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Do You Have a Whey With Curds?

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antedeluvian
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There is more
antedeluvian   5/26/2015 5:06:03 PM
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The Cheese Impresario

and then there was the Canadian poet James McIntire, aka "the Cheese Poet". P.S. read to the end about the cheese poetry competition. Ingersoll is not far from Akron, maybe at next Hamvention you can plan a side trip.

 

Max The Magnificent
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Re: There is more
Max The Magnificent   5/26/2015 5:12:21 PM
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@antedeluvian:...and then there was the canadian poet james mcintire, aka "the cheese poet"

how do you know all this stuff? lol

antedeluvian
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Re: There is more
antedeluvian   5/26/2015 6:57:24 PM
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Max

how do you know all this stuff?

Google and too much time on my hands!

Max The Magnificent
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Classic Monty Python
Max The Magnificent   5/26/2015 5:14:18 PM
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I can't believe that I neglected to include a link to the classic Monty Python Cheese Shop skit -- especially since I just finished reading John Cleese's autobiography in which he describes how this sketch came to be.

David Ashton
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Re: Classic Monty Python
David Ashton   5/26/2015 7:11:59 PM
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Max... "John Cleese's autobiography".... That would be a good read.   Does he cover the stink he caused when he got stuck in Palmerston North in New Zealand (a 1-1/2 horse town) and said that if you were suicidal, being there would push you over the edge?  The good citizens of PN responded by naming their garbage dump after him. :-)

Max The Magnificent
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Re: Classic Monty Python
Max The Magnificent   5/27/2015 10:29:20 AM
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@David: ...That would be a good read.   Does he cover the stink he caused when he got stuck in Palmerston North in New Zealand...

It is indeed a good read -- very interesting -- I'll write a review on it when I get a spare moment. He does mention a trip to NZ -- but he neglected the bit you mention, I'm afraid.

So, have you booked your ticked for ESC Silicon Valley yet?

Stargzer
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Re: Classic Monty Python
Stargzer   5/29/2015 5:25:14 PM
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@Max:  Monty Python Cheese Shop skit

I'm not familiar with all the English accents, but judging from the hat at the end of the sketch, was he speaking the English version of an American Southern Drawl?

betajet
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Re: Classic Monty Python
betajet   5/29/2015 8:28:34 PM
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More likely an English version of an American Western drawl, such as the one he used in A Fish Called Wanda (1988).  I don't know where Max's video clip ends, but IIRC after the "Cheese Shop" sketch ends a self-satisfied film critic played by Eric Idle identifies it as Rogue Cheddar by Sam Peckinpah, the USA writer/director best known for his off-beat westerns featuring amazing amounts of violence and blood.  Rogue Cheddar is followed by Peckinpah's Salad Days, a cozy British garden party that turns into utter mayhem.  "Pretty strong meat there from Sam Peckinpah."

betajet
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Classic Charles de Gaulle
betajet   5/27/2015 12:31:46 AM
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My favorite cheese-related quote, by Charles de Gaulle:
How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?


David Ashton
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Re: Classic Charles de Gaulle
David Ashton   5/27/2015 4:21:04 AM
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@Betajet: I've heard that CDG quote before....however the French do a surprisingly good job of it.  On top of that, it's a nice place to visit (not least because it has two hundred and forty-six different kinds of cheese :-)

Wnderer
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Wallace and Grommet
Wnderer   5/27/2015 9:36:29 AM
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I can't read about cheese without thinking of Wallace and Grommet.

 

Wallace and Cheese

Max The Magnificent
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Re: Wallace and Grommet
Max The Magnificent   5/27/2015 10:32:25 AM
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@Wnderer: I can't read about cheese without thinking of Wallace and Grommet.

I know -- there's that line (I think in "A Grand Day Out") where Wallace says "More cheese, Grommet?"   It's the way he says it -- brilliant!

David Ashton
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Re: Wallace and Grommet
David Ashton   5/27/2015 5:45:10 PM
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@Wnderer, Max...it's Wallace and GROMIT. However since grommets are an engineering device used to get wires through metal plates I guess you can both be excused... :-)

The Wikipedia article tells us that Wallace is an "absent-minded inventor and cheese enthusiast" so otherwise spot on for this column!

Wnderer
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Re: Wallace and Grommet
Wnderer   5/28/2015 11:51:39 AM
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@David Ashton it's Wallace and GROMIT


I'm going to blame the spellcheck. Ya. That's the ticket.

