Customer: It's not much of a cheese shop, is it?
Owner: Finest in the district!
Customer: Explain the logic underlying that conclusion, please.
Owner: Well, it's so clean, sir!
Customer: It's certainly uncontaminated by cheese....
Personally I don’t belive in Raw milk, however I think if people want to risk drinking it and they see benfit who am I to stop them.
I take the same stance on this cheese board thing, if you wanna eat it go ahead.
If you get sick, not my problem, if your child gets sick and dies, again, not my problem, your problem and you handle the consequences yourself.
Gibson and Cheeseboarding are just the beginning of the push to remove anything and everything that makes life a little nicer for the drones. Drones aren’t allowed to have anything nice.
I love Gibsons and real cheese.
How dare I?
I thought cheeseboarding was some new form of interrogation.
Customer: It's not much of a cheese shop, is it?
Owner: Finest in the district!
Customer: Explain the logic underlying that conclusion, please.
Owner: Well, it's so clean, sir!
Customer: It's certainly uncontaminated by cheese....
Actually it has never been proved to harm anyone or anything, including the cows given it. But let's not let facts get in the way of a good smear.
Oh and by the way because of the < bleep > storm kicked up by these people rBGH is rarely if ever used any more.
Which is partly why the cost of dairy is going up and up and up.
studies have shown that wooden cutting boards have less pathogens than plastic cutting boards. what influence does palstic have on cheese making?
This applies to all foods that are heavily processed. Processed foods are the reason for excessive use of preservatives, salt, and chemicals.
A counter-argument is that many people believe that the ever increasing move to antiseptic lifestyles from birth on does real damage to the individual's immune system. Yet this is harder to prove and has no 'point of advocacy' group and is beneficial only to the population and society as a whole.
Which viewpoint is the correct one becomes the issue. For me, it becomes an issue of wanting less government and less regulation and accepting a minimal increase in risk.
Free the boarded cheese!
Soilent Green is made of . . . well you know but it ISN’T aged on wood! Welcome to Government Food Sourcing!
Wood has been proved to be far EASIER to sanitize because disinfectants can soak INTO the wood, saturating the fibers, killing the bacteria, while both plastic and stainless steel do not allow that to happen. Plastic is impervious to fluids. Stainless is even more problematic because years of cutting and scratches results in micro-abrasions that bacteria can colonize and no matter how wet one makes the surface of the metal, the natural molecular tension of the fluid of the disinfectant makes it impossible to reach down into the deepest recesses of those abrasions! Wood, being able to absorb the disinfectant naturally blots the disinfectant (an excellent one is a dilute solution of bleach) through capillary action and transports it all the way down to areas beyond where bacteria might have a chance to contact food and kills the bacteria.
This was discovered to be a problem at Monterey Bay Aquarium where they were having problems in their food preparation area for the fish. . . once they discarded their stainless steel counters and returned to wooden counters that could be properly disinfected, the problems disappeared.
Another thing to consider is that CHEESE is inherently a bacteriological phenomenon. CHEESE is a bi-product of micro-biological digestion (fermentation) converting milk products. There is a good chance that the REASON these cheeses are award winning is the micro-organisms that exist in those very boards they are aged on! Think bleu cheese, limburger, etc., as is beer, wine, and many other properly prepared food products. Sour Dough, bread rising (yeast), etc. Are these idiotic Food Police going to arrest ALL biologic micro-organisms that contact food?
