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(NPR)   Mimolette, a pretentious French cheese, gets its distinctive taste from cheese mites that live inside it. The FDA thinks importing cheese with live bugs is dangerous, and for some reason people are upset they can't get French bug cheese   (npr.org) divider line 170
    More: Sick, FDA, Mimolette, cheese mites, Dutton, taste  
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6329 clicks; posted to Main » on 11 May 2013 at 5:39 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-11 06:06:54 PM

The One True TheDavid: LandOfChocolate:

How exactly is this cheese pretentious?

Actually it's the people who cultivate a taste for it that are pretentious.


I've never been called pretentious. Fat maybe, but cheese will do that to you.
 
2013-05-11 06:08:45 PM

eraser8: Adolf Oliver Nipples: Casu marzu is even more vile. Would you like some live, jumping maggots with your rotten cheese? If so, Sardinia is the place for you.

Yep.  Exactly what I came to post.

Take a look at this stuff: Casu marzu.


I wonder if that would go well with cicada?
 
2013-05-11 06:10:15 PM
If you took the time to look through the electron microscope pictures of what is already in your mouth, belly, swimming over your eyes, living in your pillow, etc etc... you probably would be mortified.

Well, be mortified.  Because these little tiny monsters have been here for longer than us.  And we couldn't live 2 minutes without them.  I'm afraid you are just going to have to deal with it.
 
2013-05-11 06:11:35 PM

LandOfChocolate: The One True TheDavid: LandOfChocolate:

How exactly is this cheese pretentious?

Actually it's the people who cultivate a taste for it that are pretentious.

So its now pretentious to enjoy cheese?


Cheese, no. Cheese bugs, yes.

Try coating some cheddar with dog vomit and then let it sit for a couple years. Somebody somewhere will pronounce it "le roi des  fromages," for particular individuals only.
 
2013-05-11 06:12:15 PM

ladyfortuna: I figured the odds were pretty low I'd actually get sick from it


Steak is probably okay. It has relatively small surface area, and comes from a single animal and wasn't processed much between the time it was cut from the primal and the time it was packaged. I'm not sure I'd go tartare, but you're fairly safe so long as the outside of a steak gets hot.

Hamburger... not so much. Tons of surface area, lots of mixing, lots of handling. Overcooked hamburgers suck, and I can totally understand if you don't want the center to hit 165°, but there is a non-trivial risk and the resulting illnesses can be very bad if you're unlucky, so be sure you know what you're doing.

You can do better if you grind your own, or even have the butcher grind it (depending on how clean they keep their equipment), so long as you don't let it sit around for long after grinding; like raw milk a lot of the danger comes not from the initial contamination, but from letting the contaminants sit around and breed. There's still some danger, but it's lower the less time you wait.

/ We could just irradiate food
 
2013-05-11 06:13:52 PM
Let me just leave this here... Link
 
2013-05-11 06:15:16 PM

JWideman: What about yogurt? It's full of live bacteria.


Bacteria is very different from mold, much less actual animals moving around in your food.  We have bacteria inside our digestive tracts (often the same kinds that are used in yoghurt).  Not the same for mold and itty bitty arthropods.

Most people have itty bitty arthropods on their skin, but you can actually give someone a bad reaction in rare cases by exposing them to your body's arthropods.  Fun fact:  the arthropods living on your skin are usually descended from whatever was living on your mom's skin when you were born.
 
2013-05-11 06:18:20 PM
irradiate food. not mandatorily , but at least as an option forchrissake.
 
2013-05-11 06:20:40 PM

ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.


Ground beef is something that you really want to cook all the way through because the process to make it infuses the meat with harmful bacteria. This is unlike other cuts of steak where the harmful bacteria remains on the surface so siring the outside of the meat or treating it with something to kill the bacteria on the surface leaves the meat relatively safe to eat rare or uncooked.
 
2013-05-11 06:22:27 PM
Are these mites potentially an invasive species, particularly for flora?

No?

Then allow it.
 
2013-05-11 06:23:02 PM

Speaker2Animals: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

STFU -- there's no way that can possibly be true. WhDaFuq would eat that?


I've tried it.  It's pretty good.  Still haven't worked up the nerve to try the grasshoppers.

Guinea pig, though, is pretty nasty.
 
2013-05-11 06:23:45 PM
Mimolette is great! It's kind of like a gouda-y cheddar. Nothing pretentious or weird about it. It's just cheese. The mites that some of you are so icked out about are microscopically invisible; you'd have no idea they were there unless you read it here on Fark. You probably have worse in your mouth right now.
 
2013-05-11 06:23:56 PM

ongbok: ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.

