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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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6332 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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2013-05-12 02:46:18 AM  
HONEY anywww.theveganwoman.comone...?
 
2013-05-12 03:23:48 AM  

sleeps in trees: Puts on my TMYK hat. Lobster started as a poor man's dish in the depression. It was a cheap plentiful protein.


As I recall, in Colonial days, the indentured servant contracts sometimes specified upper limits as to how frequently  lobster could be given the servants as their meals.  So it was poor people food before that.


/now snails, OTOH
 
2013-05-12 04:03:24 AM  
This sounds a bit like gagh, which was best served live.
 
2013-05-12 04:37:04 AM  

Shadowtag: Ew, little crawly things on cheese? That's disgusting, let's not have that on any cheese.

/What do you mean that's how cheese is made. I thought fairies did it.


*snerk*
 
2013-05-12 04:49:33 AM  

puffy999: Are these mites potentially an invasive species, particularly for flora?

No?

Then allow it.


At least they aren't the kind of mites that turn carnivorous, mass in the billions, and eat living human flesh

///OR ARE THEY?

http://www.sfsite.com/05b/dust33.htm
 
2013-05-12 06:03:46 AM  

jshine: Dansker: Mimolette is not pretentious, cheese mites are harmless, and the only cheese that doesn't have things living in is the one you spray from a can.
Bon appetit!

Most cheese isn't made with living micro-organisms as an integral part of the process.

Milk for cheese is (generally) curdled with enzymes which may be derived from plant or animal sources, but the enzymes are not alive.


Allow me to elaborate: Any cheese worth a damn contains at least some bacteria or mold or both. If your cheese is entirely devoid of life, you might as well spray it from a can.
And if you don't eat your mites, how can you have any pudding?
 
2013-05-12 06:43:05 AM  

jshine: Most cheese isn't made with living micro-organisms as an integral part of the process.


Most cheese is made with living micro-organisms as an integral part of the process. What do you think is happening when the cheese is sitting in a cellar ripening for weeks, or months on end?
 
2013-05-12 06:51:03 AM  

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


YOU'RE full of live bacteria!
 
2013-05-12 06:58:12 AM  

olomana: Mimolette is really good. I always buy a little sample when I see it. Kind of pricey.


In France, Mimolette is pretty much on the cheap side and as common as Gouda,Emmental, Cantal. I discovered that it tastes great grilled in my opinion (on pizza or sandwiches). I started buying it a month ago to replace lousy Emmental that is rather bland.
 
2013-05-12 09:24:33 AM  

Bad_Seed: jshine: Most cheese isn't made with living micro-organisms as an integral part of the process.

Most cheese is made with living micro-organisms as an integral part of the process. What do you think is happening when the cheese is sitting in a cellar ripening for weeks, or months on end?


I think he described how cheese starts. The only cheese I can think of that stops there is Mascarpone.
 
2013-05-12 02:50:42 PM  
You will pry my Mimolette from my cold, dead, probably-gnawed-upon-by-mites hands. (Stop blaming the Dutch, Frenchies!)
 
2013-05-12 03:06:24 PM  

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

YOU'RE full of live bacteria!


Begun the culture wars have
 
2013-05-12 04:49:26 PM  

stryed: olomana: Mimolette is really good. I always buy a little sample when I see it. Kind of pricey.

In France, Mimolette is pretty much on the cheap side and as common as Gouda,Emmental, Cantal. I discovered that it tastes great grilled in my opinion (on pizza or sandwiches). I started buying it a month ago to replace lousy Emmental that is rather bland.


I miss orange cannonball cheese.  At least I can still get decent chevre here.
 
2013-05-12 05:38:11 PM  

radarlove: 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!


Hey, as long as they pay the rent and don't throw wild parties and trash the place, I have no problem with my body harboring the local microscopic flora and fauna.
 
2013-05-12 05:43:49 PM  

FrancoFile: stryed: olomana: Mimolette is really good. I always buy a little sample when I see it. Kind of pricey.

In France, Mimolette is pretty much on the cheap side and as common as Gouda,Emmental, Cantal. I discovered that it tastes great grilled in my opinion (on pizza or sandwiches). I started buying it a month ago to replace lousy Emmental that is rather bland.

I miss orange cannonball cheese.  At least I can still get decent chevre here.


Chevre,Brie, coulommiers camenbert are the common creamy cheeses. If you like Chevre, try Brebiou!
 
2013-05-12 06:44:29 PM  

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

YOU'RE full of live bacteria!


25.media.tumblr.com
 
2013-05-12 06:45:15 PM  

profplump: 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


Actually, the vast majority of steaks are now "mechanically tenderized", which consists of amachine stabbing it with hundreds of needles, effectively priming the interior of the cut for bacterial colonization.

/enjoy
 
2013-05-12 06:55:00 PM  

stryed: FrancoFile: stryed: olomana: Mimolette is really good. I always buy a little sample when I see it. Kind of pricey.

In France, Mimolette is pretty much on the cheap side and as common as Gouda,Emmental, Cantal. I discovered that it tastes great grilled in my opinion (on pizza or sandwiches). I started buying it a month ago to replace lousy Emmental that is rather bland.

I miss orange cannonball cheese.  At least I can still get decent chevre here.

Chevre,Brie, coulommiers camenbert are the common creamy cheeses. If you like Chevre, try Brebiou!


Oui, je le connais.  J'aime aussi reblochon.
 
2013-05-12 09:49:30 PM  

misanthropic1: Actually, the vast majority of steaks are now "mechanically tenderized", which consists of amachine stabbing it with hundreds of needles, effectively priming the interior of the cut for bacterial colonization.

/enjoy


Yo dawg, is this where I drone on about my grass-fed family farm beef supply?

Unfortunately that same beef is so damn tough due to breed/living outside 24/7/365 that you have to marinate it for like 3 days. *sigh* Stupid highlanders...
 
2013-05-13 12:13:05 AM  
The FDA needs to have all authority to ban anything removed.

Make them a labeling organization.  They get to put warning labels on anything they want.  But they have abused their banning authority too many times, they need to lose it.
 
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