Jan. 25, 2026

The World Cheese Champion

The World Cheese Champion

Johnny Mac hares five uplifting news stories: a baby fur seal wanders into a New Zealand bar, a dog with a world-record tongue, Switzerland's effort to get yodeling recognized by the UN, rare blooming of palm trees in Rio de Janeiro, and a Swiss Gruyère crowned World Cheese Champion. Each story highlights unique and heartwarming events from around the world.



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Caalaroga shock media A seal walks into a bar. No,

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it's not a joke, it's Johnny Mack with five good

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news Stories. A bar, New Zealand shared their security footage

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from their camera. A baby fur seal walked into the

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Spring for in the Meadows, a craft beer place Bella,

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The owner said, everybody was pretty shocked. A lot of

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people thought it was a dog at first, because we're

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a dog friendly establishment. Of course, it was a mix

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of shock, excitement and everything all at once. The seal

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hung out in the bar for about twenty five minutes.

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They eventually lured the seal into a dog crate using

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salmon from the bar's pizza special. Apparently you can get

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pizza with salmon on it in New Zealand. The seals

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picked up by the conservation rangers and released on Rabbit Island,

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an island considered safe for seals due to the absence

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of dogs. Speaking of dogs, a dog earn the Guinness

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World Record when his tongue was measured at seven point

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eighty three inches long. Ozzys a French mastiff and bull

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mastiff mix belonging to Angela and family. Interesting phrasing on

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the record here longest tongue on a living dog at

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seven point eighty three inches. This blew away the record

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of Rocky the Dog, whose tongue was five point four

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to six inches. Angela said he always had a tongue

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that sticks out of his mouth ever since he was born.

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But there's nothing medically wrong with him. We've had him

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looked at a couple times by a vet and there's

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no dental issues or anything. It's just a long tongue.

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She says. It's funny for his tongue to be the

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way it is. He doesn't really lick a lot. He

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doesn't give kisses. He gets in your face and kind

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of loves and rubs noses, but he doesn't really lick

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a lot of stuff. Switzerland hopes to have yodeling recognized

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by the United Nations. Switzerland currently counts twelve thousand yodlers

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lifting their way through the styles distinctive topsy turvy, up

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and down melodies across seven hundred and eighty yodling clubs.

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Marcus says this is important for the future. The singing

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is part of our culture, Switzerland's identity. It's a means

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of communication between one mountain and another. Evon is part

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of the choir and says there it requires time practice.

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Yodeling will be examined for inclusion on UNESCO's Intangible Cultural

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Heritage List. We'll let you know what happens. Some palm

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trees in Rio de Janeiro flowered for the first and

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only time in their lives decades after being planted in

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the sixties. Towards the end of their life, which can

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span between forty and eighty years, the palm tree sends

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up a central plume crowded with millions of small, creamy

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white blossoms that rise above the leaves. Originating from southern

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India and Sri Lanka, the palm can reach up to

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ninety eight feet tall and can produce around twenty five

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million flowers when blossoming. Hopefully we got some new trees

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out of this. And congratulations to the new World Cheese champion. Oh,

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we got a lot of German words in here that

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I'm going to buscher all right. A Swiss griare beat

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out more than five thousand rivals from forty six countries.

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The eighteen month volder Foltigeen Special won the title at

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the World Cheese Awards, which are held in the Swiss

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capital of Bern. Grand final judge Perry said it was

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the kind of cheese that would make people get excited

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about cheese. It's a big old cheese. There is a

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lot going on. The texture is beautiful. It's flinty as

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you break it apart. This crystal line in there, so

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it's so delicate, it's massive makes an impact. Fifty two

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hundred and forty four cheeses were tasted by an international

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jury of two hundred and sixty five experts made up

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of cheesemakers, chefs, buyers, sellers and journalists from more than

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forty countries. One of the judges said, first of all,

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we're looking at the visual appearance of the cheese, how

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it looks like from the inside and the outside. The

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second step is the nose, so all the aromas the

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cheese is actually giving us. And then it comes down,

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of course too the flavor. The French judge said cheese

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must be balanced in terms of taste, aroma and flavor.

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Shouldn't be two eights or too young. Cheese is always

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a question of harmony. That's why good cheeses are often

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those with a long tradition. Those are your five good

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news stories for today. You have an awesome day,