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Cutting Cheese?

You could tell as soon as the doors were opened for students to enter the world language resource area, all the students were taken slightly aback. A few groans and comments were shuffled around the locker bay as students filed one by one to the tables covered in all kinds of cheese; their odors ranging from pungent to overwhelming. The flood of students seemed almost endless as they all made their way through the line.  Easily upwards of 40 or more students, ranging from first timers to the veterans of the school sanctioned dairy fest.

All around, the mood presented by the students was one of relaxation and peer bonding. The only negative comments were that of the flavor of the more foreign influenced cheeses. Apparently, when one can physically see the mold on the food they are about to eat, they become slightly deterred from eating it. This however had no negative effect on the amount of cheese eaten. By the end of the night many of the plates laid bare; only a few apples, and quite frankly, much of the least popular Roquefort; which is a French bleu cheese.

Student reactions were quite pleasant, Senior Tori Magno, a  newcomer to the cheese party,  said “It’s a good experience and it’s always good to try new things” and in concurrence with the ideals, Freshman Taylor Strege said “I would recommend this to everybody, it was fun”

The Cheeses available at the Cheese Party Were…

  • Rondelé
  • Chavrie
  • Brie
  • Morbier
  • Roquefort
  • Bierkäse
  • Champignon
  • Havarti
  • Tilsit
  • Fontina
  • Gouda
  • Cheshire
  • Double Goucester and Chesire mix
  • Jarlsberg
  • Gruyère
  • Emmentaler
  • Feta
  • Asiago
  • Pecorino Romano
  • Manchego

Journalism

Articles written by Journalism are stories that have been written by members of the the Journalism classes at Buffalo High School. Follow The Hoofprint on Twitter to get more articles by the Journalism class

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