3 ms·
"Listeria per cubic centimeter" might be a bit overly edgy. Occasionally, I'm rather fond of Vacherin Mont d'Or, which in its original, raw milk based, recipe,
by microtherion 7y ago
"Listeria per cubic centimeter" might be a bit overly edgy.
Occasionally, I'm rather fond of Vacherin Mont d'Or, which in its original, raw milk based, recipe, is kind of the equivalent of Fugu for the landlocked.
- scrumper 7y agoWell apparently it's a bacterium called Brevibacterium linens that causes the stinky. So say the renowned biochemists at Readers' Digest magazine. I've never tried your Swiss gloop but I am intrigued. One online seller claims that, "with one taste, [it] commands spontaneous exuberance." I wonder what form the exuberance takes? I will look out for it.