Mostly whimsy and drivel of no consequence. And CHEESE.
What Type of Cheese Are You?
13May2004 Filed under: Cheese Thoughts Author: Kate BartholomewThis is so true. You just cannot argue with science.
Try it yourself:
Cheese Test: What type of cheese are you?
3 Responses to “What Type of Cheese Are You?”
Cheese Wisdom
“Comment voulez-vous gouverner un pays qui a deux cents quarante-six variétés de fromage?
(How can you govern a country which has two hundred and forty-six varieties of cheese?)”
(How can you govern a country which has two hundred and forty-six varieties of cheese?)”
— Charles de Gaulle (1874-1970)
Les Mots du General (1962)
Chris
May 13th, 2004 at 5:21 pm
That’s right, I’m Chevres. I had no idea what kind of cheese that was, until now. Now I know it’s generous cheese.
Pam
May 13th, 2004 at 9:18 pm
I’m mozzarella too. I think I was also the same John Cusack as you (from the quiz). Hmmm.
Goddess
May 22nd, 2004 at 4:49 am
You are cheddar cheese!
You are a yellow-orange, rectangle-shaped cheese. You are very popular. You have lots of zip and energy and love to jump around. You are sharp and clever, but also sometimes a little stubborn.
The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow’s milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs. The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar’s name is not protected so it has been used and abused by many producers around the world. [ Country: England || Milk: cow milk || Texture: semi-hard ]