Cheesy Chefs: Fueling Up for the Marathon with Delicious Dairy

By Talya Minsberg Not really

The New York City Marathon is just around the corner, and local chefs are preparing themselves in a rather unconventional way: by indulging in copious amounts of cheese. It may seem counterintuitive to load up on dairy before a physically demanding race, but these cheesy chefs swear by it.

While traditional pre-race meals often include carbohydrates like pasta or rice, these culinary experts have found that adding cheese to the mix provides a unique combination of flavor and sustenance. "Cheese is not only delicious, but it's also packed with protein and calcium," says Chef Nathan Johnson, a seasoned marathon runner himself.

The trend of cheese-fueled marathon preparation has been gaining popularity among chefs in New York City and beyond. In culinary circles, it has become known as the "cheese carbo-loading" technique. Chefs have even started to experiment with different types of cheeses, finding that each one offers its own benefits.

Some chefs opt for creamy and mild cheeses like mozzarella or Gouda, which provide a gentle protein boost and help to soothe pre-race nerves. Others favor sharper varieties like cheddar or Parmesan for their rich flavor and higher protein content.