According to an article in Slate, the American Cheese Society held its 20th annual conference in San Francisco this past August.
My first question is: how could they? Without me? With nary a single, solitary acknowledgement of me, the Cheese Queen of Western Everywhere? Is this a sign of apocalypse around the corner? And do I have the shoes for it?
*note to self* buy apocalyptic shoes
After I got over my shock, I got hungry. It's difficult to read about mellow camembert and silky brie and not get peckish.
Then I got to this passage:
"In a presentation at the cheese conference, Sister Noëlla Marcellino, a cheese-making nun with a doctorate in microbiology, explained how bacteria and fungi in her abbey's raw-milk cheeses helped not only to develop the flavor of the cheese but also to inhibit the growth of pathogens. "
While I'm certain the inhibitions of pathogens is a good thing, it doesn't look too tasty on a menu.
Let's not even discuss my other food love- sushi.
May I be excused?
Lately I've been enjoying Cabot's (if we may mention brand names here and I don't see why not really I mean if you don't want us to do than post a warning please and well if you already have I didn't see it (this time)) Sharp Cheddar (ok it's the Smith of cheeses - well maybe the Jones cause Smith has to be that processed cheese food cheeseless American faux cheeselike sorta cheese, but still Cabot's is very good, along with crab claw meat but you have to get the real expensive kind or it's just mush and you never really know where these crabs have been, and that all (cheese and crab) goes on top of Stoned Canadian Wheat Thins Crackers and though I capitalized (sp either way) all that I forget who makes them (so no signs about this please) and they're pretty good I mean there might be better but I like knowing my money is goin to help those poor stoned Canadians. So try that sometime it's yummy.
Posted by: LordOrgan at September 8, 2003 03:02 PM