There was a girl at my school who had to go to the hospital to get a smoked sausage removed.
Nope - that all depends on the variety.
Excellent thread madame <aproves>
I noticed there had been a lot of cheese talk, lately - and i was bored.
as a rule though, cheaper/less tasty cheese has a lower fat content.
A mature blue Stilton is my greatest passion, but if you'll admit Eurocheeses, then I do like to nibble on a piece of fresh Parmesan every now and then. And good Roquefort is a delight. As is a mature, pongy Brie de Mieux.
<wants cheese>
Nope.
Cheese that is tastier for its variety has been matured longer, under more controlled conditions.
Cream cheese is very high fat and that's hardly all that tasty. Then again, even a really strong cheddar or double gloucester is only about 35% fat.
wheres the 'i don't like cheese' option? :$
GET HIM"!!¬¬
<pitchfork>
<lynch>
Dunno, but I don't like cheese much either (unless its on a good meaty pizza)
If you liek Roquefort you'd love Lanark Blue (out of season at the moment, though :()
Oh, and it's "Meaux". I'm quite partial to Maddame Donge's. (Yes John)
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.