I love spoiled food. Well, sort of. Actually only a couple kinds of spoiled stuff. I love cheese. I mean, who wouldn’t want to eat this?MMM, I love chunks!

I love it, love it, love it. Its awesome, and there’s a cheese that’ll go with anything. But essentially, cheese is just rotten milk. 

I think I love it even more for that reason.  Here’s old nasty sour milk, and along comes a friendly bacteria and says, I can make this better than its ever been!  YAY!!!! Go bacteria!!  Score one for the prokaryotes!  Its amazing, the transformation from rancid, putrid, funky and sour to delcious is unbelievable.  Although sometimes the end product ends up smelling worse than pretty much anything I can imagine, right Limberger?  But usually the result is goodness so good, it hurts my mind and proves the existence of a higher being!  Yay cheese, yay God!

I always wondered when and how cheese got discovered.  I mean, you know that first cheese had to be funkalicious.  Who was the guy (or gal) that saw the old sour milk and thought, lets wait a while and see it something good happens.  Or, saw what was probably the first lumpy clotted jumble of proteins in the colloidal ecstasy of sour milk and thought, “I’d like to eat that!”  DIG IN!Well whoever it was, my hat is off to you!  Life would not be nearly so grand without it.

I guess the milk think has prompted other bold pioneers to experiment with other cheese like substances.  I know this will be no surprise, but I’ve heard that in some parts of Asia, they make a cheese-like substance out of fish.  They mash it up and ferment it and let unspeakable things happen for who knows how long, and then they eat it.  If I get the chance, I’m trying it- after someone else does, and only if they live.  MMM, fishy.