Today, like many days, I bought some Camembert, but today I bought some wine too. Cheese and red wine. Excellent.
Having already had a little bit of cheese and wine and returned the cheese to the fridge, my house mate – also a fan of cheese – returned. “Look what I got” producing the partially eaten round from the fridge.
Opening and inspecting it I noticed what appeared to be blue mold: This pissed me off. But after fuming about my local shop for a bit I remembered that earlier, in my eagerness for booze, I had splashed wine all over the table and partially over the cheese. There was no sign of the red wine, perhaps the blue-grey, moldy looking stain was what became of it.
Adding a drip of wine to the cheese confirmed it. The red blob turned blue, almost fast enough to see with the naked eye. This was pretty surprising (though it doesn’t seem so now I know why).
Recently, a friend of mine has been encouraging me to take the attitude of experimenting whenever possible, I expect he might say something like: “Even if you know the answer, or exactly where to look up the answer, this doesn’t matter. What matters is actually doing things and testing ideas for yourself.” Lead by example…
Time for some kitchen science!!!