Cheese is always better cut fresh from the block. Always. Exceptions: Bleu and Gorgonzola. That reminds me...Hangaburgers tonight with the Gorgonzola....
Oh yeah. I love both bleu and gorgonzola
But no, I mean something other than the fresh.
I mean the mechanical process of cutting off a slice of cheese, then a chunk of thuringer, digging out a cracker, building the thing, and stuffing it in my face.
There is a pleasure in the act of it. A catharsis.
This is maybe a dumb example, but construction string.
Construction string is spooled in such a way that it sits on the shelf in a continuous mass of 100 ft hanks. If you need 300 ft, then you count 3 hanks, and cut behind them, and off you go.
Well, I would generally run 100 ft of string per each stick, and like anything, the string wears out. eventually you're going to restring those sticks.
Now... The string costs nothing. Two bucks per hundred, or something like that. But you will pay for it. Because no matter what you do that string will not unwind kindly (to put it on your own stick). No. Every time you do it, it turns onto a massive monkey knot.
But you NEED the string, so you sit there, all evening, untangling that monkey knot, so you can be good to go tomorrow.
I can't even begin to tell you how many of those knots I have undone, but it is many. No small thing.
But there is a catharsis in that too, as much as I hate it, and it frustrates me... Soon enough I will become calmed and meditative by the act of it.
Crackers, thuringer and cheese is sort of the same thing, without all the swearing.
