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Paneer In This Together

These past couple weeks, heck, months have left people with more time on their hands than they know what to do with. So much time that a contingent of intrepid homebodies have likely taken up the hallowed art of cheesemaking. I mean, they weren’t gonna stop at just bread. It’s the natural evolution, when you really think about it. Anyway, here are some of the new kinds of cheese being developed behind closed doors:

Maskarpone
You know how scarves and masks and all that kinda trap your bad breath? It sucks. So, what if we made our masks out of a firm yet highly malleable mascarpone? Now that stink is built right in!

Goudanough
Everybody’s at home rediscovering the joys of making their own foodstuffs, but that first attempt is usually not the best. Heck, it might be the only attempt. But you know what? You tried. You did something. That’s what matters, and to us, well, you’ll always be goudanough.

Provalone
Some people are stuck in places all by their lonesome, turning to weird hobbies to keep them sane. A cheese of this caliber is a step up from a Goudanough. It shows a dedication to the craft, a pro-level cheesemaking mindset, and how dangerous it is to leave you alone with the internet for extended periods of time. Oh so provalone.

6-Feet Havarti
Now this is a cheese. You bought out your supermarket’s entire stock of cultures. This thing’ll be so big you’ll be yelling pivot at your cohorts as you bring it down the stairs. You’ll carry it out to the street like those two guys with the glass pane who narrowly avoid disaster at the hands of some rapscallion careening down the sidewalk on a skateboard. It’s beautiful. And CDC compliant.

Forgeta
You bought milk a couple months ago and forgot.

Cheese Tees by MJ

MJ, our perpetual acronymic enigma, brings the good word of cheese to us this week. Once the fabled geekfactor12 of Shirt.Woot, this titan of tees has expanded her empire to her own sites, Tee Magnet and Compete-Tee-Tion. And just what are these sites? Well you can click the links and find out, dum-dum! Okay, okay, okay. Tee Magnet gathers shirt deals for you in one convenient place, and Compete-Tee-Tion is plugged into the competitive T-shirting scene. Boy, with how deeply her fingers are entrenched in the T-shirt world, maybe she should be called the Tee MAGNATE, ha ha. You see, because Tee Magnet. Ha. Marvelous.

Paneer In This Together

These past couple weeks, heck, months have left people with more time on their hands than they know what to do with. So much time that a contingent of intrepid homebodies have likely taken up the hallowed art of cheesemaking. I mean, they weren’t gonna stop at just bread. It’s the natural evolution, when you really think about it. Anyway, here are some of the new kinds of cheese being developed behind closed doors:

Maskarpone
You know how scarves and masks and all that kinda trap your bad breath? It sucks. So, what if we made our masks out of a firm yet highly malleable mascarpone? Now that stink is built right in!

Goudanough
Everybody’s at home rediscovering the joys of making their own foodstuffs, but that first attempt is usually not the best. Heck, it might be the only attempt. But you know what? You tried. You did something. That’s what matters, and to us, well, you’ll always be goudanough.

Provalone
Some people are stuck in places all by their lonesome, turning to weird hobbies to keep them sane. A cheese of this caliber is a step up from a Goudanough. It shows a dedication to the craft, a pro-level cheesemaking mindset, and how dangerous it is to leave you alone with the internet for extended periods of time. Oh so provalone.

6-Feet Havarti
Now this is a cheese. You bought out your supermarket’s entire stock of cultures. This thing’ll be so big you’ll be yelling pivot at your cohorts as you bring it down the stairs. You’ll carry it out to the street like those two guys with the glass pane who narrowly avoid disaster at the hands of some rapscallion careening down the sidewalk on a skateboard. It’s beautiful. And CDC compliant.

Forgeta
You bought milk a couple months ago and forgot.

Favorite type of cheese?