“Why are you giving me cheese that was eaten by mice?” - Tsar Peter I exclaimed in anger when he was first treated to Dutch hard cheese in Holland. But, having figured out what was what and appreciating the taste of this outlandish product, Peter invited Dutch cheese makers to Russia so that Russian people could also become familiar with European cuisine. Although, it should be said that the Slavs have long been preparing cheese obtained as a result of the natural coagulation of milk, i.e. without heat treatment, the so-called “raw” method, hence the name cheese. This cheese was more like cottage cheese and differed from European hard cheeses. In addition, it was not particularly popular among the Slavs and was not their number one product. Naturally, this state of affairs did not contribute to the development of mass cheese making, so we can say with confidence that the history of cheese making in Russia began under Peter I.
However, cheese production did not become widespread. First, small cheese factories appeared, in which Dutch masters ran the business. And the first cheese-making plant was built in the village of Lotoshino, Tver province, on the estate of Prince Ivan Sergeevich Meshchersky only in 1795 (70 years after the death of Peter I). The plant was headed by Swiss master cheesemaker Johannes Müller, who established production on Russian soil swiss cheese, called Meshchersky cheese. Following the example of Prince Meshchersky, others organized low-power cheese factories on their estates, which, however, eventually ceased to exist.
Thus, large-scale industrial production There was no cheese in Russia for a long time. And only in 1866, at the insistence of the Russian educator, public figure, member of the Moscow Society of Agriculture Nikolai Vasilyevich Vereshchagin, the Imperial Free Economic Society opened a cheese factory in the village of Otrokovichi, Tver province. Then, through the efforts of the same N.V. Vereshchagin, cheese-making and butter-making artels began to be created in the villages, which produced cheese and butter in industrial scale. Therefore, 1866 is considered the beginning of industrial cheese production in Russia. And by 1913, about a hundred varieties of cheese were already produced in Russia, many of which were even exported.
Well, what about the holes that so angered Peter I, where do they come from in the cheese? And everything is very simple. We all know that cheese is obtained as a result of milk fermentation, which is facilitated by lactic acid bacteria. So, the movement of these bacteria causes increased formation of carbon dioxide. The released carbon dioxide accumulates in the microcavities of the ripening cheese, creating peculiar bubbles that cannot rise to the surface due to the viscous consistency of the cheese mass. Eventually, they harden, causing holes to form in the cheese, but they do not form immediately, but on the twentieth or thirtieth day of cheese ripening. By the way, master cheese makers and true cheese connoisseurs will never say “holes”; they call the resulting holes “eyes”.
And the shape and size of the eyes depends on the properties of the cheese mass, the chemical composition of the gases formed and the intensity of their accumulation and release. In addition to carbon dioxide (50 - 90%), during the ripening of cheese, nitrogen (6.3 - 48%), oxygen (up to 0.2%) and even hydrogen (up to 3%) can be released. For example, with the rapid release of carbon dioxide in the cheese mass, many small eyes are formed, as in Dutch cheeses, and with a slow release, large eyes are obtained, but in small quantities, for example, Swiss cheeses. The world famous Swiss cheese Emmental has eyes with a diameter of two to four centimeters. And there are also completely blind cheeses, without eyes. These include very hard, aged cheeses such as Parmesan and most soft cheeses.
Thus, cheese eyes are bubbles formed as a result of the release of carbon dioxide during the fermentation process, and the shape and number of eyes depends on the enzymes used to prepare the cheese, heat treatment and cooking technology. As you can see, cheese eyes do not form chaotically, this is a completely controlled process. In many cheese factories, ripening cheeses are even subjected to a special ultrasound examination to check whether there are any flaws in the formation of the eyes, whether they have the correct shape and quantity.
Sometimes questions come to our minds, the answers to which are logical from the point of view of experts, but are not obvious. Why is the sky blue and the grass green? Why does it get dark at night? Why do Swiss cheese have such big holes? About how cheese got its distinctive feature, for which (at least in part) he is loved all over the world - we will tell you below.
Holes in cheese as part of production
The classic version says that holes in cheese appear due to the content of certain bacteria in it. According to cheese historian Paul Kindstedt, it all starts with the fact that Swiss cheese comes from the Alps. And although the alpine landscapes look picturesque on the packaging, it is important to understand that these are still mountains, which for a long time left the work of cheesemakers in a certain sense medieval. The cheese had to travel a long way, and this required that the wheel of cheese remain as dry as possible during the delivery process.
