Your Favourite Cheese

[Syd'sSexy]

"The texture of the cheese becomes very soft, with some liquid seeping out. The larvae themselves appear as translucent white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches)."

[Syd'sSexy]

What do you think of baby cheeses?

You can make cheese from babies?

[Stephen]

What do you think of baby cheeses?

Baby Bel ? I've never caught one yet

[Beowulf]

Is this the one you mean Alan?

http://en.wikipedia.org/wiki/Casu_marzu

That is just so gross - i saw it on a TV program once where an 'adventurous' chef was seeking out obscure stuff to eat. Even he was totally sickened by it,

[ddebil]

Sorry, I got confused.

baby-jesus-manger_~1785699.jpg

[snifferdog]

When I was a teenager, I spent a summer working in a cheese factory. It was great fun playing with needles (injecting starter culture into cartons of milk), chemicals (dig the caustic soda for cleaning the vat) and dangerous equipment (step forward the machine for blowing the cheese out of the moulds). It made me study like crazy when I went to university.

[my breakfast.]

"The texture of the cheese becomes very soft, with some liquid seeping out. The larvae themselves appear as translucent white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches)."

"Risk of enteric myiasis: intestinal larval infection. Piophila casei larvae can pass through the stomach alive (human stomach acids do not usually kill them) and take up residency for some period of time in the intestines, where they can cause serious lesions as they attempt to bore through the intestinal walls. Symptoms include nausea, vomiting, abdominal pain, and bloody diarrhea."


Just like any other food then!

[Syd'sSexy]

It made me study like crazy when I went to university.

You didn't want to make that job your lifelong career?

Back to that nasty maggot cheese....

Yaroslav Trofimov, in the August 23, 2000, edition of The Wall Street Journal, describes the cheese as "a viscous, pungent goo that burns the tongue and can affect other parts of the body."

MMMMMMM, that sounds like a taste sensation, doesn't it?

It's usually served with a strong red wine.

YA THINK??? You would have to be drunk to eat it and you would have to wash that vile shit down with something!

[Beowulf]

When I was a teenager, I spent a summer working in a cheese factory. It was great fun playing with needles (injecting starter culture into cartons of milk), chemicals (dig the caustic soda for cleaning the vat) and dangerous equipment (step forward the machine for blowing the cheese out of the moulds). It made me study like crazy when I went to university.

Milky milky!!

[my breakfast.]

Casu Marzu is a pretty cool name though. I might call my next musical venture that, just as long as putting maggots in things does NOT become a prank. Hey why is my guitar not working....

And no I would never try it. I understand maggots are good for cleaning wounds 'oldskool', but its one of these things I am a lot happier not to see, and merely understand that they are doing their thing.

[2066]

..the french have a cheese that they put maggots in (or flies eggs?) and eat it with them still wriggling inside. Lunacy.

I think we should all get together and nuke the French. Leave a big fucking hole ten miles deep. But first...we must take all their cheese!!!!!! Your cheese and wine is great but...sorry...*kaboom!!!*

[my breakfast.]

It was an Italian cheese. However doing some linky dinky on Wikipedia, apparently having mites in cheese is a lot more common.

[snifferdog]

It's only a bit of a jump to go from bacteria to maggots anyway

[my breakfast.]

Well be glad you don't get cheeses with entire ecosytems in them. I'm sure its been tried though.

[snifferdog]

Just leave it somewhere humid for a while and I'm sure you'll see something happen. What used to amaze me was how you could tip a dozen or so cartons of milk that had been incubated after being injected with starter culture into a vat with maybe 1,000 litres of milk in it. Leave it a while and the entire thing would have turned into curds. It's a scary business.