fatheadfred Posted June 3, 2008 Share Posted June 3, 2008 I like hard cheese. The kind with little crystals in it. Enzymatic differences. Quote Link to post Share on other sites
isadorah Posted June 3, 2008 Share Posted June 3, 2008 this thread makes me sad. I LOVE cheese. Used to find some way to eat it with every meal. *sigh* it has been banned from my diet: allergic. so so tragic. i'll live vicariously through everyone else though. yummy yummy cheeses! Quote Link to post Share on other sites
mfwahl Posted June 3, 2008 Share Posted June 3, 2008 this thread makes me sad. I LOVE cheese. Used to find some way to eat it with every meal. *sigh* it has been banned from my diet: allergic. so so tragic. i'll live vicariously through everyone else though. yummy yummy cheeses! My heart goes out to you. If I was in your place, I would have to shoplift 8 oz of Gouda a day just to get some sort of cheese-related excitement into my life. Quote Link to post Share on other sites
uncool2pillow Posted June 3, 2008 Share Posted June 3, 2008 http://www.ghettowebmaster.com/images/mel-ramos-velveeta.jpgNSFW!! Quote Link to post Share on other sites
Mr. Kinsley Posted June 3, 2008 Share Posted June 3, 2008 From the Cypress Grove Chevre website: Humboldt Fog Quote Link to post Share on other sites
poppydawn Posted June 3, 2008 Share Posted June 3, 2008 Also, my "From" answer on the left side of the screen here is from a response by Natalie to a cheese discussion from a while back. Someone started a top ten list thread where you put in any list of your top ten whatevers. Everybody was WAAAAY too civilized about it! There was not one bit of the usual griping about lists that is supposed to happen. One of the lists was top 10 cheeses, so I went off on a faux rant about the lack of brie on that list. Nat told me (kiddingly of course) that me and my elitist cheeses could go to hell. I'd always wondered about that. Quote Link to post Share on other sites
RaspberryJam Posted June 3, 2008 Share Posted June 3, 2008 I also enjoy the Humbolt Fog. In fact I will eat just about any cheese, especially the one's that have not been pasturized, you know, the ones that come from behind the counter when you ask if they have anything "special". One of my favorites is called Epoisses, from the Burgundy region of France. That stuff walks off the cutting board by itself. We have some neighbors now allegedly making goat cheese. I haven't tasted yet, but can't wait! Quote Link to post Share on other sites
bjorn_skurj Posted June 3, 2008 Share Posted June 3, 2008 I also enjoy the Humbolt Fog. In fact I will eat just about any cheese, especially the one's that have not been pasturized, you know, the ones that come from behind the counter when you ask if they have anything "special". One of my favorites is called Epoisses, from the Burgundy region of France. That stuff walks off the cutting board by itself. We have some neighbors now allegedly making goat cheese. I haven't tasted yet, but can't wait!Hey. Watch out for unpasteurized cheese. My reporter had some when she was in Spain and has come down with a really nasty case of brucellosis. Quote Link to post Share on other sites
ikol Posted June 4, 2008 Share Posted June 4, 2008 Parmegiano reggiano. Yum. Quote Link to post Share on other sites
RaspberryJam Posted June 4, 2008 Share Posted June 4, 2008 Hey. Watch out for unpasteurized cheese. My reporter had some when she was in Spain and has come down with a really nasty case of brucellosis. I have a theory, which is in no way based in any actual scientific or medical fact, that if I eat a little of everthing, specifically things with active bacteria, then my body will be better equipped to put the nasty stuff in its place. Again, not based on anything real, it just seems to me that folks who are germaphobes and avoid anything that can make them sick, get sick more. That said, what the hell is brucellosis, and how bad is it. I may change my ways. Thank you for your concern though, It's always nice to have someone watching out for you! Quote Link to post Share on other sites
cryptique Posted June 4, 2008 Author Share Posted June 4, 2008 Pasteurization destroys some bad bacteria and stuff, but more importantly it destroys flavor. For many foodstuffs, I would rather take my chances with a carefully crafted, unpasteurized artisanal product than settle for inferior pasteurized versions. Apple cider is a prime example. Unpasteurized = heaven on earth. Pasteurized = bad apple juice. Quote Link to post Share on other sites
JUDE Posted June 4, 2008 Share Posted June 4, 2008 Why do you hate Louie? Quote Link to post Share on other sites
bjorn_skurj Posted June 4, 2008 Share Posted June 4, 2008 I have a theory, which is in no way based in any actual scientific or medical fact, that if I eat a little of everthing, specifically things with active bacteria, then my body will be better equipped to put the nasty stuff in its place. Again, not based on anything real, it just seems to me that folks who are germaphobes and avoid anything that can make them sick, get sick more. That said, what the hell is brucellosis, and how bad is it. I may change my ways. Thank you for your concern though, It's always nice to have someone watching out for you! Brucellosis is a bacterial infection. Seriously, it has almost killed my friend at times, and has made her wish she was dead at others. It is pervasive, nasty, debilitating and pretty much impossible to get rid of. It was once cultured as a biological weapon. Fuck with it not. http://en.wikipedia.org/wiki/Brucellosis That said, I kind of agree with your theory of building up resistance. I just draw the line at unpasteurized dairy. I think unpasteurized apple cider does not carry brucellosis, so that's OK. Oh, and there is no substitute for pecorino romano, grated fresh. Quote Link to post Share on other sites
