Discussion:
Your Favorite Cheese?
(too old to reply)
Mr Cheese Fiend
2007-06-14 18:44:20 UTC
Permalink
Which one's your favourite?

* Abbaye de Belloc
* Abbaye du Mont des Cats
* Abertam
* Abondance
* Ackawi
* Acorn
* Adelost
* Affidelice au Chablis
* Afuega'l Pitu
* Airag
* Airedale
* Aisy Cendre
* Allgauer Emmentaler
* Alverca
* Ambert
* American Cheese
* Ami du Chambertin
* Anejo Enchilado
* Anneau du Vic-Bilh
* Anthoriro
* Appenzell
* Aragon
* Ardi Gasna
* Ardrahan
* Armenian String
* Aromes au Gene de Marc
* Asadero
* Asiago
* Aubisque Pyrenees
* Autun
* Avaxtskyr
* Baby Swiss
* Babybel
* Baguette Laonnaise
* Bakers
* Baladi
* Balaton
* Bandal
* Banon
* Barry's Bay Cheddar
* Basing
* Basket Cheese
* Bath Cheese
* Bavarian Bergkase
* Baylough
* Beaufort
* Beauvoorde
* Beenleigh Blue
* Beer Cheese
* Bel Paese
* Bergader
* Bergere Bleue
* Berkswell
* Beyaz Peynir
* Bierkase
* Bishop Kennedy
* Blarney
* Bleu d'Auvergne
* Bleu de Gex
* Bleu de Laqueuille
* Bleu de Septmoncel
* Bleu Des Causses
* Blue
* Blue Castello
* Blue Rathgore
* Blue Vein (Australian)
* Blue Vein Cheeses
* Bocconcini
* Bocconcini (Australian)
* Boeren Leidenkaas
* Bonchester
* Bosworth
* Bougon
* Boule Du Roves
* Boulette d'Avesnes
* Boursault
* Boursin
* Bouyssou
* Bra
* Braudostur
* Breakfast Cheese
* Brebis du Lavort
* Brebis du Lochois
* Brebis du Puyfaucon
* Bresse Bleu
* Brick
* Brie
* Brie de Meaux
* Brie de Melun
* Brillat-Savarin
* Brin
* Brin d' Amour
* Brin d'Amour
* Brinza (Burduf Brinza)
* Briquette de Brebis
* Briquette du Forez
* Broccio
* Broccio Demi-Affine
* Brousse du Rove
* Bruder Basil
* Brusselae Kaas (Fromage de Bruxelles)
* Bryndza
* Buchette d'Anjou
* Buffalo
* Burgos
* Butte
* Butterkase
* Button (Innes)
* Buxton Blue
* Cabecou
* Caboc
* Cabrales
* Cachaille
* Caciocavallo
* Caciotta
* Caerphilly
* Cairnsmore
* Calenzana
* Cambazola
* Camembert de Normandie
* Canadian Cheddar
* Canestrato
* Cantal
* Caprice des Dieux
* Capricorn Goat
* Capriole Banon
* Carre de l'Est
* Casciotta di Urbino
* Cashel Blue
* Castellano
* Castelleno
* Castelmagno
* Castelo Branco
* Castigliano
* Cathelain
* Celtic Promise
* Cendre d'Olivet
* Cerney
* Chabichou
* Chabichou du Poitou
* Chabis de Gatine
* Chaource
* Charolais
* Chaumes
* Cheddar
* Cheshire
* Chevres
* Chevrotin des Aravis
* Chontaleno
* Civray
* Coeur de Camembert au Calvados
* Coeur de Chevre
* Colby
* Cold Pack
* Comte
* Coolea
* Cooleney
* Coquetdale
* Corleggy
* Cornish Pepper
* Cotherstone
* Cotija
* Cottage Cheese
* Cottage Cheese (Australian)
* Cougar Gold
* Coulommiers
* Coverdale
* Crayeux de Roncq
* Cream Cheese
* Cream Havarti
* Crema Agria
* Crema Mexicana
* Creme Fraiche
* Crescenza
* Croghan
* Crottin de Chavignol
* Crottin du Chavignol
* Crowdie
* Crowley
* Cuajada
* Curd
* Cure Nantais
* Curworthy
* Cwmtawe Pecorino
* Cypress Grove Chevre
* Danablu (Danish Blue)
* Danbo
* Danish Fontina
* Daralagjazsky
* Dauphin
* Delice des Fiouves
* Denhany Dorset Drum
* Derby
* Dessertnyj Belyj
* Devon Blue
* Devon Garland
* Dolcelatte
* Doolin
* Doppelrhamstufel
* Dorset Blue Vinney
* Double Gloucester
* Double Worcester
* Dreux a la Feuille
* Dry Jack
* Duddleswell
* Dunbarra
* Dunlop
* Dunsyre Blue
* Duroblando
* Durrus
* Dutch Mimolette (Commissiekaas)
* Edam
* Edelpilz
* Emental Grand Cru
* Emlett
* Emmental
* Epoisses de Bourgogne
* Esbareich
* Esrom
* Etorki
* Evansdale Farmhouse Brie
* Evora De L'Alentejo
* Exmoor Blue
* Explorateur
* Feta
* Feta (Australian)
* Figue
* Filetta
* Fin-de-Siecle
* Finlandia Swiss
* Finn
* Fiore Sardo
* Fleur du Maquis
* Flor de Guia
* Flower Marie
* Folded
* Folded cheese with mint
* Fondant de Brebis
* Fontainebleau
* Fontal
* Fontina Val d'Aosta
* Fougerus
* Four Herb Gouda
* Fourme d' Ambert
* Fourme de Haute Loire
* Fourme de Montbrison
* Fresh Jack
* Fresh Mozzarella
* Fresh Ricotta
* Fresh Truffles
* Fribourgeois
* Friesekaas
* Friesian
* Friesla
* Frinault
* Fromage a Raclette
* Fromage Corse
* Fromage de Montagne de Savoie
* Fromage Frais
* Fruit Cream Cheese
* Frying Cheese
* Fynbo
* Gabriel
* Galette du Paludier
* Galette Lyonnaise
* Galloway Goat's Milk Gems
* Gammelost
* Gaperon a l'Ail
* Garrotxa
* Gastanberra
* Geitost
* Gippsland Blue
* Gjetost
* Gloucester
* Golden Cross
* Gorgonzola
* Gornyaltajski
* Gospel Green
* Gouda
* Goutu
* Gowrie
* Grabetto
* Graddost
* Grafton Village Cheddar
* Grana
* Grana Padano
* Grand Vatel
* Grataron d' Areches
* Gratte-Paille
* Graviera
* Greuilh
* Greve
* Gris de Lille
* Gruyere
* Gubbeen
* Guerbigny
* Halloumi
* Halloumy (Australian)
* Haloumi-Style Cheese
* Harbourne Blue
* Havarti
* Heidi Gruyere
* Hereford Hop
* Herrgardsost
* Herriot Farmhouse
* Herve
* Hipi Iti
* Hubbardston Blue Cow
* Hushallsost
* Iberico
* Idaho Goatster
* Idiazabal
* Il Boschetto al Tartufo
* Ile d'Yeu
* Isle of Mull
* Jarlsberg
* Jermi Tortes
* Jibneh Arabieh
* Jindi Brie
* Jubilee Blue
* Juustoleipa
* Kadchgall
* Kaseri
* Kashta
* Kefalotyri
* Kenafa
* Kernhem
* Kervella Affine
* Kikorangi
* King Island Cape Wickham Brie
* King River Gold
* Klosterkaese
* Knockalara
* Kugelkase
* L'Aveyronnais
* L'Ecir de l'Aubrac
* La Taupiniere
* La Vache Qui Rit
* Laguiole
* Lairobell
* Lajta
* Lanark Blue
* Lancashire
* Langres
* Lappi
* Laruns
* Lavistown
* Le Brin
* Le Fium Orbo
* Le Lacandou
* Le Roule
* Leafield
* Lebbene
* Leerdammer
* Leicester
* Leyden
* Limburger
* Lincolnshire Poacher
* Lingot Saint Bousquet d'Orb
* Liptauer
* Little Rydings
* Livarot
* Llanboidy
* Llanglofan Farmhouse
* Loch Arthur Farmhouse
* Loddiswell Avondale
* Longhorn
* Lou Palou
* Lou Pevre
* Lyonnais
* Maasdam
* Macconais
* Mahoe Aged Gouda
* Mahon
* Malvern
* Mamirolle
* Manchego
* Manouri
* Manur
* Marble Cheddar
* Marbled Cheeses
* Maredsous
* Margotin
* Maribo
* Maroilles
* Mascares
* Mascarpone
* Mascarpone (Australian)
* Mascarpone Torta
* Matocq
* Maytag Blue
* Meira
* Menallack Farmhouse
* Menonita
* Meredith Blue
* Mesost
* Metton (Cancoillotte)
* Meyer Vintage Gouda
* Mihalic Peynir
* Milleens
* Mimolette
* Mine-Gabhar
* Mini Baby Bells
* Mixte
* Molbo
* Monastery Cheeses
* Mondseer
* Mont D'or Lyonnais
* Montasio
* Monterey Jack
* Monterey Jack Dry
* Morbier
* Morbier Cru de Montagne
* Mothais a la Feuille
* Mozzarella
* Mozzarella (Australian)
* Mozzarella di Bufala
* Mozzarella Fresh, in water
* Mozzarella Rolls
* Munster
* Murol
* Mycella
* Myzithra
* Naboulsi
* Nantais
* Neufchatel
* Neufchatel (Australian)
* Niolo
* Nokkelost
* Northumberland
* Oaxaca
* Olde York
* Olivet au Foin
* Olivet Bleu
* Olivet Cendre
* Orkney Extra Mature Cheddar
* Orla
* Oschtjepka
* Ossau Fermier
* Ossau-Iraty
* Oszczypek
* Oxford Blue
* P'tit Berrichon
* Palet de Babligny
* Paneer
* Panela
* Pannerone
* Pant ys Gawn
* Parmesan (Parmigiano)
* Parmigiano Reggiano
* Pas de l'Escalette
* Passendale
* Pasteurized Processed
* Pate de Fromage
* Patefine Fort
* Pave d'Affinois
* Pave d'Auge
* Pave de Chirac
* Pave du Berry
* Pecorino
* Pecorino in Walnut Leaves
* Pecorino Romano
* Peekskill Pyramid
* Pelardon des Cevennes
* Pelardon des Corbieres
* Penamellera
* Penbryn
* Pencarreg
* Perail de Brebis
* Petit Morin
* Petit Pardou
* Petit-Suisse
* Picodon de Chevre
* Picos de Europa
* Piora
* Pithtviers au Foin
* Plateau de Herve
* Plymouth Cheese
* Podhalanski
* Poivre d'Ane
* Polkolbin
* Pont l'Eveque
* Port Nicholson
* Port-Salut
* Postel
* Pouligny-Saint-Pierre
* Pourly
* Prastost
* Pressato
* Prince-Jean
* Processed Cheddar
* Provolone
* Provolone (Australian)
* Pyengana Cheddar
* Pyramide
* Quark
* Quark (Australian)
* Quartirolo Lombardo
* Quatre-Vents
* Quercy Petit
* Queso Blanco
* Queso Blanco con Frutas --Pina y Mango
* Queso de Murcia
* Queso del Montsec
* Queso del Tietar
* Queso Fresco
* Queso Fresco (Adobera)
* Queso Iberico
* Queso Jalapeno
* Queso Majorero
* Queso Media Luna
* Queso Para Frier
* Queso Quesadilla
* Rabacal
* Raclette
* Ragusano
* Raschera
* Reblochon
* Red Leicester
* Regal de la Dombes
* Reggianito
* Remedou
* Requeson
* Richelieu
* Ricotta
* Ricotta (Australian)
* Ricotta Salata
* Ridder
* Rigotte
* Rocamadour
* Rollot
* Romano
* Romans Part Dieu
* Roncal
* Roquefort
* Roule
* Rouleau De Beaulieu
* Royalp Tilsit
* Rubens
* Rustinu
* Saaland Pfarr
* Saanenkaese
* Saga
* Sage Derby
* Sainte Maure
* Saint-Marcellin
* Saint-Nectaire
* Saint-Paulin
* Salers
* Samso
* San Simon
* Sancerre
* Sap Sago
* Sardo
* Sardo Egyptian
* Sbrinz
* Scamorza
* Schabzieger
* Schloss
* Selles sur Cher
* Selva
* Serat
* Seriously Strong Cheddar
* Serra da Estrela
* Sharpam
* Shelburne Cheddar
* Shropshire Blue
* Siraz
* Sirene
* Smoked Gouda
* Somerset Brie
* Sonoma Jack
* Sottocenare al Tartufo
* Soumaintrain
* Sourire Lozerien
* Spenwood
* Sraffordshire Organic
* St. Agur Blue Cheese
* Stilton
* Stinking Bishop
* String
* Sussex Slipcote
* Sveciaost
* Swaledale
* Sweet Style Swiss
* Swiss
* Syrian (Armenian String)
* Tala
* Taleggio
* Tamie
* Tasmania Highland Chevre Log
* Taupiniere
* Teifi
* Telemea
* Testouri
* Tete de Moine
* Tetilla
* Texas Goat Cheese
* Tibet
* Tillamook Cheddar
* Tilsit
* Timboon Brie
* Toma
* Tomme Brulee
* Tomme d'Abondance
* Tomme de Chevre
* Tomme de Romans
* Tomme de Savoie
* Tomme des Chouans
* Tommes
* Torta del Casar
* Toscanello
* Touree de L'Aubier
* Tourmalet
* Trappe (Veritable)
* Trois Cornes De Vendee
* Tronchon
* Trou du Cru
* Truffe
* Tupi
* Turunmaa
* Tymsboro
* Tyn Grug
* Tyning
* Ubriaco
* Ulloa
* Vacherin-Fribourgeois
* Valencay
* Vasterbottenost
* Venaco
* Vendomois
* Vieux Corse
* Vignotte
* Vulscombe
* Waimata Farmhouse Blue
* Washed Rind Cheese (Australian)
* Waterloo
* Weichkaese
* Wellington
* Wensleydale
* White Stilton
* Whitestone Farmhouse
* Wigmore
* Woodside Cabecou
* Xanadu
* Xynotyro
* Yarg Cornish
* Yarra Valley Pyramid
* Yorkshire Blue
* Zamorano
* Zanetti Grana Padano
* Zanetti Parmigiano Reggiano
Kent
2007-06-14 21:31:56 UTC
Permalink
Post by Mr Cheese Fiend
Which one's your favourite?
* "Parmigiano Reggiano"
though many are very close.
That,'s quite a list.
That Guy
2007-06-14 23:55:01 UTC
Permalink
Post by Mr Cheese Fiend
Which one's your favourite?
I have neither heard of nor tasted most of them, and the of ones I like, the
flavors vary from one cheesemaker to another so I don't have any one
Post by Mr Cheese Fiend
* American Cheese (While some may not consider this a "real" cheese, it
is very good in some situations which call for melted cheese.)
* Brie
* Cheddar (Aged and sharp, please)
* Feta
* Havarti
* Parmigiano Reggiano
* Sage Derby
* Fresh Truffles
This is a cheese?
Nick Cramer
2007-06-15 08:38:22 UTC
Permalink
Post by Mr Cheese Fiend
Which one's your favourite?
[lovely list snipped]
I haven't tasted 99% of them, but I've yet to meet a cheese I didn't like!
--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~
Knight Of The Road
2007-06-15 16:33:03 UTC
Permalink
Post by Mr Cheese Fiend
Which one's your favourite?
Dairylea Triangles, which go particularly well with any wine that comes in a
box with a painting of a Spanish village on it.
--
Regards, Vince.

