Ship of Fools: Cheeese plus ...

Thread: Cheeese plus ... Board: Oblivion / Ship of Fools.

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Posted by balaam (# 4543) on :

quote:
jacobsen on the bacon buttie thread:
Blue cheese and a traditional Christmas cake go very well together - maybe we need a cheese+ thread since the stuff is so prevalent

Continuing the Christmas theme, take the top off a mince pie, insert Wensleydale, replace lid, eat. Lovely.

So how do you eat your gorgonzola, port salut or yarg?

Posted by Kelly Alves (# 2522) on :

You left out the American discussing cheese that isn't yellow. [Smile]

quote:
Originally posted by Kelly Alves:
Blue cheese drizzled with honey.
Blue cheese crumbled into a dish of nuts.
Blue cheese on a burger...

There is a place in Santa Cruz simply called Burger, which has an item on the menu called the Johnny Cash. It is a burger topped with lettuce, tomato, crumbled crispy bacon, and crumbled blue cheese. Served with a side of fries topped with the bacon/ cheese mix . I keep trying to order something else on the menu, but never have.

Posted by Ariel (# 58) on :

I have arrived [Big Grin]

We used to have slices of leftover Christmas pud with Wensleydale. These days cheese seems to go more often into sandwiches:

Blue cheese and honey, blue cheese and bacon, extra-mature Cheddar and bacon. Cheddar and Marmite. Ham and Brie, ham and smoked cheese, ham and Roquefort...

Or cheese with fruit. Gjetost, that wonderful caramel-coloured Norwegian cheese with the fudge-like consistency and deceptive sweetness hiding the kick of a mule, is surprisingly good with bananas. Then there's Dolcelatte and pears, Cheddar and apples, eaten in alternate bites...

Posted by Kelly Alves (# 2522) on :

(Copies Ariel's list for next trip to Bevmo...) :wereallyneedadroolsmilie:

Posted by balaam (# 4543) on :

The British thread in AS has been talking about beans on toast. Try beans on rarebit, Cheddar and Lancashire work for this, Wensleydale doesn't.

Wensleydale needs fruit.

Posted by Kelly Alves (# 2522) on :

Ha! I just hit that thread, too.

Posted by no prophet's flag is set so... (# 15560) on :

We had dates with Oka, wrapped with bacon on New Year's eve, and some maple-smoked squeak with bison (buffalo) at a friend's. The first went well with beer, the second with wine. Where ever I go, people rave about their local cheeses. And I'm prepared to rave along with them.

Posted by balaam (# 4543) on :

quote:
Originally posted by Ariel:
Cheddar and apples, eaten in alternate bites...

or eaten together in a honey cheese and apple sandwich.

Cheddar is great as a topping for sea pie as well.

Posted by Kelly Alves (# 2522) on :

quote:
Originally posted by Kelly Alves:
Ha! I just hit that thread, too.

To whit:

quote:
Originally posted by Ariel:

quote:
Originally posted by Piglet:
I'm glad La Vie has converted Husband en rouge - beans on toast can be a dish fit for a king. They have to be proper beans though, in tomato sauce, preferably made by Mr. Heinz, and never been corrupted by the evil that is molasses.
I'm sure they've changed the recipe over the years. I used to love beans on toast, but they don't taste the same any more, even Heinz.

Do they carry canned vegetarian chili in the UK? A mild variety might be a fair replacement, if you don't mind a few bell peppers in the mix.

Posted by Enoch (# 14322) on :

Sorry those of you who do not have access to the right ingredients, but toasted cheese goes particularly well toasted with marmite and pickle in the grill. The marmite goes underneath the cheese and the pickle on top. One can also add paprika.

Posted by Ariel (# 58) on :

quote:
Originally posted by no prophet's flag is set so...:
We had dates with Oka, wrapped with bacon on New Year's eve

That reminds me of datiles con bacon which is a Spanish tapas dish of dates stuffed with blue cheese, wrapped with bacon and grilled. Very rich but delicious.

Posted by Kelly Alves (# 2522) on :

Yeah, that is a dinner party staple around here-- the blue cheese variety.

(Settles back and relaxes.) Mmmmm... Describe oka to me? I know I could look it up, but this is more fun.

Posted by Celtic Knotweed (# 13008) on :

All sounding so interesting (except for anything involving marmite, since I'm on the loathe side of that argument!).

