weeeeeeeeeeeeeeee ahhh waoh

#sensible chuckle - Common

#giggle - Uncommon

#waow - Rare

#awesome - Very Rare

#fave - Legendary

me: Yea thats prolly nothing

ominous omen girl: Its definitely something. and really bad.

me: Nah probably i dont need to ever worey about that like ever

ominous omen girl: You should really start worrying about it now because its really bad

me: Nahhhhhh sounds fine. Yeaaaaaap. Sounds finw. Hey are you single

ominous omen girl: [threatened] I have a boyfriend and he lifts weights

me: [offended] You have a Boy friend? Seriously girl? Whats wrong with you... You should be yuri... You should be yuritastic

ominous omen girl: 2 years, 6 months, 2 days

me: Did you just take a month off

ominous omen girl: I can do that. It's allowed

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.