Wednesday, April 27, 2011

Cheese and biscuits.

Cheese can be complicated, she said.

I know what you mean, I replied. Different styles, textures and flavours, the origin of the milk, pasteurized or not, the butterfat content, the bacteria and mold, the processing, and aging. not to mention the flavouring and colouring agents.

She said that cheese was just a euphemism, and I told her that I didn't know what that was, but that I loved her anyway.