5/6/2003: Cheese car

Sculptors Jimm Scannell (L) and Jim Victor put finishing touches on a life-size replica of the Kellogg's/got milk? race car, carved from 3,500 pounds of yellow Cheddar cheese from Cabot Creamery on May 2, 2003, at the Richmond International Speedway in Richmond, Virginia.

The Cellar's food and drink section has easily become the fastest-growing section and this is dedicated to that growth, along with the growth in our bodies in our decadent culture.

To hell with it, I'm all about cheese. How'r those cholesterol numbers? Mine's fine after a limetime of cheese eating, and so I'm not slowing down. And Cabot's vermont cheddar is fine, although I would never consider boycotting French cheeses either. Hand me over a tire of that stuff.

Re: 5/6/2003: Cheese car

For the last 80 odd years my family has been buying cheese in Crowly, VT. It was great cheese until about 10 years ago the feds came down on them. Made them start using pasteurized milk, replace the old wooden vats with stainless steel and move the operation out of the barn into a concrete building with no flies.
Just ain't the same flavor.

I hate that. Whip up on the French all ya want but they know enough to leave the cheesemaker be. Is there a word for cheesemaker? caseinologist er sumtin?

Mmmm.. Cheese, the staple for many Wisconsinians like myself. I'm suprised that car didn't come from here, as we do silly things with cheese.

I always shutter when people ask "what are cheese curds?"

I like cheese curds ... 'specially when they're still squeaky.

(no, I'm not from Wisconsin. Have a friend who is, and she brings some back everytime she visits home, although DID see some curds up toward Grifftopia in a convenience store.)

Have I ever mentioned to you that I never get enough cheese ...

(there was a brief, distressing period prior to the gallbladder surgery where I DID get enough cheese.)

Re: 5/6/2003: Cheese car

Quote:

Originally posted by Undertoad The Cellar's food and drink section has easily become the fastest-growing section...

I can't help buth think of the "Adobe" from Saturday Night Live many moons ago.

     Years ago I worked in a retirement facility. At every meal the facility provided some type of cheese dish. And prunes ... at every meal...
     And people wonder why old people are grumpy...

I think that it's pretty funny that millions of people are starving all over the world and even in the United States, while we make 'cheese race cars'. Such is life, I guess.

Last summer I read a great article in the New Yorker about spunky Mother Noella Marcellino- a Benedictine nun in the US, who studied cheesemaking in France and has a PhD in Microbiology. She is taking on the man and his rabid pasturization. I just tried to find some info on it and it seems like a film has been made "The Cheese Nun: Sister Noella's Voyage of Discovery" says it will air on PBS. She works out of Vermont or Connecticut. You gotta love a spunky nun...all covered with cheese.

I think we need a cheese thread in the food section... I'm off...

MMmmmmmmm..... .... Spunk covered Nun. : DROOL : : HEAVY_DROOL :