bacterially fermented milk
I just threw away some cottage cheese that was moldy, no way will I eat moldy cheese or anything moldy.
Who would have thought that the topic we agree on would be moldy cheese?
I admire your perseverance Vic!
I have a general sort of idea of how cheese is made, although I've never made it myself. I just pick or cut the mold off, when that happens. If there is too much mold on anything to cut or 'pick' off , I go ahead trash it.
I'm supposedly allergic to penicillin, and all.
Why stop at moldy cheese? How about rotten milk? By this logic, cheese is nothing more than rotten milk. Ignore the foul smell, chow down!
Its probably the only foodstuff I will accept with mold on
"...height of hypocrisy", Vic?
There you go again, with your unthinking hyperbole.
The mold might be ok, if it doesn't affect the taste, but you overlooked an important factor (as is your frequent habit): the ingredients used in cheese making are carefully chosen; just any old mold that might grow by chance is not likely to help the flavor. It's the same with wine... I'd be happy to share a bottle of good wine with you, but not one that has turned into vinegar.
Perhaps what you fail to realize here (or perhaps you do - and that explains why you never post).
The goal in this MORPG is to garner votes and comment. Hyperbole is but one of the techniques we use. A post that does not excite a response - negative or positive - is a mere waste of time, if one enjoys this game.
So thank you for you comment, now may a also have a vote?
I've made only two posts because I don't have the kind of time needed to play this game, answering all the comments that might be made in response.
And I think interesting posts can be made, without resorting to absurdities.
And you are welcome; sure, you can have a vote.
Yes they can. Different strategies.
Very entertaining, You look great in that hat.
I wear it a lot lately.
You're right: I don't understand what cheese so help me with that.
short version (google it for more ) It starts as milk,
then you add 'stuff' like the juice from a calf's stomach, to get it to congeal.
Then add mold spores, bacteria (or in some cases insects e.g., flies or mites ) etc. to get the flavor, color, style you like.
Then you put it in a cave or cellar and let it sit around for weeks, months, even years - occasionally scraping off molds or other crusts that form (depending on the style you are making). Sometimes you wash it once in a while.
Eventually you eat it.