Wednesday, March 15, 2006

In Search of a Passion :: Cultured Creations

Today we focus our attention on the absolutely fascinating world of cheese. Most people are unaware that only 48 of the world's countries actively participate in creating cheese for all to enjoy. What a shame not all choose to participate and share in the joy of cultured creations. I would like to propose at the next Olympics in 2008 that we have a Cheese Summit. Since everyone will be there anyway, it won't be that much of a hassle. Now let's turn our attention to the classification of cheese.

Cheese can be classified according to the animal whose milk it was produced from (cow, sheep, goat, buffalo, horse or camel) or according to the texture and type of rind. The latter is the prefered method. Some of the types include: fresh soft, soft mold ripened, hard and semi-hard, washed rind, blue, gouda, smoked, grated and sliced. As an example the classic American Cheese would fit into the subcategory of semi-soft under fresh soft. You would be surprised to find that America alone has more than 25 very well known types and hundreds of lesser known.

You might be wondering how I became so intrigued with this captivating subject. Well it all started at a party. We were doing some praise and worship with some friends and then we had a cheese tasting. We had 3 different types of cheeses and before trying them we would read about their history and where they came from in the world. Now I have discovered that this is most definately not my life passion, but hey it could be pretty darn close. I invite you to learn more about cheese by visiting cheese.com or ilovecheese.com.

10 Supposings:

Blogger SweetChicken supposed...

I will never, ever, cease to be amazed at what lurks in the dark corners of your mind -- germinating and spreading, until it leaks out. And every time I am introduced to yet another creation from these hidden recesses, I cannot help but to throw my head back and give a loud, hearty laugh of pure enjoyment.

Thank you for helping me burn those extra calories.

5:46 PM  
Anonymous Andrew supposed...

Cheesy!!!! But great!

10:46 PM  
Blogger Barb supposed...

I love coming here and never knowing what I'll find, Micah! You have, among many other gifts, the ability to make others laugh without putting them down! Thank you.

How about a cheese poll? My fav is blue cheese--what better choice for a "melancholy?" It's certainly not an up-beat cheese, but it is aged enough to have been around the block a few times. It is not for the faint-of-heart, as I saw when Jonathan's (remember--he's your brother) father-in-law got my salad by mistake one day. He is definitely a mature Christian. Though he has an aversion to blue cheese, he's still talking (politely) to me (though I notice when we are at the same restaurant he always checks his salad)!

8:39 AM  
Anonymous Kaylie supposed...

Ask your brother, he can tell you the story that he told me last night while you were buying pants(a.k.a. fixing the registar at Pennys)

9:40 AM  
Anonymous Anonymous supposed...

since you seemingly spent time studying "cheese", can you explain the dynamic behind "cutting the cheese?" What is so unique about this phenomon? Some pucker their cheeks and some just open wide and let it rip. Which do you suggest is the best way? Is it true that the longer a piece of cheese ferments the stonger the odor? What happens when you mix cheese and cottage cheese?

4:56 PM  
Blogger SweetChicken supposed...

In the picture... you're in Quito? Bahamas?

The place where you were swimming over a dangerous fish because it was pretty?

11:11 AM  
Blogger Barb supposed...

The picture--are you in Peru by the Amazon, getting ready to be eaten by a pirhana?

8:29 AM  
Blogger Barb supposed...

This post has been removed by a blog administrator.

8:29 AM  
Anonymous Anonymous supposed...

I rarely ignore an entire post just to make a comment of some sort, but I'm doing so today in honour of saying HAPPY BIRTHDAY, MICAH! ^_^
><> Jody

12:27 AM  
Anonymous Kaylie supposed...

Update!

9:50 PM  

Post a Comment

<< Home