Saturday, February 24, 2007
Cheese
Ever buy that fancy wedge of gourmet cheese at Ralphs, then forget about it in the fridge so it ends up hidden behind the baking soda and the jar of mayo way in the back? Then, six months later, you go to grab a can of PBR and knock the mayo over, only to discover a moldy ecosystem, a temperate biome of cellular diversity? I’m taking new forms of flora and fauna, cures for polio and little green mucus people with names like “Frank” and “Teddy” playing cards?
That’s this guy. Moldy, six month old fungal cheese.
She, on the other hand, is fresh cut brie. Smooth and mild. Pungent and aromatic. Even at $12.99 a pound, she’s a bargain.
Oh, and clean out your fridge. Slob.
