Sunday, November 30, 2008

Cheese

Many that know me personally would not think “fan of cheese” as a way to describe my taste. However, there are many things that are intriguing about cheese. I like the white cheeses such as Parmesan, especially shredded, and mozzarella. I am not fond of Swiss because the unnatural holes throughout. How did those hole get there? If you slice a block of Swiss cheese the holes are not the same throughout they are in different places, which seems sketchy. The yellow cheeses are not appetizing at all, for my taste. From Gouda to Munster both having suspicious edges of darker yellow. Then there are cheeses like pepper jack that have weird seasonings throughout. Now cheese gets moldy after a certain time but with pepper jack, how would you know if it was mold or seasonings? How did these mysterious seasonings get there? Could they possibly just be little specks of mold and this is the company’s way of selling old cheese? Speaking of mold, blue cheese is just moldy cheese, and it comes in 75 different kinds. That is quite a bit of types of moldy cheese. Now there are also some cheeses that I am not sure if they are considered cheese. Cottage cheese, near a liquid with solid parts, is this a cheese? You can’t cut it up and put it on crackers but it is still edible so is this an addition to the cheese family or not?
Some cheeses are kept from the public so that they can get better with age. This is also the way that wine and other alcoholic products are made but cheese? There is encouraged eating of moldy cheese throughout the world because it is a delicacy. Some cheeses are also proven to have results on sleeping, positive and negative. Plus, some people should not eat cheese such as pregnant women because of listeria, a bacteria known to cause miscarriages.
A few unknown facts: The United States leads in the world producer of cheese, doubling what the second country, Germany, makes. However, we are not even on the list for cheese exporters or consumers.
So, in the end my point is this, don’t trust cheese, unless it is one straight color and texture.