Is cheese life beyond death?
Cheese represents decomposition in edible form. Milk, which represents the sustenance of life for calves, is the main raw material for cheese. Bacteria which already exist within the natural environment of a farm at least, if not in a modern scrubbed home then interact with this sitting milk. Time plus milk plus bacteria will add up to a delicious product.
Does eating cheese take us closer to death and life beyond death?
What cheese would I like to be reincarnated as? Currently I really like the fresh, lemony goats cheese rounds about 120g in weight, white and off white in colour and though classified as a semi-soft cheese, at times it can be almost runny. It’s perfect for me when it still has about one third chalky centre. Over ripe it can have quite a strong ammonia character.
Either that or Appenzeller which is a semi hard from north eastern Switzerland. It exhibits a lovely ‘stinky socks’ aroma, is straw yellow in colour and has tiny holes within its hard rind. The big pay-out is the washed rind. Different producers use cider, wine or a herbal brine never disclosing their many years old secret recipe. Whilst I love a big chunk hacked off the block, it also makes a fabulous grilled cheese on toast.
The above linked article refers to a project whereby human bacteria was deliberately used in the creation of cheese. I was disappointed that no one apparently consumed the end product. Would I? Absolutely I would. I’d definitely eat cheese made from my own bacteria. I wonder if I’d want to know about the person who donated the bacteria or if I prefer the anonymity.
I’m not a very spiritual person but can’t help but flirt with the greater concepts of life and death and reincarnation. I usually dance around my fluid ideas regarding these when asked. Cheese is a very concrete incarnation of these big ideas.
Well that’s my excuse for my high consumption.