International Trucking Photographs-
http://200476.aceboard.net
Jerry Avins
2007-06-15 23:08:31 UTC
Permalink
Post by Mr Cheese Fiend
Which one's your favourite?
Why do you care? (You missed Velveeta, Manchego, and many others.)

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Rob
2007-06-15 23:56:13 UTC
Permalink
"
Post by Jerry Avins
Why do you care? (You missed Velveeta, Manchego, and many others.)
Jerry
--
Not much of a cheese shop is it?
ah
2007-06-22 09:34:19 UTC
Permalink
Post by Rob
"
Post by Jerry Avins
Why do you care? (You missed Velveeta, Manchego, and many others.)
Jerry
--
Not much of a cheese shop is it?
http://park.org/Japan/Kabuki/sound/shamisen.au
Mokosh
2007-06-20 16:24:22 UTC
Permalink
Post by Jerry Avins
Post by Mr Cheese Fiend
Which one's your favourite?
Why do you care? (You missed Velveeta, Manchego, and many others.)
Jerry
--
Engineering is the art of making what you want from things you can get.
Manchego was listed.
Who knew there were so many ways to spoil milk creatively?
MJ
ah
2007-06-18 23:22:19 UTC
Permalink
Post by Mr Cheese Fiend
Which one's your favourite?
* Abbaye de Belloc
* Abbaye du Mont des Cats
* Abertam
* Abondance
* Ackawi
* Acorn
* Adelost
* Affidelice au Chablis
* Afuega'l Pitu
* Airag
* Airedale
* Aisy Cendre
* Allgauer Emmentaler
* Alverca
* Ambert
* American Cheese
* Ami du Chambertin
* Anejo Enchilado
* Anneau du Vic-Bilh
* Anthoriro
* Appenzell
* Aragon
* Ardi Gasna
* Ardrahan
* Armenian String
* Aromes au Gene de Marc
* Asadero
* Asiago
* Aubisque Pyrenees
* Autun
* Avaxtskyr
* Baby Swiss
* Babybel
* Baguette Laonnaise
* Bakers
* Baladi
* Balaton
* Bandal
* Banon
* Barry's Bay Cheddar
* Basing
* Basket Cheese
* Bath Cheese
* Bavarian Bergkase
* Baylough
* Beaufort
* Beauvoorde
* Beenleigh Blue
* Beer Cheese
* Bel Paese
* Bergader
* Bergere Bleue
* Berkswell
* Beyaz Peynir
* Bierkase
* Bishop Kennedy
* Blarney
* Bleu d'Auvergne
* Bleu de Gex
* Bleu de Laqueuille
* Bleu de Septmoncel
* Bleu Des Causses
* Blue
* Blue Castello
* Blue Rathgore
* Blue Vein (Australian)
* Blue Vein Cheeses
* Bocconcini
* Bocconcini (Australian)
* Boeren Leidenkaas
* Bonchester
* Bosworth
* Bougon
* Boule Du Roves
* Boulette d'Avesnes
* Boursault
* Boursin
* Bouyssou
* Bra
* Braudostur
* Breakfast Cheese
* Brebis du Lavort
* Brebis du Lochois
* Brebis du Puyfaucon
* Bresse Bleu
* Brick
* Brie
* Brie de Meaux
* Brie de Melun
* Brillat-Savarin
* Brin
* Brin d' Amour
* Brin d'Amour
* Brinza (Burduf Brinza)
* Briquette de Brebis
* Briquette du Forez
* Broccio
* Broccio Demi-Affine
* Brousse du Rove
* Bruder Basil
* Brusselae Kaas (Fromage de Bruxelles)
* Bryndza
* Buchette d'Anjou
* Buffalo
* Burgos
* Butte
* Butterkase
* Button (Innes)
* Buxton Blue
* Cabecou
* Caboc
* Cabrales
* Cachaille
* Caciocavallo
* Caciotta
* Caerphilly
* Cairnsmore
* Calenzana
* Cambazola
* Camembert de Normandie
* Canadian Cheddar
* Canestrato
* Cantal
* Caprice des Dieux
* Capricorn Goat
* Capriole Banon
* Carre de l'Est
* Casciotta di Urbino
* Cashel Blue
* Castellano
* Castelleno
* Castelmagno
* Castelo Branco
* Castigliano
* Cathelain
* Celtic Promise
* Cendre d'Olivet
* Cerney
* Chabichou
* Chabichou du Poitou
* Chabis de Gatine
* Chaource
* Charolais
* Chaumes
* Cheddar
* Cheshire
* Chevres
* Chevrotin des Aravis
* Chontaleno
* Civray
* Coeur de Camembert au Calvados
* Coeur de Chevre
* Colby
* Cold Pack
* Comte
* Coolea
* Cooleney
* Coquetdale
* Corleggy
* Cornish Pepper
* Cotherstone
* Cotija
* Cottage Cheese
* Cottage Cheese (Australian)
* Cougar Gold
* Coulommiers
* Coverdale
* Crayeux de Roncq
* Cream Cheese
* Cream Havarti
* Crema Agria
* Crema Mexicana
* Creme Fraiche
* Crescenza
* Croghan
* Crottin de Chavignol
* Crottin du Chavignol
* Crowdie
* Crowley
* Cuajada
* Curd
* Cure Nantais
* Curworthy
* Cwmtawe Pecorino
* Cypress Grove Chevre
* Danablu (Danish Blue)
* Danbo
* Danish Fontina
* Daralagjazsky
* Dauphin
* Delice des Fiouves
* Denhany Dorset Drum
* Derby
* Dessertnyj Belyj
* Devon Blue
* Devon Garland
* Dolcelatte
* Doolin
* Doppelrhamstufel
* Dorset Blue Vinney
* Double Gloucester
* Double Worcester
* Dreux a la Feuille
* Dry Jack
* Duddleswell
* Dunbarra
* Dunlop
* Dunsyre Blue
* Duroblando
* Durrus
* Dutch Mimolette (Commissiekaas)
* Edam
* Edelpilz
* Emental Grand Cru
* Emlett
* Emmental
* Epoisses de Bourgogne
* Esbareich
* Esrom
* Etorki
* Evansdale Farmhouse Brie
* Evora De L'Alentejo
* Exmoor Blue
* Explorateur
* Feta
* Feta (Australian)
* Figue
* Filetta
* Fin-de-Siecle
* Finlandia Swiss
* Finn
* Fiore Sardo
* Fleur du Maquis
* Flor de Guia
* Flower Marie
* Folded
* Folded cheese with mint
* Fondant de Brebis
* Fontainebleau
* Fontal
* Fontina Val d'Aosta
* Fougerus
* Four Herb Gouda
* Fourme d' Ambert
* Fourme de Haute Loire
* Fourme de Montbrison
* Fresh Jack
* Fresh Mozzarella
* Fresh Ricotta
* Fresh Truffles
* Fribourgeois
* Friesekaas
* Friesian
* Friesla
* Frinault
* Fromage a Raclette
* Fromage Corse
* Fromage de Montagne de Savoie
* Fromage Frais
* Fruit Cream Cheese
* Frying Cheese
* Fynbo
* Gabriel
* Galette du Paludier
* Galette Lyonnaise
* Galloway Goat's Milk Gems
* Gammelost
* Gaperon a l'Ail
* Garrotxa
* Gastanberra
* Geitost
* Gippsland Blue
* Gjetost
* Gloucester
* Golden Cross
* Gorgonzola
* Gornyaltajski
* Gospel Green
* Gouda
* Goutu
* Gowrie
* Grabetto
* Graddost
* Grafton Village Cheddar
* Grana
* Grana Padano
* Grand Vatel
* Grataron d' Areches
* Gratte-Paille
* Graviera
* Greuilh
* Greve
* Gris de Lille
* Gruyere
* Gubbeen
* Guerbigny
* Halloumi
* Halloumy (Australian)
* Haloumi-Style Cheese
* Harbourne Blue
* Havarti
* Heidi Gruyere
* Hereford Hop
* Herrgardsost
* Herriot Farmhouse
* Herve
* Hipi Iti
* Hubbardston Blue Cow
* Hushallsost
* Iberico
* Idaho Goatster
* Idiazabal
* Il Boschetto al Tartufo
* Ile d'Yeu
* Isle of Mull
* Jarlsberg
* Jermi Tortes
* Jibneh Arabieh
* Jindi Brie
* Jubilee Blue
* Juustoleipa
* Kadchgall
* Kaseri
* Kashta
* Kefalotyri
* Kenafa
* Kernhem
* Kervella Affine
* Kikorangi
* King Island Cape Wickham Brie
* King River Gold
* Klosterkaese
* Knockalara
* Kugelkase
* L'Aveyronnais
* L'Ecir de l'Aubrac
* La Taupiniere
* La Vache Qui Rit
* Laguiole
* Lairobell
* Lajta
* Lanark Blue
* Lancashire
* Langres
* Lappi
* Laruns
* Lavistown
* Le Brin
* Le Fium Orbo
* Le Lacandou
* Le Roule
* Leafield
* Lebbene
* Leerdammer
* Leicester
* Leyden
* Limburger
* Lincolnshire Poacher
* Lingot Saint Bousquet d'Orb
* Liptauer
* Little Rydings
* Livarot
* Llanboidy
* Llanglofan Farmhouse
* Loch Arthur Farmhouse
* Loddiswell Avondale
* Longhorn
* Lou Palou
* Lou Pevre
* Lyonnais
* Maasdam
* Macconais
* Mahoe Aged Gouda
* Mahon
* Malvern
* Mamirolle
* Manchego
* Manouri
* Manur
* Marble Cheddar
* Marbled Cheeses
* Maredsous
* Margotin
* Maribo
* Maroilles
* Mascares
* Mascarpone
* Mascarpone (Australian)
* Mascarpone Torta
* Matocq
* Maytag Blue
* Meira
* Menallack Farmhouse
* Menonita
* Meredith Blue
* Mesost
* Metton (Cancoillotte)
* Meyer Vintage Gouda
* Mihalic Peynir
* Milleens
* Mimolette
* Mine-Gabhar
* Mini Baby Bells
* Mixte
* Molbo
* Monastery Cheeses
* Mondseer
* Mont D'or Lyonnais
* Montasio
* Monterey Jack
* Monterey Jack Dry
* Morbier
* Morbier Cru de Montagne
* Mothais a la Feuille
* Mozzarella
* Mozzarella (Australian)
* Mozzarella di Bufala
* Mozzarella Fresh, in water
* Mozzarella Rolls
* Munster
* Murol
* Mycella
* Myzithra
* Naboulsi
* Nantais
* Neufchatel
* Neufchatel (Australian)
* Niolo
* Nokkelost
* Northumberland
* Oaxaca
* Olde York
* Olivet au Foin
* Olivet Bleu
* Olivet Cendre
* Orkney Extra Mature Cheddar
* Orla
* Oschtjepka
* Ossau Fermier
* Ossau-Iraty
* Oszczypek
* Oxford Blue
* P'tit Berrichon
* Palet de Babligny
* Paneer
* Panela
* Pannerone
* Pant ys Gawn
* Parmesan (Parmigiano)
* Parmigiano Reggiano
* Pas de l'Escalette
* Passendale
* Pasteurized Processed
* Pate de Fromage
* Patefine Fort
* Pave d'Affinois
* Pave d'Auge
* Pave de Chirac
* Pave du Berry
* Pecorino
* Pecorino in Walnut Leaves
* Pecorino Romano
* Peekskill Pyramid
* Pelardon des Cevennes
* Pelardon des Corbieres
* Penamellera
* Penbryn
* Pencarreg
* Perail de Brebis
* Petit Morin
* Petit Pardou
* Petit-Suisse
* Picodon de Chevre
* Picos de Europa
* Piora
* Pithtviers au Foin
* Plateau de Herve
* Plymouth Cheese
* Podhalanski
* Poivre d'Ane
* Polkolbin
* Pont l'Eveque
* Port Nicholson
* Port-Salut
* Postel
* Pouligny-Saint-Pierre
* Pourly
* Prastost
* Pressato
* Prince-Jean
* Processed Cheddar
* Provolone
* Provolone (Australian)
* Pyengana Cheddar
* Pyramide
* Quark
* Quark (Australian)
* Quartirolo Lombardo
* Quatre-Vents
* Quercy Petit
* Queso Blanco
* Queso Blanco con Frutas --Pina y Mango
* Queso de Murcia
* Queso del Montsec
* Queso del Tietar
* Queso Fresco
* Queso Fresco (Adobera)
* Queso Iberico
* Queso Jalapeno
* Queso Majorero
* Queso Media Luna
* Queso Para Frier
* Queso Quesadilla
* Rabacal
* Raclette
* Ragusano
* Raschera
* Reblochon
* Red Leicester
* Regal de la Dombes
* Reggianito
* Remedou
* Requeson
* Richelieu
* Ricotta
* Ricotta (Australian)
* Ricotta Salata
* Ridder
* Rigotte
* Rocamadour
* Rollot
* Romano
* Romans Part Dieu
* Roncal
* Roquefort
* Roule
* Rouleau De Beaulieu
* Royalp Tilsit
* Rubens
* Rustinu
* Saaland Pfarr
* Saanenkaese
* Saga
* Sage Derby
* Sainte Maure
* Saint-Marcellin
* Saint-Nectaire
* Saint-Paulin
* Salers
* Samso
* San Simon
* Sancerre
* Sap Sago
* Sardo
* Sardo Egyptian
* Sbrinz
* Scamorza
* Schabzieger
* Schloss
* Selles sur Cher
* Selva
* Serat
* Seriously Strong Cheddar
* Serra da Estrela
* Sharpam
* Shelburne Cheddar
* Shropshire Blue
* Siraz
* Sirene
* Smoked Gouda
* Somerset Brie
* Sonoma Jack
* Sottocenare al Tartufo
* Soumaintrain
* Sourire Lozerien
* Spenwood
* Sraffordshire Organic
* St. Agur Blue Cheese
* Stilton
* Stinking Bishop
* String
* Sussex Slipcote
* Sveciaost
* Swaledale
* Sweet Style Swiss
* Swiss
* Syrian (Armenian String)
* Tala
* Taleggio
* Tamie
* Tasmania Highland Chevre Log
* Taupiniere
* Teifi
* Telemea
* Testouri
* Tete de Moine
* Tetilla
* Texas Goat Cheese
* Tibet
* Tillamook Cheddar
* Tilsit
* Timboon Brie
* Toma
* Tomme Brulee
* Tomme d'Abondance
* Tomme de Chevre
* Tomme de Romans
* Tomme de Savoie
* Tomme des Chouans
* Tommes
* Torta del Casar
* Toscanello
* Touree de L'Aubier
* Tourmalet
* Trappe (Veritable)
* Trois Cornes De Vendee
* Tronchon
* Trou du Cru
* Truffe
* Tupi
* Turunmaa
* Tymsboro
* Tyn Grug
* Tyning
* Ubriaco
* Ulloa
* Vacherin-Fribourgeois
* Valencay
* Vasterbottenost
* Venaco
* Vendomois
Venezuelan Beaver Cheese
Post by Mr Cheese Fiend
* Vieux Corse
* Vignotte
* Vulscombe
* Waimata Farmhouse Blue
* Washed Rind Cheese (Australian)
* Waterloo
* Weichkaese
* Wellington
* Wensleydale
* White Stilton
* Whitestone Farmhouse
* Wigmore
* Woodside Cabecou
* Xanadu
* Xynotyro
* Yarg Cornish
* Yarra Valley Pyramid
* Yorkshire Blue
* Zamorano
* Zanetti Grana Padano
* Zanetti Parmigiano Reggiano
Dave
2007-06-19 00:12:28 UTC
Permalink
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?


Dave
Holly
2007-06-19 00:30:42 UTC
Permalink
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.

I like so many of these but my favorite is Roquefort.
ah
2007-06-19 21:59:44 UTC
Permalink
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Holly
2007-06-19 22:18:00 UTC
Permalink
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
ah
2007-06-21 02:08:55 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Jerry Avins
2007-06-21 02:43:56 UTC
Permalink
ah wrote:

...
Post by ah
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Narrow horizon?

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
ah
2007-06-22 09:31:49 UTC
Permalink
Post by Jerry Avins
...
Post by ah
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Narrow horizon?
Only on pavement.
Jerry Avins
2007-06-21 02:45:15 UTC
Permalink
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
The world is so full of wonderful things!
I'm sure we should be happy as kings.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
ah
2007-06-22 09:32:09 UTC
Permalink
Post by Jerry Avins
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
The world is so full of wonderful things!
I'm sure we should be happy as kings.
One day, we'll all sit-back, and laugh.
Holly
2007-06-21 21:05:39 UTC
Permalink
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.

What is it like … hmm … drawing on images you have provided in the close
past.

It is like sucking on an earlobe that has a bittersweet flavor.

The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.

On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.

Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.

Some may describe the flavor of Roquefort as nutty with a zing!

IMHO It provides a very sensual and multidimensional experience when
savored.
ah
2007-06-22 00:40:33 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
Holly
2007-06-24 00:19:07 UTC
Permalink
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
ah
2007-06-24 00:28:55 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
Holly
2007-06-24 10:47:53 UTC
Permalink
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
ah
2007-06-24 23:15:11 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
Holly
2007-06-24 23:49:01 UTC
Permalink
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
<alert::: see me call in>
ah
2007-06-28 02:00:27 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?

How can I see that?
Holly
2007-06-28 04:57:30 UTC
Permalink
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
ah
2007-06-28 09:14:33 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
You need to keep better track of your body.
Holly
2007-06-28 11:35:30 UTC
Permalink
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
You need to keep better track of your body.
Obstreperous it is ... especially as I grow wise.
ah
2007-06-30 06:10:37 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
You need to keep better track of your body.
Obstreperous it is ... especially as I grow wise.
I used to thrash my self senseless.

