@dannotdaniel@hellions.cloud46,000... they have to recall EVERY CYBERTRUCK?
be.. because.. mmmmph!
because they used the WRONG GLUE?
maybe try... CHEESE?
FOH with this CYBERTRASH
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#briebest
1 post1 participant0 posts today
@dannotdaniel@hellions.cloud @dannotdaniel@hellions.cloudHow To Defeat Fascist Government Surveillance Vehicles 
@dannotdaniel@hellions.cloudaright who needs a cheez'n?
@dannotdaniel@hellions.cloudNazi Nepo Baby cheese is brought to you by Massachusetts rep Ayanna Pressley
@dannotdaniel@hellions.cloudColin Allred: We gotta make sure we send Ted Cruz packing
amen, Colin
#BrieBest "ted"
SOMEONE is NOT enjoying the DNC
@georgetakei This is the whey
howdy I'm the cheese sheriff and round these parts, we use alt text
there. that's quite enough cheese.
SAID NO ONE EVER
so now Camembert & Roquefort are "endangered" because of
*checks notes*
MOLD RACISTS!?!?
WHITE MOLD "SUPREMACY"???
via @johncarlosbaez
https://mastodon.social/deck/@johncarlosbaez@mathstodon.xyz/111772288129730569
MathstodonJohn Carlos Baez (@johncarlosbaez@mathstodon.xyz)Attached: 1 image
Camembert is an endangered species! It relies on a mold that had lost the ability to reproduce sexually... and now, thanks to inbreeding, this mold has also lost the ability to reproduce using spores. Roquefort is also in trouble, but for Camembert it's worse:
"The world over, this other symbol of French gastronomy is inoculated exclusively with one single strain of Penicillium camemberti, a white mutant that was selected for Brie cheeses in 1898 and Camemberts in 1902.
The problem is that ever since then the strain has been replicated by vegetative propagation only. Until the 1950s, Camemberts still had grey, green or in some cases orange-tinged moulds on their surface. But the industry was not fond of these colours, considering them unappealing, and staked everything on the albino strain of P. camemberti, which is completely white and moreover has a silky texture. This is how Camembert acquired its now-characteristic pure white rind.
Year after year, generation after generation, the albino strain of P. camemberti, which was already incapable of sexual reproduction, lost its ability to produce asexual spores. As a result it is now very difficult for the entire industry to obtain enough P. camemberti spores to inoculate their production of the famous Norman cheese.
Worse still, while the Roquefort PDO (Protected Designation of Origin) standard retains a degree of microbial biodiversity, the PDO specifications for Camembert require farmers and other producers to use P. camemberti exclusively."
What to do about it? Switch to eating American cheese, or Velveeta? Read on....
(1/2)
edam is the only cheese that is made backwards #BrieBest
I want to wish the cheese monger, @dannotdaniel, a very Happy Birthday. It is the first one since making Mastodon his home full time and, like his passion for queso and his computing skilz, it was an inevitability that the Fediverse would become another engaging part of his life. I am going to tag some people that I know he wishes were here more often...
#HappyBirthday #SayCheese #BrieBest
Welcome, new people 
YOU MADE IT 
I think you are going to like it here.
ps. I am here if you need cheese. #BrieBest
#TwitterMigration #mastodon 
GIF
@RollingStone good.
CHEEZE 'IM #CheezeEmAll #BrieBest #b3d
