese?<\/a><\/p>\n

Good cheeses come in small packages<\/a><\/p>\n

Overwhelmed cheesemakers decide to pull the plug<\/a><\/p>\n

Cracker Barrel secretly replaces almost everything with cheese<\/a><\/p>\n

Italian Frittata: It’s not just for breakfast <\/a><\/p>\n

Ontario backs goat dairy, sheep’s-milk cheesemaker<\/a><\/p>\n

Fifth Town Artisan Cheese president steps down<\/a><\/p>\n

Petra Kassun-Mutch: How cheese saved my life<\/a><\/p>\n

“I could never give up cheese” and other defenses against veganism<\/a><\/p>\n

The perfect cheesemakers: Vaches Canadiennes<\/a><\/p>\n

Mother Jones: Is cheese killing the planet?<\/a><\/p>\n

Vermont Cheesemakers’ Festival ages well<\/a><\/p>\n

Cheese prices on the rise in the U.S.<\/a><\/p>\n

Gwyneth Paltrow: Cheese, really beautiful, well-made cheese, has to be one of the best things on the planet.<\/a><\/p>\n

McDonald’s testing English Pub Burger . . . with American Cheese<\/a><\/p>\n

Cheese: One of nature\u2019s best double-duty foods, but keep your portion size in check<\/a><\/p>\n

Madame Fromage: What I learned about cheese in 2010<\/a><\/p>\n

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Le Festival des fromages ne reviendra pas<\/a><\/p>\n<\/div>\n

Mixed cultures: art, science, and cheese<\/a><\/p>\n

Canadian dairy prices to rise 1.5% in February 2011<\/a><\/p>\n

Want Swiss cheese? Think Finnish<\/a><\/p>\n

No wonder Sally Jackson Cheese was forced to close<\/a><\/p>\n

David Lebovitz: Ripening and tasting Comt\u00e9 <\/a><\/p>\n

Eastern Ontario artisan cheese investment project curdles<\/a><\/p>\n

Why holiday cheese plates aren’t all bad for you<\/a><\/p>\n

Sue Riedl: Cheddar is a cheese that’s sure to please<\/a><\/p>\n

Canadian James Kraft churned out a cheese giant<\/a><\/p>\n

Agropur to make Boursin cheeses in Canada<\/a><\/p>\n

Far Flung Foods: Cheesemonger to Windsor<\/a><\/p>\n

An ode to Alberta cheese<\/a><\/p>\n

Natural Pastures Cheese in B.C. gets a loan from Ottawa<\/a><\/p>\n

Springbank Cheese stars in Taste of Alberta<\/a><\/p>\n

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Saputo expands recall on some cheese products<\/a><\/p>\n<\/div>\n

Feds help New Brunswick dairy farmers explore specialty cheese<\/a><\/p>\n

Sue Riedl: Become a chairman of the (cheese) board<\/a><\/p>\n

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Saputo recalls Faith Farms Ribbon Slices amid Listeria fears<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Chocolate truffle with ganache made from Fifth Town\u2019s Plain Jane Bagel Chevre<\/a><\/p>\n

Shrimp and grilled-cheese sandwiches make great gourmet fare for Grey Cup<\/a><\/p>\n

Roquefort, France: Where the blue blood of blue cheeses lives<\/a><\/p>\n

La Belle Province rivals La France when it comes to great fromage<\/a><\/p>\n

Quebecers warned of door-to-door cheese salesmen<\/a><\/p>\n

Sue Riedl: mellow yellow Le Douanier cheese<\/a><\/p>\n

Canada avoids lengthy list of cheese recalls in the U.S.<\/a><\/p>\n

Stock market undecided about Saputo prospects<\/a><\/p>\n

High cheese prices boost Saputo profit<\/a><\/p>\n

Canada’s wine and cheese has come a long way<\/a><\/p>\n

Canada’s biggest ricotta producer gets public funding to renovate its packaging and production space<\/a><\/p>\n

