Posts Filed Under The ‘mold’ Category

Wednesday, January 15th, 2014

NASFT Winter Fancy Food Show, the floral components

 

Back to San Francisco for the annual Fancy Food Show; it is a nice town to visit any day of the year but for those of us living in the northeast it also gives us a chance to thaw out a little. We have several more weeks to go before we’ll see any daffodils around here so the Golden State will be a welcome sight. About the only living flowers we are seeing here in New York now are the ones that are growing on the rinds of our cheeses and sausages. Maybe not quite as colorful as an English garden but they look gorgeous nonetheless, at least to some of us.

Recently we had a customer call who was concerned about the molds (read: flowers) growing on a perfectly ripened Sainte Maure, and another concerned about the white mold growing on one of our Country Sausages. These concerns would not be voiced in most parts of the world, yet here in the States we have been cautioned to reject that that does not look uniform, perfectly cylindrical, and free of any blemishes, even barnyard aromas. How far we have gotten away from the farm!

It is apparent that our high school biology classes have skirted around the diversity-of-life studies and have instead taught us that anti-bacterials, cleanliness-is-next-to-godliness regimens, and near-sterile environments are the choices we should make. The recent research on our biomes is, to put it mildly, a little difficult to swallow, especially after having received the fear-mongering assaults on biodiversity received in basic Biology. Sadly, the same hysteria lingers into higher education. The first clue some people receive regarding biomes comes in undergraduate Symbiosis classes. Maybe it is not as bad with some of today’s Biology intro courses but the overarching fear of other living forms does seem to persist. Anti-bacterial soaps are ubiquitous, almost impossible to avoid.

You can’t judge a book by its cover.

Given a choice between a cheese that is perfectly cylindrical and white, and one that looks a bit misshapen and dotted with molds, I will go for the latter. The former cheese may be perfectly¬† edible but I invariably prefer the ones that appear to have some life in them. Better to have a cheese that is supporting a “garden” than one that is barely breathing.

Max McCalman