Ground beef is something that you really want to cook all the way through because the process to make it infuses the meat with harmful bacteria. This is unlike other cuts of steak where the harmful bacteria remains on the surface so siring the outside of the meat or treating it with something to kill the bacteria on the surface leaves the meat relatively safe to eat rare or uncooked.


True, but no thanks.
 
2013-05-11 06:30:18 PM
Seriously, ordering a medium-rare burger is just asking for trouble.

I agree that it's probably not such a bad idea if a) you grind the meat yourself from solid chunks or b) you know the restaurant well enough to know that their meat is of high quality and won't be contaminated, but I wouldn't take that risk at someone else's establishment.
 
2013-05-11 06:31:12 PM
www.empireonline.com

Stilton?
 
2013-05-11 06:32:15 PM

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


www.thesneeze.com
 
2013-05-11 06:32:29 PM

profplump: l

You can do better if you grind your own, or even have the butcher grind it (depending on how clean they keep their equipment), so long as you don't let it sit around for long after grinding; like raw milk a lot of the danger comes not from the initial contamination, but from letting the contaminants sit around and breed. There's still some danger, but it's lower the less time you wait.



Absolutely.  Ground meat from the grocery store is gross in so many ways. Grind it yourself (e.g., using the meat grinder attachment on your KitchenAid stand mixer) and you'll be glad you did.
 
2013-05-11 06:33:51 PM

durbnpoisn: If you took the time to look through the electron microscope pictures of what is already in your mouth, belly, swimming over your eyes, living in your pillow, etc etc... you probably would be mortified.

Well, be mortified.  Because these little tiny monsters have been here for longer than us.  And we couldn't live 2 minutes without them.  I'm afraid you are just going to have to deal with it.


I tend to think of myself not as a single organism, but rather a community of organisms.  Thinking of it that way not only keeps me from getting squicked out by the stuff that a lot of people seem to be squicked out by, it also gives me a view of existence as a whole as varying degrees of communities.  That's a good perspective to have!
 
2013-05-11 06:34:12 PM

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


Probably: "Oh thank God I'm only going to get sick and not starve to death!"
 
2013-05-11 06:35:20 PM

puffy999: Seriously, ordering a medium-rare burger is just asking for trouble.

I agree that it's probably not such a bad idea if a) you grind the meat yourself from solid chunks or b) you know the restaurant well enough to know that their meat is of high quality and won't be contaminated, but I wouldn't take that risk at someone else's establishment.


You are more likely to get food poisoning from your burger's lettuce than a med-rare patty. I got sick once from a well done patty melt, never from med-rare burger.
 
2013-05-11 06:36:52 PM
darwinpolice: I think the first person ever to look at a lobster and think "Yes, that should go in my belly" must've been the hungriest person in the history of hunger.

Uncooked maybe,

But maybe, a lobster somewhere died in a fire or got hit by a lightning bolt or something and someone went "hmm, that smells damn tasty".
 
2013-05-11 06:39:06 PM
Glendale

Hmm, reminds me of left 4 dead or prototype, or those enemies from one of the devil may cry games (infected tank, infected chopper).
 
pla
2013-05-11 06:39:11 PM
Speaker2Animals : STFU -- there's no way that can possibly be true. WhDaFuq would eat that?

You've never eaten a mushroom?


fusillade762 : YUM!

Never, ever look at your pillow under a microscope.


The One True TheDavid : Try coating some cheddar with dog vomit and then let it sit for a couple years. Somebody somewhere will pronounce it "le roi des fromages," for particular individuals only.

Sounds not all that far off from Kopi Luwak


Seriously folks, what makes cow lactation cool to drink, and if we let it rot in a bag for a while, still okay... But add the same microscopic bugs that cover every square inch of our homes, our beds, our clothes, our bodies; microscopic bugs that don't even eat the cheese or penetrate it - they only eat the fungus that makes the cheese "cheese" - and suddenly we have the FDA banning it and comparisons to dog puke?
 
2013-05-11 06:41:24 PM

olomana: You are more likely to get food poisoning from your burger's lettuce than a med-rare patty.


I don't disagree, but that's a different discussion about horrible farming and handling practices before you even order the meal and have it prepared.

Let's just say, I would never undercook "processed ground beef" that's manufactured in one of the nation's typical ground beef facilities. I'd also never eat a steak that's blue rare that came out of the supermarket.
 
2013-05-11 06:42:24 PM
People squicked out by this have obviously never seen images of what's living on their own skin. (Or the skin of people they put their mouths on.)

Does it infect our produce? Is it hazardous to the public? Then let the people who want to eat it eat it and pass it by if you're squeamish.
 
