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loqu wrote:To us, cheese spread from la vache qui rit (we call it La vaca que ríe) is not considered 'real' cheese, but cheese cream, and it's not with other kinds of cheese in the supermarket lines but on the 'cheese derivated' line, with cheese meltable slices and triangles.
Our prices are, for the cream, 1,60 € the 150 g tray (10,60 € / kg), and 1,79 € the box with 16 triangles (7,16 € / kg).
Hannahanneke wrote:I love all kinds of cheese: from goat, cow, buffalo milk, soft and hard cheeses, the 'creamcheese',... I just don't get why you should eat cheese containing live insect larvae.
No, it's not.Hannahanneke wrote:Does anyone know btw if cheese is vegetarian?
So you have worm cheese too in the Alps?lama su wrote:well.. I think the reason and origin of this practice is quite easy to explain: my region (but actually every region where people eat cheese + worms)
Milk is traditionally the only farm product you could produce where I live too, but we have nothing like worm cheese. The point with chese is that is doesn't get spoil unlike raw milk.lama su wrote:has always been quite poor, milk has always been one of the few things you can produce on the Alps and cheese one of the few and cheapest sources of proteins.
That's still the situation in Norway even though they're the second richest country in the world after Luxury Bourg.lama su wrote:In my region, that was the situation until 1950-1960, more or less. I remember that my grandfather told me that when he worked, his lunch was often only bread with cheese with some fruit or chestnut depending on the season.
I'm sure they routinely used root cellars back then. In that way you can keep standard refrigerator temperature.lama su wrote:now it is clear that without refrigerators, it is quite hard to correctly preserve cheeses (especially soft, fresh cheeses), and insect larvae appear quite easily.
But then they're wrong.Chekhov wrote:Millions of lacto-ovo vegetarians would disagree.
Hunef wrote:So you have worm cheese too in the Alps?lama su wrote:well.. I think the reason and origin of this practice is quite easy to explain: my region (but actually every region where people eat cheese + worms)
Hunef wrote:I'm sure they routinely used root cellars back then. In that way you can keep standard refrigerator temperature.lama su wrote:now it is clear that without refrigerators, it is quite hard to correctly preserve cheeses (especially soft, fresh cheeses), and insect larvae appear quite easily.
Hunef wrote:But then they're wrong.Chekhov wrote:Millions of lacto-ovo vegetarians would disagree.
This reminds me of Björk's answer to the question "Are you a vegetarian?":hlysnan wrote:Nearly all vegetarians are lacto-ovo vegetarians.
We don't have a local cuisine here in America. It's just all the world cuisines (sometimes blended in delicious ways. For instance kung pao spaghetti is a uniquely American dish.) minus what we consider gross.Does this topic make anyone else wonder how come there are so few weird/disgusting items in your local cuisine?
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