In an attempt to optimize the process, cheese factories have developed new tools to maintain higher temperatures, with special presses to remove excess moisture from the cheese. The result was a product with the correct elasticity and sufficient low content acids and salts, which was achieved by increasing the number of bacteria Propionibacterium freudenreichii. It is the by-products of the metabolism of these bacteria that give Swiss cheese its nutty taste, and also create holes in it.
Although holes were inevitable in the production of quality cheese, over time they acquired a special value. As chemist and author of The Science of Cheese Mike Tunick notes, holes have become what people have been waiting for. Imagine how upset we would be if cheese suddenly became less “holey.” Nothing terrible from a utility standpoint, but the product would definitely look less appetizing as time has made us fall in love with its appearance.
But - oh, horror - this really happens. Walter Bisig, an employee of the Swiss government research center Agroscope, notes in an interview with The New Yorker that over the past 10-15 years, Swiss cheese has become less big-eyed. Naturally, Bisig and his colleagues in the processing technology group food products showed interest in what was happening.
Holes in cheese are caused by hay
The main problem was that there were too many things that could affect the texture of the cheese. According to experts from the University of Iowa, cheese sometimes suffers from an overabundance of small holes, irregular holes, or the “blindness” effect, when there are holes in the cheese, but on the cut they are blocked by a thin layer of cheese mass. Each of these deficiencies has a number of possible sources, including curds that may be too acidic or stable to storage temperatures, causing disruptions in bacterial performance.
The other problem, besides the fickleness of the cheese itself, was that no one until now knew how the holes decided where to appear. One theory, for example, stated that carbon dioxide accumulates in "weaker places in the cheese matrix." Other experts were confident that the “eyes” formed around some kind of nuclei, just as raindrops stick to specks of dust.
Ultimately, it was possible to establish that the size and number of holes depended on the time of appearance of the cheese. Thus, more “blind” cheeses are born in the summer, and more “big-eyed” ones, on the contrary, in the winter. This made it possible to see the connection with the fact that in summer cows mainly feed on fresh grass, and in winter on hay.
This way, the researchers came to the “hay theory,” which states that it is the microscopic particles of hay in milk that become the nuclei around which holes form. Experiments with the production of cheese using pure milk, filtered from any impurities, confirmed it - there were almost no holes in the cheese. Swiss scientists from Agroscope suggest that hay affects not only the presence or absence of holes, but also their characteristics: the less hay in the milk, the larger they will eventually turn out.
Municipal educational institution
Novoselkovskaya secondary school
Where
holes in the cheese?
Completed by a 3rd grade student
Municipal educational institution Novosyolkovskaya sosh
Ryabova Natalya (9 years old)
Head: academician beginning classes
Natalya Vladimirovna
2009.
With. Novosyolki
We love cheese very much and my mother often buys it for us. Cheese is one of the most nutritious foods. And if you look at it carefully, you can see holes and for some reason they are of different sizes.
I wondered, why are there holes in the cheese?
- Maybe half the mouse was eaten? After all, not all cheeses have holes.
- Maybe these are former bubbles?
- What if they shoot from a gun and the holes are round?
I asked my mother: “Why are there holes in the cheese?” But mom found it difficult to answer this question and we decided to turn to books.
From these I learned:
There are different types of cheeses: hard, soft. Some with holes, some without.
It turns out that these are not holes, but eyes. The eyes of the cheese “open” during its ripening; during the fermentation process, under the influence of lactic bacteria, carbon dioxide is released, which forms small cavities in the cheese mass, similar to bubbles. This happens in the production of hard cheeses such as GOUD, EDAM, EMMENTAL.
Why does this happen: some cheeses have large, round eyes, reaching a diameter of 4 cm, others have tiny, barely noticeable eyes, and still others don’t have them at all?
https://pandia.ru/text/80/225/images/image002_56.jpg" width="385" height="252 src=">
https://pandia.ru/text/80/225/images/image004_32.jpg" width="337" height="283 src=">
https://pandia.ru/text/80/225/images/image006_20.jpg" width="500" height="375 src=">
From the Internet we learned:
That the taste of the cheese, size, shape and presence of eyes largely determines the composition. The fact is that to coagulate milk and obtain a cheese curd in cheese making, different starter cultures are used: either lactic sourdough (large holes), or rennet extract
(small holes), and sometimes both. The formation of eyes depends on the elasticity of the cheese mass and the timing of cheese ripening. The more mature and harder the cheese, the larger the holes.
There are many legends about the origin of cheese. Here is one of them.
