A Horizontal Culture

September 24, 2015

Dancing is a vertical expression of a horizontal desire.
~George Bernard Shaw

Since Pope Francis addressed and postured (rightly so) before the chambers of discontent, the 114th U.S. Congress, please allow me to again pontificate about cheese.

Ricardo C. Rodríguez de la Vega, PhD. is a bespeckled, seemingly unassuming professor and evolutionary biologist at the Centre National de la Recherche Scientifique (CNRS) and University of Paris-Sud, who enjoys savoring the wares at local fromageries (cheese shops) along with his colleagues. Been there, done that, but not in such a scientific manner. There are sound reasons for this repetitive behavior…well, besides the sublime aromas and delectable pungencies. These scientists are attempting to reconstruct the genetic natures of molds used to make cheeses.

So, to craft Roquefort, cheese makers use Penicillin roqueforti and mix them into the fermenting curds and then drop the loaves into limestone caves. The resultant mold spreads throughout and not only gives the cheese its characteristic blue stripes but also the singular saltiness. On another note, cow’s milk, soft brie is inundated with Penicillin camemberti or candidum which diffuses over the outside of the cheese and thus becomes the bloomy rind — which I flat adore.

But, turns out that it is more just than the human induced mold. These same live molds drew, unknown to their captors, from new varieties of dioxyribonucleic acid (DNA) from even distantly related species, also known as horizontal gene transfers. So, a cheese organism will grab some DNA from foreign species and absorb it into its own genome. A heavenly exercise in evolution.

PARSNIPS AND TURNIPS AU GRATIN

2 plump, fresh garlic cloves + 1 stick of unsalted butter

1 lb parsnips, peeled and sliced
1-1 1/2 lb turnips, peeled and sliced
1-1 1/2 C Gruyère, grated

Sea salt
Freshly ground black pepper
Thyme

1+ C cream

Heat oven to 375 F

Thoroughly rub a shallow gratin dish with a crushed garlic clove and then butter the dish well with the end of a stick of butter.

Layer the parsnips, turnips and cheese in a gratin dish, sprinkling every other layer with salt, pepper and thyme.

Carefully and slowly pour in cream.

Roast in the oven until the root vegetables are tender and easily pierced with a fork, some 45-50 minutes.

Pourboire: speaking of, why do Americans persist in wrapping soft cheese beforehand in cling wrap when waste is notably prevalent, and other cultures gently place cheese, just after slicing, in waxed or parchment paper? Oh, and serve at room temperature, especially with soft cheeses.

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