⋆୨୧˚૮ ＾ﻌ＾ა˚୨୧⋆ @vampirefangs - Tumblr Blog

beardedmrbean

finally some relatable content on ig

#tbh to calm down when im rly anxious/upset #especially when trying to fall asleep #i often imagine myself bleeding out or otherwise dying peacefully in a field of yellow flowers #but its usually seaside with a lighthouse nearby #still this is very relatable

gerardwaysstarbucksdrink-deacti

#ooooh so pretty #gerard way #mcr

parakeet

if you go looking for doom and gloom all you will see is doom and gloom. if you go looking for reduced items at the grocery store you may find a littol treat

parakeet

Fart wife?

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.