2013-05-11 06:42:38 PM

radarlove: squicked


You disgust me. ;)
 
2013-05-11 06:43:26 PM

Skirl Hutsenreiter: squicked


Maybe "squick" meant something else where I grew up...
 
2013-05-11 06:43:34 PM

lordargent: darwinpolice: I think the first person ever to look at a lobster and think "Yes, that should go in my belly" must've been the hungriest person in the history of hunger.

Uncooked maybe,

But maybe, a lobster somewhere died in a fire or got hit by a lightning bolt or something and someone went "hmm, that smells damn tasty".


Early peoples often discovered what was edible (and, especially what was palatable) by watching what animals ate.

I'm pretty sure that, at some point, humans saw sea otters feasting on cooked lobster dipped into clarified butter.

That, by the way, is also how early people learned about Hollandaise sauce.  The French take credit for it...but, it was the otters.
 
2013-05-11 06:44:55 PM
4.bp.blogspot.com
 
2013-05-11 06:47:26 PM

ongbok: ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.

Ground beef is something that you really want to cook all the way through because the process to make it infuses the meat with harmful bacteria. This is unlike other cuts of steak where the harmful bacteria remains on the surface so siring the outside of the meat or treating it with something to kill the bacteria on the surface leaves the meat relatively safe to eat rare or uncooked.


Damn, I want a rare porterhouse now. Also, great screen name.
 
2013-05-11 06:50:11 PM

puffy999: Skirl Hutsenreiter: squicked

Maybe "squick" meant something else where I grew up...


I haven't thought of Squicking since Alt.tasteless. Ah memories
 
2013-05-11 06:53:18 PM

ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.


As long as the meat is fresh and the animal wasn't sick at the time of butchering, there shouldn't be an issue of getting sick from eating most undercooked in this day and age

steak tartare is made with extremely lean ground beef mixed with various herbs, and usually presented with a raw egg cracked in the middle that the consumer will muddle with the rest of the meat..

visiting my oma in Germany as a child.. that was one of the things I loved to eat at grammas house.

the Ex had a thing about raw meat though... I think there may have been an underlining issue with anema somewhere there, but when ever I deboned chicken thighs she would make me save the bones so she could pick at the meat I left behind... raw hamburger, as long as it wasn't from a tube.. .

tubed ground beer tends to be more of the.... Mechanically separated chicken of ground beef..

if you are going to prepare the stuff, get a meat grinder, and grind it yourself from trusted meat.


and of course, people east sashimi all the time with out issue for the most part, And I can just about eat my own weight in sushi/sashimi in a sitting...

but anyways... if you ordered medium rare.. what you described... is actually what medium rare should be... unless of course it was cooked on the outside and straight up RAW on the inside.. as in 1/4" less from the outside and the rest was cold and raw.. the inside should be set up and a little runny. but warm. Ideally you put the burger up in the window just north of rare and the carry over heat takes it to the medium rare by the time it hits the table.
 
2013-05-11 06:56:07 PM
I have a half- pound or so of mimolette in my fridge. It tastes fine.
 
2013-05-11 07:04:19 PM
eraser8: I'm pretty sure that, at some point, humans saw sea otters feasting on cooked lobster dipped into clarified butter.

And crab!

images.nationalgeographic.com
 
2013-05-11 07:04:21 PM

utah dude: lokis_mentor: Or Do as the Russians do.  Radiate as you eat.  Polonium FTW!

please, a dusting of polonium in a political assassinee's food is way different than a water-bathed pool/reactor where racks of foodstuffs are swung over in a timed, neat manner,


s22.postimg.org

Yum.
 
2013-05-11 07:04:45 PM
Mimolette is really good, I guess this means so are the mites.
 
pla
2013-05-11 07:04:50 PM
fat boy : Maybe "squick" meant something else where I grew up... I haven't thought of Squicking since Alt.tasteless. Ah memories

Wow, that makes you the only person (that I haven't told the "right" definition for "squicking") to know that. Cool!


/ Of course, realistically that just makes us both old.
// alt.tasteless == Fark minus 20 years
/// Gets out the cordless drill...
 
2013-05-11 07:07:51 PM
kaleidoscope.cultural-china.com
 
2013-05-11 07:10:15 PM
Jesus Christ, it's like you people have never heard of a colloquial homonym before.

fusillade762: [kaleidoscope.cultural-china.com image 500x375]


Oh LAWD, is that some tasty chinese eggs boiled in the piss of a hundred little boys?!

/Breakfast of pedophile fetishists!
 
2013-05-11 07:12:16 PM
For every cell that makes up your body, there are 10 bacterial cells living in or on your body. Fantastic.
 