Didn't work.
Holly
2007-06-30 12:44:09 UTC
Permalink
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
You need to keep better track of your body.
Obstreperous it is ... especially as I grow wise.
I used to thrash my self senseless.
Didn't work.
You can never discount the value of nonsense.
ah
2007-06-30 19:19:40 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort unique.
This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy
mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one
minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
*swoon*
I'm going to run right out and buy me some of that there cheese, Holly.
Thanks for the recommendation. Sounds like a real yummy cheese ...
yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
You need to keep better track of your body.
Obstreperous it is ... especially as I grow wise.
I used to thrash my self senseless.
Didn't work.
You can never discount the value of nonsense.
I've learned a lot walking down that road.
That Guy
2007-06-28 16:29:32 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the
close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its edges,
exploding across the soft palate where it hovers, sharply, on the
uvula.
Let’s take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to a
cat it would be a feline in spiked heels and with a whip. A Tart
with refined but nonetheless foul language … a very witty and in
your face tease one minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view is
that nothing emerges, and the other is that nothing is destroyed. Both
views are, of course, wrong."

This has nothing to do with your point of course, but it reminded me of that
particular statement which I find to be both profound and amusing.
Holly
2007-06-28 17:56:39 UTC
Permalink
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the
close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its edges,
exploding across the soft palate where it hovers, sharply, on the
uvula.
Let’s take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to a
cat it would be a feline in spiked heels and with a whip. A Tart
with refined but nonetheless foul language … a very witty and in
your face tease one minute and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view is
that nothing emerges,
If nothing emerges then nothing is what you have.
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
Post by That Guy
Both
views are, of course, wrong."
Something takes nothing to exist.
Post by That Guy
This has nothing to do with your point of course, but it reminded me of that
particular statement which I find to be both profound and amusing.
\curtsy/