My packed lunch on Wednesday - a sandwich made from bread from a local bakery with homemade green tomato chutney and Mull of Kintyre cheddar, and a side salad. Then an apple with a slice of Etivaz to nibble. Every now and then it's worth buying good ingredients [Big Grin]

Posted by Stercus Tauri (# 16668) on :

I was once checked out by a dietician for something or other and told her that I'd never met a cheese I didn't like. She sighed, ticked a box on her list and told me I was doomed. I thought it would encourage her to know that a favourite lunch at the time consisted of a Portuguese roll, a little butter, plenty of Pont l'Évêque cheese, and chopped garlic. She just gave me a look that suggested she didn't enjoy her work, and that her life was more boring than mine.

Posted by Adeodatus (# 4992) on :

quote:
Originally posted by Stercus Tauri:
I was once checked out by a dietician for something or other and told her that I'd never met a cheese I didn't like. She sighed, ticked a box on her list and told me I was doomed. I thought it would encourage her to know that a favourite lunch at the time consisted of a Portuguese roll, a little butter, plenty of Pont l'Évêque cheese, and chopped garlic. She just gave me a look that suggested she didn't enjoy her work, and that her life was more boring than mine.

Posted by Lyda*Rose (# 4544) on :

I made an interesting flat bread quesadilla for brunch today: Havarti, cheddar, and Monterrey jack on a low carb flat bread. (I'm starting a seriously low carb diet this week. Sigh.) The combination was tasty. Yeah, yeah, you Brits would not recognize the taste of our "cheddar", but hey, at least it wasn't "processed American".

Posted by Stercus Tauri (# 16668) on :

quote:
Originally posted by Adeodatus:

Annoying dieticians is my favourite sport!

I tend to eat cheese as God intended - on light crackers that bring out, but don't interfere with, the flavour. I think my favourite cheese would be the kind of Stilton that fills every space and sinus in your head with that exhilarating, sensuous, aromatic taste/smell that makes you thank God that someone, a few thousand years ago, looked in the milk jug that had been standing in the cave for a few months and thought, "Meh, what the hell...".

Absolutely right - the words of a true believer. My criterion for a good cheese is that if it smells like a toilet that needs to be cleaned, the taste will probably be heavenly. And to honour the fact that this is a vaguely religious place, we must remember the immortal line from Monty Python's Life of Brian: "Blessed are the cheesemakers".

Posted by lilBuddha (# 14333) on :

quote:
Originally posted by Lyda*Rose:
Yeah, yeah, you Brits would not recognize the taste of our "cheddar", but hey, at least it wasn't "processed American".

This is not precisely true anymore. Like beer, Americans are beginning to learn how to make cheese. You are in California, peruse this list. They will not be found in the regular large market and the will not be cheap. But they are many times better than Kraft and Tillamook.
And, if you look in the right places, you can find UK exports.

Posted by Piglet (# 11803) on :

quote:
Originally posted by Ariel:
... Cheddar and apples, eaten in alternate bites ...

That's what we have for supper most evenings (we usually eat our main meal of the day when I get home from w*rk in the early afternoon). The cheese may not be Cheddar - it's usually one or more of the following: Jarlsberg, Cheshire (or other white crumbly), Brie, mousetrap.

On Sundays we'd probably add toasted crumpets, and possibly some chutney.

I've just remembered - D. was given a cheese-making kit for his birthday, which hasn't been investigated yet ... [Smile]

Posted by Piglet (# 11803) on :

Sorry for double-post; a few drops of Worcestershire sauce will take plain cheese on toast up several notches.

Posted by Og, King of Bashan (# 9562) on :

I have read that one of the common reasons for pairing cheese with wine at receptions is that the fat from the cheese will so mute the palette that you won't taste the cheep Chardonnay. Beer, on the other hand, has the carbonation and backbone to cleanse the palette and actually create harmonies with the cheese.

Humbolt fog is an aged goat cheese from California, which begs for a good Belgian farmhouse ale. Cheddar and pale ale are heaven together. Fresh goat cheese and a Belgian style wit are perfect at 10:00 in the morning. Stilton and aged English style strong ale? [Yipee]

Posted by Og, King of Bashan (# 9562) on :

quote:
Originally posted by Piglet:
Sorry for double-post; a few drops of Worcestershire sauce will take plain cheese on toast up several notches.

The idea of trying to improve on cheese on toast seems blasphemous.