2013-05-11 07:15:53 PM
Stilton is served with a spoon for the maggots.


Mimolette is farking awesome cheese and the bugs don't go inside in the part you eat, they're just on the surface.
Just like the maggots they scrape off when they make Stilton.
Which is a blue cheese.
 
2013-05-11 07:16:57 PM

darwinpolice: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

That is the most disgusting-looking crap ever, but I've had it in Mexican dishes in New Mexico a couple of times and it's actually kind of tasty.

I think the first person ever to look at a lobster and think "Yes, that should go in my belly" must've been the hungriest person in the history of hunger.


Fun fact: through the 18th century, lobster was seen as only fit for prisoners and the poor to eat.
 
2013-05-11 07:21:48 PM

prjindigo: the bugs don't go inside in the part you eat, they're just on the surface.


Maybe not the part you eat, but imho Mimolette's rind is the best part!
 
2013-05-11 07:22:15 PM
Speaker2Animals:
STFU -- there's no way that can possibly be true. WhDaFuq would eat that?

Steve.
http://www.thesneeze.com/steve-dont-eat-it/
 
2013-05-11 07:23:29 PM
So, in other words: If it exists, some pretentious arsehole will complain about it.
 
2013-05-11 07:23:42 PM

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


Its the same guy that is responsible for such warning labels as "Do not apply chainsaw to penis" and other gems.  He just got lucky and didn't die from the corn thing.
 
2013-05-11 07:26:43 PM

Cerebral Knievel: ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.

As long as the meat is fresh and the animal wasn't sick at the time of butchering, there shouldn't be an issue of getting sick from eating most undercooked in this day and age

steak tartare is made with extremely lean ground beef mixed with various herbs, and usually presented with a raw egg cracked in the middle that the consumer will muddle with the rest of the meat..

visiting my oma in Germany as a child.. that was one of the things I loved to eat at grammas house.

the Ex had a thing about raw meat though... I think there may have been an underlining issue with anema somewhere there, but when ever I deboned chicken thighs she would make me save the bones so she could pick at the meat I left behind... raw hamburger, as long as it wasn't from a tube.. .

tubed ground beer tends to be more of the.... Mechanically separated chicken of ground beef..

if you are going to prepare the stuff, get a meat grinder, and grind it yourself from trusted meat.


and of course, people east sashimi all the ti ...


Food processing assumes you will kill the bugs through cooking. I remember reading about how the Royal Zoo in Spain lost their newly acquired lions to food poisoning after they were fed a diet of only the finest American beef. In Europe you can expect to eat raw meat and eggs without catching some disease and they were shocked when the American source basically shrugged and said that if you don't cook it thoroughly of course you are going to get sick because modern practices inherently produce contaminated food. Granted this was a while ago but I have never ever thought that it would be safe to eat any meat or dairy produced by the US food industry without thorough cooking, pasteurization or other processing.

/raised by a chemist in the food industry
//dinner conversation usually revolved around the quality control failings inherent in the system
///we raised a LOT of food ourselves and got meat from relatives who had their own old-timey herd
////lot of gardening and canning when I was young
 
2013-05-11 07:33:58 PM

fusillade762: [brieencounter.files.wordpress.com image 850x611]

YUM!


upload.wikimedia.org

This is already in your eyelid, right now, at the hair follicles.

/hotter than an eyelid mite orgy
 
2013-05-11 07:35:11 PM
pla:

The One True TheDavid : Try coating some cheddar with dog vomit and then let it sit for a couple years. Somebody somewhere will pronounce it "le roi des fromages," for particular individuals only.

Sounds not all that far off from Kopi Luwak


Which I ain't drinkin' neither. I know what weasel shiat smells like.


Seriously folks, what makes cow lactation cool to drink, and if we let it rot in a bag for a while, still okay... But add the same microscopic bugs that cover every square inch of our homes, our beds, our clothes, our bodies; microscopic bugs that don't even eat the cheese or penetrate it - they only eat the fungus that makes the cheese "cheese" - and suddenly we have the FDA banning it and comparisons to dog puke?

I'm not saying ban it, I'm saying it sounds like disgusting shiate.

Believe it or not I'll pet the dogs while I'm eating a sandwich, despite all the yucky stuff they undoubtedly have all over them. I've even let them lick me on/around my lips. But what makes dogs dogs is not that they roll in manure and snack from the litter box.

Starvation could make me eat all kinds of stuff that sounds unappealling now, but before I intentionally ate wriggling maggots my unpleasant neighbors would start disappearing.
 
2013-05-11 07:35:58 PM
Let 'em eat bug cheese and wash it down with raw milk. If they get sick, they'll get over it. Or not. Who cares?
 
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