There was basically nothing in the washroom stall aside from the sticky note and the toilet itself. What could Luhan use as the replacement of the toilet paper. Just then someone threw a giant piece of cheese over the door. It landed on Luhan's shoulder. It was around the size of your fist, maybe even bigger. It smelt like a sweaty old and used up sock. But, it might be somewhat useful to Luhan.

Half awake, Luhan started day dreaming about the uses and importance of cheese. For example, it can be replaced as your new soap! That is if you want to smell like disgusting old socks. It can be your pillow! But you are going to have to deal with it's stink. It can be your best friend. Bring it everywhere you go and have mental conversations with it. But then people will think you have gone completely crazy (which you are, if you had a piece of cheese as your best friend....) It can be your personal advisor. Something you can go to, to get cheesy pick-up lines. But then, you would wait 5 years and it would still not talk.

DING!! An idea popped into Luhan's head! He can use it as toilet paper!! It was the only thing he can use anyway. So without even another thought, he plopped the cheese inside his mouth. He was too hungry to use it as toilet paper. Nothing is more important than calming down the hungry beast inside of him. The cheese wasn't all that bad. Sure it would have been better if it smelt a little more decent. But Luhan did not mind, it wasn't the worst thing he ever ate anyway. Minutes passed and minutes turned into hours as Luhan just sat there on the toilet, waiting for someone to throw another piece of cheese at him (so he can use it as toilet paper) Or even better, to have someone throw some paper at him. But no, the washroom stalls were all dead silent, not a single living soul was in there with Luhan. Just then there was a furious but smooth growl. Kind of like an angry wolf. 'What was that?' Luhan thought....

THUMP THUMP THUMP

Luhans heart was beating so fast he could have sworn it will fly out any second. What is this monster? Could it be like one of those ghosts that appears in the washrooms in horror movies? Just then there was another growl, followed by ten thousand others. It took a while but he figured out that the 'monstrous' growl was actually his stomach! It was starving for more of that cheese. "Ahhh otteoke?~~ I can't leave this toilet though...." Luhan moaned. He was so hungry to the point where he would eat anything. Yes, anything. That was when he hesitantly stood up and turned around to face his pile of poop. He stared at it with hungry eyes. While carefully holding his pants up he leaned in closer and closer towards his dump. He was so close to it he smelt it. It smelt like that cheese he ate a while ago, sticky old socks. His mind craved for cheese. Blurrily, the dump seemed to look like cheese. Was he dreaming? Possibly. Would he really eat the poop?

Just then, there was a knock at the washroom door. Luhan flinched, surprised, he snapped out of his ridiculous thoughts and opened the door. "Oh thanks hyung, I really had to g-" SWOOOSH~ The door swished close right in Sehun's face. Luhan forgot that he wasn't wearing his pants properly, it was slightly below his thy. "HYUNG-AHHHH!!" Sehun shrieked. "ITS COMING. OMG OMG OMG I REALLY NEED TO PEEEEEEEEEE~"

Too bad. Luhan wasn't getting out of that washroom until he gets his toilet paper. Luhan sat back down on the toilet bowl as Sehun continues to scream. All the other washroom stalls were out of service. There was a small bump in his pocket. He reached inside and pulled out something small but soft. IT WAS TISSUE PAPER!! Even though it was the size of an eraser, it will do. 'Finally!!' Luhan thought. He pumped his fist up in the air in triumph as tears started to flow down his cheeks. He felt as if he had saved a whole country, he felt so proud he was soon sobbing away. Not knowing what he was doing and forgetting about his un-cleaned bum, he started to wipe his endless tears away with that tiny piece of tissue. Then he threw it in the toilet and flushed it away. Just as he was pulling up his pants and was about to leave, he realizes what he did. "NOOOOO!! My dinner is gone and I threw away my only hope." (P.S dinner = poop) Luhan cried.

