Cheesy Facts + Fiction

This will be a mini series of facts and entertaining stories that engage the curiosity of cheese and some of its peculiar existence. I won't say in what order these events will happen in my delivery...that's the exciting part of exploring articles, you typically don't know what to expect. Let's see if you can decipher what is fact and fiction. If you're well-traveled or an internet scholar, perhaps you can identify the fun facts. Just don't spoil it for the rest of the audience.

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“CAN I BORROW A FEW BUCKS”

I just need to buy some cheese from that fancy place down the street.

Little did I know, it’s the world's most expensive cheese she’s trying to score. With an average cost of over $600 to nearly $1000 per pound. Over 6.5 gallons of donkey's milk is required to make one kilogram, i.e. about 2.2 pounds of Pule cheese.

Making this rare cheese requires three times a day of labor-intensive, primarily manual, milking of the animal, which drives up its price. If you want to try this crumbly smoked Cheese, be prepared with the right kind of money because they don't accept checks or bitcoin. Geez, I guess vegans can't whine about their pricey way of life.

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“TOO MUCH CHEESE”

What’s the deal about cheese? Why is it so popular? 

Nearly 20 million metric tons of cheese are produced worldwide, and that number is growing daily! This number is more than tea, tobacco, coffee and cocoa beans combined. Who’s eating all this cheese anyway??? 

There are over 2000 different varieties of cheese that have been categorically explained and differentiated. This includes the origin countries, milk used and even animal-free cheese, which is growing in popularity these days.  

What’s your favorite cheese?

Mozzarella is among the most prominently sold cheese varieties because of the American obsession with pizza, followed by Cheddar. And, Netherland born Gouda cheese accounts for nearly 50% of cheese consumption globally.

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“WORLD’S MOST DANGEROUS CHEESE”

Casu Marzu, is an Italian (Sardinian) maggot cheese made with sheep’s milk. The lively critters are responsible for the fermentation process. It’s so dangerous that the Italian authorities banned commercial sales of it. Can you believe that they’re not the only ones producing dangerous curds? France has its own insect larvae cheese called Casiglu Merzu, made in Corsica. I don’t know about you, but I draw the line at squiggly insects living in my food, just waiting to swim around in your natural slip ’n’ slide, aka large intestine, to wreak havoc for days to come. Bon appetite!

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“ILLEGAL + DANGEROUS CHEESE”

Did you know, real Camembert (originated in Normandy, France) is made from unpasteurized cow’s milk and is considered illegal and a health hazard in the United States. Don’t try to bring this cheese back from your France vaca!

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Now, who's hungry for cheese? Did you suddenly turn vegan, or are you obsessively curious to try these obscure fermented delicacies from the utters of animals across Europe? If you've had any experience with either of the mentioned cheeses, comment below and share what happened. If you desire to experience these dangerous edible snacks, I want to know as well...what drives a person to the edge of gastro-destruction.

Cheese has it moments of making many feel good, comforting in sad times and even the center of attention in most meals in the Western Hemisphere. It was once my best friend, the kind that makes you feel good at the moment, but days or weeks down the line you realize this is an unhealthy relationship. It wasn't long after my logic overruled my emotion for the rules of engagement to change. Here's to the BIG MOLD, we salut you in both your complexity and simplicity. Enjoyed cold and melted...the double un tundra of foods. Cheers!