Friday 2nd August 2011
“That cheese smells gross!” He announced in his pseudo cockney Essex accent.
And to be honest it did smell a bit funky. But the taste & consistency would do the job. As I’ve said before, it’s not really to eat on its own but more to use in cooking.
In my experience, everything takes a bit of time to get used to. If you’re prepared to give it time, that is. It’s just a matter of changing a routine. You can learn taste later.
Before I left the UK bound for the Mediterranean, it was fresh full fat milk all the way for me. The thought of having skimmed milk, or even semi, was like drinking a glass of water that someone, who had drunk a glass of milk, had spat in. Once I arrived in Spain & found that UHT was the more popular choice & that fresh was harder to come by, I made the switch. It wasn’t long before full fat became semi then skimmed & ultimately soya.
Ironically, on the odd occasion when I’ve had to have full fat milk on my cereal it has left a fatty layer on the roof of my mouth as thick as a walrus’ double chin. Not nice.
At various times I’ve had to get used to life without alcohol, drugs, therapy, cigarettes, meat, country dancing & now dairy. All with varying degrees of success. I guess this is just another thing to become accustomed to.
I think I’m finally manning up to the fact that life still goes on, even if you have to eat lactose-free cheese. 😉