UM-Bot Posted July 29, 2016 #1 Share Posted July 29, 2016 A container of foul-smelling cheese has been recovered from the site of a sunken 17th-century gunship. http://www.unexplained-mysteries.com/news/297255/cheese-discovered-in-340-year-old-shipwreck 2 Link to comment Share on other sites More sharing options...
BeastieRunner Posted July 29, 2016 #2 Share Posted July 29, 2016 Yummy. What pairs well with 340 year-old cheese? 1,650 year-old wine? 1 Link to comment Share on other sites More sharing options...
PersonFromPorlock Posted July 29, 2016 #3 Share Posted July 29, 2016 Quote "I don't know if anyone is going to taste it," said Einarsson. Give it to Mikey. 1 Link to comment Share on other sites More sharing options...
+and-then Posted July 30, 2016 #4 Share Posted July 30, 2016 Inhaling the fumes would probably be enough. Talk about aged chedda..... 1 Link to comment Share on other sites More sharing options...
crystal sage Posted July 30, 2016 #5 Share Posted July 30, 2016 (edited) Imagine... they may be able to use the cheese mold to create a new range of cheeses... I am still impressed by the cave cheeses.. http://www.wookey.co.uk/cave-aged-cheese/ and http://www.cibodeli.com/cheese/sheeps-milk-cheese/pasteurised/pecorino-crotonese-matured-caves Quote Some Blue Cheese History Lovers of blue cheese have included Pliny the Elder, Charlemagne and Casanova. Most of these cheeses were originally produced in caves in their respective areas, where the mold was naturally present. This combined with the unique nutrients that the mold grew on in the caves affected the flavor, texture and blue-green color of the mold in each of these cheeses. In the beginning, this was most likely discovered by accident when cheeses were stored in the caves, and they developed mold. Then someone decided to taste the cheese that others might have thought to be ruined, and realized how exquisite the taste had become. Some blue cheeses, such as Danablue, were developed later as less expensive alternatives to the higher priced Roquefort cheese from France. http://www.foodreference.com/html/artbluecheese.html ... and this mold is said to have health benefits... http://www.dailymail.co.uk/health/article-2249568/Could-Roquefort-GOOD-heart-Blue-cheese-anti-inflammatory-properties-guard-cardiovascular-disease.html Edited July 30, 2016 by crystal sage just adding info :) 3 Link to comment Share on other sites More sharing options...
Likely Guy Posted July 30, 2016 #6 Share Posted July 30, 2016 It's the 340 year old rule, ..."it's still good!" 3 Link to comment Share on other sites More sharing options...
Unusual Tournament Posted July 30, 2016 #7 Share Posted July 30, 2016 2 hours ago, Likely Guy said: It's the 340 year old rule, ..."it's still good!" ...penicillin is made from mould so maybe it still is good. 1 Link to comment Share on other sites More sharing options...
rashore Posted July 30, 2016 #8 Share Posted July 30, 2016 3 minutes ago, Leto_loves_melange said: ...penicillin is made from mould so maybe it still is good. Cheese mod and bread mold are a wee bit different. But I doubt I'd sample a 300+ year old sample of either one, ew. Link to comment Share on other sites More sharing options...
Unusual Tournament Posted July 30, 2016 #9 Share Posted July 30, 2016 Just now, rashore said: Cheese mod and bread mold are a wee bit different. But I doubt I'd sample a 300+ year old sample of either one, ew. ...I'll take your word on it. Either way i wouldn't be game enough to try it either. Link to comment Share on other sites More sharing options...
Gingitsune Posted July 30, 2016 #10 Share Posted July 30, 2016 I would consider to eat it only after someone else tried first and if there really, really, nothing else to eat... Link to comment Share on other sites More sharing options...
simplybill Posted July 30, 2016 #11 Share Posted July 30, 2016 I remember reading somewhere that the ancient Swedes were the first to make cheese from cockroach milk. 1 Link to comment Share on other sites More sharing options...
phantulum Posted July 30, 2016 #12 Share Posted July 30, 2016 I would have tried it on the spot. The bacteria that makes cheese we use in veggies. I had a batch of peppers on the counter without any other preservation other than lacto fermentation and they were still good after 2 years. 1 Link to comment Share on other sites More sharing options...
hetrodoxly Posted July 30, 2016 #13 Share Posted July 30, 2016 I had some 3 year old mature cheddar a few weeks back and had to eat it in 3 days of opening, that's what you call precision timing. 1 Link to comment Share on other sites More sharing options...
jethrofloyd Posted July 30, 2016 #14 Share Posted July 30, 2016 (edited) 340 year-old cheese and a bottle of cockroaches milk! A perfect Saturday dinner menu. Edited July 30, 2016 by jethrofloyd 1 Link to comment Share on other sites More sharing options...
bawdo Posted July 31, 2016 #15 Share Posted July 31, 2016 mmmm...crusty Link to comment Share on other sites More sharing options...
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