{"id":3837,"date":"2012-12-09T13:25:28","date_gmt":"2012-12-09T18:25:28","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=3837"},"modified":"2012-12-09T13:25:28","modified_gmt":"2012-12-09T18:25:28","slug":"you-know-youre-becoming-a-true-caseophile-when","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2012\/12\/09\/you-know-youre-becoming-a-true-caseophile-when\/","title":{"rendered":"You\u2019re becoming a true caseophile when . . ."},"content":{"rendered":"
\"When
When we asked Perry Manti for photo, he said he was camera-shy and instead sent along this image of a Monforte Toscano that he aged at home. See below for affinage details.<\/figcaption><\/figure>\n

By PERRY MANTI<\/p>\n

You know you\u2019re becoming a true caseophile when . . .<\/strong><\/p>\n

. . . your parents start asking what kind of cheese you want for your birthday.<\/p>\n

. . . the GPS unit in your car is programmed to always lead you to the cheese shop.<\/p>\n

. . . you stub your toe and angrily yell \u201cIdiazabal!\u201d<\/p>\n

. . . you wish Chanel would finally come out with a fragrance that smells like Brie de Meaux.<\/p>\n

. . . you fantasize about Kraft going bankrupt.<\/p>\n

. . . your spouse, based on what you often mumble in your sleep, suspects you\u2019re having a torrid affair with some Italian hussy named \u201cTaleggio.\u201d<\/p>\n

. . . you enjoy holding your socks to your nose because it reminds you of Limburger.<\/p>\n

. . . you seriously wonder what cheddar from giraffe\u2019s milk might taste like.<\/p>\n

. . . you have to say to your wife \u201cOh, that bra! Sorry dear, I thought you were asking about the Slow Food Movement. Try looking in the clothes drier.\u201d<\/p>\n

. . . you proudly refer to yourself and fellow pecorino aficionados as \u201cpecorheads.\u201d<\/p>\n

. . . your spouse puts her foot down and simply refuses to allow you to convert the entire basement of your home into a cheese cave.<\/p>\n

. . . you sincerely hope Louis Pasteur is burning in Hell.<\/p>\n

. . . you have a reoccurring erotic dream involving a goat and a tub full of warm curds.<\/p>\n

. . . your colleagues are beginning to believe you\u2019ve joined some bizarre cult that worships Thunder Oak Gouda.<\/p>\n

. . . you believe Saturday is the best day of the week because you get to taste cheese at George Brown College.<\/p>\n

. . . your vision of Hell includes the image of Ronald McDonald pushing a cheese cart.<\/p>\n

. . . your expectant wife unequivocally rejects your idea of naming the child \u201cPliny the Elder.\u201d<\/p>\n

. . . your spouse catches you on the Internet, in the middle of the night, ogling pictures of Montgomery Cheddar.<\/p>\n

. . . you book off sick at work so you can surreptitiously attend a local cheese convention.<\/p>\n

. . . you mumble \u201cMildly lactic on the attack, a little barny, notes of citrus, lingering nuttiness on the finish.\u201d Then, you open your eyes to discover the Baskin-Robbins staff behind the counter staring at you in utter disbelief.<\/p>\n

. . . you stop going to church and begin turning to your cheesemonger for spiritual advice.<\/p>\n

. . . you dream about living in a house shaped like a Valencay.<\/p>\n

. . . you have a nightmare about a large piece of Cabrales biting you back.<\/p>\n

. . . you embrace your spouse and tenderly whisper, \u201cJe t\u2019aime ma petite Chabichou du Poitou.\u201d<\/p>\n

. . . you dream of one day seeing Max McCalman on Dancing with the Stars.<\/p>\n

Perry Manti, a teacher by profession, was in the first graduating class of the Professional Fromager program<\/a> at George Brown College in Toronto. The Toscano in the photo above was two to three months old when he purchased it at Monforte Dairy<\/a>: “I rubbed it every week with Kalamata olive oil. I aged it in my cantina for an additional three months. The rind became soft and edible. The paste became somewhat darker than a typical Toscano and developed a fruity aroma.”<\/em><\/p>\n

Perry presented the aged cheese to Monforte where it became the inspiration for\u00a0 Athena: “Quite frankly, I thought their final version was better than mine. It turned out well for them, as they sold out.”<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

By PERRY MANTI You know you\u2019re becoming a true caseophile when . . . . . . your parents start asking what kind of cheese you want for your birthday. . . . the GPS […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[92,296],"tags":[],"brand":[],"class_list":["post-3837","post","type-post","status-publish","format-standard","hentry","category-cheese-education","category-monforte-dairy"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=3837"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3837\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=3837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=3837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=3837"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=3837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}