Posted by Kelly Alves (# 2522) on :

quote:
Originally posted by lilBuddha:
This is not precisely true anymore. Like beer, Americans are beginning to learn how to make cheese. You are in California, peruse this list. They will not be found in the regular large market and the will not be cheap. But they are many times better than Kraft and Tillamook.
And, if you look in the right places, you can find UK exports.

I can vouch for the quality of, oh, everything Cowgirl Creamery puts out (check your nearest fru-fru deli, Lyda, an East Coast shipmate told me he gets it in his area, I'd be shocked if you couldn't get your hands on some), and Pt Reyes Blue is absolutely to kill for. Humbolt Fog I've tried, too, come to think of it-- pretty tasty. They make a variety of tasty chevres, but Humbolt Fog has an interesting blue rind. (Ah! Og beat me to it! What he said!)

I'm disappointed that the Marin French Cheese Factory didn't make the list-- they have been making Brie and Camembert since 1865, from someone's Old Country formula. Both Cowgirl and Marin Cheese Factory put out reasonably priced sample sizes-- enough for one person and an ample stack of crackers.

[ 08. January 2016, 03:52: Message edited by: Kelly Alves ]

Posted by Sioni Sais (# 5713) on :

quote:
Originally posted by Og, King of Bashan:

quote:
Originally posted by Piglet:
Sorry for double-post; a few drops of Worcestershire sauce will take plain cheese on toast up several notches.
The idea of trying to improve on cheese on toast seems blasphemous.

But it can be done! Cheese on Marmite on toast has been mentioned, but cheese on sliced tomatoes on Marmite on toast is better. Just don't eat it the moment it comes off the grill or you will scald your tongue on the tomato!

And yes, the cheese should be Cheddar or the even sharper Lancashire.

Posted by crunt (# 1321) on :

I like blue cheese and banana with my crackers.

Posted by Welease Woderwick (# 10424) on :

I love cheese!

For cheese on toast I like to make it stripey with a white cheese, a red cheese and a blue cheese in stripes on the bread.

But cheese can be used for so many different things - gorgonzola melted with double cream and a little butter as a dressing for pasta, marscapone on an Eccles cake or a mince pie, Wensleydale with Christmas cake or, as I said elsewhere today, mozzarella in baked beans.

Have you tried Barkham Blue [like a superior St Agur with a double cream finish] with a sharp, crunchy green apple? Mind you to buy the Barkham Blue you may need to either win the Lottery or take out a second mortgage!

Use a potato peeler to make shavings of Pecorino Romano to add to a salad.

Yes, I agree, we need a drooling smilie!

Posted by Kelly Alves (# 2522) on :

I had crumbled feta as a topping for butternut squash ravioli the other day.

Posted by la vie en rouge (# 10688) on :

In my capacity as resident inhabitant of France, I feel obliged to contribute to the discussion. Grapes are an excellent addition to any cheeseboard. Fig chutney is delicious on top of most kinds of hard cheeses.

Also if you have never tried raclette, you have missed one of life’s great experiences.

It’s a machine with a grill on the top where you put slices of charcuterie, mushrooms, whatever. You also prepare boiled potatoes. You then put slices of raclette cheese into little spatulas to melt under the grill. Pour the melty cheese over everything else and feel your arteries clogging up by the minute. Other kinds of cheeses, while technically heterodox, also work well, like Roquefort and even certain kinds of goat’s cheese. Serve with a crisp white to cut through all the fat.

Word of warning: a raclette party makes your curtains stink for about a week afterwards. For that reason it is best eaten at someone else’s house. [Snigger]

Posted by Ariel (# 58) on :

quote:
Originally posted by Piglet:
Sorry for double-post; a few drops of Worcestershire sauce will take plain cheese on toast up several notches.

Yep. That old favourite standby of many, the toasted cheese and pickle sandwich, is another good thing, whether Cheddar and Branston pickle, or Brie and mango chutney.

Grapes are good and fig chutney is wonderful. Unfortunately I discovered it locally just before the supermarket decided to discontinue it.

I have a friend who makes her own membrillo (quince paste) to have with Manchego cheese. This I can recommend as well.

Posted by Karl: Liberal Backslider (# 76) on :

quote:
Originally posted by la vie en rouge:
In my capacity as resident inhabitant of France, I feel obliged to contribute to the discussion. Grapes are an excellent addition to any cheeseboard. Fig chutney is delicious on top of most kinds of hard cheeses.

