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> Until the 1950s, Camemberts still had grey, green or in some cases orange-tinged moulds on their surface. But the industry was not fond of these colours, cons
by Toutouxc 3y ago
> Until the 1950s, Camemberts still had grey, green or in some cases orange-tinged moulds on their surface. But the industry was not fond of these colours, considering them unappealing
I couldn't help but chuckle. The mouldy cheese industry says something is unappealing.
- toxik 3y agoWhat’s next, the Scots food-dyeing haggis to look more appealing?
- nonethewiser 3y agoI don't see anything ironic or not self-aware about this. There are molds ranging from benign and non-descript to deadly and grotesque looking. I wouldn't expect someone OK with eating the former to be OK with any mold on that basis. In fact I would expect them to be highly scrutinizing because its fucking mold.
- mnw21cam 3y agoIn other words, having your cheese a predictable colour allows you to recognise when something else is growing on it.