Soon the washroom was filled with frustrating cries/screams of Sehun and Luhan.

Today's lesson: Cheese

                                     Fun Facts!                 

     Why does Swiss cheese have holes?                                                                                                                    

The most recognizable characteristic of Swiss cheese is its holes which punctuate the pale yellow exterior.

These holes, also called "eyes," are caused by the expansion of gas within the cheese curd during the ripening period.

If cheese gets moldy, should I throw it away?

Mold may develop on the surface of cheese. Although most molds are harmless, to be safe, cut away 1/2 inch of cheese on all sides of the visible mold. Use remaining cheese as quickly as possible.

• 
  
  What appears to be the remains of cheese have been found in Egyptian tombs over 4,000 years old.
  
  Cheese was popular in ancient Greece and Rome, but fresh milk and butter were not. This was probably due to the fact that olive oil was available in the Mediterranean area, where the climate would have spoiled milk and butter quickly.

• The terms "Big Wheel" and "Big Cheese" originally referred to those who were wealthy enough to purchase a whole wheel of cheese.

• Cheese takes up about 1/10 the volume of the milk it was made from.
  
  Greek historian Xenophon (430?-355? B.C.) mentions that goat cheese had been known for centuries in Peloponnesus.
  
  The first cheese factory to make cheese from scratch was started in Rome, New York in 1851 by Jesse Williams. He had his own dairy herd and purchased more milk from other local farmers to make his cheese. By combining the milk and making large cheeses he could produce cheese with uniform taste and texture. Before then, companies would buy small batches of home made cheese curd from local farmers to make into cheese, each batch of curds producing cheese with wide differences in taste and texture from one another.

• Cheddar, Cheshire and Leicester cheeses have been colored with annatto seed for over 200 years. Carrot juice and marigold petals have also been used to color cheeses. Coloring may have originally been added to cheese made with winter milk from cows eating hay to match the orange hue (from vitamin A) of cheeses made with milk from cows fed on green plants.

• A giant wheel of Cheddar cheese was given to Queen Victoria (1837-1901) for a wedding gift. It weighed over 1,000 pounds.  A normal Cheddar wheel weighs 60-75 pounds.
•  
•  
• Almost 90% of all cheese sold in the United States is classified as a Cheddar type cheese.
• Chevre is French for goat and refers to cheese made from goat's milk.

Americans are eating more cheese than ever

In 2003, American s consumed 8.8 billion pounds of natural cheese. On a per capita basis, the average American ate 30.6 pounds of natural cheese in 2003. That's four pounds more per person than in 1994 and 19.5 pounds more than in 1970. Overall, Americans ate 1.8 billion pounds more cheese in 2003 than in 1994. Approximately half of that increase was supplied by California, the fastest-growing cheese producer.

Americans are stuck on mozzarella

It will be no surprise to pizza lovers that the single most frequently eaten cheese is Mozzarella, which recently edged past Cheddar in popularity. Americans ate 2.8 billion pounds of gooey Mozzarella in 2003, the majority of which came from California, the country's largest producer. Cheddar was a close second and we ate 2.7 billion pounds of that.                  

Americans purchased $40 billion worth of cheese last year                        

The market value of all cheese consumed in the U.S. was nearly $40 billion in 2003. In addition to supermarket sales, this includes cheese sold through restaurants and fast food outlets, as well as the cheese sold as ingredients in frozen and packaged foods.