The Arabian merchant Kanan set off on a long journey. He took food with him, as well as milk, which he poured into a traditional vessel - a dried sheep's stomach. The merchant stopped for the night and decided to drink milk. But... instead of milk, a watery liquid (whey) flowed out of the sheep’s stomach, and inside there was a white clot. He tried it and was surprised pleasant taste new product. This is how cheese was born, and it happened more than 4 thousand ago.
There were several hypotheses.
The first researchers thought that the eyes were formed as a result of the fermentation of milk sugar, but after it became clear that milk sugar disappears in the cheese in the first days after its production, and the eyes form on the 20-30th day, it became clear that this is not so.
In fact, holes are formed due to the release of carbon dioxide during the fermentation of milk salts, which react with propionic and acetic acids. Propionic bacteria, calcium acetate and carbon dioxide are formed. Accumulating in the microcavities of the cheese, carbon dioxide forms holes.
How is cheese made?
We called the Arzamas dairy plant and asked this question. But they refused to accept us there because production was temporarily suspended. Then we called former technologist Lushpynina Anna Nikolaevna and this is what she told us.
First, prepare the “dough” for the cheese. It is different for each type of cheese. Then the resulting mass is compacted under high pressure and special forms are filled with it. The cheese heads formed in the molds are removed and placed in warm chambers for ripening. During this period, the cheese “ferments.” Carbon dioxide is formed inside the pressed but still soft “dough”, which accumulates and is released in the form of bubbles. The more carbon dioxide, the more the bubbles swell. Then the cheese hardens, and a picture of the internal “breath” of fermenting cheese in the form of carbon dioxide bubbles is imprinted inside it. According to Pascal's law, which we will study in high school, pressure in bubbles is transmitted equally in all directions. Therefore, the bubbles are strictly round in shape. Deviation from this rule will mean that in some place inside there are seals or, conversely, voids in the “dough”. Some types of cheese are not subjected to high pressure processing (Russian); in them, carbon dioxide is released into existing voids of irregular shape. Such cheeses have irregularly shaped frozen bubbles.
Exist different types cheeses for different taste. Cheese acquires its flavor during ripening and cooking. Maturation takes place in special storage facilities under strict temperature and humidity control.
"Big-eyed" cheeses are often the subject of ridicule. Peter1, while in Holland, was treated to cheese. He was indignant when they gave him a strange product with large holes. He exclaimed: “Why are you giving me cheese that was eaten by mice?”
But in 2001, the American authorities established the maximum diameter of a cheese eye of no more than 2 cm.
I learned from a TV show that it turns out that cheese can be made at home. Cheese prepared at home will not only be cheaper, but also taste better and be more nutritious.
I can offer you several recipes:
Thus, one of my hypotheses was confirmed. Indeed, the eyes in cheese are bubbles formed due to the release of carbon dioxide during the fermentation process. The presence of eyes depends on the starter used to prepare the cheese, heat treatment and manufacturing technology.
Recipes for making cheese at home
I. 1 kg of cottage cheese, 1 liter of milk, 100 g butter, 50 g vegetable oil, 1 teaspoon salt, 2 eggs, 1 teaspoon baking soda, 3 tablespoons vinegar.
Heat the milk, add cottage cheese to it. Cook the mixture for 10 minutes, stirring continuously. When the cottage cheese has curdled, place it on cheesecloth and squeeze thoroughly. Then put the squeezed cottage cheese in a clean pan, add butter, eggs, salt and mix everything. Place back on medium heat and cook, stirring. At the end of cooking, add soda and vinegar and mix thoroughly again until homogeneous mass. When the curd begins to lag behind the walls - homemade cheese ready. Place the cheese in the mold and place in the refrigerator to harden.
II. 3 liters of milk, 1 kg of cottage cheese, 10 eggs, 3 tablespoons of salt.
Combine cottage cheese with eggs and salt. Boil the milk and put it in the boiling milk curd mass. Cook over low heat for 20 minutes. Once everything has curled up, discard it on cheesecloth.
III. The curd is thrown onto a sieve lined with a piece of clean cloth to drain the whey. Then transfer it into a bowl, sprinkle with fine salt (1 tablespoon of salt per 1 kg of cottage cheese) and grind until an evenly crushed soft mass is obtained or pass through a meat grinder 2-3 times. If the cottage cheese is low-fat, you can add a little cream or sour cream. The mass is placed in linen bags, tightly filled with 500-800 g of well-pounded mass, after which the bags are tied and placed under pressure, covered with planks. The cottage cheese is pressed for 5-10 hours without drying it out. Then place in the refrigerator, turning from time to time. If mold appears, wash with salted water and dry in a draft.
