🧟‍♂️🌈🐺🐾🦠

alright it took more time than I expected uhhhh

You’re doing fine. It’s okay.

Do what you can when you can and that’s fine.

But also, if there’s someone in your life that can help, please don’t let shame or embarrassment prevent you from seeking that help. If you genuinely can’t keep up with certain tasks, please consider asking a trusted person for assistance.

And don’t listen to anyone disparaging you. They don’t know your life. They aren’t in your shoes. They can’t understand the difficulties you face. And ultimately, your actions don’t effect them.

2-YEAR CHEDDAR

from GRAFTON VILLAGE

I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.

As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.

So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.