It’s cheese, Gromit!

Readability

It's cheese, Gromit!

Food has been in the head­lines this week, involv­ing both Republicans,

Carson’s the­ory: Egypt’s pyra­mids stored grain,

Rubio and Big Sugar. The Florida Sen­a­tor defends what may be the worst farm sub­sidy and Marco Rubio and the Virtues of Gov­ern­ment Cheese,

Rand Paul awk­wardly eats soul food with Larry Wilmore, finally jabs at Don­ald Trump,

and Democ­rats,

Pro-​Hillary group smacks Repub­li­can can­di­date who asked female sup­porter: ‘Have you ever been on a diet?’ to make a point about the bud­get,

Michelle Obama School Lunch Pro­gram Gets Boot From High School After Mak­ing Cafe­te­ria Look Like It Was In The Mid­dle Of Per­pet­ual Fire Drill.

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 €40,00028,000).

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,

Wens­ley­dale?
Stil­ton?
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 knows.

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.

Speak­ing of eat­ing well, and on time for the week­end, here are recipes for croque-​monsieur and Welsh rarebit. You don’t need to spend the rest of your life “Chas­ing the Cow” for their ingredients.

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.

Food has been in the headlines this week, involving both Republicans,

Carson’s theory: Egypt’s pyramids stored grain,

Rubio and Big Sugar. The Florida Senator defends what may be the worst farm subsidy and Marco Rubio and the Virtues of Government Cheese,

Rand Paul awkwardly eats soul food with Larry Wilmore, finally jabs at Donald Trump,

and Democrats,

Pro-Hillary group smacks Republican candidate who asked female supporter: ‘Have you ever been on a diet?’ to make a point about the budget,

Michelle Obama School Lunch Program Gets Boot From High School After Making Cafeteria Look Like It Was In The Middle Of Perpetual Fire Drill.

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,

Wensleydale?
Stilton?
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 knows.

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.

Speaking of eating well, and on time for the weekend, here are recipes for croque-monsieur and Welsh rarebit. You don’t need to spend the rest of your life “Chasing the Cow” for their ingredients.

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.