The issue of developing latent fingerprints from cheese arose in a case of a serial burglar in Squamish, British Columbia (Canada) who would help himself to a snack from the victim's refrigerator, usually preferring to sample the cheese. He did not leave bite marks on the cheese, but he would usually take the wrapper entirely off the cheese, which provided the potential to recover fingerprints. This particular suspect was eventually identified and arrested as a result of leaving his greasy fingerprints on the point of exit; however, the case raised the forensic question as to whether fingerprints could be recovered directly from impressions left in cheese by a suspect. In the experiment, the sections of cheese (cheddar and mozzarella) were placed between two sheets of paper and light sweeping pressure was applied to the paper directly above the visible fingerprint impression. Magna powder was then used to develop the now laterally correct white ridged fingerprint impression. Fingerprints were developed at 5 minutes and at 1 hour and 40 minutes. When the cheese was left to sweat at room temperature, however, the detail did begin to deteriorate, but still the friction ridge detail was sufficient for a match and identification. The "Society Business" section of this issue addresses the features of the Web site of the Scientific Working Group on Friction Ridge Analysis, Study, and Technology (SWGFAST), which is an excellent source for peer-reviewed guidelines for the many varied activities within the forensic identification discipline. Also included in this section are letters to the editor; a report on the 30th Annual CIS Conference; and listings of award winners, past presidents, and the executive and directors.