Say Cheese

How do the Swiss get those holes in their cheese?

Woke up to a smelly apartment this morning. Cheese must have snuck out of the fridge while we were asleep.

Swiss cheese here is not very much like Swiss cheese anywhere outside of Switzerland. In North America, it has a polite nip in its flavour. Over here, it stinks so bad that we are forced to limit the number of times we open the fridge door, just to preserve the air quality in our place. This is a true fact.

It seems heretical to say, but I am having trouble believing in Swiss cheese per se, just as I am deeply suspicious of my mother’s pre-1961 claims about Santa Claus.

For one thing, I have yet to locate a single block of cheese in any of the local stores with the name “Swiss” on it. The only names I recognize are Brie, Camembert, Feta and Emmental.

Note to editors: Yes, I capitalize all cheese names out of respect for any food made up of 70 per cent or more fat. Canadian Press Style Guide be darned.

Instead, the labels on cheeses here change every three days and read in long Franco-Germanic hieroglyphics like Kaltbach Holengereift  affine en grotte Kraftig-Wurzig intensement corse, which I believe translates into:  Right off the Cow’s Back while it hollered and it’s a fine although gross cheese nothing like Kraft, with an intense coarseness.

I’m suspicious of any grocer who claims to carry 983 varieties of cheese, as Swiss grocers make it appear with their vast dairy aisles. Now, having sampled their wares for over a month, I am ready to make the expert assertion that they only have one cheese, but sell it in various states of decay, and what appear to be name brands are actually warning stickers reading: Essenauf Eigene Gefahr and Acht Monate Vorbei Sein Verfallsdatum. *

This is the wonderful thing about the German language: It makes even the simplest things sound complex. It is how they came to master engineering and technology the world over.

In the meantime, I staggered toward the fridge this morning, facecloth pressed firmly over my nose and mouth to prevent inhaling more deadly cheese spores, declaring my intent to save us by disposing of the cheese.

Dave, Scottish by blood, would not hear of throwing out something we paid an exorbitant amount of money for, and declared he would eat the remainder – a sizeable pie-sized piece. Good man. Fell on his sword. **

*Translation: “Eat at your own risk,” and “Eight months past expiry.”

** I meant to write about the absence of Cheddar from Swiss shops, but got side-tracked. This is what cheese-spore-laden air will do to a person.

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2 thoughts on “Say Cheese

  1. Funny you should write about the smell of cheese, affecting the whole place. Apparently I left some bourison herb and garlic in my lunch bag for several days OK maybe longer and the smell was amazing, we couldn’t find it as the search began. First only I could get a whiff then it spread, well after 3 days the mayor showed up to complain, OK maybe that is a stretch. Anyway now we are back to doggie smells and compost and that is such a relief. It’s almost as good as the salmon in my duck boots that when we found them they were alive with maggots, Don thought I should rinse them out and wear them. NOT.

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