Limburger produced by only one cheesemaker in the U.S.<\/a><\/p>\n

Okanagan goat cheeses that ooze with family values<\/a><\/p>\n

Un fromage unique \u00e0 Racine<\/a><\/p>\n

Vancouver’s Les Amis du Fromage: converting cheeseheads into cheese connoisseurs<\/a><\/p>\n

Sue Riedl: A mellow blue cheese even skeptics will love<\/a><\/p>\n

Video: Cardiff Castle invaded by Cheese Festival<\/a><\/p>\n

Slideshow: Great British Cheese Festival 2010 at Cardiff Castle<\/a><\/p>\n

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Canadian chefs attend Slow Food raw-milk-cheese workshop<\/a><\/p>\n<\/div>\n

Go to B.C. if you want to taste this natural goat cheese<\/a><\/p>\n

The bluer the cheese the better: San Diego football hero<\/a><\/p>\n

3,000 goats in Italy help make world’s largest goat cheese<\/a><\/p>\n

Stick to beans and hard cheese if you want a baby girl, say scientists<\/a><\/p>\n

Extra Aged Pleasant Ridge Reserve takes Best of Show at ACS 2010<\/a><\/p>\n

American Cheese Society nibbles through 1,462 entries in tasting competition<\/a><\/p>\n

Long-term growth in U.S. cheese consumption may slow<\/a><\/p>\n

Petaluma: cheese capital of California<\/a><\/p>\n

Where to find a Krispy Kreme cheeseburger<\/a><\/p>\n

France’s Comt\u00e9 region known for cheese<\/a><\/p>\n

Sue Riedl on Belle de Jersey from a new fromagerie in Quebec<\/a><\/p>\n

Saputo profit rises 31 percent<\/a><\/p>\n

Saputo cheese factory sale looms in Vermont<\/a><\/p>\n

Avery Aames: Will write for cheese<\/a><\/p>\n

Fairmont Queen Elizabeth hotel in Montreal makes its own cheese<\/a><\/p>\n

Ruth Klahsen turned to customers to build a new home to make Old World cheese<\/a><\/p>\n

Ontario’s Fifth Town Artisan Cheese and the meaning of sustainable food<\/a><\/p>\n

Look elsewhere for goaty gratification: Quebec’s Champagnole aged goat cheese has a refined finish<\/a><\/p>\n

Poutine: Quebec\u2019s accidental delicacy becomes global haute cuisine<\/a><\/p>\n

Sue Riedl on Le Tomme Haut-Richelieu<\/a><\/p>\n

Petra Cooper left upper levels of publishing world for cheese<\/a><\/p>\n

Monetary boost for Fifth Town Artisan Cheese<\/a><\/p>\n

Sue Riedl on Bella Casara Buffalo Mozzarella<\/a><\/p>\n

Benedictine spirituality and the making of cheese<\/a><\/p>\n

A retailer’s rant about local and slow-food movements<\/a><\/p>\n

Artisanal cheeses get a boost to go beyond local markets and tempt tastebuds across Canada<\/a><\/p>\n

$190,000 grant for Ruth Klahsen’s Monforte Dairy<\/a><\/p>\n

Petra Cooper’s Fifth Town achieves B Corporation certification<\/a><\/p>\n

Sue Riedl on Tomme de Grosse \u00cele<\/a><\/p>\n

Windsor’s Galati Cheese a mainstay<\/a><\/p>\n

Sue Riedl on Dragon’s Breath Blue cheese<\/a><\/p>\n

U.S. border difficult for Canadian cheesemakers<\/a><\/p>\n

Sue Riedl on Nostrala, an Alpine-style cheese from the Kootenays<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Cheese makes news every day. That\u2019s why we\u2019ve started collecting links to the most interesting news reports on a special page under the News tab at the top of the blog. Check it whenever you […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-487","page","type-page","status-publish","hentry"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/pages\/487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=487"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/pages\/487\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}