> Gotta throw my hat into the ring here - when I was there for > GFM, I couldn't believe or comprehend the fact that you have > ORANGE cheese in America! I had never seen orange cheese in > my life! I just did not and still don't "get" > how cheese can turn orange when it is made from white milk! > I guess the explanation below kind of answers the question > for me... sooooo glad I didn't eat any of that orange stuff > whilst I was there! I like my cheese natural, unprocessed > and WITHOUT food colouring thanks! >
You need to go to France and Spain for strange-looking cheese, all totally natural. One of the best I've ever had is a Spanish unpasteurised cheese called Cabrales which matures in mountain caves full of penicillin spores. Nice. Or you could try a vacherin Mont d'Or, or a mimolette, which looks like an old woman's heel and smells much the same but tastes delicious. Or a 'crottin' of anything just because crottin is a horse turd! -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
