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Cheeseheads: Somebody's Gouda is really good. It's Cal Poly Creamery students'! Those cheesemaking students competed in the U.S. Cheese Championship Contest in Green Bay, Wisconsin (so you know this is serious!): 2,555 entries from 35 states competed in 116 cheese and butter categories. It sounds good, right? Cal Poly's student-produced Grand Gouda took third place, and its smoked Gouda took fifth! Woot! This fall Cal Poly introduced three new cheeses, including the two winners, as part of a larger re-envisioning of the Cal Poly Creamery facility, equipment, and products. Cal Poly dairy products are produced on-site, using milk from dairy cows raised and managed on campus by students. The creamery produces a variety of cheeses, ice cream, chocolate milk, and eggnog that are for sale both on campus in select San Luis Obispo markets (you can salivate for yourself by visiting calpolycreamery.com) ... Buona Tavola in downtown San Luis Obispo was just awarded Specialist of the Month by the Consorzio del Prosciutto di Parma from Prosciutto di Parma's Specialist Program. The group of specialists is recognized by the Consorizio for their expertise in serving prosciutto and upholding the tradition, quality, and service associated with Prosciutto di Parma—which incidentally goes pretty great with Gouda. You can get your snack attack on and eat a delicious Northern Italian meal at 1037 Monterey St. Δ

Editor Camillia Lanham is prepared to put food in her body. Send your nibbles and bites to clanham@newtimesslo.com.

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