The Musings Of The Consensus

 This will not be a long post, but I just want to make clear, as someone who was involved in the first go-round of Gamergate, I want no part of any notional sequel. For starters, I already found my niche as a games reviewer for ChristCenteredGamer, a place where I feel free to review games on their merits with no chains on my work save our Christian focus and my own conscience, and that is enough for me. My only service to the world as regards gaming is to continue to review games as honestly as possible on their technical merits, unbiased by anything else, and I'm pleased to remain doing so as a reviewer for CCG. That aside, I want to make perfectly clear I do not want to get in the trenches of any sequel (which appears to be on right now). For those that do, on any side, you do you, but I found my place in the world, I shall stay uninvolved.

 It's been awhile since I and my mother got some cheese to review, but we recently sampled four different types of cheese, two of Italian extraction, two being wildly different Gouda-style cheeses. First, let's start with the cheese I got free thanks to my regular cheesemonger Murray's tossing it in free with my order. That being a Parmigiano-Reggiano, aka that cheese most people have put on their Italian dishes in powder format. I got a fresh if aged by 5 years slice of said cheese, and the taste in general is not much different from the powdered variety. Like the powdered version, it is a raw cow's milk cheese given a protracted aging process and made with a high density of salt to promote the flavor of Parmesan-style cheese most are familiar with. However, in its fresh state, it lacks much of that concentrated tanginess the powdered, condensed variety often has, while still retaining a gentler flavor despite being a hard cheese. If you want to have Parmesan without i...