I was walking down the street, minding my own business when my senses were overtaken by a scrumptious scent – HOT MELTED CHEESE!
Following my nose, I found myself inside a pizzeria. I purchased two slices of extra cheese pizza and sprinkled even more parmesan on top.
I had just found another MUSE! CHEESE! CHEESE! And more CHEESE!
After savoring every last morsel of my pizza, I ran home to my writer’s studio and quickly began my research. Here is what I found.
Milk can be separated into two parts: curds and whey. The easiest way to see this up close is to look at cottage cheese. The lumps are curds. The liquid is whey.
There are three common agents used to make milk “curdle”. These are vinegar, lemon juice, and rennet. Rennet is an enzyme derived from plants or animals.
True cheeses are made from only milk curds. These curds are pressed together into balls, blocks, or wheels. Sometimes they are eaten immediately or sometimes they are aged or cured.
There are hundreds of types of cheeses and they can be made by different animal milks. Most are made from cow, sheep and goat milk. Some cheese is made from horse milk (not sure how I feel about that).
The stinkiest cheese is Limburger Cheese. The bacterium used to ferment Limburger cheese is the same bacterium found on human skin, which causes body odor. YUCK! Luckily, aged Limburger cheese does not taste as bad as it smells.
Blue cheeses get the blue/green color from added mold. This mold continues to grow in veins as the cheese ages. One of the most famous blue cheeses is the Italian Gorgonzola. (I love that name!)
Cheese is made differently all over the world. Many cheeses are named after the region where they were first created. Limburger, Gorgonzola, and Stilton are examples of this. If the cheese was not made in that region then it really does not deserve the name.
With this new knowledge, what kind of story could you write? Maybe these “what if” questions will help you get started.
WHAT IF the spider in “Little Miss Muffet” only wanted some curds and whey for herself and chased Miss Muffet around until she finally got some.
WHAT IF your little brother used his toe jam to make a new type of Limburger cheese.
WHAT IF you had a magic finger and whatever you touched turned to cheese?
The possibilities are endless! And please leave your own “what if” questions in the comment section below. I’d love to see what you come up with.
Grab a cup of hot cocoa, a piece of paper and a pencil, and let’s begin. With your imagination, we can go anywhere! I look forward to seeing where you take us!
With Imagination,
Prof. Watermelon
P.S. The word of the day is “bacterium”. Here is the definition: bacterium is the singular form of bacteria. Bacteria are one-celled organisms, spherical, spiral, or rod shaped and appearing singly or in chains. They are in the kingdom Monera. Various species are involved in fermentation, putrefaction, infectious diseases, and nitrogen fixation. (Wow, lots more big words for you to look up.)