Now this is a subject I don’t give a great deal of thought to, there being much more pressing matters in the world at this moment in time eg. Poor umpiring decisions at Trent Bridge, and should Tulisa leave the country for good (Yes please, and take Dappy and the rest of N Dubz with you.)
However I am obliged to consider it when it raises its ugly head as a topic of conversation one breakfast time. I am sitting with my colleagues on a sunny picturesque balcony surrounded by honeysuckle and jasmine. (To tell you the truth, I have no idea what we are surrounded by, but writers always seem to mention same, so I figure the odds are that there is at least a bit of one or another) enveloping us in their heady scent as we enjoy a ‘continental breakfast’ of rolls they could practise their batting on up at Trent Bridge, fruit and yoghurt.
Whereupon someone announces they can taste ‘the cheese’ in their yoghurt. Now I am a little perplexed at this statement, never having considered cheese to be an ingredient in the humble yoghurt, and express my surprise.
It transpires that the ‘cheesy’ flavour is the result of the fact the yoghurt comes from milk, which as it happens is where cheese comes from too. Well this is news to me, (not about the cheese, but about the yoghurt)
‘Well where did you think yoghurt came from?’
I sense they are trying to catch me out, but have none of it: ‘From the supermarket of course’
‘No, no before that. How is it actually made?’
As I say from the outset, it is not a matter that bothers me much. But after being put right by my fellow diners I am left all day trying to figure how they pour the milk from bottles or cartons into those little pots, or is it squeezed straight in from the cow? Very labour intensive, I conclude. And what about the fruit? How and when does that get in there?
Confused of Ruislip.
This post is sponsored by the Milk Marketing Board and any characters represented herein bear no relation to any persons living or dead.