diet coke

man, narrating in russian: Every fucking year, this time of the year, the pond at my backyard gets infested. What do ponds get infested with? Frogs? Poisonous weeds? Geese? No. Not my pond.

[The man opens the back door, stepping out into a garden. Three or four nude, human-like figures dash from the borders of a pond back into the water.]

man: Rusalki! I don't know where they come from or how they get here, and I can't afford to hire an exterminator every year. I can't let my cat outside anymore. Last year a rusalka managed to drown a whole deer in my pond, the stench was unbearable.

[He walks as he speaks, approaching the pond. There are several eerily beautiful female beings peering at him from under the surface, their long hair floating in the murky water. Their eyes are gleaming in an unhuman way. The man holding the camera stops to film them.]

man, calm and deadpan: What the fuck are all of you staring at. Get jobs or something.

[One of the rusalki, smaller than the others and clearly not a fully matured adult, slowly reaches out of the water with her white, thin hand, grasping his ankle. He appears unconcerned.]

man: You can't drown me, you little idiot. You're too small. Shoo!

[A loud thud startles the rusalki, making them scatter. A second thud makes it clear these are the approaching footsteps of something massive. The man turns around and points the camera at what appears to be a house, walking past above the treeline with chicken-like legs]

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.