cheese

for lunch today i have a large ciabatta filled with realy ripe brie.

i love cheese.

We should have a cheese tasting nite.

mmm who wants to be my FWIEND????

man I hate the vast majority of cheese. ALTHOUGH true story- my old gran swore against all cheese until she was 60 whereupon she tried some and decided that it was alright.

By Catharine Skipp and Arian Campo-Flores
Newsweek
May 21, 2007 issue - Nick Cannata finally seemed to be pulling his life together. A bright kid and talented artist, he had plunged into a spiral of drug use in his early teens after his parents' divorce—marijuana, cocaine, then methamphetamine. But after attending a drug-rehab program in the fall of 2004, he seemed cheerful and motivated. By early 2005, he was doing his homework, going out with a new girl and testing drug-free. "Everything was falling into place," says his father, Dave Cannata, who lives in Coppell, Texas, outside Dallas. Unbeknownst to Dave, however, Nick was likely taking a new, sometimes hard-to-detect drug concoction called "cheese"—a mixture of heroin and cold medication. One Saturday night in June that year, Nick, 16, came home from a party in an apparently altered state. Dave was worried, but decided to let his son sleep it off. The next day, when Nick failed to emerge from his room, Dave went in. "It was not pretty," he recalls. "He was already gone."

Nick is now one of the first fatalities believed to be linked to cheese. Cheap, addictive and often deadly, the new drug has spread virulently in the Dallas area. Since 2005, the year of the first confirmed cheese death, an estimated 21 people have died from the drug. Most of them were young, white or Hispanic males. Cheese arrests among students in the Dallas Independent School District jumped from 90 in the 2005-2006 school year to 145 so far in 2006-2007. The drug's surge in Dallas bucks the national trend in heroin consumption, which declined from 94,000 users age 12 to 17 in 2002 to 60,000 in 2005, according to the National Survey on Drug Use and Health. Now the Drug Enforcement Administration is worried that cheese will spread to other parts of the country. The agency is investigating a few possible cases, including one in California.

Cheese is made by grinding up cold medication and mixing it with black-tar heroin, which is typically smuggled in by Mexican drug cartels. A $30 purchase of heroin can yield 40 to 50 cheese hits, each costing about $2—more affordable for users and more profitable for mixers. The drug, which is snorted, derives its name from a supposedly Parmesan-like appearance, though in reality, it looks more like coarse sand. Because the amount of heroin in cheese is sometimes small—as little as 3 percent—the drug rarely shows up in field tests. But the heroin quantity can be inconsistent. "Kids will be scoring 3 percent and all of a sudden, they get 9 or 10 percent, and you are dead," says James Capra, Special Agent in charge of the DEA's Dallas field division.

One of the most disturbing aspects of the cheese phenomenon is the users' age. Dallas police have arrested kids as young as 12—and in one case, the Dallas school district nabbed an 11-year-old. In fact, dealers use the drug's inoffensive moniker to market it to youth, says Capra. "Put yourself in that kid's mind," he says. " 'It's got a funny name, and it's only a couple of bucks'." The users' youth also complicates treatment. "Cognitively, they don't understand consequences," says Michelle Hemm, director of the Phoenix Academy of Dallas, a residential treatment facility for teens that's seeing a growing number of cheese cases. "This age group is developmentally hard to deal with."

Authorities are responding aggressively. The DEA and Dallas police have arrested low-level dealers and say they're working on several investigations targeting suppliers higher up the trafficking chain. The cheese craze recalls a trend that nearby Plano witnessed in the 1990s, when users mixed heroin with sleep aids. But "in less than two years, Dallas has exceeded the number of deaths that took Plano five years to get to," says Jeremy Liebbe, a narcotics officer with the Dallas school district. Law enforcement eventually stamped out the Plano problem with a series of high-level busts. Residents in Dallas—and communities beyond—can only hope authorities are as successful this time around.

That's not real cheese! wtf,

"Here kids! Try THIS on your pizza."

heroin cheese <<<<< cheese

Try shooting up mozzarella, why dontcha?

"Ew, I would never go out with Cody. He's a total cheesehead."

LOL at "cheese hits"

Try shooting up mozzarella, why dontcha?

MY DREAM

Cheese Its, I always said those things were addictive.

It seems like any drug that sells for less than $20 a unit, from an actual dealer, is bad, bad, bad news. TWO dollars = the worstest.

Must be whey they are going after the lucrative jobless 11 and 12 year old market. Anyone older would be like, "two dollars cannot be equal to a good high."

uhh

Jordan's high on cheese.

Green Bay fans are gonna be annoyed.

They should hop on this narcotic gravy train, then! This gives new meaning to "cheesewagon."

I mean, just the plain economics of moving cheap individual units of a self-mixed drug around kinda scream out that (a) shit has to be really addictive, (b) it's gonna be moved to very young people and very hardcore addicts, and well into the rock-bottom of that addiction, and (c) it's going to be a market of low-level street hustling in which you'll get total flux, compromised and unreliable quality, and violence. Not that it means anything, but it's interesting how more expensive drugs avoid some of these issues.

