11 Things You Might Not Know About Cheese

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Happy National Cheese Day! Whether your thing is cream cheese, fancy cheese, spray cheese or night cheese, when it comes to this dairy product, there’s a whole lot to love. Here are 11 things you might not have contemplated about cheese—from royal-wedding cheese to the stinkiest cheese to couch-cushion cheese to the ultimate macaroni and cheese.

1. QUEEN VICTORIA RECEIVED A BEHEMOTH CHEESE AS A WEDDING PRESENT.


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During the celebration of her wedding to her first cousin Prince Albert in 1840, Queen Victoria received the gift of a 1250-pound, 9-foot-diameter cheddar. It was produced by a cooperative of cheesemakers from two villages, according to Steven W. Jenkins in Cheese Primer. “Perhaps baffled by how to serve it, she sent the cheese off on a tour of England,” Jenkins writes. “When attempts were made to return it to her, she refused to take it back.”

2. ANDREW JACKSON GAVE NEW MEANING TO THE TERM “BIG CHEESE.”

Andrew Jackson
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Fans of The West Wing might know a thing or two about this one. In 1835, a farmer in New York honored Andrew Jackson with a 1400-pound hulking hunk of cheddar cheese. Not knowing what to do with the mammoth cheddar, Jackson left it in the White House lobby to age for two years until he decided to throw his last public reception on George Washington’s birthday. “Everyone from Supreme Court justices to stable boys jammed the East Room to wish him well—and eat cheese,” writes Albert Marrin in Old Hickory: Andrew Jackson and the American People. “Oh, what a glorious day for cheese! Carpets grew slippery with cheese. Pockets filled with wedges of cheese. ‘All you heard was cheese; all you smelled was cheese,' a guest reported.”

3. THERE IS A SOMEWHAT OFFICIAL “WORLD’S STINKIEST CHEESE.”

Speaking of the smell of cheese, in 2004 researchers at Cranfield University in England used an “electronic nose,” along with a group of 19 human sniffers, to analyze cheese odors. A soft cheese from northern France called Vieux Boulogne was determined to be the most pungent. In fact, it even beat out Epoisses de Bourgogne, a cheese so stinky that it has apparently been banned from public transportation throughout France.

The Guardian had the Vieux Boulogne couriered to its offices, and reporter Patrick Barkham alleged that the cheese had “an aroma of six-week-old earwax.” He also wrote, “From a safe distance of 50 metres, the cheese emitted a pleasant eau de farmyard, replete with dung and Barbour jackets.”

4. THE WISCONSIN “CHEESEHEAD” BEGAN WITH A BURNT COUCH CUSHION.

While France is known for its elegant (and sometimes nostril-assaulting) cheeses, our very own Wisconsin holds its own in the cheese department. The No. 1 producer of cheese in the United States, the state license plate boasts “America’s Dairyland” and state legislators even honored Lactococcus lactis, the bacterium used to make Colby, cheddar, and Monterey Jack, as Wisconsin’s official microbe. But not only is Wisconsin home to a multitude of cheese producers, it just might be the official HQ of cheese lovers worldwide. After all, nothing but true, deep, utterly mad love would possess a person to wear a wedge of cheese as a hat.

The idea for the foam Cheesehead, now worn proudly by Wisconsinites at Green Bay Packers games, came to Milwaukee native Ralph Bruno nearly 27 years ago on a whim. Bruno told the Los Angeles Times that he was reupholstering his mother’s couch when he discovered he had a leftover cushion. He randomly began burning holes into the foam rubber until his mother shooed him outdoors because of the stench. Out in the yard, Bruno painted the cushion yellow and affixed it to his head. Then he wore it to a baseball game between the Chicago White Sox and the Milwaukee Brewers. It caught on throughout the world of Wisconsin sports.

5. CHEESE BRINE IS AN ANTIDOTE FOR MILWAUKEE’S ICY ROADS.

If you thought nothing could top the foam Cheesehead in Wisconsinites’ dedication to all things cheese, think again. Last month, Milwaukee introduced a first-time program to repurpose cheese brine to keep its roads from freezing. Because rock salt is expensive, the brine was mixed with the salt to make it stretch further. The natural salts in the brine also help it to break down the ice and the snow.

6. THE HOLES IN SWISS CHEESE ARE NOT CAUSED BY NIBBLING MICE.

A piece of Swiss cheese
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The holes in Swiss cheese, oddly called “eyes,” are caused by carbon dioxide gas bubbles that are produced by bacteria during fermentation, according to Don Vorhees in Why Do Donuts Have Holes? Fascinating Facts About What We Eat and Drink. The longer the cheese ferments, the larger the holes grow. By adjusting the various bacterial growth conditions like temperature, acidity, and the length of the curing time, a cheesemaker can control the size of the holes.

