Cheese making tour outside Bolongna.
Tried 12 month, 24 month, 36 month, and 60 month aged Parmigiano. I’m a fan of the 36 with some honey as table cheese.
Where was the head cheese?
Did you cut any cheese?
Not dull!
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.
Did you get to wax off too? Or was it only wax on?
that’s after work
no waxing off when you’re on the clock
I was with you. But the reply is also valid.
Lemmy is getting way too full of Bologna these days. Every post is super cheesy.
I wonder if you can find a bologna making tour outside of Cheese.
Ant good cheesy smells or did it all just smell of clean industrial stuff?
Very cheesy smell. Small farm that made cheese from their own cows.
hopefully from the cows milk
Hmmm… Cheese steak.
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.”
I wish I will have similar chance at some point! So cool.
It probably smells amazing in there.
My first thought is i don’t want to be anywhere near that warehouse during an earthquake
