This is what I found:
The photos are in focus, but it's still hard to make out the individual mites.
So I took some videos, too. Cute little buggers, aren't they?
My verdict: This cheese is very hard—the cheese slicer couldn't handle it, so I had to resort to a knife. The flavor was like an aged cheddar, but nuttier—like Cheshire cheese.[3] I tried grating it over a baked potato, which was pretty good—though after I added chili, sour cream, green onions, and Anaheim pepper (from our garden [4]), it was pretty diluted. I also tried it stirred into some scrambled eggs, which was good. And it was fine to eat with a raw tomato and some grapes. Ultimately, you can use this cheese pretty much the same way you use cheddar—as long as you can overlook the fact that you're eating dead (and possibly some living) mites.
Notes:
[1] See here.
[2] Acarus siro, to be precise.
[3] Read my review of that cheese here.
[4] Read about our garden here.
Image attributions:
Video of Acarus siro is by Ninjatacoshell, available at http://commons.wikimedia.org/wiki/File:Acarus siro 1.ogg. (See http://commons.wikimedia.org/wiki/File:Acarus siro 2.ogg for a longer video.)
I can't believe how many kinds of cheese you have been able to find and try.
ReplyDeleteIf you get the chance, pop into a Harmons and you'll see more cheeses than your average grocery store carries.
ReplyDeleteAHHHH!! Matthew Ben! Those things were still crawling all over that cheese you put into your body?? Eckkk. Leann...I hope this conveys my feelings effectively. ;)
ReplyDeleteYes, Ashley, I did. You mean you wouldn't?
ReplyDeleteIf I was aware that those teeny tiny little bugs were still worming their way through my food...NO!!!
ReplyDeleteYou'd rather pretend they're not there, like the bugs in your morning cereal?
ReplyDelete