IV. Freshly prepared cottage cheese is passed through a meat grinder together with salt twice and left for 5 days in a dry room. The yellowed cottage cheese is mixed again, transferred to a greased pan and cooked over low heat, stirring all the time, until a liquid homogeneous mass is formed. The full mass is poured into small saucepans or other dishes. After it cools and hardens, the cheese is ready.
V. To prepare 1 kg of cheese, take 8 ½ glasses low-fat cottage cheese, 2 ½ tablespoons butter or ghee, 4 teaspoons baking soda and 3 teaspoons fine salt. The drained cottage cheese is passed through a meat grinder several times. Place cottage cheese in a bowl, sprinkle half the amount of salt and soda on top, and then begin to heat it slowly, stirring continuously with a wooden spatula. If, during the heating process, whey appears on the surface of the curd and at the walls of the dish, close the dish with a lid, remove from heat for 10-15 minutes, then remove the settled whey. If the whey cannot be separated, the remaining amount of soda is added to it and the mixture continues to be heated. After the cheese mass melts well and thickens somewhat, add melted butter. The remaining salt is added 15-20 minutes before the end of cooking. The finished cheese mass should be a homogeneous stretchy mass. The cheese mass is poured into a mold or other container, greased with oil and taken to a cool place. To remove the cooled cheese from the dish, it must be immersed in hot water for a few seconds.
Were you interested in Holes?
So what's the deal? I ate cheese
And the holes are everything! - remained intact!
This was the end of the dispute,
And that's why it's still
Alas, no one in the world knows
Where do the holes in the cheese come from?
Jan BRZECHWA
Holes in cheese
Translation by B. Zakhoder
There are quite a few legends about the origin of cheese. One of the most beautiful of them says that one day the Arabian merchant Kanan set off early in the morning on a long journey through the desert. He took with him some food and milk, poured into a traditional vessel for nomads - a dried sheep's stomach. In the evening, the merchant stopped for the night and decided to drink milk before going to bed. But... instead of milk, a watery liquid (whey) flowed from the sheep's stomach, and a white lump appeared inside the vessel. Kanan decided to try a piece of this clot and was unexpectedly pleasantly surprised by the taste of the new product. This is how cheese was born, and this event happened more than four thousand years ago. Soon the method of making cheese became known to many Arabian tribes, and from there the cheese came to Europe.
The presence of eyes of a certain size and shape (in everyday life we say “holes”, but this is the wrong name and cheese makers will never say that) is characteristic feature Swiss cheeses. The first researchers of this issue believed that the eyes are formed as a result of the fermentation of milk sugar. However, more thorough studies have shown that milk sugar in cheese decomposes in the first days after its production, while eyes are formed only on the 20th to 30th day. The simultaneity of the appearance of eyes in cheese with the formation of acetic and propionic acids during the fermentation of lactic acid salts was established. This is confirmed by the release of propionic acid bacteria that decompose calcium lactic acid to form propionic acid, calcium acetate and carbon dioxide. For chemistry buffs, here is the equation for this reaction:
3(С3H5O3)2Ca -> 2(C3H5O2)2Ca +(C2H3O2)2Ca+2CO2+2H2O
The released carbon dioxide accumulates in the microcavities of the cheese, forming a bubble that does not float to the surface due to the viscosity of the cheese mass. As they harden, eyes form as a result. Chemical composition gases in the eyes showed that the contents contained mainly carbon dioxide (50-89%) and nitrogen (6.3-48%). Oxygen occurs in trace form (less than 0.2%), and hydrogen is present in trace amounts (0-3.3%).
The more mature and harder the type of cheese, the larger the holes in it. In addition, the size of the eyes depends on which enzymes are involved in their formation: rennet produces small holes, lactic acid formed in milk when lactic acid starters are added - large holes. In the US, there is even a law for the size of holes that says that the diameter of the holes in cheese should be between a third and three-quarters of an inch. Converted to the metric system (with Swiss precision) this corresponds to 0.9525 and 2.06375 centimeters. This is contrary to the Dutch cheese quality standard. In fact the right cheese the diameter of the holes is from one to four centimeters. Only with this size of the eyes can the cheese be considered properly aged and of high quality.
