Main Discussion Area > Around the Campfire
Patrosinio, Brazil
mullet:
David, the gentlemans farm I'm working on Senor Miguel was grinding it the first day I got here. I didn't know it was fermented. I guess that's why it is piled on a huge sheet of plastic and covered up tight with black plastic. And they were milking some of the cows this morning. Almost all their food comes off of this place. Every 3ird morning I get a stalk of fresh bananas. Also this area is famous for a very regional cheese, it's good.
Hillbilly:
David, the dairy farmers around here still raise a lot of silage corn. They go through the field with a big chopper that's like a rolling brush chipper-grinds it up and blows it into a truck, then they pile it up in a big pile a couple hundred feet long and 10-12 feet high and cover it with black plastic. After a couple months, it smells like a brewery.
RidgeRunner:
Yep that is the stuff.
I would think the fermintation also helps the cows digest the corn stalk. As you know cows have an inefficient digestion system.
Cheese?? Did you say Cheese??? Any chance some of it might find it's way to the Tn. Classic??
My wife had rather have cheese than most anything else. I have gave her cheese for Chrismas. ;D
David
mullet:
Steve, that's exactly how they do it here. And I don't think Rodrigo has a chance with me being his play toy. :D That thought ran through my ming that morning. Let me see, David. Does she like goat cheese? That's what it taste like, it's very good.
Swamp Bow:
It's probably raw milk cheese, a big no no here. Not that they would let you bring it back even if it was pasteurized. ::) I love raw milk cheese. I wish the FDA would get it's head out of it's butt and legalize it. >:(
Swamp
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