Food has been in the headlines this week, involving both Republicans,
But the one that really caught my eye was this one: French police in meltdown after four-tonne cheese heist.
That’s 8,818.49 pounds of cheesy goodness, and I mean it (emphasis added)
Police were called to a break-in on Monday in which the owner of the Napier dairy in the town of Goux-les-Usiers discovered some crooks had stolen roughly 100 wheels of comté, a luxury cheese which can only be made in the Franche-Comté region using unpasteurised [sic] cow’s milk.
. . .
It is though that the stolen cheese could be worth more than €40,000 (£28,000).
At current exchange rates, it’s worth almost US$43,000.
I love cheese, especially cheese made from unpasteurized milk, particularly from goat’s milk, but comté is also wonderful. Some may find it an acquired taste, or as Wallace said,
Hmmm, I don’t know, lad. It’s like no cheese I ever tasted.”
Back when I lived in Princeton I knew someone who made fabulous cheese from unpasteurized goat’s milk. As Ace puts it,
Unpasteurized — that’s the good shit. That’s what hooks you, that’s what makes you a junkie. Once you’re hooked on cheese made of unpasteurized milk, you’ll spend the rest of your life “Chasing the Cow,” walking down lonely streets and breaking into seedy fromageries looking to score your next “wheel.”
Ace also points out,
Meanwhile, tens of thousands dollars worth of Welsh biscuits were stolen last week in a crime police are terming “a robbery.”
Crime does not pay, but it sure eats well.
Fausta Rodriguez Wertz writes on U.S. and Latin American politics, news, and culture at Fausta’s Blog. She’s enjoying a fine New York cheddar while writing this post.