Stargzer
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Taglines . . .
Stargzer   5/29/2015 5:33:58 PM
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Speaking of taglines, my favorite, which I just had to remove from my office email (new policy), is from William J. Donovan, WWI Congressional Medal of Honor awardee, lawyer, enforcer of Prohibition Law in the state of New York (because it was his job), gatherer of intelligence in the years before WWII, and founder of the wartime Office of Strategic Services (OSS), forerunner of the CIA.

"It's always reassuring to find you've made the right enemies."
         -- William J. ("Wild Bill") Donovan


 Truer words were never spoken!

 

zeeglen
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Re: Taglines . . .
zeeglen   5/29/2015 7:22:59 PM
Don't know who wrote this one, if someone knows please share the source:

"The Early Bird may get the worm, but it's the 2nd mouse who gets the cheese."

Stargzer
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The Blues
Stargzer   5/29/2015 5:45:40 PM
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Regarding cheese, I think I can eat just about anything but Limberger.  My high school biology teacher, Fr. Mike, had a German Shepherd named Randolph.  Students used to hang out in the bio lab after hours or some evenings watching color TV with Fr. Mike.  He loved Limberger, and so did Randolph.  Can you imagine the smell of Limberger mixed with Dog Breath?

I do like Blue Cheese (with lettuce, tomato, mayonaise, fried onions, and crushed hot pepper relish) with my monthly 1/2 pound rare burger on Beer Release and Rod and Gun Club meeting night (First Thirstday of the month). Any time is good for Cheddar, Pepper Jack, Monterrey Jack, Mozzarella, Gorgonzolla, ... you get the picture!

David Ashton
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Re: The Blues
David Ashton   5/29/2015 7:24:18 PM
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@Stargzer...I think I have posted this before, if so ignore the following ramblings.  While living in Zimbabwe I used to visit friends in Johannesburg - about 4 of them living in a shared house.  I once bought some Danish Esrom cheese, a particularly stinky one (but it tastes great!).  However I forgot to take it with me when I left.  No-one knew whose it was so it was only about a month later (when it was really ripe :-) when someone said, "Whose is this damn stinky cheese?"  No one owned up so they chucked it out.   On my next visit I said "I hope someone enjoyed the cheese I forgot last time?"   Fortunately it was a short visit because they were all a bit cool to me....

Re Blue cheese....stop it, you're making me drool..... :-)

betajet
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Ever had …poisses?
betajet   5/29/2015 8:37:18 PM
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I've read that Époisses de Bourgogne has such a stong odor that it's banned from the Paris Métro.

David Ashton
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Re: Ever had …poisses?
David Ashton   5/30/2015 3:15:38 AM
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@Betajet: "I've read that Époisses de Bourgogne has such a stong odor that it's banned from the Paris Métro."

I want some!!!

PS Apparently it IS stinky but NOT banned from any French public transport.  The story is repeated widely on the 'net but HERE I found pretty well confirmed that it is not true.  And anyway, I think the French would (justifiably) be up in arms if it was!

I still want some!

 

betajet
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Re: Ever had …poisses?
betajet   5/30/2015 10:24:17 AM
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I think you and Stargzer need this poster:

Parmigiano Bertozzi

They have a full-size copy at The Cheese Board in North Berkeley's "Gourmet Ghetto".  The shop has a hundred or so different kinds of cheese, including Époisses.  I call the place Chez Fromage.

The story of Époisses' being specifically banned from the Métro is indeed an urban legend, but there is a general rule against transporting products that are dangerous or bothersome to others.

As we've been saying, "Chacun a son goût".  In this case, given the runny texture of Époisses the phrase is "Chacun a son goo".

 

 

betajet
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Re: Ever had …poisses?
betajet   5/30/2015 10:31:15 AM
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And yes, Époisses has inspired poetry :-)

Un poème de l'abbé Charles Patriat (1900)

« Achète qui voudra le Camembert trop doux,
Le Roquefort massif à l'arôme sauvage,
Le Brie et le Gruyère interlopes, le sage
Choisira son fromage, ô Bourguignon, chez nous.

Gourmet, qui que tu sois, si d'abord tu te froisses
D'entendre formuler ce principe certain,
C'est que tu connais mal, ou j'y perds mon latin,
Ce mets des connaisseurs: le fromage d'Époisses.

Regarde-moi, voyons, sa rougeâtre patine,
Vois les pleurs épaissis qui coulent sur ses flancs,
Sens ce fumet subtil adoré des gourmands,
Et conviens que c'est là dessert de haute mine. »

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