YUCK!!!
>>22043005
>>22043005>>22043011
>>22043017that's not right
>>22043005>>22043011Filtered>>22043020This.Asshole cats are the smartest cats.
>>22043005I disagree.What now?
>>22043103you can sleep easily knowing you have good taste
>>22043118I hope that's all it takes. Been sleeping like shit lately. I think ti's the lack of tryptophan in my diet. Brb, gonna chug some roquefort.
>>22043005Eating rotten food is third world coded.
>>22043146dont forget to follow it with some cambozola
>>22043148it's preserved by benign microbes. Are beer, wine, yogurt and kombucha third world coded? No, they're marketed to people with more money than brains at a ridiculous markup.
>>22043157That's a lotta blue... gonna have some funky dreams tonight.
>>22043161Cheese is already preserved milk. Letting it get rotten is unnecessary and disgusting.
>>22043172Innoculating it with P. Roqueforti helps keep potentially toxic green and black molds from taking hold.I bet you eat your steaks un-aged as well.Mirthless... absolutely mirthless.
>>22043194Most people eat non-aged steaks. Aging steaks properly basically became a lost art when wet aging became prevalent in the 1960s.
>>22043212most people are devoid of mirth
>>22043212you sad tasteless fool
>>22043020neither is your hatred for the best cheese available retard.
>>22043194Aging a steak is like making cheese, it's enzyme processes. The blue cheese equivalent for steak is letting it get rotten and being too poor to start over, so you eat the rotten food and tell yourself it's actually good.
>>22043226Posting like this is the equivalent of an amygdalectomy. You are without mirth.
The blue part tastes better than the white
>>22043222What do you mean? Sure, dry aging has made a slight comeback in the past 25 years but it's still a specialty product. The vast majority of beef is wet aged.
>>22043161
Bleu cheese is delicious, especially when used as a rub on croutons. My word is law.
>>22043259Where do you get it from
>>22043229get back 2 whimsy posting on tumblr
>>22043805I enjoy it. If you don't, the worst thing to come of that is that I have more blue cheese for my crackers, veggies, pasta, meat, or foreskin. Much like alcohol, it's not everyone's rocks glass of tea. People who don't partake have their reasons, and "I don't enjoy it" is just as valid as (probably more than) "God says no.">>22043255tastes better than it smells... still offputting... I'd take it over surstromming, or the valdeon I bought last week. Took some to me da. We had a good laugh about it.>Holy fuck... did you just open that cheese, or shit an infected ovary?>It's a bit unpleasant isn't it? Fuck it, I'm going in. There's no way it tastes as bad as it smells.>I'll get in on that action>Group suicide? Just like my father and his father before him... alright, on three...>Oh fuck... abort! Abort! That's offensive to all six of my senses. Are you trying to piss off the people of Geneva? Where did you get this?>Biolab 13... Global Cheese - they didn't have the blue'd cheddar, and Mama Cass said if I like strong blues, this is weapons grade.>She didn't lie. My god, it lingers... There is something deeper than mold going on with that. What is that? Diesel and gangrene with a hint of red wine vomit?>I think I found the gangrenous finger in here.
>>22043005Is this an acquired taste, or is there a genetic aversion like there is with cilantro?
>>22043148Fermented food is the highest sign of civilization, actually. Third worlders don't have the delayed gratification to enjoy a fine wine, etc.
>>22043005You need to be aged 18 to acess this place
>>22043005Another tastelet filtered. More for the rest of us I guess.
>mmmmmm moldI've got a wall for you to lick if you'd like
>>22043831I have loved every single kind of blue cheese (even the 'industrial' ones are still tasty) for as long as I can remember, never had to acquire a taste for it like I did for liquor.>>22043857anon you're not supposed to have mold on your walls. are you okay?
>>22043857Some penicillia are alright, like the ones in blue cheese, or the one that produces penicillin - others are pathogens (often of grains and citrus), making all kinds of shit that isn't just toxic to other microbes, but to people too. Stachybotrys (Chartarum) - the mold growing in your walls - produces satratoxins which are reasonably potent cytoxins currently shredding your lungs, trying to make them a more hospitable place for its spores to grow.
>brevibacterium makes your feet stink and is used to ferment some cheesesCan I make cheese by putting my stinky feet in a barrel of milk?
>>22043957If it's not homogenized, and you have some rennet or something... It's possible, but more likely that you just wind up with spoiled milk with a defined aroma of unwashed foot.
>>22043962That's a yes then... Intredasting
>>22043992More like it's not a 100% no. It's a no, but there's a small chance it works anyway.
