So Illegal Cheese...

[SPKrazy]

why not just someone start a business to sell this kind of cheese that is sought after instead of people making illegal cheese, such a dangerous threat to society :sarcasm:

:shrug:


sometimes I don't understand things

[VenusRising]

1. Because it is a Gateway Cheese.

Everyone know that! :eyes:

[SPKrazy]

2. soon they'll be

robbing cheese stores etc.

cooking up really strong cheese


:shrug:


:wtf:


:hi:

:hug:


:rofl:

[VenusRising]

3. That's not funny.

Renin can be a highly addictive enzyme.

It can cause serious health issues because it leads to extra cheese pizzas and super cheesy chili fries.

It's all evil!!

:rofl:

:hi::hug:

Good morning, SPK!

:loveya:

[Inchworm]

4. Amen! (since it's Sunday)

want to buy my tomatos?

:hi:

[SPKrazy]

9. No maters please

unless they are fresh from your garden, then yummy

will the feds be after you for that too?

:shrug:

[lost-in-nj]

5. Did you see this!

Wanted on both sides of the border....
take dead or alive

approach with caution..... could have a fungus.....





Please call the cheese patrol immediately if found




Thank you for your full cooperation!!!



lost


:rofl: :rofl:

[SPKrazy]

7. That is very scary....

:scared:




:rofl:

:rofl:

:rofl:

[BarenakedLady]

6. Don't make me post the maggot cheese again.

:puke:

[SPKrazy]

8. what?

don't know that one

but

:puke:

no you don't have to

[BarenakedLady]

10. Well now I must

Mmmmmmm

I apologize in advance for burdening you with this information.

http://en.wikipedia.org/wiki/Casu_marzu

Casu marzu (also called casu modde, casu cundhídu, or in Italian formaggio marcio) is a cheese found in Sardinia, Italy, notable for being riddled with live insect larvae. Casu marzu means "rotten cheese" in Sardinian and is known colloquially as maggot cheese.

Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches), prompting recommendations of eye protection for those eating the cheese. Some people clear the larvae from the cheese before consuming; others do not.

[SPKrazy]

11. Now who needs lunch

thanks :eyes:


:puke:

[BarenakedLady]

12. Just sharing the joy.

Good thing I've already eaten.

[SPKrazy]

13. thanks

:eyes:


:hi:

[Inchworm]

14. I'd tap that!

omg

:yoiks:

[SPKrazy]

17. ...

:wtf:

:scared:

[Ellen Forradalom]

15. When cheese is outlawed

only outlaws will have cheese.

[SPKrazy]

16. OMG!

beautiful!

:rofl: :rofl: