The Cheese Post

2/17/14 8:50 PM

This is my first official post about cheese. I've spoken of cheese quite often, but this is the first full post.

I should start by explaining that while at the lodge, food has been prepared for us. Since I am vegetarian, my food differs a bit from what the others are eating. The chef has made a valiant effort to provide a protein-rich diet that matches what the others get in flavor and style. 

Notice the large chunk of cheese covering half the meal on the right next to the boiled egg.

Unfortunately, there is only so much that can be done with a Peruvian cuisine. For almost every meal, my protein source has been cheese. 

I love cheese! Gouda and brie and provolone! But sometimes, cheese can be a bit too much. This Peruvian cheese is along the lines of Mexican cheese in consistency, but it's also a stronger, saltier cheese. In small amounts, this Peruvian cheese is just fine. In very large quantities (2 1/2 x 3 x 1 inches), it is not. Essentially, the chef is cutting off a hunk of cheese comparable to the size of the others' portion of meat and frying it up. 

After 3 days of this, my body has just about had it. Alli keeps telling me not to eat the cheese, just leave it on the plate. But I can't do that. First, if I do, I starve. Second, I might offend the chef who has gone through extra trouble to provide me with vegetarian meals. So I must continue to eat large chunks of salty fried Peruvian cheese, at least until tomorrow morning when we leave.