I always win

It was some sort of disgusting cheese extravaganza. I watched a chef take a chunk of slimy, mouldy Gorgonzola, throw it in a food processor, and turn it into a vomitous slurry of utter puke-tacular horror. I gagged. It reminded me that I haven't bitched about disgusting barf cheese lately . But it has been on my mind since reading this AFP story about a European cheese scam involving the reuse of cheese that was unfit for human consumption: "The rotten cheese, containing mice droppings as well as residue from plastic wrapping and ink labels, was mixed with fresh cheese products and used to make cheeses such as mozzarella and gorgonzola." No, I know . I'm the unsophisticated non-foodie who is disgusted by cheese that smells like a big puddle of sick. With mould. In case anyone needs reminding of the science behind this: - from Wikipedia

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: The Globe and Mail "Science that Stinks" from American Scientist Online cheese 411