1.0Slow Food USAhttps://slowfoodusa.orgAnna Muléhttps://slowfoodusa.org/author/anna/Reviving the Long Island Cheese Pumpkin • Slow Food USArich600338<blockquote class="wp-embedded-content" data-secret="b9DDvnQNHm"><a href="https://slowfoodusa.org/reviving-the-long-island-cheese-pumpkin/">Reviving the Long Island Cheese Pumpkin</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://slowfoodusa.org/reviving-the-long-island-cheese-pumpkin/embed/#?secret=b9DDvnQNHm" width="600" height="338" title="“Reviving the Long Island Cheese Pumpkin” — Slow Food USA" data-secret="b9DDvnQNHm" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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Since the 1800s, the Long Island cheese pumpkin has been known for making the best pumpkin pies. But, with the modernization of food production in the mid-20th century, retailers sold fewer seeds of the Long Island cheese pumpkin, and it disappeared entirely from commercial seed catalogs in the 1970s. The Long Island Cheese Project, however, has fought long and hard to give this pumpkin the recognition it deserves. Read more about the pumpkin and a recent chef cook-off celebration.