Jatopian wrote:
Garlonuss wrote:
It's one of the only food stuffs that doesn't go bad; it goes good.
what
did you miss the part about mold?
While it may or may not get moldy (that's part of the purpose of the wax covering on those wheels -- to prevent mold) the mold simply sits on the surface of the cheese. Just cut that off and you've found a better cheese below the surface.
That is, of course, assuming you like sharp, strong cheese. And if ya don't, what's wrong witcha?
Then there's Blue Cheese. What's Blue Cheese without mold?
(And that was a rhetorical question, so I don't need any of you saying stuff like "
Blue Cheese without mold is just cow, sheep or goat milk, Garlonuss. I mean, who doesn't know that?"
Why do you guys have to be such smart alecs? If I'd wanted a lecture on what substances are used to make Blue Cheese, I'd have gone to Wikipedia. Don't you recognize rhetoric when you see it? And don't go saying "
But we didn't say that thing about milk from before. That was you hypothetically responding to your own rhetorical question, you idiot."
I know what you were all thinking. And I'm
not and idiot. I don't think that was called for. You know, hypothetical words can really hurt.
)
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