And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Europeans and Americans have vastly different perceptions about cheese.
Europeans believe that cheese is a living thing that changes with time and in many cases improves. For Europeans cheese is alive, it needs to breath, mature and age. Americans believe that cheese, like a stake, is dead. It has to be in vacuum sealed packaging and be stored in the fridge to avoid any change. Americans expect cheese to taste on day 1 just the same as on day 10 while Europeas expect the flavor to change as time goes by.
I personally like the European take on cheese but I understand why mos Americans don't.
Y pop had a business he came in behind estate auctions and bought everything left afterwords. Used to get some pretty nice stuff. Was only a little shitter, but at one estate they had a cheese room, a beef aging room, and a canning pantry, we ate off what was in there for near a year, some of the cheese wheels had a couple inch thick rind they where so old, gawd almighty, never before or after taste cheese like that, the dry aged beefs where incredible, still can taste the roasts today, there where a few smoked aged hams too, wicked salty, the taste you need to get used too, like the beef and cheese, i think its basically good rotted food. OK with me, grew up eating out of the woods and garden. Nothing like todays food. Though lot of folks are getting back to it, raise my own higs, butcher salt cure smoke and age our hams, its actually a simple thing, but you got to adhere to certain principles. Never made cheese other than farmers cheese, but the smoking is really great cause you can smoke everything, thats cold smoking, below 73deg F, and some good cheddar smoked up is pretty yummy stuff. We straight salt/sugar brine and light smoke brookies, now that is a true toothsome delicacy. Same with porkchops, half day with salt/sugar brine, then if the smoke house is going pop them in for an hour, like meaty bacon if you crisp them in the fry pan, i love food!
Picked grapes in France for a few weeks in 1979. They had small cheeses with mouldy exteriors. I cut the mould off initially but the locals scoffed them as they appeared. Eventually I did too and suffered no ill effects. Good times - wine for breakfast.
I don't know where it is, but I want to be there. (Stolen from Bacon Time )
ReplyDeleteOle Grumpy
It not good unless you have to scrape the mold off before cutting a wedge off.
ReplyDeleteNemo
Those prices are in GBP.
ReplyDeleteEuropeans and Americans have vastly different perceptions about cheese.
Europeans believe that cheese is a living thing that changes with time and in many cases improves. For Europeans cheese is alive, it needs to breath, mature and age.
Americans believe that cheese, like a stake, is dead. It has to be in vacuum sealed packaging and be stored in the fridge to avoid any change.
Americans expect cheese to taste on day 1 just the same as on day 10 while Europeas expect the flavor to change as time goes by.
I personally like the European take on cheese but I understand why mos Americans don't.
medicinal value of properly aged cheese is frowned upon in the USA...
Deleteperception ? or other influences maybe ??
Medicinal value of "aged" bread & cheese was proven with penicillin. Remains to be established whether boogers have anti-biotic value.
ReplyDeleteY pop had a business he came in behind estate auctions and bought everything left afterwords. Used to get some pretty nice stuff. Was only a little shitter, but at one estate they had a cheese room, a beef aging room, and a canning pantry, we ate off what was in there for near a year, some of the cheese wheels had a couple inch thick rind they where so old, gawd almighty, never before or after taste cheese like that, the dry aged beefs where incredible, still can taste the roasts today, there where a few smoked aged hams too, wicked salty, the taste you need to get used too, like the beef and cheese, i think its basically good rotted food. OK with me, grew up eating out of the woods and garden. Nothing like todays food. Though lot of folks are getting back to it, raise my own higs, butcher salt cure smoke and age our hams, its actually a simple thing, but you got to adhere to certain principles. Never made cheese other than farmers cheese, but the smoking is really great cause you can smoke everything, thats cold smoking, below 73deg F, and some good cheddar smoked up is pretty yummy stuff. We straight salt/sugar brine and light smoke brookies, now that is a true toothsome delicacy. Same with porkchops, half day with salt/sugar brine, then if the smoke house is going pop them in for an hour, like meaty bacon if you crisp them in the fry pan, i love food!
ReplyDeleteI tried for a while to keep up with you, man, but failed.
DeletePicked grapes in France for a few weeks in 1979. They had small cheeses with mouldy exteriors. I cut the mould off initially but the locals scoffed them as they appeared. Eventually I did too and suffered no ill effects. Good times - wine for breakfast.
ReplyDeleteMeh.
ReplyDeleteI have cheese like that right now.
You can too, if you leave it out long enough.
I'd try a chunk a dat. He He.
ReplyDeletei've always told the g-kids if it aint green or fuzzy it's o.k. to eat. buttt...
ReplyDelete