Blessed Are The Cheesemakers
From my Alma Mater, dear old Cornell University.
The Cornell Daily Sun
Blessed are the Cheesemakers
By Behzad Varamini
Created Oct 29 2007
Growing up in
I began to quickly notice some eerie changes when I moved to
First, my own body. Though the milk in
Next, the persecution. First, the stares: it was hard to go anywhere without people glaring at my cheesehead. Then, the questions: “Why are you wearing that foam hat in the shape of a giant cheese wedge on your head?” “Sir, you know you’ll have to take that off for airport security?”
And finally, the misunderstandings. For weeks I searched grocery stores, restaurants and bars for cheese curds so I could relive my past. No one understood me. It’s like I was speaking another language.
What are cheese curds? Heaven in your mouth. Cheese curds are fresh, young cheddar cheese in its natural, random shape before being processed into blocks and aged into store-bought cheese. They have a very small window of eatability and are rarely heard of outside of
Oh, how I long for the days of lactose tolerance, cheesehead freedom and squeaky deep-fried cheese. Unfortunately, to this day, the persecution against cheese-enthusiasts is still rampant.
Take, for instance, a
The California Department of Food and Agriculture claims that homemade cheese is a serious threat to public health.
What the California Department of Food and Agriculture really means is that homemade cheese is a serious threat to the
These folks were simply trying to stand up for their inalienable right to fresh homemade cheese, unprocessed and unaged, soft, and squeaky.
And that’s what people don’t understand. Us cheeseheads, we’re just like you. We want to live comfortable lives. We want our kids to go to the best schools. We put our pants on one leg at a time, over our long underwear.
We’re just a little misunderstood. So grab an udder. Hug a cow. Tell a cheesy joke. Tolerate lactose. And pass the cheese. Just try not to cut it, at least not in public.
Behzad Varamini is a graduate student in Nutritional Sciences. He can be contacted at email@example.com. Gain Through Loss appears alternate Tuesdays.
Source URL: http://cornellsun.com/node/25690