| Julia Altshuler |
Before starting work at the wine and cheese shop, we kept Kraft
processed cheese in the fridge in those individual sandwich slices.
This was known as "dog cheese" as it was perfect for wrapping around
pills and tossing to the dog. As the dog is essentially healthy, she
doesn't need medicine often, and one pack lasted for years-- without
going bad, I might add. We bought bricks of sharp cheddar at the
supermarket for ourselves.
Now that I'm working at a store with a fabulous selection of cheeses
from all over the world, we haven't bought a brick of that factory made
Wisconsin cheese for months. We're eating 5 year aged gouda that has an
indescribable richness of flavor that almost tastes like caramel the way
the aromas form in the mouth. We're eating buttery gruyeres unlike
everything else I knew by that name. The simplest grilled cheese
sandwiches are tranformed by Ossau Iraty which is a ewe's milk cheese
from the Basque region of France, and I'm starting to understand the
subtle differences in chevres.
And when the dog needed antibiotics recently, we went out and bought one
of those bricks of factory made cheddar for her. She says it is highly
acceptable.
--Lia
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| Cindy Fuller |
In article <wA8td.621017$mD.309442@attbi_s02>,
Julia Altshuler <jaltshuler@comcast.net> wrote:
> Before starting work at the wine and cheese shop, we kept Kraft
> processed cheese in the fridge in those individual sandwich slices.
> This was known as "dog cheese" as it was perfect for wrapping around
> pills and tossing to the dog. As the dog is essentially healthy, she
> doesn't need medicine often, and one pack lasted for years-- without
> going bad, I might add. We bought bricks of sharp cheddar at the
> supermarket for ourselves.
>
>
> Now that I'm working at a store with a fabulous selection of cheeses
> from all over the world, we haven't bought a brick of that factory made
> Wisconsin cheese for months. We're eating 5 year aged gouda that has an
> indescribable richness of flavor that almost tastes like caramel the way
> the aromas form in the mouth. We're eating buttery gruyeres unlike
> everything else I knew by that name. The simplest grilled cheese
> sandwiches are tranformed by Ossau Iraty which is a ewe's milk cheese
> from the Basque region of France, and I'm starting to understand the
> subtle differences in chevres.
>
>
> And when the dog needed antibiotics recently, we went out and bought one
> of those bricks of factory made cheddar for her. She says it is highly
> acceptable.
>
>
We keep Gerber baby meat for our bums for post-grooming and training
session treats. When our elder statescat was diagnosed with
hyperthyroidism, we started giving her her pills in a hunk of baby food.
The pill goes down quite nicely encased in baby food, especially veal.
Cindy
--
C.J. Fuller
Delete the obvious to email me
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| Mark Thorson |
Cindy Fuller wrote:
> When our elder statescat was diagnosed with hyperthyroidism,
> we started giving her her pills in a hunk of baby food.
> The pill goes down quite nicely encased in baby food,
> especially veal.
If you don't have a device called a pill pusher, get one.
You and your cat will both appreciate it. Saves a lot
of time and hard feelings on both ends.
I can't believe how long I had to deal with that
problem before the vet suggested it.
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| jmcquown |
Mark Thorson wrote:
> Cindy Fuller wrote:
>
>> When our elder statescat was diagnosed with hyperthyroidism,
>> we started giving her her pills in a hunk of baby food.
>> The pill goes down quite nicely encased in baby food,
>> especially veal.
>
> If you don't have a device called a pill pusher, get one.
> You and your cat will both appreciate it. Saves a lot
> of time and hard feelings on both ends.
>
> I can't believe how long I had to deal with that
> problem before the vet suggested it.
Some cats are just too smart for that. Mine won't take a pill encased in
*anything* although the dog didn't mind the Velveeta around the pill trick.
I found pilling Persia to be a breeze, really. All you have to do is
wrestle the cat (LOL) - no, just get the cat in your lap, put an arm around
him/her. Pry open the jaws, shove the pill in, close the jaws and then blow
gently on the cats nose. They swallow reflexively. Sounds much harder than
it is :)
I am, however, adding cheese to my grocery list. The "good stuff" ;) I'm
down to 1/4 lb. of white cheddar and Peccorino Romano at the moment.
Craving some gouda and fontina and gruyere and brie.
Jill
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| Rodney Myrvaagnes |
On Tue, 07 Dec 2004 02:29:48 GMT, Julia Altshuler
<jaltshuler@comcast.net> wrote:
>
>Now that I'm working at a store with a fabulous selection of cheeses
>from all over the world, we haven't bought a brick of that factory made
>Wisconsin cheese for months.
Don't write off the entire state of Wisconsin. The blooming of
single-herd artisanal cheesmakers has reached that state as well.
I do remember back in the 1960s a friend who had worked as a chef in
WI for several years said there was no cheese made there that was fit
to eat.
I think he would no say that today. Sorry I can't call up names in my
head.
Rodney Myrvaagnes NYC
Let's Put the XXX back in Xmas
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| Julia Altshuler |
Rodney Myrvaagnes wrote:
> Don't write off the entire state of Wisconsin. The blooming of
> single-herd artisanal cheesmakers has reached that state as well.
Definitely. That's why I was careful to say "factory made" and not just
"Wisconsin cheese." In fact, a little preliminary web research shows
that cheeses made at the same farm where the animals (goats and sheep as
well as cows) are milked are in every state. We're getting great cheese
from Wisconsin, Oregon and Maine. In time I expect to see them from all
over.
--Lia
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