Aged Cheese,  Artisan Cheese,  Blue Cheese,  brie,  Cheese

The Secret Life of Cheeses and Other Ugly Truths

Like many things in life – sausage making lawmaking being two – I try not to dwell on the finer points on what makes cheese taste as awesome as it does.

I mean, we all know it’s about mold, and bacteria, but frankly, if we think too hard about it we wouldn’t ever eat it again.

Don't think too hard about this blue
Don’t think too hard about this blue

Which is why this piece on the BBC website both fascinated and repelled me at the same time.

The Strange World Inside Cheese

Read it at your own peril. Spoil the mystery if you must.

Food, travel and cheese - All the good things

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