Reading harold_maude's journal

I was reading the back of a package of cheese snacks and the list of indgredients was amazing. Most cheese type snacks have msg to preserve the flavor and enhance it.

For some who have an intollerence for the stuff it can be like a bad hangover almost immeadately.

This cheesy stuff didn't have msg, which was nice. One less chemical to deal with. There is enough additives as it is in most of the food that is bought and consumed in any grocery store to fill a really good chemestry set. Minus the microscope of course.

Now I'm rather partical to cheese and there is very few cheeses I've met that I didn't like.
Some of the one's that made the "This is pukey don't make me eat this" list are as follows:

Brie. This has no taste, initally. But then it hits, the flavor of old musty house. And it doesn't get any better.
I know why people drink wine with this cheese. It's so that the after taste won't be noticed.

Raw Blue cheese. In salad dressing it's amazing. Just the right amount of tang to keep any kisser smiling while they crunch their way through the undercoating of food.
But by it's self. Wow! Talk about a pungant punch in the kisser!
It was too much. Now I like sharp cheese but man, this stuff is too much.

Limbburger. Enough said. This should be kept away from anything that will pick up odor.
I have tried several times to get past that smell to try some, but no luck so far. Maybe sometime when I have a really bad cold I'll give it a whirl. After I'm good and drunk too.

Munster. It's far too bland. Not bad when it's got something to help it out.

Cheese is an interesting thing. It's a mold, but when it goes bad it gets mold and you have to cut the mold off the mold.

When it gets hard it cracks, but the kind with holes you eat and that cheese, being swiss, goes great with turkey and mustard on lots o' grain bread.

There are cheese wheels. I could see that on a car...when your driving cross country and get hungry, you just stop and eat at the wheel...no pun intended there.

There are wedges, slices, bits, spreads, logs, chunks, and it comes grated, shredded and sometimes dried.

We eat it on pizza, salads, sandwhiches, by it's self, on apples on toast, with meat or with out. It's very versitile.
Kind of like having a peice of clothing in your closet that goes with a lot of other stuff.

I wonder what it looks like under a microscope. I wonder if the little cheese atoms are slower because of how solid cheese is.
It's high in fat, and protine, and makes an excellent additive to snack foods. Like the one I was looking at the back of the bag of.

It only looks that way because your standing on your head.