Posted on 09/17/2007 12:43:53 PM PDT by fanfan
Thousands of cheese lovers are expected to log on to the internet this week to witness the thrilling highlight of one of the world's most unlikely spectator sports.
Over the last nine months, more than 1.5 million people across the globe have logged on to www.cheddarvision.tv to watch a round of cheddar cheese as it slowly matures.
Viewing is expected to reach a fever pitch on Wednesday when something is actually going to happen in the project for the first time in many months.
The 44-pound handmade cheese, named Wedginald by its creators, will undergo its ninth month grading test.
An expert cheese taster will pierce Wedginald with a special testing device to remove a core of cheddar.
The cheddar core will then be sniffed and tested for "depth and maturity".
More than 100,000 viewers logged on to the website in March this year as Wedginald passed its first quality check with flying colours and organisers expect a similar figure to log-on on Wednesday.
The project is expected to last for a further three months and is based at a farm in Shepton Mallet, Somerset.
At the end of the year, the cheese, valued at around £400, will be auctioned off for charity.
Westcountry Farmhouse Cheesemakers are behind the cheddarvision website. Expert cheese taster Tom Calver, who is involved in the project said: "The continued interest in the cheese is incredible."
"We never thought for a moment that the website would become this popular. The cheese has more than 1250 MySpace friends and a time-lapse video of Wedginald's first three months has been viewed on YouTube 344,000 times."
A 'director's cut' video of the Wedginald's year-long maturation, condensed into two minutes, is expected to be released onto YouTube in the coming months.
The round of cheddar started off whitish grey, but is slowly developing into the colour of an "old gravestone".
Is it in HD?..............
And a moose bit my sister once. Seriesly, it was Hugh.
I like cheese too but.....
Of course it ain’t ripe! It’s green!..............
Cheese maturation porn.
“Who’s your cheddar”
I bet this is popular in Green Bay............
I know, but this is great for those slow news days.
Maybe they use new socks to test the cheese.
Color of an old grave stone.
Yum.
A ‘director’s cut’ video of the Wedginald’s year-long maturation, condensed into two minutes, is expected to be released onto YouTube in the coming months.
Raises the age-old question
“Who cut (or will cut) “The Cheese””?
When does it turn orange --or is that just food coloring?
My guess is they would determine cheesitude by comparing it with old socks.
I guess this is a good site for people whose blood pressure is too high for watching the “Official Watching Paint Dry” webcam.
http://www.mirimgs.com/webcam/paint.html
Er, does freshly cut cheese really smell like that?
You know, “green” cheese isn’t actually green, it’s white. That’s why the Moon is said to be made of “green” (unripened) cheese.............
Only orange cheddar turns orange.
The white cheddar doesn’t.
;-)
MOUSEBENDER:
Ah, how about Cheddar?
WENSLEYDALE:
Well, we don’t get much call for it around here, sir.
MOUSEBENDER:
Not much ca- It’s the single most popular cheese in the world!
WENSLEYDALE:
Not round here, sir.
MOUSEBENDER:
And what is the most popular cheese round here?
WENSLEYDALE:
Ilchester, sir.
MOUSEBENDER:
Is it.
WENSLEYDALE:
Oh yes, sir. It’s staggeringly popular in this manor, squire.
MOUSEBENDER:
Is it.
WENSLEYDALE:
It’s our number-one best seller, sir.
MOUSEBENDER:
I see. Ah, Ilchester, eh?
WENSLEYDALE:
Right, sir.
MOUSEBENDER:
All right. Okay. Have you got any, he asked expecting the answer no?
WENSLEYDALE:
I’ll have a look, sir ..... nnnnnnooooooooo.
MOUSEBENDER:
It’s not much of a cheese shop, is it?
WENSLEYDALE:
Finest in the district, sir.
MOUSEBENDER:
Explain the logic underlying that conclusion, please.
WENSLEYDALE:
Well, it’s so clean, sir.
MOUSEBENDER:
It’s certainly uncontaminated by cheese.
Some cheeses really smell bad, but taste good.........
OK. So what makes it turn orange?
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