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The Free World Rejoices As There's Finally An Encyclopedia About MuFuccin Cheese

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MONTPELIER, Vt. (AP) — A University of Vermont professor has won a James Beard Award for her encyclopedic work, “The Oxford Companion to Cheese”.

The book contains over 850 entries related to cheese, including cheese regulations, cheese-making techniques, cheese history and cuisines. The author is Catherine Donnelly, a professor in UVM’s Department of Nutrition and Food Sciences. Donnelly spent four years working on the book.

The James Beard award is named after the late James Beard, a prolific cookbook author, teacher and champion of American cuisine. Donnelly’s book was one of two books that won a James Beard award, the other being “Milk Made: A Book about Cheese” by Nick Haddow.

Nobody loves cheese more than me. Well, that’s not exactly true. Some people might like cheese more than me because, to be honest, I’m not a huge fan of cheese. I like shredded cheese but I don’t wanna chew on a big ole chunk of cheese.

That being said, nothing was needed more in this sweet and peaceful world more than an encyclopedia about cheese. I’m just glad our friend Catherine was able to put this work into action. Can you imagine the pressure of writing the book that the world has been waiting centuries for? Must have been very difficult to narrow the list of cheeses to a mere 850 types of cheeses. If I were going to write a book about cheese, I’d have at least 1100 types of cheese because narrowing to my favorite 850 would just be too tall of a task. Catherine did it, though. Glad to see she’s getting the credit she deserves. Best seller comin.

Now when I have a group of friends come over and we start our nightly debates about the origin of Roquefort or Parmigiano Reggiano, I’ll be able to lick the shit out of my index finger and casually flip to section R for Roquefort and P for Parmigiano Reggiano. We’ll all learn and love cheese just a little bit more than we already do. I didn’t think that’d be possible but with the work of Dr. Donnelly, we can achieve our dreams. Eating our curds and whey, indeed.