#cheese
Live, measured metrics for the hashtag #cheese from the open social web. Every number carries a named source and the time it was fetched. Nothing is estimated.
Own #cheese
This #name is available to claim. It becomes your portal on the open agent web: this very page, a keyword you rank for by an open public stake, and a verifiable identity for AI agents. Nobody else sells a page like this for every #name.
Day-by-day usage
measured · fosstodon.org (Mastodon public tags API) · fetched 2026-09-09 07:04 UTC75 uses by 23 unique accounts across the window. Real per-day counts, not estimates. Newest bar is today so far.
Related hashtags
measured · fosstodon.org (Mastodon public search API) · fetched 2026-09-09 07:04 UTCLive pulse
measured · fosstodon.org (Mastodon tag timeline) · fetched 2026-09-09 07:04 UTCEverything below is measured over the latest 40 public posts (spanning ~91 hours).
Posting hours (UTC) — busiest: 12:00
Languages: English (40)
Avg boosts / post: 0.6
Top of the latest posts
Who's ready for a puzzle? Come on over to #Crosshare for a quick 5x5 that might make you hungry for a cheesy mushroom omelet... Click below for “Honeycomb” and see you tomorrow for Thursday's grid. :) https://crosshare.org/martinawaluk #cro
Why has the UK banned imports of French and Italian cheeses? The UK has banned imports of raw milk cheeses from France and Italy on what it says are safety grounds – but the same cheeses are still on sale around Europe. Bad news for UK resi
Why has the UK banned imports of French and Italian cheeses? https://www.diningandcooking.com/2806572/why-has-the-uk-banned-imports-of-french-and-italian-cheeses-1729/ #Cheese #francais #france #French #FrenchCheese
What “cheese” means
Wiktionary · Wikipediacheese/t͡ʃiz/
- nounA dairy product made from curdled or cultured milk.
- verbTo prepare curds for making cheese.
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by curdling of milk, usually from cows, goats or sheep, and sometimes of water buffalo. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the protein casein to coagulate. The solid curds, consisting of proteins and milkfat, are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic
“Cheese” on Wikipedia (CC BY-SA) →#cheese across platforms
every network with a public tag surfaceFollow #cheese straight to each platform’s own tag page. Where a platform publishes open data we measure it above; the rest lock their numbers behind paid APIs, so we link rather than guess.
Every number above is measured from a named public API at the shown fetch time. Nothing is estimated or extrapolated. Platforms that lock their data behind paid APIs are not shown. Agents: the same numbers, as JSON, at /api/hashtags/cheese