@lovetten - Tumblr Blog

sometiktoksarevalid

peppermoths

does anyone want to see a really good picture of my kitty cat

peppermoths

cheddar-baby

not a cat, first off

cheddar-baby

snale

#if an ankle sock was also a cat

there-is-still-some-liquor-left

a body count not as in homicide nor as in sexuality but as in the trail of people from my childhood and adolescence i should’ve been a better friend to and taken better care of but i was too busy being caught up in my own heartache to recognize their own and therefore our relationship tapered off in an extremely unsatisfying way that continuously manifests itself as a thrumming sense of grief in my chest. anyway which restaurant chains have the best free pre-meal bread?

sheherlockholmes

cuunos

being a kid and hearing adults say stuff like "woah 2011 was 4 years ago haha" didn't really convey the fucking horror of a youtube video crossing my recommended labelled "9 years ago" and it's from 2017. that's not true. 9 years ago is 2010 or something. don't lie.

nyancrimew

blue raspberry is fucked up cause it doesn't make sense but then u taste it and it Does taste like if a raspberry was blue

flufflecat

almost time

violentoffender

dogpuppy

squirrelly-13

they got married btw

visit-me-here-in-wonderland

oh you’re not kidding

cheesefags

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.

I gotta admit: hot wax isn’t really my thing. But cheesecloth bondage and grease… it has potential.