New chapter of Megan Rose Gedris’s comic “Eat Me” posted yesterday. Are you subscribed to Filthy Figments? If not, you’re really missing out on this and a lot of other wonderful comics!
We have finally reached it, people. Anthropomorphic cheese porn. I can finally retire.
One of our customers brought in this adorable mouse made of radish poking out of some Swiss cheese. So cute. #cheese
La Dame au Fromage
So, I live in Grand Rapids and I work for this shop called The Cheese Lady. We have all these Mucha illustrations hanging on the walls, but while he did drawings for wine, beer, chocolate, and other fancy things, there was nothing for cheese. So I made this. The text loosely translates to “The Cheese Lady of Grand Rapids.” I know “la grande vitesse” isn’t the most accurate translation, but we have a famous sculpture by Alexandre Calder here called La Grande Vitesse and it’s basically the symbol of our entire city, so I went with that.
This is basically my job. Wear long, flowing robes and slice cheese while staring dreamily into the distance.
The great and powerful Rosalarian drew this beautiful portrait of me surrounded by fancy cheeses. Art and cheese powers UNITE!
This was a fun commission, made more fun by her guessing correctly what some of the cheeses were which warmed the very cockles of my heart.
(The cheeses are, starting from the upper left: peppercorn gouda, Fromager d’Affinois, Mizithra, Madrigal Swiss, Stilton, Humboldt Fog, and Vache de Chalais.)
SUPERCHEESES! A team forms as Mr. Cheeze-in-a-Can plots to use the chemicals used in his production to give the citizens LACTOSE INTOLERANCE right before the great Cheese Festival!
starring:
CAPTAIN CAMEMBERT: The leader of this little troupe. Her power is that she is super squishy and therefore it is impossible to hurt her! Also her squishiness can be used like silly putty to squish around peoples fists and stuff to render them incapable of fighting!
GOUDA GIRL: She is wrapped in red wax, which can spool off of her and be used to wrap up her enemies!
MISTER MANCHEGO: He has a super tough outer skin and a super tough punch!
Femme FETAle: Her hair is sentient and crumbles away at the bottom, leaving behind spy cameras wherever she pleases!
POWER PARM: She can shred off incredibly sharp bits of energy that zing through her opponents!
and
THE MUENSTER: he is the most muensterous of all cheeses!
Even though they are such an delicious team, will they be able to save the day?
a birthday present to a friend, to be colored soon when school isn’t punching me in the face :) some of my clothing choices for them may make more sense with color. also possibly a comic soon??? TBA!
I love this!!!!!
lucybellwood replied to your post: It’d be interesting to hear you talk about halloumi, assuming you have an opinion. I love the stuff! But if you need a question to kick you off: I am used to buying halloumi that has been packaged in flavored brine. My favorite flavor is chilli and lime. What’s yours? Also a note worth sharing: I only recently discovered that flouring the halloumi first before frying will stop it from sticking to the pan, and also gives the cheese an interesting texture. KTHX BAI! ^_^
LMAO!
I’ve only ever had plain halloumi, but I liked it! I also like kasseri. Any cheese that’ll stand up well to fire. Actually, any cheese. But yeah, I’m hoping the store I work at gets some halloumi. I want to try it again. I haven’t had it in years but I remember loving its unique consistency.
I’ve had lots of questions about cheese in the past few days. Rather than answering them all individually, here’s one big post.
First, a question that the oh-so-lovely tumblr app on my phone sent into oblivion, someone made mention of wishing they could eat cheese, but can’t because they’re lactose intolerant. Good news! You can still eat (some) cheese even if you’re lactose intolerant! The lactose, a sugar found in milk, is one of the main things the bacteria in cheese eats. The longer it ages, the more those sugars get eaten up. So an older cheese is going to have little if any lactose left in it. And while goat and sheep’s milk do contain lactose (a thing which some people get confused and think they don’t), many people who are lactose intolerant find cheese made from those animals to be much much easier to digest.
Have you ever tasted “Cabrales”? (a Spaniard blue cheese) Be careful if you’d never tasted before, because after it any other blue cheese will be tasteless by comparison.
Yeah, I’ve had some. I found Roquefort to be even stronger. I try to save the bleus for last since they kind of stun your tastebuds into a coma for the rest of the day.
Have you aver eaten Tetilla cheese? Do you know that “tetilla” means “boobie”?
I haven’t had that one! It makes sense to name a cheese after boobs.
have u ever tried Turrialba cheese? (it’s a Costa Rican cheese)
Haven’t had that one either. Despite having tried 120 cheeses in the past few days, there are hundreds if not thousands left to try.
If I am really new to Bree what would be your advice on how to eat it? If my goal is to develop a fair opinion.
I like to eat it with crackers. Some fairly plain crackers that let the cheese shine through. It’s also good on a warm baguette. You can eat it with fruit or jam, you can melt it over noodles for a crazy nuts good mac &cheese, you can wrap it in filo dough and bake it in the oven. But to start, just try it on crackers, or even just eat it without anything else. It’s a good way to get acquainted with any cheese.
Never drank raw milk before? Is it good?
I’ve never drank it either, but I’ve eaten cheese made from it. To be honest, I can’t tell much of a difference yet.
Do you still make cheese at home?
Sometimes. My main problem is not having insulated rubber gloves to wear while I stretch it and I don’t want to burn my drawing hand.
Also, I should mention that I do have a blog all about cheese (and shoes) called Fuck Yeah Cheese and Shoes. I’ve had it for about a year and a half now.
