Funky Cheese

So how many of you culinary adventurers out there would try this stuff?

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Alex Boese Alex is the creator and curator of the Museum of Hoaxes. He's also the author of various weird, non-fiction, science-themed books such as Elephants on Acid and Psychedelic Apes. Paul Di Filippo Paul has been paid to put weird ideas into fictional form for over forty years, in his career as a noted science fiction writer. Contact Us

Posted By: Alex - Mon Jan 13, 2014
Category: Nausea, Revulsion and Disgust

Comments

My opinion should be obvious by my choice of categories. :sick:

Posted by Patty in Ohio, USA on 01/13/14 at 09:08 PM

Around the 1:10 mark the Post Doc says that if you're making "raw-milk cheese" you don't want to Pasteurize it first. Dho!

It's in the book!

"The lactate acid bacteria so these are acid producing bacteria." Really? He's not serious, is he?

Me thinks they've been growing something more 'amusing' in the lab than bacteria.

Posted by Expat47 in Athens, Greece on 01/14/14 at 12:20 AM

So far I have not come across anything that I have seen someone else eat that I did not want or at least be willing to try. My Dad taught me to try many things. I don't like all. But if it is food I will try. Don't like Balut, only tried once and was told it was not "good Balut". so I would try again. Fermented Japanese Squid? Nope, never. I have had fermented seafood many times. This came from one of the "finest" sources. I will take my chance with a Pufferfish that I prepare myself before I ever eat that again. And Natto another Japenese "stuff" can't be called food.

Posted by charles1682 on 01/14/14 at 07:16 PM

Try some Casu Marzu!!

http://www.agugliastra.it/enogastronomia-ogliastra/formaggi/41-enogastronomia/i-formaggi-ogliastrini/51-casu-marzu-ogliastrino.html

Posted by Dave on 01/15/14 at 02:55 AM

Protein is protein regardless of where it came from.

Posted by Expat47 in Athens, Greece on 01/15/14 at 04:12 AM

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