by "Fritz Oppliger" <fritz@[EMAIL PROTECTED]
>
Jul 11, 2008 at 12:31 PM
On Wed, 18 Jun 2008 03:20:44 -0700, Joel Olson <joel_olson@[EMAIL PROTECTED]
>
wrote:
> Saanen
...
> the cheeses are
> smaller and they are cured for a much longer period. They are cured for
> at least 3 years and not infrequently for 7 years or more. Much of the
> fully cured (aged) cheese is used for grating.
>
> It is not unusual for a cheese to be accorded great honor in a
> household
> and for it to be kept for many decades. It is the custom to make a
cheese
> at the birth of a child and to eat ****tions of the cheese on feast days
> during
> his life and at his burial and also to honor his descendants on similar
> occa-
> sions. It is said that one cheese was kept for such use for 200 years.
>
This gets a bit weird... I understand the need to preserve protein for
lean times, and the extra joy from flavor pleasures. But surely after a
few years the quality will decline and any pleasure will come from the
mental effort required to bite into the thing.
Part of this cheese was eaten by Napoleon. Savor the connection.
** Posted from http://www.teranews.com
**
