Lunch conversation

The family was disposing of some Gnocchi al salmone and reading various things, as is its wont. I found Jens Littorin's article on Stilton cheese in today's Dagens Nyheter:

“There are six official criteria on a real Stilton, and one of them is that it has to taste like a Stilton. But, if it is a Stilton, doesn't it by definition taste like a Stilton?”
“Well, adher to a previously defined Stilton taste.”
“Hmm, so there'd be an official Reference Stilton in Nottingham Castle? But how do you make sure its taste doesn't change? Even the International Prototype Kilogramme has lost weight.”
“It'd be difficult to make a Stilton standard based on constants of nature.”

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