Also if you have never tried raclette, you have missed one of life’s great experiences.

It’s a machine with a grill on the top where you put slices of charcuterie, mushrooms, whatever. You also prepare boiled potatoes. You then put slices of raclette cheese into little spatulas to melt under the grill. Pour the melty cheese over everything else and feel your arteries clogging up by the minute. Other kinds of cheeses, while technically heterodox, also work well, like Roquefort and even certain kinds of goat’s cheese. Serve with a crisp white to cut through all the fat.

Word of warning: a raclette party makes your curtains stink for about a week afterwards. For that reason it is best eaten at someone else’s house.

The only place within miles I can find Raclette is Sheffield's Waitrose (who might have it; Waitrose stock it but who knows whether it's at the Sheffield branch). Next time I have an excuse I'll see if they have any, because it does look rather up my street.

Posted by Sioni Sais (# 5713) on :

quote:
Originally posted by la vie en rouge:
In my capacity as resident inhabitant of France, I feel obliged to contribute to the discussion. Grapes are an excellent addition to any cheeseboard. Fig chutney is delicious on top of most kinds of hard cheeses.

Also if you have never tried raclette, you have missed one of life’s great experiences.

It’s a machine with a grill on the top where you put slices of charcuterie, mushrooms, whatever. You also prepare boiled potatoes. You then put slices of raclette cheese into little spatulas to melt under the grill. Pour the melty cheese over everything else and feel your arteries clogging up by the minute. Other kinds of cheeses, while technically heterodox, also work well, like Roquefort and even certain kinds of goat’s cheese. Serve with a crisp white to cut through all the fat.

Word of warning: a raclette party makes your curtains stink for about a week afterwards. For that reason it is best eaten at someone else’s house.

Friends have a raclette grill and the items you mention are spot on. It beats the heck out of fondue. We have an Staycation each year using their Summer House, which is actually a prefabricated garage, half which is woodstore and the other a cocktail bar with dining facilities. No curtains, no smell problem.

Posted by Piglet (# 11803) on :

quote:
Originally posted by Sioni Sais:
... cheese on sliced tomatoes on Marmite on toast ...

Absolutely - without the Marmite* ... [Devil]

A friend gave us some surplus plums from his tree in the autumn, and I turned them into Spiced Plum Chutney from the original Delia Smith Cookery Course books (more-or-less this but with plums instead of damsons). It's very nice with either cheddar or Jarlsberg (or with cold cuts).

I think Og must have been unlucky with his cheese-and-wine parties. I discovered at one how nice perfectly ordinary cheddar-type cheese can be with a glass or three of claret; each seemed to soften the flavour of the other in a very pleasing way.

* sorry - I'm in the "loathe" camp.

Posted by balaam (# 4543) on :

quote:
Originally posted by Og, King of Bashan:

quote:
Originally posted by Piglet:
Sorry for double-post; a few drops of Worcestershire sauce will take plain cheese on toast up several notches.
The idea of trying to improve on cheese on toast seems blasphemous.

It depends on the cheese. SupermarketOwnBrandMildCheddar™* needs something, ANYthing, to make it taste good.

-----------------------------------

*I do not consider this to be cheese.

Posted by lilBuddha (# 14333) on :

Unreserved anything goes against the British nature. Marmite was developed to prevent complete satisfaction with one's food.
Little know fact: the famous stiff upper lip* is developed in childhood when one is "introduced" to the vile concoction. Unfortunately, a culinary Stockholm Syndrome sets in for some.

*often accompanied by a stiff lower lip to prevent any passing the lips.

Back to edible foodstuff: cheddar with roasted, marinated red pepper, roasted onion and mango on a toasted brioche. Lovely.

Posted by Stercus Tauri (# 16668) on :

quote:
Originally posted by Piglet:

quote:
Originally posted by Sioni Sais:
... cheese on sliced tomatoes on Marmite on toast ...
Absolutely - without the Marmite* ...

A friend gave us some surplus plums from his tree in the autumn, and I turned them into Spiced Plum Chutney from the original Delia Smith Cookery Course books (more-or-less this but with plums instead of damsons). It's very nice with either cheddar or Jarlsberg (or with cold cuts).