America has 440 cheesemakers

This includes more than 350 producers of specialty, artisan and farmstead cheeses. While most states have at least one cheese plant, more than two-thirds of the specialty cheesemakers in the country are located in just three regions - California, Wisconsin and New England. Many cheesemakers now invite visitors to stop by and sample cheese and learn more about Cheesemaking practices. For a visitor's map to California cheesemakers

Woohoo!! Wasn't that inetersting?! Here are MORE facts

 

• Cheese is made from milk and it takes around 10 litres of milk to make 1kg of hard cheese.
• Cheese can be made from lots of different types of milk, such as buffaloes' milk, sheep's milk and goats' milk; most of the cheese eaten in the UK is made from cows' milk.
• We all know that "Little Miss Muffet sat on her tuffet, eating her Curds and Whey" but I bet you didn't know that to make cheese, milk has to be separated into curds which are the lumpy bits and whey which is the liquid bit. We make cheese with the curds!
• Some cheeses, like Mature Cheddar, are stored for one year or longer before they are ready to eat. They are kept in special rooms and sometimes even caves!
• There are over 700 different named cheeses produced in Britain.
• Cheddar is named after the Cheddar Gorge caves in Somerset where the cheese used to be stored to ripen. Cheddar is one of the most widely made cheeses in the world. King Henry II declared Cheddar cheese to be the best in Britain!
• The majority of Shropshire Blue is not actually made in Shropshire, but in Leicestershire and Nottinghamshire.
• Cheshire is one of the oldest British cheeses. It dates from Roman times and even gets a mention in the Domesday Book
• Cornish Yarg came from a recipe found in a book in a farmer's attic - his name was Mr Gray (Yarg spelt backwards!)
• Caerphilly was traditionally eaten by Welsh coal miners for their lunch.
• Every spring sees locals in the village of Stilton, Peterborough, race along a course rolling Stilton shaped wheels.
• Cheese comes in many different colours, textures, tastes and appearances. They can be hard, soft and some are runny!
• Cheese is packed with the protein that we all need for growth and development.
• Hard cheese is source of calcium with a matchbox-sized piece providing a third of an adult's daily requirement for calcium.
• Cheese is a source of vitamin B12, which you need for red blood cell formation.
• Each day our friends in France, Italy, Greece and Germany eat more than twice as much cheese, per person, as we do.

• ---

  YEAH!! THAT WAS THE MOST INTERESTING THING WE HAVE LEANRED SO FAR!!! And JUST IN CASE YOU FORGOT SOME ONF THE FACTS, LETS REPEAT THEM AGAIN!!! WOOHO!!~

Today's lesson: Cheese

                                     Fun Facts!                 

     Why does Swiss cheese have holes?                                                                                                                    

The most recognizable characteristic of Swiss cheese is its holes which punctuate the pale yellow exterior.

These holes, also called "eyes," are caused by the expansion of gas within the cheese curd during the ripening period.

If cheese gets moldy, should I throw it away?

Mold may develop on the surface of cheese. Although most molds are harmless, to be safe, cut away 1/2 inch of cheese on all sides of the visible mold. Use remaining cheese as quickly as possible.

• 
  
  What appears to be the remains of cheese have been found in Egyptian tombs over 4,000 years old.
  
  Cheese was popular in ancient Greece and Rome, but fresh milk and butter were not. This was probably due to the fact that olive oil was available in the Mediterranean area, where the climate would have spoiled milk and butter quickly.

• The terms "Big Wheel" and "Big Cheese" originally referred to those who were wealthy enough to purchase a whole wheel of cheese.

• Cheese takes up about 1/10 the volume of the milk it was made from.
  
  Greek historian Xenophon (430?-355? B.C.) mentions that goat cheese had been known for centuries in Peloponnesus.
  
  The first cheese factory to make cheese from scratch was started in Rome, New York in 1851 by Jesse Williams. He had his own dairy herd and purchased more milk from other local farmers to make his cheese. By combining the milk and making large cheeses he could produce cheese with uniform taste and texture. Before then, companies would buy small batches of home made cheese curd from local farmers to make into cheese, each batch of curds producing cheese with wide differences in taste and texture from one another.

• Cheddar, Cheshire and Leicester cheeses have been colored with annatto seed for over 200 years. Carrot juice and marigold petals have also been used to color cheeses. Coloring may have originally been added to cheese made with winter milk from cows eating hay to match the orange hue (from vitamin A) of cheeses made with milk from cows fed on green plants.

