regards
bjp
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Explains why pre-grated Parmesan smells the way it does. I always thought it was just an olfactory illusion on my part that it smelled like sweaty socks (I used to share a flat with two runners so I am familiar with that odour). Also why I refuse to eat camembert, Brie or St Marcellin before they start to get properly whiffy. This may also explain why cheeses made from unpasteurised milk (much easier to get in France - where they can be made only from milk from herds that have been free from TB for several generations - than in the UK) taste so much better than the pasteurised kind. When handling 'stuff' that might contain bugs, I'm a strong advocate of regular use of things like Dettol Spray.Snape wrote: ↑Tue Dec 31, 2019 12:33 am I have a bait only fridge freezer and freeze and refreeze lots of baits.
I would be surprised if the fish were at risk as they are essentially scavengers and all scavengers have evolved to cope with much higher levels of nasty bacteria than we can. Our downfall was the invention of cooking and as such our ability to cope with bacteria in food declined drastically.
The reason many fish (and dogs!) find cheese so attractive is the presence of butanoic acid (old name butyric acid) which is a protein decay product and a such all scavengers are strongly drawn to it whereas we often find it repulsive (it is also the smell of vomit and sweaty feet).