Big eyes durum varieties cheeses such as Gouda, Edam, Maasdam fri-co, Emmental. In soft cheeses, as well as in very hard, aged varieties, the dough is completely “blind”. To check whether there are any flaws in the formation of the eyes and whether they have the “correct” outline, at some enterprises ripening cheeses are subjected to ultrasound examination. This is a fast and convenient way: cheese makers receive information about the cheese ripening process, while the cheese heads remain safe and sound. They say that once Peter I, while in Holland, became acquainted with local cheese. He allegedly became indignant when he was served an outlandish product with large holes, and exclaimed: “Why are you giving me cheese that was eaten by mice?!”
Nevertheless, Dutch cheeses with their “holes” are always popular. The eyes give the cheese a particularly appetizing appearance.
One two three four -
Let's count the holes in the cheese.
If the cheese has a lot of holes,
This means the cheese will be delicious.
If there is one hole in it,
So it was delicious yesterday.
WO KOMMEN DIE LOECHER IM KAESE HER?
Kurt Tucholsky Translation from German is mine.
94.If guests are expected in the evening, then the children are given something to eat earlier. They don’t have to listen to what the guests are talking about - it’s not customary, and it’s cheaper. Mom is also eating a sandwich for company, dad hasn’t arrived yet.
- Mother! Sonya said that she already knows how to smoke - after all, she can’t smoke yet?!
- Don't talk at the table!
-Mom, look: there are holes in the cheese!
Two girls in unison: Tobby, are you stupid? There are always holes in cheese!
Offended voice of a boy: Well, yes...Why? Mother! Where do the holes in cheese come from?
- Don't chat at the table!
- But I want to know: where do the holes in the cheese come from?
A short pause. Mom: The girls are right - there are holes, they... there are always holes in cheese!
- Mother! But this cheese has no holes! Why is it in that?
- All. Shut up and eat! I told you a hundred times: Don’t talk at the table, eat!
- Oooh! I just want to know where the holes come from... oh-oh, you're hitting me again... Roar.
Dad comes in.
What's happened? Good evening!
- Yes, my son is behaving again...
- I'm not behaving! I just want to know where the holes in the cheese come from? This cheese has them, but that one doesn’t!
Dad: Well, you shouldn’t cry so much because of this - mom will explain everything to you!
Mom: Maybe you can also praise the boy?! At the table he should eat, not chat!
- If a child asks something, then you probably need to answer and explain to him! I think so.
-Toujours en presence des enfants! (Always in the presence of children!) When I deem it necessary, I will explain to him. Now come on eat!
- Dad! But where do the holes in the cheese come from - I want to know!
- So, holes in cheese appear during production; cheese is made from butter and milk, then it ferments and becomes raw; in Switzerland they do it very well - when you grow up, you will also visit Switzerland, there are such high mountains, there is eternal snow on them... It’s so beautiful, right?
- Yes, but where do the holes come from in the cheese?
- I just explained to you: they appear when it is being manufactured, made...
- Yes...but how do they get into it, holes?
- Baby! Because of you, I will soon have holes myself! It's late - go to bed!
- No, it’s too early! First tell me where the holes in the cheese come from... Slap, slap on the head. Terrible roar. Doorbell.
Uncle Adolf: Good evening, good evening, Margot! How are you, what are the kids doing? Tobby, why are you shouting like that?
- I just want to know...
- Shut up! He wants to know...Take the boy to the bedroom and spare me this nonsense! Let's go, Adolf, let's sit with me while they set the table here...
- Good night! Good night, little screamer! Listen, what's wrong with him?
- Margot couldn’t explain to him where the holes in the cheese come from...
- But did you explain it to him?
- Of course, I explained!
- Thank you, I quit smoking... Tell me, do you know why there are holes in cheese?
- It's just funny - of course I know! Holes appear during production due to moisture... it's very simple!
- No, my dear! I can imagine what you said to the child! What an explanation this is!
- Don't be angry with me, but you're just ridiculous! Maybe you can explain to me where the holes in the cheese come from?
- For God's sake, of course I can!
- Please…
- So, holes in cheese appear due to the so-called casein, which is part of the cheese.
- But this is nonsense!
- No, this is not nonsense.
- Still, this is nonsense: because casein has nothing to do with it... Good evening, Marta! Hello Oscar! Make yourself comfortable. How's life?... nothing to do with it!
-What are you arguing about here?
- For the sake of all that is holy...listen, Oscar, you have an education, you are a lawyer, tell me: Is the appearance of holes somehow connected with casein?
- No. Cheese with holes, I wanted to say holes in the cheese appear due to the fact that the cheese expands too quickly during fermentation under the influence of temperature...