If heroin is 'horse' does that make mozzarella 'buffalo'?

Nabisco that wasn't funny, silly or Friday appropriate at all.

:(

I'm just always a little creeped when someone seems to have mixed up a drug that out-cracks crack in the "recipe for disaster" stakes!

cheddar.

yes.

Okay, I thought that was probly right. Cheers guyz.

If you use a cheddar, make it a young one, not a well-aged sharp cheddar. Colby is pretty bland.

Yeah the recipe calls for half cheddar half Colby and I figured the Colby was to add wussiness.

monterey jack also possible.

If you need to substitute for feta sometime, consider smegma.

How fresh?

you guys, that is just really inappropriate.

unless your dinner guests are also cum fetishists.

KASHKAVAL JONES
I GOT A KASHKAVAL JONES
I GOT A KASHKAVAL JONES

unless your dinner guests are also cum fetishists.

Burrata

lovin that cheese

The story is interesting but really it's all about the photo:

http://img.iht.com/images/2008/10/17/17cheese-wheel550.jpg

https://www.youtube.com/watch?v=q0JDt-6CYog

accidentally bought mild cheddar. fucking n00b.

Could've been Velveeta, count your blessings.

i'm not that drunk.

My first roommate would only eat mild cheddar cheese sandwiches w/mayo on white bread for every meal. A purchase of medium cheddar angered her. I bet she had bad constipation all the time.

In fact, maybe I just figured out why she was always so cranky!

I wonder why people are posting about cheese and poop at this time of night.

9 p.m.?

Ha its laaaate over here in England. I just came in from work and was confused by popularity of the cheese and poop posts.

Purple Haze
Purple Haze
Purple Haze

waitrose have got this new blue cheese called jervaulx, from yorkshire. i'm eating it right now.......omg

fancy a cheese poll?

So I just ate some good cheese that had gone bad. Very bad. Off by at least a month. It was carbonated, and the bubbles tasted of ammonia, and burned my throat when they went down. They were bitter and crunchy-crusty (in a soft cheese). Now my stomach is gurgling, and I keep burping up something that tastes like window cleaner. ILX, am I gonna die?

I ate month-past-expiry shredded parm from a sealed plastic tub 2 days ago. It was moist (almost wet), brownish, overripe and pungent, but didn't make me ill at all.

Remy, whence comes your knowledge of the taste of window cleaner?

I spent some cold winters in upstate New York. Had to keep the blood flowing.

I had some bad chocolate milk at the college cafeteria when I was younger that had all of the same properties you described (carbonated, window-cleaner, burning). It freaked me out pretty bad, but I'm still alive.

turns out i'm okay, but i heard some gnarly gastric reports in the middle of the night

the evervescence is from the bacterias - like in kefir

Ammoniated or Ammoniacal
A term describing cheese that either smells or tastes of ammonia as a result of being overripe or mishandled (i.e., held at fluctuating temperatures). This condition may afflict the rinds of cheese varieties with white mold (bloomy) rinds, such as Brie, Camembert and Chèvres. A hint of ammonia is not objectionable, but heavy ammoniation is.

Kaffeost? Tuomas?
coffe and cheese are two of my favorite things...could this be awesome?

Remy's story about fermented fucked up cheese is astonishing. I read something recently about people who like to eat fermented fizzy raw meat, in Harper's maybe?
P sure it has nothing on coffee cheese – I'm imagining gjetost (my grandma's favorite snack) with a dark coffe edge. Maybe I should just try that.

oh yes I was right http://harpers.org/subjects/ViewsOnRawFermentedMeat

I once ate a french cheese that I felt fairly certain tasted like death. I wish I could remember what it was.

All cheese bows to cabrales

Friend of ours produced this fine book:

https://www.amazon.com/Art-Cheese-Plate-Pairings-Attitude/dp/0847849821/ref=sr_1_1?ie=UTF8&qid=1473432216&sr=8-1&keywords=tia+keenan

beautiful from both cheese and design perspectives, and it's rizzoli so it's high quality print that will look sexy on your coffee table

I will look into that book after finishing Mastering Cheese, which should take a while even though I have $300 in Murray's gift certificates to spend!

I fucking love cheese so much, which is unexpected given that I wouldn't touch the stuff in any form as a child. I think it wasn't until high school that I would eat pizza with cheese on it.

https://d20eq91zdmkqd.cloudfront.net/assets/images/book/large/9781/8456/9781845690601.jpg

That cover photo looks suspiciously like chalk to me.

That's what I call a cheese problem.

You guys are so cheesy

some brie-wheeling fellows

I joined a cheese of the month club. 2017 is gonna be awesome after all!

Why is there no smoked pepper jack? or smoked habanero jack? seems so obvious

sadly, the enzymes in those varities won't support homogenization at the temperatures required to achieve a smoke point