• A giant wheel of Cheddar cheese was given to Queen Victoria (1837-1901) for a wedding gift. It weighed over 1,000 pounds.  A normal Cheddar wheel weighs 60-75 pounds.
•  
•  
• Almost 90% of all cheese sold in the United States is classified as a Cheddar type cheese.
• Chevre is French for goat and refers to cheese made from goat's milk.

Americans are eating more cheese than ever

In 2003, American s consumed 8.8 billion pounds of natural cheese. On a per capita basis, the average American ate 30.6 pounds of natural cheese in 2003. That's four pounds more per person than in 1994 and 19.5 pounds more than in 1970. Overall, Americans ate 1.8 billion pounds more cheese in 2003 than in 1994. Approximately half of that increase was supplied by California, the fastest-growing cheese producer.

Americans are stuck on mozzarella

It will be no surprise to pizza lovers that the single most frequently eaten cheese is Mozzarella, which recently edged past Cheddar in popularity. Americans ate 2.8 billion pounds of gooey Mozzarella in 2003, the majority of which came from California, the country's largest producer. Cheddar was a close second and we ate 2.7 billion pounds of that.                  

Americans purchased $40 billion worth of cheese last year                        

The market value of all cheese consumed in the U.S. was nearly $40 billion in 2003. In addition to supermarket sales, this includes cheese sold through restaurants and fast food outlets, as well as the cheese sold as ingredients in frozen and packaged foods.

America has 440 cheesemakers

This includes more than 350 producers of specialty, artisan and farmstead cheeses. While most states have at least one cheese plant, more than two-thirds of the specialty cheesemakers in the country are located in just three regions - California, Wisconsin and New England. Many cheesemakers now invite visitors to stop by and sample cheese and learn more about Cheesemaking practices. For a visitor's map to California cheesemakers

Woohoo!! Wasn't that inetersting?! Here are MORE facts

 

• Cheese is made from milk and it takes around 10 litres of milk to make 1kg of hard cheese.
• Cheese can be made from lots of different types of milk, such as buffaloes' milk, sheep's milk and goats' milk; most of the cheese eaten in the UK is made from cows' milk.
• We all know that "Little Miss Muffet sat on her tuffet, eating her Curds and Whey" but I bet you didn't know that to make cheese, milk has to be separated into curds which are the lumpy bits and whey which is the liquid bit. We make cheese with the curds!
• Some cheeses, like Mature Cheddar, are stored for one year or longer before they are ready to eat. They are kept in special rooms and sometimes even caves!
• There are over 700 different named cheeses produced in Britain.
• Cheddar is named after the Cheddar Gorge caves in Somerset where the cheese used to be stored to ripen. Cheddar is one of the most widely made cheeses in the world. King Henry II declared Cheddar cheese to be the best in Britain!
• The majority of Shropshire Blue is not actually made in Shropshire, but in Leicestershire and Nottinghamshire.
• Cheshire is one of the oldest British cheeses. It dates from Roman times and even gets a mention in the Domesday Book
• Cornish Yarg came from a recipe found in a book in a farmer's attic - his name was Mr Gray (Yarg spelt backwards!)
• Caerphilly was traditionally eaten by Welsh coal miners for their lunch.
• Every spring sees locals in the village of Stilton, Peterborough, race along a course rolling Stilton shaped wheels.
• Cheese comes in many different colours, textures, tastes and appearances. They can be hard, soft and some are runny!
• Cheese is packed with the protein that we all need for growth and development.
• Hard cheese is source of calcium with a matchbox-sized piece providing a third of an adult's daily requirement for calcium.
• Cheese is a source of vitamin B12, which you need for red blood cell formation.
• Each day our friends in France, Italy, Greece and Germany eat more than twice as much cheese, per person, as we do.

• ---

 Thanks for reading~ <3