hi!!! I'm goma! and I don't quite know what I'm d

this Asian American family of 3, all grown adults, leave their corner store that they’re so concerned about being stolen from, to chase down a 14 year old Black boy for what they ASSUMED was a $1.00 bottle of water, and shot him dead when the boy brandished gun he had on him to warn them back and protect himself, and instead of letting him go and leaving well enough alone, the father came and shot that boy dead.

for a bottle of water.

the surveillance video of first, the mother following Cyrus around the store, and then all three of them running out behind him with threatening looks on their faces is insane. absolutely disgusting.

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.

DUBLINER

by KYLE

Guys, I really wanted to show a little skin again for this post, but damn it is cold here. This is one of the very few occasions where I don’t want to get naked. I’m sorry.

Anyhow, prudishness aside, Dubliner is a fun cheese. I didn’t really expect anything crazy (I mean… look at it), and yeah it’s pretty straightforward, but there’s a lot more than its cheddary appearance. It’s nicely flaky, and sharp and sweet - it’s kind of like a cross between cheddar and parm, in taste and texture, with a bit of swissy sourness.

Actually, I just looked on Kerrygold’s website and they describe it as “elements of a mature cheddar, sweet nutty tones of a Swiss and the piquant bite of aged Parmesan”, so hey turns out I’m not totally making this up.

by KYLE

It’s getting hotter out, and that means that just walking home from work makes me sweaty. My roommates and coworkers are probably not so pleased (though it probably works to my advantage with some crowds…)

Idiazabal is kinda like the cheese version of that. As soon as I unwrapped it, bam, I was hit with a cloud of smokey smell. The smell is pretty strong at first, but in terms of flavour, the smokiness is milder. This cheese from Spain is made of sheep’s milk, basically the best milk for cheese (in my opinion). It’s got more fats and minerals than cow’s milk, and you can definitely tell here. Idiazabal has got a creamy, buttery flavour, and a smooth texture.