Thunderous laughter from the suddenly united opponents of Dad and Uncle Adolf: Ha-ha-ha!!! Such a funny explanation - the cheese expands! You heard? Ha ha ha!
Here the guests enter: Uncle Siegesmund, Aunt Jenny, Dr. Guggenheimer and Director Flakeland.
- Good evening, good...what's going on?...we're just talking...terribly funny...it's the holes in the cheese!...Now we'll have dinner...well, please, explain!
Uncle Siegesmund: So, holes in the cheese occur because the cheese shrinks when cooled...
Increasing noise, turning into a roar, and then a multi-voiced cry of laughter: Ha-ha! When cooling! Have you ever eaten chilled cheese? It’s good that you are not a cheese maker, Mr. Apolant (famous physician) When cooling! Hehe! The offended Uncle Siegesmund steps aside.
Dr. Guggenheimer: Before we can address this issue, you must tell me what kind of cheese you are talking about. It all depends on the cheese itself!
Mom: “Emmental” - we bought it yesterday... Martha, now I started buying from Danzel, but I don’t want to deal with Miszewski anymore - the other day he sent us cupcakes, but they turned out to be...
Dr. Guggenheimer: So, if it's "Emmentalian." Then everything is very simple. Emmental always has holes because it is a hard cheese. All hard cheeses have holes.
Director Flakeland: Gentlemen! This requires a practical person...and you are all mostly academics here (no one objects) So, Holes in cheese are a product of decay during the fermentation process. Yes. The cheese... it falls apart because the cheese...
The thumbs of those present point down, everyone jumps up and starts saying at the same time: Ha-ha! I know that too! Chemical formulas no help here! Don't you have an encyclopedia?
Everyone runs to the library. Heise, Schiller, Goethe, Boelsche, Thomas Mann, old poetry album, where is it...A. here she is! CABLE to RUSSUL. Samovar, scalpel, resin, snob, red lead, cheese! Come on, give it to me! Move away! Sorry! And, here: the bubbly structure of some types of cheese is due to the formation of carbonic acid from whey contained in sugar...
All at the same time; Well, what did I say?..contained in sugar, and...where is the continuation? Margot, weren't you the one who cut out the page from the encyclopedia? This is unheard of! Who climbed into the bookcase? Children? Why don't you lock the bookcase? Why don’t you lock it - I told you a hundred times: lock the closet!...Wait, what was it like there? Your explanation is wrong, but mine is correct!..You said – the cheese is cooling!..You said – the cheese is cooling, and I said that the cheese is warming up!...But you didn’t say anything about carbonic acid sugar whey, whatever written!...What you said is generally the ravings of a madman!...What do you understand about cheese? You can't tell the difference goat cheese Bolle from the old Dutch!...I may have eaten a lot more old Dutch in my life Dutch cheese, than you...Don't spit when you talk to me!...
They say everything at once. And you can hear: I ask you to behave decently if you are visiting me!...The sour structure of sucrose...There is nothing to tell me!...Swiss cheese - yes, Emmental cheese - no!...You are not at home! at home - there are decent people here!...Where, where?...Take back your words! Immediately! I will not allow you to insult my guests in my home! Get out of my house now!...I'm glad I'm leaving - I'm tired of looking at your face!...You'll never cross the threshold of my house again!...Gentlemen, but this...And you just keep quiet - you're not from our family!...I’ve never had anything like this before!...I, as a merchant...Just listen: During the war, we used this cheese...This is not reconciliation! I don’t care even if you burst: you deceived us, and even if I die, you will never enter my house!...Inheritance Hunter!...Here you go!...And I repeat again, so that Everyone has heard: Inheritance Hunter! Like this! Now go and complain about me!...You idiot! Lazy idiot, no wonder - with such a father!...And yours? Who is yours then? Where is your wife from?...Out! You idiot!...Where is my hat? You have to take care of your belongings in this house!...This will have legal consequences! Blockhead!...And you too!
Housekeeper Emma appears at the door: Frau Martha! Dinner is served!...
Results of the heated discussion:
4 complaints for insult. 2 canceled wills. 1 canceled social contract. 3 canceled mortgages. 3 complaints regarding movable property: joint theater subscription, rocking chair, electrically heated bidet, claim for compensation for cleaning.
All that remains are the sad “Emmenthal” and the little boy who stretches his thick arms to the heavens and plaintively calls out: Mom! Where do the holes in cheese come from?
04.09.2013
