The cold Winter has led mice into my garage, and since New Mexico has the Hanta Virus, I have been a killing machine this past week: 5 mice in 4 days. The hawks are happy as I throw the kills onto my roof.
Here is what I learned from my dad, a very experienced hunter of mice: use an aromatic cheese, one that is soft and sticks to the trap – because mice are smart and will find a way to remove a hard cheese. This lovely Cambozola, a delicious German mix of Camembert and Gorgonzola is perfect for the job and I always have some in my fridge anyway…
2 traps will cost you less than a buck and the price of the cheese varies.
I know what you are thinking – how can the same hands that produce those lovely melodies also be the hands of a stone-cold killer? I ask my self that same question every day!
Here is news about Cambozola:
cambozola is tasty enough, and has been marketed quite successfully. but please know that the production of said cheese is on an industrial level – meaning that the milk utilized in the product is, in my opinion, suspect. combining milk products from a variety of sources, the milk utilized may have been frozen, may have been powdered, it may even have been pasteurized 2-3 times before finding itself in cheese molds (or more! don’t even get me started on chocolate milk either), and it comes from a variety of regions, if not multiple countries. it is a kind of heinz 57 of the cheese world, of which, it should be said, there are many.
if you want the opinion of a professional cheesemonger, which you obviously may not, as this has not been solicited, i suggest that you try the little gem called “blue de bresse” – a variety coming out of france, also made on a large scale of production, but produced with a much higher quality of milk, and to my opinion, a much more balanced flavour, suppler texture, and pleasantly appealing aroma. the blue flavour is less predominant however, becoming secondary to the milky elegance of the molten cud – but if it is the strength of the blue that you are seeking, i have many more suggestions for that arena of engagement.
ottmar, ditch the cambozola. it is kaka.
Well, thanks for the info Mr. Cheesemonger. I will certainly ask for Blue de Bresse at the store next time. I think half the reason I like Cambozola is that I remember my dad eating it all the time when we were growing up. And, it hasn’t killed him yet, as he will turn 90 this year. That said I always enjoy a new tasting experience and look forward to the Blue de Bresse. Merci!