Holly

~~~~
Life without meaning is *still* life.
That Guy
2007-07-26 18:48:11 UTC
Permalink
Post by Holly
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in
the close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its
edges, exploding across the soft palate where it hovers,
sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to
a cat it would be a feline in spiked heels and with a whip. A
Tart with refined but nonetheless foul language … a very witty
and in your face tease one minute and then a shy coquette the
next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view
is that nothing emerges,
If nothing emerges then nothing is what you have.
Right! And nothing is all there is--which makes it something. Language is
too structured and linear to represent reality on that level.
Post by Holly
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
I think you may be confusing nothing with nothingness.

For example if you have a basket of fruit and someone asks you what's
missing, you might say "It's all still there, nothing was taken." You
wouldn't expect them to respond "who took nothing?" unless you were
beginning a comedy routine.
Post by Holly
Post by That Guy
Both views are, of course, wrong."
Something takes nothing to exist.
Perceprion exists, that much is obvious. Everything else is guesswork.
Post by Holly
\curtsy/
Holly
~~~~
Life without meaning is *still* life.
~gassho~
unknown
2007-07-26 19:19:04 UTC
Permalink
Post by That Guy
Post by Holly
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss
man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in
the close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its
edges, exploding across the soft palate where it hovers,
sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to
a cat it would be a feline in spiked heels and with a whip. A
Tart with refined but nonetheless foul language … a very witty
and in your face tease one minute and then a shy coquette the
next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view
is that nothing emerges,
If nothing emerges then nothing is what you have.
Right! And nothing is all there is--which makes it something. Language is
too structured and linear to represent reality on that level.
Post by Holly
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
I think you may be confusing nothing with nothingness.
For example if you have a basket of fruit and someone asks you what's
missing, you might say "It's all still there, nothing was taken." You
wouldn't expect them to respond "who took nothing?" unless you were
beginning a comedy routine.
Post by Holly
Post by That Guy
Both views are, of course, wrong."
Something takes nothing to exist.
Perceprion exists, that much is obvious. Everything else is guesswork.
Post by Holly
\curtsy/
Holly
~~~~
Life without meaning is *still* life.
~gassho~
!PLONK!
That Guy
2007-08-01 15:50:33 UTC
Permalink
Post by unknown
Post by That Guy
Post by Holly
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss
man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like . hmm . drawing on images you have provided in
the close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such . primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its
edges, exploding across the soft palate where it hovers,
sharply, on the uvula.
Let's take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to
a cat it would be a feline in spiked heels and with a whip. A
Tart with refined but nonetheless foul language . a very witty
and in your face tease one minute and then a shy coquette the
next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view
is that nothing emerges,
If nothing emerges then nothing is what you have.
Right! And nothing is all there is--which makes it something. Language is
too structured and linear to represent reality on that level.
Post by Holly
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
I think you may be confusing nothing with nothingness.
For example if you have a basket of fruit and someone asks you what's
missing, you might say "It's all still there, nothing was taken." You
wouldn't expect them to respond "who took nothing?" unless you were
beginning a comedy routine.
Post by Holly
Post by That Guy
Both views are, of course, wrong."
Something takes nothing to exist.
Perceprion exists, that much is obvious. Everything else is guesswork.
Post by Holly
\curtsy/
Holly
~~~~
Life without meaning is *still* life.
~gassho~
!PLONK!
I wonder what that was about.
ah
2007-08-02 00:50:13 UTC
Permalink
Post by That Guy
Post by unknown
Post by That Guy
Post by Holly
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss
man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like . hmm . drawing on images you have provided in
the close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such . primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its
edges, exploding across the soft palate where it hovers,
sharply, on the uvula.
Let's take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to
a cat it would be a feline in spiked heels and with a whip. A
Tart with refined but nonetheless foul language . a very witty
and in your face tease one minute and then a shy coquette the
next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view
is that nothing emerges,
If nothing emerges then nothing is what you have.
Right! And nothing is all there is--which makes it something. Language is
too structured and linear to represent reality on that level.
Post by Holly
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
I think you may be confusing nothing with nothingness.
For example if you have a basket of fruit and someone asks you what's
missing, you might say "It's all still there, nothing was taken." You
wouldn't expect them to respond "who took nothing?" unless you were
beginning a comedy routine.
Post by Holly
Post by That Guy
Both views are, of course, wrong."
Something takes nothing to exist.
Perceprion exists, that much is obvious. Everything else is guesswork.
Post by Holly
\curtsy/
Holly
~~~~
Life without meaning is *still* life.
~gassho~
!PLONK!
I wonder what that was about.
Ear wax is plonk'ing everyone these days.
Holly
2007-07-26 21:27:40 UTC
Permalink
Post by That Guy
Post by Holly
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss
man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like ... hmm ... drawing on images you have provided in
the close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such ... primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its
edges, exploding across the soft palate where it hovers,
sharply, on the uvula.
Let's take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to
a cat it would be a feline in spiked heels and with a whip. A
Tart with refined but nonetheless foul language ... a very witty
and in your face tease one minute and then a shy coquette the
next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view
is that nothing emerges,
If nothing emerges then nothing is what you have.
Right! And nothing is all there is--which makes it something.
Paradoxically the very nature of the word 'nothing' is antithetical to
the concept of 'something'. What matters is realizing that in this
world you cannot have one without the other. It takes comprehension
of the duality to reach a synthesis <Hegel>.


Example. I am something yet before my birth I was nothing. Now I
have substance (highly arguable) but then I had none. If I fail to
embrace the fact that I was not being at certain points in time, I
also fail to understand the nature of what I am being now. I am
conscious. I was not conscious. I cannot at this point understand
not being conscious. It is an oxymoron ... a perceptual pit created
by language. Yet, the nature of the human brain appreciates paradox
and appreciates duality. In fact, because of this appreciation we
cannot, CANNOT "know" absolutes ... one-sided concepts like the word
*eternity* *limitless* *forever* all the while being able to use those
terms with some semblance of meaning. To describe, to attribute, to
define 'one' immediately cause the opposite to emerge.
Post by That Guy
Language is
too structured and linear to represent reality on that level.
Post by Holly
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
I think you may be confusing nothing with nothingness.
I was being flippant. Like saying ...They're both nothing to me.
Post by That Guy
For example if you have a basket of fruit and someone asks you what's
missing, you might say "It's all still there, nothing was taken." You
wouldn't expect them to respond "who took nothing?" unless you were
beginning a comedy routine.
Right.
Post by That Guy
Post by Holly
Post by That Guy
Both views are, of course, wrong."
Something takes nothing to exist.
Perceprion exists, that much is obvious. Everything else is guesswork.
Post by Holly
\curtsy/
Holly
~~~~
Life without meaning is *still* life.
~gassho~-
What does ~gassho~ mean?
What does "~gassho~" mean/stand for?
ah
2007-08-02 00:52:12 UTC
Permalink
Post by Holly
Post by That Guy
Post by Holly
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss
man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like ... hmm ... drawing on images you have provided in
the close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such ... primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its
edges, exploding across the soft palate where it hovers,
sharply, on the uvula.
Let's take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to
a cat it would be a feline in spiked heels and with a whip. A
Tart with refined but nonetheless foul language ... a very witty
and in your face tease one minute and then a shy coquette the
next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view
is that nothing emerges,
If nothing emerges then nothing is what you have.
Right! And nothing is all there is--which makes it something.
Paradoxically the very nature of the word 'nothing' is antithetical to
the concept of 'something'. What matters is realizing that in this
world you cannot have one without the other. It takes comprehension
of the duality to reach a synthesis <Hegel>.
Example. I am something yet before my birth I was nothing. Now I
have substance (highly arguable) but then I had none. If I fail to
embrace the fact that I was not being at certain points in time, I
also fail to understand the nature of what I am being now. I am
conscious. I was not conscious. I cannot at this point understand
not being conscious. It is an oxymoron ... a perceptual pit created
by language. Yet, the nature of the human brain appreciates paradox
and appreciates duality. In fact, because of this appreciation we
cannot, CANNOT "know" absolutes ... one-sided concepts like the word
*eternity* *limitless* *forever* all the while being able to use those
terms with some semblance of meaning. To describe, to attribute, to
define 'one' immediately cause the opposite to emerge.
Post by That Guy
Language is
too structured and linear to represent reality on that level.
Post by Holly
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
I think you may be confusing nothing with nothingness.
I was being flippant. Like saying ...They're both nothing to me.
Post by That Guy
For example if you have a basket of fruit and someone asks you what's
missing, you might say "It's all still there, nothing was taken." You
wouldn't expect them to respond "who took nothing?" unless you were
beginning a comedy routine.
Right.
Post by That Guy
Post by Holly
Post by That Guy
Both views are, of course, wrong."
Something takes nothing to exist.
Perceprion exists, that much is obvious. Everything else is guesswork.
Post by Holly
\curtsy/
Holly
~~~~
Life without meaning is *still* life.
~gassho~-
What does ~gassho~ mean?
What does "~gassho~" mean/stand for?
http://en.wikipedia.org/wiki/Buddhist_terms_and_concepts

alphabetical . . . .
anonym
2007-08-02 02:02:06 UTC
Permalink
Post by ah
Post by Holly
Post by That Guy
Post by Holly
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and
Swiss
man.
Okay. So you want to know what Roquefort is like. I will
spare
you the very wonderful information about the caves and the
yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like ... hmm ... drawing on images you have
provided in
the close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such ... primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the
experience,
its bitterness bleeds from the tip of the tongue along its
edges, exploding across the soft palate where it hovers,
sharply, on the uvula.
Let's take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to
a cat it would be a feline in spiked heels and with a whip.
A
Tart with refined but nonetheless foul language ... a very
witty
and in your face tease one minute and then a shy coquette the
next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view
is that nothing emerges,
If nothing emerges then nothing is what you have.
Right! And nothing is all there is--which makes it something.
Paradoxically the very nature of the word 'nothing' is antithetical to
the concept of 'something'. What matters is realizing that in this
world you cannot have one without the other. It takes comprehension
of the duality to reach a synthesis <Hegel>.
Example. I am something yet before my birth I was nothing. Now I
have substance (highly arguable) but then I had none. If I fail to
embrace the fact that I was not being at certain points in time, I
also fail to understand the nature of what I am being now. I am
conscious. I was not conscious. I cannot at this point understand
not being conscious. It is an oxymoron ... a perceptual pit created
by language. Yet, the nature of the human brain appreciates paradox
and appreciates duality. In fact, because of this appreciation we
cannot, CANNOT "know" absolutes ... one-sided concepts like the word
*eternity* *limitless* *forever* all the while being able to use those
terms with some semblance of meaning. To describe, to attribute, to
define 'one' immediately cause the opposite to emerge.
Post by That Guy
Language is
too structured and linear to represent reality on that level.
Post by Holly
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
I think you may be confusing nothing with nothingness.
I was being flippant. Like saying ...They're both nothing to me.
Post by That Guy
For example if you have a basket of fruit and someone asks you what's
missing, you might say "It's all still there, nothing was taken." You
wouldn't expect them to respond "who took nothing?" unless you were
beginning a comedy routine.
Right.
Post by That Guy
Post by Holly
Post by That Guy
Both views are, of course, wrong."
Something takes nothing to exist.
Perceprion exists, that much is obvious. Everything else is guesswork.
Post by Holly
\curtsy/
Holly
~~~~
Life without meaning is *still* life.
~gassho~-
What does ~gassho~ mean?
What does "~gassho~" mean/stand for?
http://en.wikipedia.org/wiki/Buddhist_terms_and_concepts
alphabetical . . . .
a = attack
b = bloody hell! the twats are attacking back!
c = cwietest as u ever haf been since u left your mammys womb
d = deepest and then deepest again
e = even deeper than deepest
f = fucking deeper than that
g = go-on! and shut the fuck up!
h = holy, holy. holy = he allows me to float
i = we are ignorant of true depth and we pray to you to see us through
j = why doesn't the feckin' Kaleunt call time!
Holly
2007-08-05 12:06:02 UTC
Permalink
Post by ah
Post by Holly
Post by That Guy
Post by Holly
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss
man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like ... hmm ... drawing on images you have provided in
the close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such ... primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its
edges, exploding across the soft palate where it hovers,
sharply, on the uvula.
Let's take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to
a cat it would be a feline in spiked heels and with a whip. A
Tart with refined but nonetheless foul language ... a very witty
and in your face tease one minute and then a shy coquette the
next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was out. :)
A teacher once said, "There are only two views in this world. One view
is that nothing emerges,
If nothing emerges then nothing is what you have.
Right! And nothing is all there is--which makes it something.
Paradoxically the very nature of the word 'nothing' is antithetical to
the concept of 'something'. What matters is realizing that in this
world you cannot have one without the other. It takes comprehension
of the duality to reach a synthesis <Hegel>.
Example. I am something yet before my birth I was nothing. Now I
have substance (highly arguable) but then I had none. If I fail to
embrace the fact that I was not being at certain points in time, I
also fail to understand the nature of what I am being now. I am
conscious. I was not conscious. I cannot at this point understand
not being conscious. It is an oxymoron ... a perceptual pit created
by language. Yet, the nature of the human brain appreciates paradox
and appreciates duality. In fact, because of this appreciation we
cannot, CANNOT "know" absolutes ... one-sided concepts like the word
*eternity* *limitless* *forever* all the while being able to use those
terms with some semblance of meaning. To describe, to attribute, to
define 'one' immediately cause the opposite to emerge.
Post by That Guy
Language is
too structured and linear to represent reality on that level.
Post by Holly
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
I think you may be confusing nothing with nothingness.
I was being flippant. Like saying ...They're both nothing to me.
Post by That Guy
For example if you have a basket of fruit and someone asks you what's
missing, you might say "It's all still there, nothing was taken." You
wouldn't expect them to respond "who took nothing?" unless you were
beginning a comedy routine.
Right.
Post by That Guy
Post by Holly
Post by That Guy
Both views are, of course, wrong."
Something takes nothing to exist.
Perceprion exists, that much is obvious. Everything else is guesswork.
Post by Holly
\curtsy/
Holly
~~~~
Life without meaning is *still* life.
~gassho~-
What does ~gassho~ mean?
What does "~gassho~" mean/stand for?
http://en.wikipedia.org/wiki/Buddhist_terms_and_concepts
alphabetical . . . .-
Yeah. Thanks. I looked it up. He-he ... you know what I thought?
Guess I can't use that one in the future.
ah
2007-08-10 03:09:29 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by That Guy
Post by Holly
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss
man.
Okay. So you want to know what Roquefort is like. I will spare
you the very wonderful information about the caves and the yeast
that grows on
Filth!
Post by Holly
the walls of those caves and contributes to making Roquefort
unique. This information you can look that up for yourself.
What is it like ... hmm ... drawing on images you have provided in
the close past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such ... primarily creamy with bits of subtlety
crunchy mold running awkwardly throughout.
On first bite, if you can hold your attention to the experience,
its bitterness bleeds from the tip of the tongue along its
edges, exploding across the soft palate where it hovers,
sharply, on the uvula.
Let's take that ride again. It has a soft citreous tang with
claws emerging from a humid stone. If you were to equate it to
a cat it would be a feline in spiked heels and with a whip. A
Tart with refined but nonetheless foul language ... a very witty
and in your face tease one minute and then a shy coquette the
next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience
when savored.
*swoon*
I'm going to run right out and buy me some of that there cheese,
Holly. Thanks for the recommendation. Sounds like a real yummy
cheese ... yes-sir-ree.
Yours in the hood, Ah
Well, glad to be of some service to ye. I hope you enjoy.
Mind the frogs.
There goes the surprise!
I control the horizontal; I control the vertical.
I control speed: I control time.
Excellent!
Post by Holly
<alert::: see me call in>
I thought call-in was for radio?
How can I see that?
I didn't write that. It makes no sense to me. Maybe it was a typo ...
but nothing emerges. Perhaps it was the body snatcher ~ while I was
out. :)
A teacher once said, "There are only two views in this world. One view
is that nothing emerges,
If nothing emerges then nothing is what you have.
Right! And nothing is all there is--which makes it something.
Paradoxically the very nature of the word 'nothing' is antithetical to
the concept of 'something'. What matters is realizing that in this
world you cannot have one without the other. It takes comprehension
of the duality to reach a synthesis <Hegel>.
Example. I am something yet before my birth I was nothing. Now I
have substance (highly arguable) but then I had none. If I fail to
embrace the fact that I was not being at certain points in time, I
also fail to understand the nature of what I am being now. I am
conscious. I was not conscious. I cannot at this point understand
not being conscious. It is an oxymoron ... a perceptual pit created
by language. Yet, the nature of the human brain appreciates paradox
and appreciates duality. In fact, because of this appreciation we
cannot, CANNOT "know" absolutes ... one-sided concepts like the word
*eternity* *limitless* *forever* all the while being able to use those
terms with some semblance of meaning. To describe, to attribute, to
define 'one' immediately cause the opposite to emerge.
Post by That Guy
Language is
too structured and linear to represent reality on that level.
Post by Holly
Post by That Guy
and the other is that nothing is destroyed.
Can one destroy nothing?
I think you may be confusing nothing with nothingness.
I was being flippant. Like saying ...They're both nothing to me.
Post by That Guy
For example if you have a basket of fruit and someone asks you what's
missing, you might say "It's all still there, nothing was taken." You
wouldn't expect them to respond "who took nothing?" unless you were
beginning a comedy routine.
Right.
Post by That Guy
Post by Holly
Post by That Guy
Both views are, of course, wrong."
Something takes nothing to exist.
Perceprion exists, that much is obvious. Everything else is guesswork.
Post by Holly
\curtsy/
Holly
~~~~
Life without meaning is *still* life.
~gassho~-
What does ~gassho~ mean?
What does "~gassho~" mean/stand for?
http://en.wikipedia.org/wiki/Buddhist_terms_and_concepts
alphabetical . . . .-
Yeah. Thanks.
Welcome.
Post by Holly
I looked it up. He-he ... you know what I thought?
Do, tell.
Post by Holly
Guess I can't use that one in the future.
Whyfort?
That Guy
2007-06-25 22:53:23 UTC
Permalink
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on the
walls of those caves and contributes to making Roquefort unique. This
information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy mold
running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one minute
and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
OMG I think I love you...
ah
2007-06-28 02:04:51 UTC
Permalink
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on the
walls of those caves and contributes to making Roquefort unique. This
information you can look that up for yourself.
What is it like � hmm � drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such � primarily creamy with bits of subtlety crunchy mold
running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let�s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language � a very witty and in your face tease one minute
and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
OMG I think I love you...
Oi!
Holly
2007-06-28 05:00:04 UTC
Permalink
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on the
walls of those caves and contributes to making Roquefort unique. This
information you can look that up for yourself.
What is it like � hmm � drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such � primarily creamy with bits of subtlety crunchy mold
running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let�s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language � a very witty and in your face tease one minute
and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
OMG I think I love you...
Oi!
Not you.
