there's a reason I call it "barf cheese"
Cheese is just carefully rotted milk. - Tornwordo, March 29 2006
The gentleman from Montréal has a point. His musings yesterday made me remember this article, clipped from The Globe and Mail a few years ago, that I keep on my fridge with a magnet:
I cannot stand pungent cheeses such as parmesan, romano, stilton, asiago, blue, feta, and chèvre. Their odours make me nauseous. And until I found this article, I was marginalized by my foodie friends.
Hello! It smells like vomit, because it contains the same chemical found in human vomit! Butyric acid, folks!
references:
Comments
But chevre? To die for.
Thanks a lot, Madame.
you can smell it from new brunswick
Sacre bleu cheese! A traitor to the Quebecois?
YUMM!!!
My mother is Italian, I grew up shredding and drying parmisan, Romano etc and the smell isn't offensive. Asiago (a relative newcomer to popular Italian American tables) is fantastic! We sit around and chop little pieces off and put them on crackers at mom's all the time. Anyway...
Interesting post!
:)
teh: Tornwordo is a transplanted American, and I think he's still beeing "assimilated" (Seven of Nine intonation). And YJA hit on an important point: mild/fresh cheese curds are arguably the most popular cheese in the province of Quebec. It's part of "poutine" along with French fries and gravy.
dead: I don't want
Anybody else
When I think about you
I touch myself
happy thursday mloyd.
jooles. :)
jooles: where the fack have you been? eye heart u
smarty: see? we're on to something here
butchie; all: http://www.thesneeze.com/mt-archives/cat_steve_dont_eat_it.php