Spyke

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23 replies

i'm not allowed in cheese factories, warehouses, shops etc ....., I always try to eat my way through

1

I’m a fan of the 36 with some honey as table cheese.

It's such an underrated cheese. Thin slices on a cheese board go with everything.

Sidenote: I'm usually on cheese grater duty when my wife cooks. As soon as my daughter started walking she'd totter over to the table and hold her hand out, and I'd give her a little handful of whatever I was grating. Once she walked over when I was grating parmesan and I gave her a big handful. She's a fiend for it. Covers the entire top of her pizza with it, holds her spoon out when I'm grating it on her pasta. It's awesome.

2
kindenoughreply
kbin.earth

I use to work in a place like this in Alkmaar back in '89.

First thing we did at the start of the day was taking the cheese from the shelve, put the cheese on the cart, turn the cheese around, put layer of wax on the cheese, put the cheese back on the shelve.

Then came the exciting part, take the next cheese from the shelve, put the cheese on the cart, turn the cheese around, put layer of wax on the cheese, put the cheese back on the shelve.

All day long.

34
nocturnereply
slrpnk.net

Did you get to wax off too? Or was it only wax on?

21
Zachariahreply
lemmy.world

that’s after work

no waxing off when you’re on the clock

21

Lemmy is getting way too full of Bologna these days. Every post is super cheesy.

2
lemmy.world

Ant good cheesy smells or did it all just smell of clean industrial stuff?

8
sudoshakesreply
reddthat.com

Very cheesy smell. Small farm that made cheese from their own cows.

6

Neato. As my 600lbs (something like 40 grams but I don't know I'm not metric) mother told me: Ah lock chuh-eese, which is her way of saying "I like cheese."

7

I wish I will have similar chance at some point! So cool.

1

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