Holly
2007-06-28 05:01:21 UTC
Permalink
Post by That Guy
Post by Holly
Post by ah
Post by Holly
Post by ah
Post by Holly
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
The names by which you may order some.
I like so many of these but my favorite is Roquefort.
Wot's it like?
Com'on ... Are you lactose intolerant?
No. Seriously: I am strictly an extra-sharp cheddar and Swiss man.
Okay. So you want to know what Roquefort is like. I will spare you the
very wonderful information about the caves and the yeast that grows on the
walls of those caves and contributes to making Roquefort unique. This
information you can look that up for yourself.
What is it like … hmm … drawing on images you have provided in the close
past.
It is like sucking on an earlobe that has a bittersweet flavor.
The texture is such … primarily creamy with bits of subtlety crunchy mold
running awkwardly throughout.
On first bite, if you can hold your attention to the experience, its
bitterness bleeds from the tip of the tongue along its edges, exploding
across the soft palate where it hovers, sharply, on the uvula.
Let’s take that ride again. It has a soft citreous tang with claws
emerging from a humid stone. If you were to equate it to a cat it would
be a feline in spiked heels and with a whip. A Tart with refined but
nonetheless foul language … a very witty and in your face tease one minute
and then a shy coquette the next.
Some may describe the flavor of Roquefort as nutty with a zing!
IMHO It provides a very sensual and multidimensional experience when
savored.
OMG I think I love you...
It's hard to believe ... yet it happens so often. <sweet smile>
ah
2007-06-19 21:59:28 UTC
Permalink
Post by Dave
Post by Mr Cheese Fiend
Which one's your favourite?
And this tells me what about good cheese?
So, you've tried them all?
Joel Olson
2007-06-26 12:00:51 UTC
Permalink
Post by ah
Post by Mr Cheese Fiend
Which one's your favourite?
* Abbaye de Belloc
* Abbaye du Mont des Cats
* Abertam
* Abondance
* Ackawi
* Acorn
* Adelost
* Affidelice au Chablis
* Afuega'l Pitu
* Airag
* Airedale
* Aisy Cendre
* Allgauer Emmentaler
* Alverca
* Ambert
* American Cheese
* Ami du Chambertin
* Anejo Enchilado
* Anneau du Vic-Bilh
* Anthoriro
* Appenzell
* Aragon
* Ardi Gasna
* Ardrahan
* Armenian String
* Aromes au Gene de Marc
* Asadero
* Asiago
* Aubisque Pyrenees
* Autun
* Avaxtskyr
* Baby Swiss
* Babybel
* Baguette Laonnaise
* Bakers
* Baladi
* Balaton
* Bandal
* Banon
* Barry's Bay Cheddar
* Basing
* Basket Cheese
* Bath Cheese
* Bavarian Bergkase
* Baylough
* Beaufort
* Beauvoorde
* Beenleigh Blue
* Beer Cheese
* Bel Paese
* Bergader
* Bergere Bleue
* Berkswell
* Beyaz Peynir
* Bierkase
* Bishop Kennedy
* Blarney
* Bleu d'Auvergne
* Bleu de Gex
* Bleu de Laqueuille
* Bleu de Septmoncel
* Bleu Des Causses
* Blue
* Blue Castello
* Blue Rathgore
* Blue Vein (Australian)
* Blue Vein Cheeses
* Bocconcini
* Bocconcini (Australian)
* Boeren Leidenkaas
* Bonchester
* Bosworth
* Bougon
* Boule Du Roves
* Boulette d'Avesnes
* Boursault
* Boursin
* Bouyssou
* Bra
* Braudostur
* Breakfast Cheese
* Brebis du Lavort
* Brebis du Lochois
* Brebis du Puyfaucon
* Bresse Bleu
* Brick
* Brie
* Brie de Meaux
* Brie de Melun
* Brillat-Savarin
* Brin
* Brin d' Amour
* Brin d'Amour
* Brinza (Burduf Brinza)
* Briquette de Brebis
* Briquette du Forez
* Broccio
* Broccio Demi-Affine
* Brousse du Rove
* Bruder Basil
* Brusselae Kaas (Fromage de Bruxelles)
* Bryndza
* Buchette d'Anjou
* Buffalo
* Burgos
* Butte
* Butterkase
* Button (Innes)
* Buxton Blue
* Cabecou
* Caboc
* Cabrales
* Cachaille
* Caciocavallo
* Caciotta
* Caerphilly
* Cairnsmore
* Calenzana
* Cambazola
* Camembert de Normandie
* Canadian Cheddar
* Canestrato
* Cantal
* Caprice des Dieux
* Capricorn Goat
* Capriole Banon
* Carre de l'Est
* Casciotta di Urbino
* Cashel Blue
* Castellano
* Castelleno
* Castelmagno
* Castelo Branco
* Castigliano
* Cathelain
* Celtic Promise
* Cendre d'Olivet
* Cerney
* Chabichou
* Chabichou du Poitou
* Chabis de Gatine
* Chaource
* Charolais
* Chaumes
* Cheddar
* Cheshire
* Chevres
* Chevrotin des Aravis
* Chontaleno
* Civray
* Coeur de Camembert au Calvados
* Coeur de Chevre
* Colby
* Cold Pack
* Comte
* Coolea
* Cooleney
* Coquetdale
* Corleggy
* Cornish Pepper
* Cotherstone
* Cotija
* Cottage Cheese
* Cottage Cheese (Australian)
* Cougar Gold
* Coulommiers
* Coverdale
* Crayeux de Roncq
* Cream Cheese
* Cream Havarti
* Crema Agria
* Crema Mexicana
* Creme Fraiche
* Crescenza
* Croghan
* Crottin de Chavignol
* Crottin du Chavignol
* Crowdie
* Crowley
* Cuajada
* Curd
* Cure Nantais
* Curworthy
* Cwmtawe Pecorino
* Cypress Grove Chevre
* Danablu (Danish Blue)
* Danbo
* Danish Fontina
* Daralagjazsky
* Dauphin
* Delice des Fiouves
* Denhany Dorset Drum
* Derby
* Dessertnyj Belyj
* Devon Blue
* Devon Garland
* Dolcelatte
* Doolin
* Doppelrhamstufel
* Dorset Blue Vinney
* Double Gloucester
* Double Worcester
* Dreux a la Feuille
* Dry Jack
* Duddleswell
* Dunbarra
* Dunlop
* Dunsyre Blue
* Duroblando
* Durrus
* Dutch Mimolette (Commissiekaas)
* Edam
* Edelpilz
* Emental Grand Cru
* Emlett
* Emmental
* Epoisses de Bourgogne
* Esbareich
* Esrom
* Etorki
* Evansdale Farmhouse Brie
* Evora De L'Alentejo
* Exmoor Blue
* Explorateur
* Feta
* Feta (Australian)
* Figue
* Filetta
* Fin-de-Siecle
* Finlandia Swiss
* Finn
* Fiore Sardo
* Fleur du Maquis
* Flor de Guia
* Flower Marie
* Folded
* Folded cheese with mint
* Fondant de Brebis
* Fontainebleau
* Fontal
* Fontina Val d'Aosta
* Fougerus
* Four Herb Gouda
* Fourme d' Ambert
* Fourme de Haute Loire
* Fourme de Montbrison
* Fresh Jack
* Fresh Mozzarella
* Fresh Ricotta
* Fresh Truffles
* Fribourgeois
* Friesekaas
* Friesian
* Friesla
* Frinault
* Fromage a Raclette
* Fromage Corse
* Fromage de Montagne de Savoie
* Fromage Frais
* Fruit Cream Cheese
* Frying Cheese
* Fynbo
* Gabriel
* Galette du Paludier
* Galette Lyonnaise
* Galloway Goat's Milk Gems
* Gammelost
* Gaperon a l'Ail
* Garrotxa
* Gastanberra
* Geitost
* Gippsland Blue
* Gjetost
* Gloucester
* Golden Cross
* Gorgonzola
* Gornyaltajski
* Gospel Green
* Gouda
* Goutu
* Gowrie
* Grabetto
* Graddost
* Grafton Village Cheddar
* Grana
* Grana Padano
* Grand Vatel
* Grataron d' Areches
* Gratte-Paille
* Graviera
* Greuilh
* Greve
* Gris de Lille
* Gruyere
* Gubbeen
* Guerbigny
* Halloumi
* Halloumy (Australian)
* Haloumi-Style Cheese
* Harbourne Blue
* Havarti
* Heidi Gruyere
* Hereford Hop
* Herrgardsost
* Herriot Farmhouse
* Herve
* Hipi Iti
* Hubbardston Blue Cow
* Hushallsost
* Iberico
* Idaho Goatster
* Idiazabal
* Il Boschetto al Tartufo
* Ile d'Yeu
* Isle of Mull
* Jarlsberg
* Jermi Tortes
* Jibneh Arabieh
* Jindi Brie
* Jubilee Blue
* Juustoleipa
* Kadchgall
* Kaseri
* Kashta
* Kefalotyri
* Kenafa
* Kernhem
* Kervella Affine
* Kikorangi
* King Island Cape Wickham Brie
* King River Gold
* Klosterkaese
* Knockalara
* Kugelkase
* L'Aveyronnais
* L'Ecir de l'Aubrac
* La Taupiniere
* La Vache Qui Rit
* Laguiole
* Lairobell
* Lajta
* Lanark Blue
* Lancashire
* Langres
* Lappi
* Laruns
* Lavistown
* Le Brin
* Le Fium Orbo
* Le Lacandou
* Le Roule
* Leafield
* Lebbene
* Leerdammer
* Leicester
* Leyden
* Limburger
* Lincolnshire Poacher
* Lingot Saint Bousquet d'Orb
* Liptauer
* Little Rydings
* Livarot
* Llanboidy
* Llanglofan Farmhouse
* Loch Arthur Farmhouse
* Loddiswell Avondale
* Longhorn
* Lou Palou
* Lou Pevre
* Lyonnais
* Maasdam
* Macconais
* Mahoe Aged Gouda
* Mahon
* Malvern
* Mamirolle
* Manchego
* Manouri
* Manur
* Marble Cheddar
* Marbled Cheeses
* Maredsous
* Margotin
* Maribo
* Maroilles
* Mascares
* Mascarpone
* Mascarpone (Australian)
* Mascarpone Torta
* Matocq
* Maytag Blue
* Meira
* Menallack Farmhouse
* Menonita
* Meredith Blue
* Mesost
* Metton (Cancoillotte)
* Meyer Vintage Gouda
* Mihalic Peynir
* Milleens
* Mimolette
* Mine-Gabhar
* Mini Baby Bells
* Mixte
* Molbo
* Monastery Cheeses
* Mondseer
* Mont D'or Lyonnais
* Montasio
* Monterey Jack
* Monterey Jack Dry
* Morbier
* Morbier Cru de Montagne
* Mothais a la Feuille
* Mozzarella
* Mozzarella (Australian)
* Mozzarella di Bufala
* Mozzarella Fresh, in water
* Mozzarella Rolls
* Munster
* Murol
* Mycella
* Myzithra
* Naboulsi
* Nantais
* Neufchatel
* Neufchatel (Australian)
* Niolo
* Nokkelost
* Northumberland
* Oaxaca
* Olde York
* Olivet au Foin
* Olivet Bleu
* Olivet Cendre
* Orkney Extra Mature Cheddar
* Orla
* Oschtjepka
* Ossau Fermier
* Ossau-Iraty
* Oszczypek
* Oxford Blue
* P'tit Berrichon
* Palet de Babligny
* Paneer
* Panela
* Pannerone
* Pant ys Gawn
* Parmesan (Parmigiano)
* Parmigiano Reggiano
* Pas de l'Escalette
* Passendale
* Pasteurized Processed
* Pate de Fromage
* Patefine Fort
* Pave d'Affinois
* Pave d'Auge
* Pave de Chirac
* Pave du Berry
* Pecorino
* Pecorino in Walnut Leaves
* Pecorino Romano
* Peekskill Pyramid
* Pelardon des Cevennes
* Pelardon des Corbieres
* Penamellera
* Penbryn
* Pencarreg
* Perail de Brebis
* Petit Morin
* Petit Pardou
* Petit-Suisse
* Picodon de Chevre
* Picos de Europa
* Piora
* Pithtviers au Foin
* Plateau de Herve
* Plymouth Cheese
* Podhalanski
* Poivre d'Ane
* Polkolbin
* Pont l'Eveque
* Port Nicholson
* Port-Salut
* Postel
* Pouligny-Saint-Pierre
* Pourly
* Prastost
* Pressato
* Prince-Jean
* Processed Cheddar
* Provolone
* Provolone (Australian)
* Pyengana Cheddar
* Pyramide
* Quark
* Quark (Australian)
* Quartirolo Lombardo
* Quatre-Vents
* Quercy Petit
* Queso Blanco
* Queso Blanco con Frutas --Pina y Mango
* Queso de Murcia
* Queso del Montsec
* Queso del Tietar
* Queso Fresco
* Queso Fresco (Adobera)
* Queso Iberico
* Queso Jalapeno
* Queso Majorero
* Queso Media Luna
* Queso Para Frier
* Queso Quesadilla
* Rabacal
* Raclette
* Ragusano
* Raschera
* Reblochon
* Red Leicester
* Regal de la Dombes
* Reggianito
* Remedou
* Requeson
* Richelieu
* Ricotta
* Ricotta (Australian)
* Ricotta Salata
* Ridder
* Rigotte
* Rocamadour
* Rollot
* Romano
* Romans Part Dieu
* Roncal
* Roquefort
* Roule
* Rouleau De Beaulieu
* Royalp Tilsit
* Rubens
* Rustinu
* Saaland Pfarr
* Saanenkaese
* Saga
* Sage Derby
* Sainte Maure
* Saint-Marcellin
* Saint-Nectaire
* Saint-Paulin
* Salers
* Samso
* San Simon
* Sancerre
* Sap Sago
* Sardo
* Sardo Egyptian
* Sbrinz
* Scamorza
* Schabzieger
* Schloss
* Selles sur Cher
* Selva
* Serat
* Seriously Strong Cheddar
* Serra da Estrela
* Sharpam
* Shelburne Cheddar
* Shropshire Blue
* Siraz
* Sirene
* Smoked Gouda
* Somerset Brie
* Sonoma Jack
* Sottocenare al Tartufo
* Soumaintrain
* Sourire Lozerien
* Spenwood
* Sraffordshire Organic
* St. Agur Blue Cheese
* Stilton
* Stinking Bishop
* String
* Sussex Slipcote
* Sveciaost
* Swaledale
* Sweet Style Swiss
* Swiss
* Syrian (Armenian String)
* Tala
* Taleggio
* Tamie
* Tasmania Highland Chevre Log
* Taupiniere
* Teifi
* Telemea
* Testouri
* Tete de Moine
* Tetilla
* Texas Goat Cheese
* Tibet
* Tillamook Cheddar
* Tilsit
* Timboon Brie
* Toma
* Tomme Brulee
* Tomme d'Abondance
* Tomme de Chevre
* Tomme de Romans
* Tomme de Savoie
* Tomme des Chouans
* Tommes
* Torta del Casar
* Toscanello
* Touree de L'Aubier
* Tourmalet
* Trappe (Veritable)
* Trois Cornes De Vendee
* Tronchon
* Trou du Cru
* Truffe
* Tupi
* Turunmaa
* Tymsboro
* Tyn Grug
* Tyning
* Ubriaco
* Ulloa
* Vacherin-Fribourgeois
* Valencay
* Vasterbottenost
* Venaco
* Vendomois
Venezuelan Beaver Cheese
Post by Mr Cheese Fiend
* Vieux Corse
* Vignotte
* Vulscombe
* Waimata Farmhouse Blue
* Washed Rind Cheese (Australian)
* Waterloo
* Weichkaese
* Wellington
* Wensleydale
* White Stilton
* Whitestone Farmhouse
* Wigmore
* Woodside Cabecou
* Xanadu
* Xynotyro
* Yarg Cornish
* Yarra Valley Pyramid
* Yorkshire Blue
* Zamorano
* Zanetti Grana Padano
* Zanetti Parmigiano Reggiano
So many I haven't tried -
So many the US forbids.
Nick Cramer
2007-06-27 04:24:08 UTC
Permalink
Post by Joel Olson
Post by Mr Cheese Fiend
Which one's your favourite?
[ . . . ]
So many I haven't tried -
So many the US forbids.
Et moi! <sigh>
--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~
Dave Ryman
2007-07-03 11:00:44 UTC
Permalink
Post by Nick Cramer
Post by Joel Olson
Post by Mr Cheese Fiend
Which one's your favourite?
[ . . . ]
So many I haven't tried -
So many the US forbids.
Et moi! <sigh>
The US forbids cheese? Yet another protectionist policy I guess.

