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Cheese

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I dunno man but I wasn't just being random by sticking that pic in there. It really did come up on that google search - out of the blue so to speak.

I bet this guy doesn't eat a lot of Spanish Blue Cheese:

deliverance.jpg
 
So I had something to say about cheese and I did a search and lo and behold, not only is there a thread, I started it.

So I took a quick scan to see what we were saying on the subject - and post #12 kinda caught my eye.

The fuck?
 
I guess I must have posted a picture of cheese dreams - but I guess it was a "hotlink." I don't even know what exactly that means; I post quite a few links and nothing unusual happens. I don't know which ones are hot.

But I guess in this case it was special, and someone was so offended that some indeterminate time later, they substituted that huge gross unrelated pic.

If the idea was to make me stop and think about my posting of pics of bacon on melted cheddar, mission accomplished.
 
Hotlinking is when you get a picture hosted in a site and post it to another site. You grabbed their picture and posted it here. Most sites don't mind or are not configured to stop it, but since their is bandwidth cost to it you can configure to block it or put any picture to be put in place if the server recognizes the picture is not being served on the same site it's being hosted.
 
Anyway, here is the thought that led me to revisit this thread. It seems very underwhelming all things considered but whatever.



I am really getting to be a fiend for Parmesan Cheese in my old age.



Hopefully no one finds it necessary to respond to that with pics of mutilated corpses or something.
 
Mudcat
What's the deal with cheese? There are cheeses with mold on them. Roquefort is an example that comes to mind.

People eat the moldy cheese on purpose.

Sometimes I buy great big hunks of cheddar cheese. They are more cheese than I really require but the deals they have on the 500 gm hunks can't be ignored. They're like 20 cents more than a 200 gm hunk. You don't have to be a genius to see which hunk is +ev. You can throw away half the 500 gm hunk and still come out ahead.

Point being, as I get to the end of the hunk, it has been sitting around so long, mold will start growing on it. I don't want to eat that shit. Do people eat that shit?



I like cheese but I am suspicious of it.



752px-Roquefort_cheese.jpg
Click to expand...

Buy some and let it sit out and grow mold - you will notice that the molde grown from age looks different than the mold laced through the cheese to be eaten. This will help explain: http://en.wikipedia.org/wiki/Blue_cheese and http://en.wikipedia.org/wiki/Gorgonzola_(cheese) and http://en.wikipedia.org/wiki/Roquefort

During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens.

The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves. Traditionally the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was consumed by the mold. The interior of the bread was then dried to produce a powder. In modern times the mold can be grown in a laboratory, which allows for greater consistency. The mold may either be added to the curd, or introduced as an aerosol, through holes poked in the rind.
 
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