OK, let me rephrase what I said. All my favourite cheeses have reletivly high fat contents (except Brie, which is normaly around 45%.)
And I am well aware of the processes involved in cheese making.
Have you tasted every cheese in the world?
Blue Stilton. I'm not actually sure what other cheeses are for.
nope
on the other hand, i have smelt the most evil smelling cheese ever :O
(my french supervisor once brought in cheese to work that smelt like something had died and was left behind a radiator for a month before scraping it into a tub)
:S
Which reminds me that the wierdest cheese I've tasted was that Scandinavian one that's like toffee.
I note your recommendation and will pursue. Also your correction. Pedantic bugger.
Red Leicster, but I'm not a Cheese Connasieur(completely random spelling!) by any means.