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Country Discussion Topics
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Survived the old jelly
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ret    Posted 07-06-2003 at 17:47:48       [Reply]  [No Email]
I am still here, but take a minute and think of where some things we like come from. Today in some parts of the world they milk a cow, skim off the curds and put a dirty bacteria in it.Then wrap it up with god knows what and stick it in a damp musty cave. Five years later,we have expensive aged cheese. Or pick some grapes, stomp on them with dirty feet, put the juice in an old barrel that you wouldn't want to see the inside of and then put it in a bottle and if you can afford it, maybe you will buy a wine made in 1846 or so. Incidently, it may cost a few thousand dollars. So eating a carefully made jar of jelly is not such a gamble after all.


bob ny    Posted 07-07-2003 at 04:35:09       [Reply]  [No Email]
how many people throw out cheese thats moldy my wife is one that does if she gets to it before me


Salmoneye    Posted 07-07-2003 at 05:09:44       [Reply]  [No Email]
First thing I do with a pound of extra sharp is leave it open under my desk...at least a few weeks...Once it gets a new skin, I can eat it...

The junk they sell these days is not aged anywhere near long enough...


Cindi    Posted 07-07-2003 at 10:13:42       [Reply]  [No Email]
Salmoneye....that's too cool. I didn't ever think of doing that.


Lenore    Posted 07-07-2003 at 07:26:35       [Reply]  [No Email]
So it is Ok to eat it?
I have considered it:
I even cut the moldy part off and used the rest a couple of times.
It did not kill me,
it did have a stronger taste.


Salmoneye    Posted 07-07-2003 at 08:51:09       [Reply]  [No Email]
That is how cheddar (and most other cheese) is made...The cheese is put in a mould (not 'mold') and let cool...It is then unmoulded, and aged in a cool, dark place open to the air or wrapped in cheese-cloth...It will form a dried out (and sometimes 'moldy') skin...The skin is then cut off after aging and it is packaged...This only applies to 'real' cheese, not stuff like 'Processed Cheese Food' like Kraft Singles or Velveeta, etc...

When I was a kid, you could buy a whole 'wheel' of aged cheddar or you could buy however much you wanted from a wheel that was kept under glass on the counter in the store...No refrigeration, and if it started to 'mold' the grocer just cut that part off before weighing your pound or whatever...

There is a high price cheddar here in Vermont made by Shelburne Farms...Aged 2 years and all Brown Swiss milk...Almost (but not quite) as good as the 'Store Cheese' of my youth...Still sold at the Shelburne Supermarket under glass on the counter, but the danged platter it sits on has a refrigerator coil built into it, so it is not aging any farther...Till I get it home and hide it under the desk that is...

;-)


ret    Posted 07-07-2003 at 11:19:27       [Reply]  [No Email]
that Vermont cheddar is the closest cheese around to the good old fashioned wheel. Had a store in the 50s that kept a wheel on the counter, in the summer the oil would run out of it. Good cheddar has to be at least two years old to be what I call aged. Was in Oregon 20 years ago and found a small cheese making shop. They had five year old cheddar. Needless to say, we didn't need any dinner that night, we sat around eating cheese, crackers and drinking cold beer. Wonderful memory


Salmoneye    Posted 07-07-2003 at 01:56:00       [Reply]  [No Email]
I'm with you...

And I'm sorry I missed the jam...


DeadCarp    Posted 07-06-2003 at 20:20:43       [Reply]  [No Email]
This morning when i was making my toast, Angie said we threw the jam out, it was moldy. I was just about to grumble when i thought of you and your predicament. Good thing it was mostly gone :)


Clod    Posted 07-06-2003 at 20:59:45       [Reply]  [No Email]
We cant be real sure untill you get a cat scann..Are you able to swish both eyes back and forth?Ask you wife to bang your knee with a rubber hammer to see if you are still kicking.That was bold of you but you should made a statement to the younger crowd such as..Dont try this at home!


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