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The Kitchen & The Speakeasy
In praise of English Cheese
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<blockquote data-quote="huffelpuff" data-source="post: 515516" data-attributes="member: 2140"><p>Lol here I thought I was the only one that indulged in rind eating. Its actually my favorite part of a good cheese. I consider myself game for pretty much any cheese save one. There is a cheese in Italy of course it's illegal to make and sell now but apparently there is a thriving underground market for this stuff. What is it you ask.....I don't know the actual name but it's maggot cheese. When the cheese is young and fresh they remove a core from the middle and allow flys to do their business in the open core of the cheese. After a couple of days they bung the plug back in and away it goes to "ripen". I suspect my extreme aversion to this cheese probably stems from my working in a forensics lab for so long.</p><p></p><p>Jim</p></blockquote><p></p>
[QUOTE="huffelpuff, post: 515516, member: 2140"] Lol here I thought I was the only one that indulged in rind eating. Its actually my favorite part of a good cheese. I consider myself game for pretty much any cheese save one. There is a cheese in Italy of course it's illegal to make and sell now but apparently there is a thriving underground market for this stuff. What is it you ask.....I don't know the actual name but it's maggot cheese. When the cheese is young and fresh they remove a core from the middle and allow flys to do their business in the open core of the cheese. After a couple of days they bung the plug back in and away it goes to "ripen". I suspect my extreme aversion to this cheese probably stems from my working in a forensics lab for so long. Jim [/QUOTE]
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In praise of English Cheese
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