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.
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