RaspberryJam Posted June 4, 2008 Share Posted June 4, 2008 Brucellosis is a bacterial infection. Seriously, it has almost killed my friend at times, and has made her wish she was dead at others. It is pervasive, nasty, debilitating and pretty much impossible to get rid of. It was once cultured as a biological weapon. Fuck with it not. http://en.wikipedia.org/wiki/Brucellosis That said, I kind of agree with your theory of building up resistance. I just draw the line at unpasteurized dairy. I think unpasteurized apple cider does not carry brucellosis, so that's OK. Oh, and there is no substitute for pecorino romano, grated fresh.Yeesh that looks awful! Hope your friend is OK. Quote Link to post Share on other sites
poppydawn Posted June 5, 2008 Share Posted June 5, 2008 I think pastuerization, while intended as a good thing, has given producers a license to be lazy and not as diligent about other methods of germ prevention. It's also done some bad things to our immune systems. It's somewhat of a necessary evil, though. I bought a wedge of buttermilk blue cheese today. I'm dying to try it, but I think I'll be saving it for the weekend. Although I'll have to share it with friends if I wait, whereas now I can eat the entire 1/4 pound all by myself. Hm. Conundrum. Quote Link to post Share on other sites
tongue-tied Posted June 5, 2008 Share Posted June 5, 2008 I'm eating ritz crackers with cheddar right now. Generic, but one of my favorite snacks. Quote Link to post Share on other sites
Sandoz Posted June 6, 2008 Share Posted June 6, 2008 I think pastuerization, while intended as a good thing, has given producers a license to be lazy and not as diligent about other methods of germ prevention. It's also done some bad things to our immune systems. It's somewhat of a necessary evil, though. I am curious how pasteurization has led to laziness? Also what "bad things" has pasteurization done to our immune systems? I'm not sure I understand -- Quote Link to post Share on other sites
m_thomp Posted June 6, 2008 Share Posted June 6, 2008 Manchego is a good one I had while in Spain.Otherwise I eat the sharpest, cheapest cheddar I can get my dirty hands on. Manchego is the business! It's a hard cheese but almost kind of fudgy in a way but that's more to do with its richness. By far the best cheese, and I like my cheese. Quote Link to post Share on other sites
blue_94_trooper Posted June 6, 2008 Share Posted June 6, 2008 I also enjoy the Humbolt Fog. In fact I will eat just about any cheese, especially the one's that have not been pasturized, you know, the ones that come from behind the counter when you ask if they have anything "special". One of my favorites is called Epoisses, from the Burgundy region of France. That stuff walks off the cutting board by itself. From the same area of California, Cowgirl Creamery makes some amazing cheese. Red Hawk is my favorite. Quote Link to post Share on other sites
Guest Moses Posted June 6, 2008 Share Posted June 6, 2008 I'm eating ritz crackers with cheddar right now. Generic, but one of my favorite snacks. nothing wrong with that. although i've always prefered Saltines. Quote Link to post Share on other sites
poppydawn Posted June 6, 2008 Share Posted June 6, 2008 I am curious how pasteurization has led to laziness? Pasteurization is one of the things that made factory food production possible. Which isn't necessarily a bad thing in and of itself; that industrialization has helped feed a lot of people who would otherwise starve. The flipside, though, is that it's easy to fall into the attitude of "Oh, the machines will take care of any problems" instead of people being diligent about making sure milk is coming from healthy animals, the equipment is clean, etc. Also what "bad things" has pasteurization done to our immune systems? I'm not sure I understand -- It's similar to what has happened with antibiotics and antibacterial stuff. If we're not exposed to bugs and germs and everything's as sterile as possible, eventually our bodies lose the tools to fight off those bugs. I don't know the particulars of Bjorn's reporter's incident with the Spanish cheese, but my first thought was that I wonder if the locals who ate the cheese also became sick. A friend of mine moved to Thailand nine years ago. At first, his Thai friends were really careful about warning him about foods that were "local" and tended to make foreigners sick. He's in a rural area without much in the way of industrialized food production. The people who live there have been eating these foods with the bacteria their entire lives and have built up an immunity to the bacteria. My friend hadn't. Quote Link to post Share on other sites
bjorn_skurj Posted June 6, 2008 Share Posted June 6, 2008 Dudes, I don't mean to harsh anybody's mellow, but really, if you had seen what my friend has gone through, in terms of hospitalizations, pain, sickness, debilitation and bouts of suicidal depression over being so gd sick, you would not take the possibility of contracting brucellosis lightly. Carrie freely admits she fucked up by eating the Spanish cheese, and I imagine precautions can be taken so the raw milk does not have brucellosis in it, but still, I'm taking a pass. Quote Link to post Share on other sites
Analogman Posted June 6, 2008 Share Posted June 6, 2008 You also have this going on now a days: Bovine Growth Hormone (rBGH) Quote Link to post Share on other sites
fatheadfred Posted July 15, 2008 Share Posted July 15, 2008 If anyone cares to revisit this. http://articles.mercola.com/sites/articles....aspx?source=nl Quote Link to post Share on other sites
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