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The Top 10 Cheesy Jokes and a Free Article!
To celebrate the release of the new Reference Module in Food Science, covering the interdisciplinary fields of food science and including over 740 articles related to cheese, we decided to share our favourite cheesy jokes. Take some notes and be prepared to share with your colleagues!
What’s your favourite cheese joke? If you don’t see it below, include it in a comment!
Q. What do you call a cheese that isn’t yours?
A. Nacho Cheese
Q. What happened after an explosion at a French cheese factory?
A. All that was left was de brie.
Q. Which genre of music appeals to most cheeses?
Q: What cheese should you use to hide a horse?
A. What did the cheese say when it looked in the mirror
Q. What cheese do you use to encourage a bear?
Q. What cheese is made backwards?
Q. Did you hear about the cheese that failed to win a medal at the Olympics?
A. It fell at the final curdle
Q. How do you handle dangerous cheese?
Q. When does a cheese become invisible
A. When it’s pasteurized
Check-out the different Cheese articles that are part of the new Reference Module in Food Science!
The Reference Module in Food Science combines thousands of encyclopedic and comprehensive articles from Elsevier’s world-leading food Reference Works with new and exclusively-written articles to create one online, authoritative source of subject-specific information on ScienceDirect. New articles are continuously being commissioned and existing articles are regularly reviewed for currency and updated to reflect the latest research in the field. Reference Modules have the most complete content available by subject area, allowing students and researchers alike to discover comprehensive, up-to-date content much more quickly and easily than traditional reference books and other online resources currently allow. Learn More Here.
Download a free article on the Chemistry and Microbiology of Cheese from the Reference Module in Food Science:
Food Science & Nutrition
The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.