I have several favourite cheeses...

A proper Cheddar (eg: Keans unpasturised or Glastonbury Black waxed at a
pinch!)
Single or Double Gloucester from Smarts dairy (visited the dairy and was
really impressed with the cheese)
Blue Stilon
Blue Vinney
Cornish Yarg
Camembert - ripened until liquid in centre
A good goats cheese warmed on a piece of toast or bread.

And I've just rediscovered Roquefort.

I really can't place any one of these at the top, they're all just too
good to be "dropped".
--
Regards,
Dave

email: ***@hotmailNOSPAM.com

My Homepage: http://homepages.tesco.net/david.ryman/
The F1 travel guide: http://www.zdp06.ukgateway.net/f1_travel.htm
Joel Olson
2007-07-03 15:59:51 UTC
Permalink
Post by Dave Ryman
Post by Nick Cramer
Post by Joel Olson
Post by Mr Cheese Fiend
Which one's your favourite?
[ . . . ]
So many I haven't tried -
So many the US forbids.
Et moi! <sigh>
The US forbids cheese? Yet another protectionist policy I guess.
I have several favourite cheeses...
A proper Cheddar (eg: Keans unpasturised or Glastonbury Black waxed at a
pinch!)
Single or Double Gloucester from Smarts dairy (visited the dairy and was
really impressed with the cheese)
Blue Stilon
Blue Vinney
Cornish Yarg
Camembert - ripened until liquid in centre
A good goats cheese warmed on a piece of toast or bread.
And I've just rediscovered Roquefort.
I really can't place any one of these at the top, they're all just too
good to be "dropped".
The main requirement is that all milk be pasteurized, including that of any
imports.
But there may be more:

"
FANTASTIC NEWS
Even lower World Wide delivery charges now available. PLEASE NOTE:
Deliveries to the US have been suspended due to US customs.

"

http://www.teddingtoncheese.co.uk/acatalog/
Dave Ryman
2007-07-04 11:07:51 UTC
Permalink
Post by Joel Olson
Post by Dave Ryman
Post by Nick Cramer
Post by Joel Olson
Post by Mr Cheese Fiend
Which one's your favourite?
[ . . . ]
So many I haven't tried -
So many the US forbids.
Et moi! <sigh>
The US forbids cheese? Yet another protectionist policy I guess.
I have several favourite cheeses...
A proper Cheddar (eg: Keans unpasturised or Glastonbury Black waxed
at a pinch!)
Single or Double Gloucester from Smarts dairy (visited the dairy and
was really impressed with the cheese)
Blue Stilon
Blue Vinney
Cornish Yarg
Camembert - ripened until liquid in centre
A good goats cheese warmed on a piece of toast or bread.
And I've just rediscovered Roquefort.
I really can't place any one of these at the top, they're all just
too good to be "dropped".
The main requirement is that all milk be pasteurized, including that
of any imports.
"
FANTASTIC NEWS
Deliveries to the US have been suspended due to US customs.
"
http://www.teddingtoncheese.co.uk/acatalog/
It's sad that you can't get Kean's Cheddar, but then very few places
outside of the UK can anyway. If ever you're here, make sure you try it -
it's a Cheddar revelation! Any major branch of a supermarket (Sainsbury's
for sure) should stock it most of the time now.
--
Regards,
Dave

email: ***@hotmailNOSPAM.com

My Homepage: http://homepages.tesco.net/david.ryman/
The F1 travel guide: http://www.zdp06.ukgateway.net/f1_travel.htm
just joe
2008-03-18 20:32:49 UTC
Permalink
Post by Joel Olson
The main requirement is that all milk be pasteurized, including that of
any imports.
no longer a requirement. custom's told me "as long as it isn't cheese that's
so soft it won't stand by itself"
meat? not worth trying.

shropshire - i know where i can get it in seattle, not convenient but i can
get it.

m***@hotmail.com
2007-06-19 10:57:07 UTC
Permalink
Post by Mr Cheese Fiend
Which one's your favourite?
You missed out knob.

