Bad Cheese

So, if you follow my facebook, you may know that the schnauzer snacked on my phone the other day. It is still (barely) operational, so I went through all the photos, trying to save the good ones. While going through these, I came across the damaged cheese photos that I used to get credit from distributors. Work-wise, that is the best thing about cell phones. Text over a picture of bad cheese on arrival and there is no room for argument.

Before I deleted them, I thought that you – dear readers – might enjoy seeing some bad cheese. This is stuff that never sees the retail floor though it is sometimes the answer to the question, “Why don’t you carry XXXX cheese anymore?”

Let’s start off ordinary. Here are some badly shipped fresh ashed goat logs. They probably looked great in the warehouse. Maybe someone should have thought about it before packing them loose in a box with Manchegos.
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This was impressive. You can’t really tell from the photo, but that entire green mass was dust that fell out upon making the first cut. For mold lovers only!

This French Tomme was supposed to be a whole wheel. I guess someone quartered it for samples then forgot about it. We had ordered 30 wheels of this stuff for a promotion and all the other wheels were full and in great shape. Just this one, sad, plastic-wrapped and quarted wheel was mixed in the stack. No, we can’t use it for samples.

Someone shipped this with heavy cheese on top and this poor little Spanish cheese on the bottom. It went squishy. You could tell if had happened a long time ago (most likely from Europe to the US) due to how much and how deep the mold was.
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Here’s an organic Parmigiano Reggiano. I think that groove was from a forklift tine.. Note how dirty the bottom was too. I love being charged a premium price for crap like this
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Badly sealed tryer holes can really destroy an aged cheese

Coat-slipping, falling apart, and with mold in all the wrong places, I still think this is pretty, even if unsellable.

One response to “Bad Cheese

  1. Pingback: The difference between a cheese professional and a well informed cheese enthusiast | Gordon ("Zola") Edgar

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