I think Og must have been unlucky with his cheese-and-wine parties. I discovered at one how nice perfectly ordinary cheddar-type cheese can be with a glass or three of claret; each seemed to soften the flavour of the other in a very pleasing way.

* sorry - I'm in the "loathe" camp.

Dear Piglet - as a Marmite evangelist I would love to be able to help you with your problem. This is what I've ordered for my birthday.

Posted by Ariel (# 58) on :

I like Marmite, but it's utterly disgusting with tomatoes, or lettuce, or cucumber, or mixed in with mayonnaise, or pickle. Or chocolate.

Anyhow, it's a cheese thread. Or a cheeese thread, or possibly even a cheeese threeead.

Tomorrow I may possibly visit one of my favourite cheese shops, where you push the door open and your nostrils are assailed by the aroma of a hundred cheeses, waiting on straw mats for you to take some of them home. It really is quite an olfactory experience. You see people who haven't been to the shop before push the door open and do a double-take, or an involuntary step backwards.

Posted by Stercus Tauri (# 16668) on :

quote:
Originally posted by Ariel:
I like Marmite, but it's utterly disgusting with tomatoes, or lettuce, or cucumber, or mixed in with mayonnaise, or pickle. Or chocolate.

Anyhow, it's a cheese thread. Or a cheeese thread, or possibly even a cheeese threeead.

All right; then let it just be cheese.

Posted by Firenze (# 619) on :

In Edinburgh we are blessed with an actual cheesemonger. The shop in the Old Town always has a wonderfully authentic must and fungal smell.

Posted by lilBuddha (# 14333) on :

quote:
Originally posted by Stercus Tauri:
All right; then let it just be cheese.

Hadn't believed in the Anti-Christ until just now.

Posted by Piglet (# 11803) on :

There was a lovely little deli-cum-café in Belfast that did the most delicious cheese and charcuterie plates, with interesting crackers, Proper Bread and Ballymaloe tomato chutney. Sitting at outside tables, watching the world go by and eating delicious cheeses, was one of life's little pleasures.

The only thing they were missing was a licence, so I had to make do with San Pellegrino fizz instead of wine, but it was worth it for the food.

Posted by Lyda*Rose (# 4544) on :

quote:
Originally posted by lilBuddha:

quote:
Originally posted by Lyda*Rose:
Yeah, yeah, you Brits would not recognize the taste of our "cheddar", but hey, at least it wasn't "processed American".
This is not precisely true anymore. Like beer, Americans are beginning to learn how to make cheese. You are in California, peruse this list. They will not be found in the regular large market and the will not be cheap. But they are many times better than Kraft and Tillamook.
And, if you look in the right places, you can find UK exports.

Thanks!

I think.

Now I just have to decide whether I have to re-adjust my heating budget, my car fuel budget, or withdraw into hermit-dom while I skip plays, museums, and live shows while I huddle in front of the tube watching indie dvds with my precious hoard of gourmet cheese.

Posted by Kelly Alves (# 2522) on :

Sell a kidney, Lyda. Worth it.

quote:
Originally posted by Stercus Tauri:
All right; then let it just be cheese.

oh dear holy god

[ 09. January 2016, 03:15: Message edited by: Kelly Alves ]

Posted by Kittyville (# 16106) on :

Marmite flavoured cheddar - YUM! I'll have to try and track it down next time I'm in London, even if it does mean going to Tesco.

Posted by Ariel (# 58) on :

It's all right but not that exciting. The cheese is sort of mildly and evenly flavoured with Marmite in a not very obtrusive way. I think what I'm trying to say is it lacks the tang you'd get if you spread it on, yourself.

Posted by Stercus Tauri (# 16668) on :

With this discussion in mind, had a very pleasant visit to the cheese man at the farmers' market this morning. I came away with a block of double smoked cheddar (makes terrific sauces) and some Shropshire blue, which goes extraordinarily well with cheap red wine and Islay whiskies. I've never smoked in my life, but smoky cheeses and smoky whiskies are irresistible.

Posted by lilBuddha (# 14333) on :

Smoky cheeses are variable, for me. The cheese needs enough of its own character, that character must compliment the smoke and the smoke shouldn't be too strong.

Posted by Kelly Alves (# 2522) on :

Yeah, the only smoked cheese I like is Gouda. Cheddar (and I mean real cheddar) competes against the smoke too much for me.

