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It’s not mold, it’s calcium lactate (2018)

thephcheese.com

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Re: It’s not mold, it’s calcium lactate (2018)

#221

Post by Tade0 »

EA-3167 wrote: post #175
Tade0 wrote: post #111

I spent a couple of months in Switzerland for a project and supermarkets there often have this booth that me and my friends referred to as the "Kingdom of Cheese". The Kingdom of Cheese is a climate-controlled enclave with just cheese - the person there is happy to help you decide because they know you'll be back eventually as indeed the products there have those crystals.

Back eventually? I'd personally set up a little tent in the foyer and live there year 'round, like an increasingly portly mouse.

I would do the same, but that is a particularly expensive diet.

Re: It’s not mold, it’s calcium lactate (2018)

#222

Post by dkdbejwi383 »

borski wrote: post #201
kirtakat wrote: post #196

Earlier quoted context omitted.

It's funny how as soon as I read to Netherlands, my brain back-tracked to correct me on the pronunciation. If anyone else is ever in the Netherlands and has a chance, due the tour in Gouda, it's delightful and you get to try a bunch of gouda cheese!

I hate that I can’t say the word without saying it right, but that means that everyone else thinks I’m saying it wrong. Haha Agreed btw, the tour in Gouda is wonderful. Show up for the morning when they have the cheese market; it’s a really fun time.

one of my pet peeves is "Gouda" puns that rely on it being pronounced like "good-er"

Re: It’s not mold, it’s calcium lactate (2018)

#223

Post by ndsipa_pomu »

derelicta wrote: post #220
Tade0 wrote: post #111

I spent a couple of months in Switzerland for a project and supermarkets there often have this booth that me and my friends referred to as the "Kingdom of Cheese". The Kingdom of Cheese is a climate-controlled enclave with just cheese - the person there is happy to help you decide because they know you'll be back eventually as indeed the products there have those crystals.

Oh my! I do miss these kingdoms of cheese myself! No offence to the British but they don't know what good cheese is :p

That's fighting talk round my way!

I submit to you that you've not tried the good British cheeses such as a Baron Bigod (Norfolk Brie), a nettle covered Cornish Yarg, the well-named Stinking Bishop, the rolled-in-ashes Kidderton Ash, Yoredale, Yarlington, Stilton, Beauvale, Gorwydd Caerphilly, Driftwood, Pevensey Blue, Witheridge in Hay, Ailsa Craig ...

Re: It’s not mold, it’s calcium lactate (2018)

#224

Post by dledesma »

dkdbejwi383 wrote: post #222
borski wrote: post #201

Earlier quoted context omitted.

I hate that I can’t say the word without saying it right, but that means that everyone else thinks I’m saying it wrong. Haha Agreed btw, the tour in Gouda is wonderful. Show up for the morning when they have the cheese market; it’s a really fun time.

one of my pet peeves is "Gouda" puns that rely on it being pronounced like "good-er"

It's a shame more people aren't taught gouda pronounce it.

Re: It’s not mold, it’s calcium lactate (2018)

#225

Post by neuroticnews25 »

ndsipa_pomu wrote: post #223
derelicta wrote: post #220

Earlier quoted context omitted.

Oh my! I do miss these kingdoms of cheese myself! No offence to the British but they don't know what good cheese is :p

That's fighting talk round my way! I submit to you that you've not tried the good British cheeses such as a Baron Bigod (Norfolk Brie), a nettle covered Cornish Yarg, the well-named Stinking Bishop, the rolled-in-ashes Kidderton Ash, Yoredale, Yarlington, Stilton, Beauvale, Gorwydd Caerphilly, Driftwood, Pevensey Blue, Witheridge in Hay, Ailsa Craig ...

This comment reminds me of Monty Python cheese shop sketch.

https://www.youtube.com/watch?v=Hz1JWzyvv8A

Re: It’s not mold, it’s calcium lactate (2018)

#226

Post by a_c »

ndsipa_pomu wrote: post #223
derelicta wrote: post #220

Earlier quoted context omitted.

Oh my! I do miss these kingdoms of cheese myself! No offence to the British but they don't know what good cheese is :p

That's fighting talk round my way! I submit to you that you've not tried the good British cheeses such as a Baron Bigod (Norfolk Brie), a nettle covered Cornish Yarg, the well-named Stinking Bishop, the rolled-in-ashes Kidderton Ash, Yoredale, Yarlington, Stilton, Beauvale, Gorwydd Caerphilly, Driftwood, Pevensey Blue, Witheridge in Hay, Ailsa Craig ...

I'm saving this comment just so I know what cheese to try next time

Re: It’s not mold, it’s calcium lactate (2018)

#227

Post by Lutger »

Cthulhu_ wrote: post #172
rbrownmh wrote: post #100

Earlier quoted context omitted.

The umami flavor of cheese, especially hard cheeses, is incredibly under appreciated. And I'll never understand the popularity of pre-shredded cheese...

> I'll never understand the popularity of pre-shredded cheese... If spending too much time in eve online taught me anything, it's that convenience is worth money. People are inherently lazy, and there's plenty of ways to exploit that. The next level of pre-grated cheese is frozen pizza, for example.

Its not laziness, its just a matter of priority. Like playing eve online, or doing nothing.

But really, there is what feels like an ever increasing list of 'stuff to do, things to attend', and preparing food (and sleep) are obvious time sinks to reduce, and of course people are willing and increasingly able to pay.

A recent survey (forget the link, sorry), listed time spend on food preparation / cooking nowadays as averaging out on just 28 minutes daily. Around 1980, this was still around 2.5 hours. I believe context is UK.

I easily spend 3 hours daily, because especially with a little kid I just think it is important to do, but I do also feel the weight of it.

Re: It’s not mold, it’s calcium lactate (2018)

#229

Post by vanviegen »

emmelaich wrote: post #210
kirtakat wrote: post #196

Earlier quoted context omitted.

It's funny how as soon as I read to Netherlands, my brain back-tracked to correct me on the pronunciation. If anyone else is ever in the Netherlands and has a chance, due the tour in Gouda, it's delightful and you get to try a bunch of gouda cheese!

It's Ghowda right? The gh like in argh and the ow in brown.

Yes somewhat, but try to keep the 'h' to a minimum and extend the 'g' like you're gargling. :-)

Re: It’s not mold, it’s calcium lactate (2018)

#230

Post by crossroadsguy »

NikkiA wrote: post #228

This thread makes me realise I must be the only person on earth that detests the taste of the crystals.

And that I am the person who discards it trying not to hold with bare fingers whenever anything starts growing on any food item including cheese (which is a rare usage thing for me anyway; or maybe in my region; we use different kinds of cheese though, mostly consumed fresh).
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