MBQ
SantaSteeler
2007-06-21 20:48:18 UTC
Permalink
asiago, sharp chedder, longhorn, swiss, bleu, and american.
Post by Mr Cheese Fiend
Which one's your favourite?
* Abbaye de Belloc
* Abbaye du Mont des Cats
* Abertam
* Abondance
* Ackawi
* Acorn
* Adelost
* Affidelice au Chablis
* Afuega'l Pitu
* Airag
* Airedale
* Aisy Cendre
* Allgauer Emmentaler
* Alverca
* Ambert
* American Cheese
* Ami du Chambertin
* Anejo Enchilado
* Anneau du Vic-Bilh
* Anthoriro
* Appenzell
* Aragon
* Ardi Gasna
* Ardrahan
* Armenian String
* Aromes au Gene de Marc
* Asadero
* Asiago
* Aubisque Pyrenees
* Autun
* Avaxtskyr
* Baby Swiss
* Babybel
* Baguette Laonnaise
* Bakers
* Baladi
* Balaton
* Bandal
* Banon
* Barry's Bay Cheddar
* Basing
* Basket Cheese
* Bath Cheese
* Bavarian Bergkase
* Baylough
* Beaufort
* Beauvoorde
* Beenleigh Blue
* Beer Cheese
* Bel Paese
* Bergader
* Bergere Bleue
* Berkswell
* Beyaz Peynir
* Bierkase
* Bishop Kennedy
* Blarney
* Bleu d'Auvergne
* Bleu de Gex
* Bleu de Laqueuille
* Bleu de Septmoncel
* Bleu Des Causses
* Blue
* Blue Castello
* Blue Rathgore
* Blue Vein (Australian)
* Blue Vein Cheeses
* Bocconcini
* Bocconcini (Australian)
* Boeren Leidenkaas
* Bonchester
* Bosworth
* Bougon
* Boule Du Roves
* Boulette d'Avesnes
* Boursault
* Boursin
* Bouyssou
* Bra
* Braudostur
* Breakfast Cheese
* Brebis du Lavort
* Brebis du Lochois
* Brebis du Puyfaucon
* Bresse Bleu
* Brick
* Brie
* Brie de Meaux
* Brie de Melun
* Brillat-Savarin
* Brin
* Brin d' Amour
* Brin d'Amour
* Brinza (Burduf Brinza)
* Briquette de Brebis
* Briquette du Forez
* Broccio
* Broccio Demi-Affine
* Brousse du Rove
* Bruder Basil
* Brusselae Kaas (Fromage de Bruxelles)
* Bryndza
* Buchette d'Anjou
* Buffalo
* Burgos
* Butte
* Butterkase
* Button (Innes)
* Buxton Blue
* Cabecou
* Caboc
* Cabrales
* Cachaille
* Caciocavallo
* Caciotta
* Caerphilly
* Cairnsmore
* Calenzana
* Cambazola
* Camembert de Normandie
* Canadian Cheddar
* Canestrato
* Cantal
* Caprice des Dieux
* Capricorn Goat
* Capriole Banon
* Carre de l'Est
* Casciotta di Urbino
* Cashel Blue
* Castellano
* Castelleno
* Castelmagno
* Castelo Branco
* Castigliano
* Cathelain
* Celtic Promise
* Cendre d'Olivet
* Cerney
* Chabichou
* Chabichou du Poitou
* Chabis de Gatine
* Chaource
* Charolais
* Chaumes
* Cheddar
* Cheshire
* Chevres
* Chevrotin des Aravis
* Chontaleno
* Civray
* Coeur de Camembert au Calvados
* Coeur de Chevre
* Colby
* Cold Pack
* Comte
* Coolea
* Cooleney
* Coquetdale
* Corleggy
* Cornish Pepper
* Cotherstone
* Cotija
* Cottage Cheese
* Cottage Cheese (Australian)
* Cougar Gold
* Coulommiers
* Coverdale
* Crayeux de Roncq
* Cream Cheese
* Cream Havarti
* Crema Agria
* Crema Mexicana
* Creme Fraiche
* Crescenza
* Croghan
* Crottin de Chavignol
* Crottin du Chavignol
* Crowdie
* Crowley
* Cuajada
* Curd
* Cure Nantais
* Curworthy
* Cwmtawe Pecorino
* Cypress Grove Chevre
* Danablu (Danish Blue)
* Danbo
* Danish Fontina
* Daralagjazsky
* Dauphin
* Delice des Fiouves
* Denhany Dorset Drum
* Derby
* Dessertnyj Belyj
* Devon Blue
* Devon Garland
* Dolcelatte
* Doolin
* Doppelrhamstufel
* Dorset Blue Vinney
* Double Gloucester
* Double Worcester
* Dreux a la Feuille
* Dry Jack
* Duddleswell
* Dunbarra
* Dunlop
* Dunsyre Blue
* Duroblando
* Durrus
* Dutch Mimolette (Commissiekaas)
* Edam
* Edelpilz
* Emental Grand Cru
* Emlett
* Emmental
* Epoisses de Bourgogne
* Esbareich
* Esrom
* Etorki
* Evansdale Farmhouse Brie
* Evora De L'Alentejo
* Exmoor Blue
* Explorateur
* Feta
* Feta (Australian)
* Figue
* Filetta
* Fin-de-Siecle
* Finlandia Swiss
* Finn
* Fiore Sardo
* Fleur du Maquis
* Flor de Guia
* Flower Marie
* Folded
* Folded cheese with mint
* Fondant de Brebis
* Fontainebleau
* Fontal
* Fontina Val d'Aosta
* Fougerus
* Four Herb Gouda
* Fourme d' Ambert
* Fourme de Haute Loire
* Fourme de Montbrison
* Fresh Jack
* Fresh Mozzarella
* Fresh Ricotta
* Fresh Truffles
* Fribourgeois
* Friesekaas
* Friesian
* Friesla
* Frinault
* Fromage a Raclette
* Fromage Corse
* Fromage de Montagne de Savoie
* Fromage Frais
* Fruit Cream Cheese
* Frying Cheese
* Fynbo
* Gabriel
* Galette du Paludier
* Galette Lyonnaise
* Galloway Goat's Milk Gems
* Gammelost
* Gaperon a l'Ail
* Garrotxa
* Gastanberra
* Geitost
* Gippsland Blue
* Gjetost
* Gloucester
* Golden Cross
* Gorgonzola
* Gornyaltajski
* Gospel Green
* Gouda
* Goutu
* Gowrie
* Grabetto
* Graddost
* Grafton Village Cheddar
* Grana
* Grana Padano
* Grand Vatel
* Grataron d' Areches
* Gratte-Paille
* Graviera
* Greuilh
* Greve
* Gris de Lille
* Gruyere
* Gubbeen
* Guerbigny
* Halloumi
* Halloumy (Australian)
* Haloumi-Style Cheese
* Harbourne Blue
* Havarti
* Heidi Gruyere
* Hereford Hop
* Herrgardsost
* Herriot Farmhouse
* Herve
* Hipi Iti
* Hubbardston Blue Cow
* Hushallsost
* Iberico
* Idaho Goatster
* Idiazabal
* Il Boschetto al Tartufo
* Ile d'Yeu
* Isle of Mull
* Jarlsberg
* Jermi Tortes
* Jibneh Arabieh
* Jindi Brie
* Jubilee Blue
* Juustoleipa
* Kadchgall
* Kaseri
* Kashta
* Kefalotyri
* Kenafa
* Kernhem
* Kervella Affine
* Kikorangi
* King Island Cape Wickham Brie
* King River Gold
* Klosterkaese
* Knockalara
* Kugelkase
* L'Aveyronnais
* L'Ecir de l'Aubrac
* La Taupiniere
* La Vache Qui Rit
* Laguiole
* Lairobell
* Lajta
* Lanark Blue
* Lancashire
* Langres
* Lappi
* Laruns
* Lavistown
* Le Brin
* Le Fium Orbo
* Le Lacandou
* Le Roule
* Leafield
* Lebbene
* Leerdammer
* Leicester
* Leyden
* Limburger
* Lincolnshire Poacher
* Lingot Saint Bousquet d'Orb
* Liptauer
* Little Rydings
* Livarot
* Llanboidy
* Llanglofan Farmhouse
* Loch Arthur Farmhouse
* Loddiswell Avondale
* Longhorn
* Lou Palou
* Lou Pevre
* Lyonnais
* Maasdam
* Macconais
* Mahoe Aged Gouda
* Mahon
* Malvern
* Mamirolle
* Manchego
* Manouri
* Manur
* Marble Cheddar
* Marbled Cheeses
* Maredsous
* Margotin
* Maribo
* Maroilles
* Mascares
* Mascarpone
* Mascarpone (Australian)
* Mascarpone Torta
* Matocq
* Maytag Blue
* Meira
* Menallack Farmhouse
* Menonita
* Meredith Blue
* Mesost
* Metton (Cancoillotte)
* Meyer Vintage Gouda
* Mihalic Peynir
* Milleens
* Mimolette
* Mine-Gabhar
* Mini Baby Bells
* Mixte
* Molbo
* Monastery Cheeses
* Mondseer
* Mont D'or Lyonnais
* Montasio
* Monterey Jack
* Monterey Jack Dry
* Morbier
* Morbier Cru de Montagne
* Mothais a la Feuille
* Mozzarella
* Mozzarella (Australian)
* Mozzarella di Bufala
* Mozzarella Fresh, in water
* Mozzarella Rolls
* Munster
* Murol
* Mycella
* Myzithra
* Naboulsi
* Nantais
* Neufchatel
* Neufchatel (Australian)
* Niolo
* Nokkelost
* Northumberland
* Oaxaca
* Olde York
* Olivet au Foin
* Olivet Bleu
* Olivet Cendre
* Orkney Extra Mature Cheddar
* Orla
* Oschtjepka
* Ossau Fermier
* Ossau-Iraty
* Oszczypek
* Oxford Blue
* P'tit Berrichon
* Palet de Babligny
* Paneer
* Panela
* Pannerone
* Pant ys Gawn
* Parmesan (Parmigiano)
* Parmigiano Reggiano
* Pas de l'Escalette
* Passendale
* Pasteurized Processed
* Pate de Fromage
* Patefine Fort
* Pave d'Affinois
* Pave d'Auge
* Pave de Chirac
* Pave du Berry
* Pecorino
* Pecorino in Walnut Leaves
* Pecorino Romano
* Peekskill Pyramid
* Pelardon des Cevennes
* Pelardon des Corbieres
* Penamellera
* Penbryn
* Pencarreg
* Perail de Brebis
* Petit Morin
* Petit Pardou
* Petit-Suisse
* Picodon de Chevre
* Picos de Europa
* Piora
* Pithtviers au Foin
* Plateau de Herve
* Plymouth Cheese
* Podhalanski
* Poivre d'Ane
* Polkolbin
* Pont l'Eveque
* Port Nicholson
* Port-Salut
* Postel
* Pouligny-Saint-Pierre
* Pourly
* Prastost
* Pressato
* Prince-Jean
* Processed Cheddar
* Provolone
* Provolone (Australian)
* Pyengana Cheddar
* Pyramide
* Quark
* Quark (Australian)
* Quartirolo Lombardo
* Quatre-Vents
* Quercy Petit
* Queso Blanco
* Queso Blanco con Frutas --Pina y Mango
* Queso de Murcia
* Queso del Montsec
* Queso del Tietar
* Queso Fresco
* Queso Fresco (Adobera)
* Queso Iberico
* Queso Jalapeno
* Queso Majorero
* Queso Media Luna
* Queso Para Frier
* Queso Quesadilla
* Rabacal
* Raclette
* Ragusano
* Raschera
* Reblochon
* Red Leicester
* Regal de la Dombes
* Reggianito
* Remedou
* Requeson
* Richelieu
* Ricotta
* Ricotta (Australian)
* Ricotta Salata
* Ridder
* Rigotte
* Rocamadour
* Rollot
* Romano
* Romans Part Dieu
* Roncal
* Roquefort
* Roule
* Rouleau De Beaulieu
* Royalp Tilsit
* Rubens
* Rustinu
* Saaland Pfarr
* Saanenkaese
* Saga
* Sage Derby
* Sainte Maure
* Saint-Marcellin
* Saint-Nectaire
* Saint-Paulin
* Salers
* Samso
* San Simon
* Sancerre
* Sap Sago
* Sardo
* Sardo Egyptian
* Sbrinz
* Scamorza
* Schabzieger
* Schloss
* Selles sur Cher
* Selva
* Serat
* Seriously Strong Cheddar
* Serra da Estrela
* Sharpam
* Shelburne Cheddar
* Shropshire Blue
* Siraz
* Sirene
* Smoked Gouda
* Somerset Brie
* Sonoma Jack
* Sottocenare al Tartufo
* Soumaintrain
* Sourire Lozerien
* Spenwood
* Sraffordshire Organic
* St. Agur Blue Cheese
* Stilton
* Stinking Bishop
* String
* Sussex Slipcote
* Sveciaost
* Swaledale
* Sweet Style Swiss
* Swiss
* Syrian (Armenian String)
* Tala
* Taleggio
* Tamie
* Tasmania Highland Chevre Log
* Taupiniere
* Teifi
* Telemea
* Testouri
* Tete de Moine
* Tetilla
* Texas Goat Cheese
* Tibet
* Tillamook Cheddar
* Tilsit
* Timboon Brie
* Toma
* Tomme Brulee
* Tomme d'Abondance
* Tomme de Chevre
* Tomme de Romans
* Tomme de Savoie
* Tomme des Chouans
* Tommes
* Torta del Casar
* Toscanello
* Touree de L'Aubier
* Tourmalet
* Trappe (Veritable)
* Trois Cornes De Vendee
* Tronchon
* Trou du Cru
* Truffe
* Tupi
* Turunmaa
* Tymsboro
* Tyn Grug
* Tyning
* Ubriaco
* Ulloa
* Vacherin-Fribourgeois
* Valencay
* Vasterbottenost
* Venaco
* Vendomois
* Vieux Corse
* Vignotte
* Vulscombe
* Waimata Farmhouse Blue
* Washed Rind Cheese (Australian)
* Waterloo
* Weichkaese
* Wellington
* Wensleydale
* White Stilton
* Whitestone Farmhouse
* Wigmore
* Woodside Cabecou
* Xanadu
* Xynotyro
* Yarg Cornish
* Yarra Valley Pyramid
* Yorkshire Blue
* Zamorano
* Zanetti Grana Padano
* Zanetti Parmigiano Reggiano
That Guy
2007-06-25 22:55:27 UTC
Permalink
Post by Mr Cheese Fiend
Which one's your favourite?
* Abbaye de Belloc
Etc.

That's a pretty cheesy list.

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