Posted by Piglet (# 11803) on :

The Orkney Creamery used to produce a smoked cheddar which I was very partial to when I was younger (my dad liked it, so there was always some in the house), but I don't think they do it any more. It was quite strongly smoked, and had an almost bacony taste, but was very nice on a neutral or sweet-ish cracker (preferably with a glass of claret).

At the other end of the flavour spectrum, there's Grimbister Farm Cheese, which is a pale, moist, mildly-flavoured cheese and delicious on oatcakes.

[ 10. January 2016, 00:26: Message edited by: Piglet ]

Posted by lilBuddha (# 14333) on :

For mild, it is difficult to beat a fresh mozzarella di bufala. Wonderful with tomato, basil, garlic and olive oil on filone or focaccia. Tasty but refreshing.

Posted by Ariel (# 58) on :

quote:
Originally posted by Kelly Alves:
Yeah, the only smoked cheese I like is Gouda. Cheddar (and I mean real cheddar) competes against the smoke too much for me.

There's quite a range of smoked cheeses, ranging from smoked Brie all the way to smoked Cheddar. You might like smoked Bavarian/German if you can get it; it's pleasantly mild without being overpowering. I haven't had one I didn't like.

Posted by Kelly Alves (# 2522) on :

Again, in my area bevmo seems to be the goto place for such cheese research. Although I should probably check out Trader Joe's or a frighteningly overpriced market like Whole Foods are Mollie Stone to be sure. Ordinarily my wallet drags me forcibly away from such places.

Posted by Pomona (# 17175) on :

Red Leicester is the best cheese for toasting IMO, and very underrated. Aged Gouda is a fancier alternative.

I'm very fond of Manchego and ewe's milk cheeses.

Posted by lilBuddha (# 14333) on :

Red Leicester! Toasted, of course, but try it on a pizza. A little sprinkled just as it comes from the oven gives a nice extra bit of flavour.

ETA: Because Heaven is the place for cheesy humour...

[ 11. January 2016, 01:00: Message edited by: lilBuddha ]

Posted by Aravis (# 13824) on :

My all-time favourite Cheddar is Barber's Cruncher. Fantastic flavour. I assume it got its name because it tends to develop little crunchy calcium deposits on the outside over time.

Posted by balaam (# 4543) on :

quote:
Originally posted by Pomona:
Red Leicester is the best cheese for toasting IMO, and very underrated. Aged Gouda is a fancier alternative.

I'm very fond of Manchego and ewe's milk cheeses.

Lancashire toasted suits my taste buds better.

Each to her/his own.

Alternatives are good. A ewe's milk Swaledale can be substituted from Wensleydale as an interesting twist. Or Sage Derby melted on chicken.

Posted by Timothy the Obscure (# 292) on :

quote:
Originally posted by lilBuddha:
This is not precisely true anymore. Like beer, Americans are beginning to learn how to make cheese. You are in California, peruse this list. They will not be found in the regular large market and the will not be cheap. But they are many times better than Kraft and Tillamook.
And, if you look in the right places, you can find UK exports.

Actually, Tillamook makes some aged cheeses that are better than decent. Their Vintage Extra Sharp White Cheddar (aged 2-3 years), while not as complex and well-rounded as a true English Farmhouse Cheddar, is much better than most of the ersatz stuff that gets imported to the US under that name.

Posted by Brenda Clough (# 18061) on :

Here is someone pointing out that in some classic novels all problems are solved with cheese.

Posted by Piglet (# 11803) on :

Mind you, Heidi is set in Switzerland, where they sort of invented the stuff. [Big Grin]

quote:
Originally posted by balaam:
... Sage Derby melted on chicken.

I'm not sure about that - I always think Sage Derby looks lovely on a cheese-board, but I imagine that if you melted it, it would look like a sneeze ... [Eek!]

Posted by Kelly Alves (# 2522) on :

I always wondered what kind of cheese it was that Grandfather toasted over on open fire and smeared on bread.

quote:
Originally posted by Piglet:

quote:
Originally posted by balaam:
... Sage Derby melted on chicken.
I'm not sure about that - I always think Sage Derby looks lovely on a cheese-board, but I imagine that if you melted it, it would look like a sneeze ...

You can say that about a variety of cheeses, really...

Posted by Lamb Chopped (# 5528) on :

Kelly, raclette?

Posted by Kelly Alves (# 2522) on :

The toast or the sneeze?

Posted by Lamb Chopped (# 5528) on :

Gesundheit!

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