7. THERE WAS A VELVEETA SHORTAGE IN 2014 THAT CAME TO BE KNOWN AS A "CHEESEPOCALYPSE."

In early 2014, Kraft confirmed to NBC News that Velveeta was in limited supply. The cheese-loaf shortage was apparently due to Kraft moving Velveeta’s production lines from a plant in Minnesota to another plant in Illinois. NPR referred to the shortage as a possible “Cheesepocalypse.”

8. WHEN IN DOUBT ABOUT MOLDY CHEESE, TOSS IT OUT.

Moldy cheese
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It’s well known that mold on cheese isn’t always something to worry about and sometimes it’s even to be enjoyed, but what about those times when a cheese should be thrown away? According to registered dietician Katherine Zeratsky on the Mayo Clinic’s website, soft cheeses like cream cheese, ricotta cheese and cottage cheese that have grown mold should be discarded. So should any type of cheese that’s crumbled, sliced, or shredded.

Hard and semisoft cheeses like Colby, cheddar, Parmesan and Swiss aren’t easily penetrated by mold, however, so you can cut away the moldy part and eat the rest. And of course cheeses like Camembert and Brie (and Gorgonzola—yum!), which mold is actually used to make, are completely safe to eat.

“If you’re not sure what type of cheese you have or what to do if it grows mold, the safe course is to discard it,” Zeratsky says.

9. THE VIRGIN MARY GRILLED CHEESE WAS SURPRISINGLY MOLD-FREE.

Back in 2004, there was that crazy grilled cheese sandwich that supposedly bore the face of the Virgin Mary and sold for $28,000 on eBay. The seller, Diana Duyser of Hollywood, Florida, apparently claimed that the sandwich was completely mold free, even though it was stored in a not-completely-airtight container. Brendan Koerner of Slate decided to exhaustively analyze how the sandwich failed to sprout a single spore of mold. He supplies several hypotheses, including the idea that the trans fats in the margarine repelled the mold and that the bread was full of mold-prohibitive preservatives. But, surprisingly, he also believes it very well could have been the cheese.

“The cheese filling, aside from contributing to the sandwich’s fat content, also added calcium to the mix,” Koerner explains. “Calcium is a mild mold retardant, though less so than margarine. The acidic cheese may have also altered the pH level of the sandwich; bread mold grows best when the pH is more or less neutral.”

10. AMERICA’S MOST POPULAR CHEESE DISH IS MAC AND CHEESE.

The award for most popular cheese recipe in the United States goes to macaroni and cheese, according to the International Dairy Foods Association. The largest macaroni and cheese, according to Guinness World Records, weighed 2469 pounds and was made by Cabot Creamery Cooperative in Fulton Square in New Orleans. The recipe called for 286 pounds of cheese, 575 pounds of cooked macaroni, 56 pounds of butter, 26 pounds of flour, 1100 pounds of milk, and 61 pounds of dry seasoning.

11. IT’S POSSIBLE TO BE A PROFESSIONAL CHEESE SCULPTOR

There are three professional cheese sculptors in the United States, according to NPR. Sarah Kaufmann, also known as the “Cheese Lady,” is one of them. Kaufmann carves cheese for Super Bowl parties, weddings, corporate functions, state fairs, and dairy-association events. Her sculptures have ranged from a 120-pound Mickey Mouse to a 300-pound gorilla to various TV personalities (Jay Leno, Matt Lauer, Marc Summers) to a six-foot long model of the USS Reagan aircraft carrier. “It’s much more delightful than working with wood or stone,” Kaufmann told NPR. “You can snack while you work.”

An earlier version of this article ran in 2014.

20 Attempts to Describe the Taste of Durian, the World’s Smelliest Fruit

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iStock.com/Worradirek

The durian is a beloved delicacy in Malaysia, Singapore, and other parts of Southeast Asia. Its taste and smell, however, take some getting used to. The creamy fruit is notoriously potent—in fact, it’s so smelly that Singapore’s public transit systems tell passengers not to bring them onto subways or buses. And yet, despite its stinky reputation, it can be found practically everywhere: In curries, cakes, and even ice cream. For visitors, biting into the fruit can be an utterly confusing and contradictory experience. Here are some outsider opinions from the past 400 years.

