Thursday, March 21, 2013
I still mistake cheese for fart
Cold wet cement,
These are some of the words I would use describe cheese here.
It took 3 years to stop frantically searching for something past its date when a waft of cool air reached my nostrils after shutting the refrigerator door. Even wrapped in plastic and in a tupperware.
I still (on Tuesday, to be precise) have been in a room with a guest and been surprised that we were "close enough" for him to pass a silent but deadly, only to realize that the smell coincided with the opening of the fridge and the laying out of the cheese plate.
How can one be sure.
The story one is told in the hills of Roquefort-sur-Soulzon is that Roquefort cheese was born from a sheep herder who left his half-eaten cheese sandwich in the cold, wet caves while taking a break from the sun. When he came back 2 weeks later he found his sandwich, and was delighted after taking a bite to find new flavor. (Because who doesn't love a couple of fuzzy green-blue spots on their 2-week-old lunch).
Or maybe, the sheep herder was sick and self-medicating. Roquefort, by its scientific name, is Penicillium roqueforti, and is indeed a member of the penicillin family.