1. “The flesh is as white as snow, exceeds in delicacy of taste of all our best European fruits, and none of ours can approach it.” —Jacques de Bourges, 17th Century Missionary

2. “Comparisons have been made with the civet cat, sewage, stale vomit, onions, and cheese; while one disaffected visitor to Indonesia declared that the eating of the flesh was not much different from having to consume used surgical swabs.” —The Oxford Companion to Food

3. “Tastes lightly sweet and deeply musky.” —Frommer’s Guide to Malaysia

4. “[I]ts odor is best described as pig-sh*t, turpentine and onions, garnished with a gym sock. It can be smelled from yards away.” —Richard Sterling, food writer

5. "To eat it seems to be the sacrifice of self-respect.” —Bayard Taylor, 19th-century Journalist

6. “To anyone who doesn’t like durian it smells like a bunch of dead cats. But as you get to appreciate durian, the smell is not offensive at all. It’s attractive. It makes you drool like a mastiff.” —Bob Halliday, Bangkok-based food writer

7. “Vomit-flavoured custard.” —The Rough Guide to Malaysia, Singapore & Brunei

8. “The smell of rotten eggs is so overwhelming. I suppress a gag reaction as I take a bite.” —Robb Walsh, food writer

9. “Like all the good things in Nature … durian is indescribable. It is meat and drink and an unrivalled delicacy besides, and you may gorge to repletion and never have cause for penitence. It is the one case where Nature has tried her hand at the culinary art and beaten all the CORDON BLEUE out of heaven and earth.” —a "good friend" of Edmund J. Banfield, Australian Naturalist, as quoted in Banfield's 1911 book My Tropic Isle

10. “[Has a] sewer-gas overtone.” —Maxine E. McBrinn, Anthropologist

11. “Like pungent, runny French cheese … Your breath will smell as if you’d been French kissing your dead grandmother.” —Anthony Bourdain, Chef and Host of Parts Unknown

12. “On first tasting it, I thought it like the flesh of some animal in a state of putrefaction, but after four or five trials I found the aroma exquisite.” —Henri Mouhot, French Naturalist, in Travels in the Central Parts of Indo-China: Siam, Cambodia, and Laos, During the Years 1858, 1859, and 1860

13. “[Like] eating ice cream in an outhouse.” —As reported in Jerry Hopkins's Strange Foods

14. “I must say that I have never tasted anything more delicious. But not everyone can enjoy or appreciate this strange fruit for the disgusting smell that distinguishes it and that is apt to cause nausea to a weak stomach. Imagine to have under your nose a heap of rotten onion and you will still have but a faint idea of the insupportable odour which emanates from these trees and when its fruit is opened the offensive smell becomes even stronger.” —Giovanni Battista Cerruti, Italian Explorer, in 1908's My Friends the Savages

15. “It tastes like completely rotten mushy onions.” —Andrew Zimmern, Host of Bizarre Foods

16. “Like eating raspberry blancmange in the lavatory.” —Anthony Burgess, Novelist

17. “A rich custard highly flavored with almonds gives the best general idea of it, but there are occasional wafts of flavor that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes." —Alfred Russel Wallace, 19th-century British Naturalist

18. “You will either be overcome, seduced by its powerful, declarative presence, or reject it outright. And run screaming." —Monica Tan, The Guardian Journalist

19. “Carrion in custard.” —A “Governor of the Straits” quoted in 1903's Hobson-Jobson: A glossary of colloquial Anglo-Indian words and phrases, and of kindred terms, etymological, historical, geographical and discursive

20. “Yes, I freely admit that when ripe it can smell like a dead animal. Yes, the fruit is difficult to handle, bearing likeness to a medieval weapon. But get down to the pale yellow, creamy flesh, and you’ll experience overtones of hazelnut, apricot, caramelized banana and egg custard. That’s my attempt at describing durian. But words fail; there is no other fruit like it.” —Thomas Fuller, New York Times Journalist

What Is Nougat?

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iStock.com/InaTs

If you've ever had a Snickers, Three Musketeers, or Milky Way bar, you know what nougat tastes like. The sweet, creamy concoction can range in texture from chewy to fluffy, and it is the star ingredient in many popular candy bars. But aside from being delicious, what is nougat exactly?

In its simplest form, nougat is made of two basic ingredients: egg whites and a sweetener, traditionally sugar or honey. The signature texture comes from how it's prepared. Like a meringue, eggs and sugar are whipped together quickly until the mixture is aerated and stiff.

Nougat predates mass-produced candy bars, with the confection originating in the Middle East around the 8th century. It spread to southern Europe and gained widespread popularity in 17th-century France. Nougat is still a common component in many Middle Eastern desserts today, and torrone, a type of nougat containing nuts like almonds and pistachios, is enjoyed in Italy around Christmastime.

As more large candy companies have embraced nougat, its quality has suffered over the years, with corn syrup often standing in for the sweetener. But you don't need to head to the candy aisle of your local supermarket to get your nougat fix. If you have eggs and honey in your kitchen, you can make nougat at home today.

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