What's your favourite cheese

[NikkiD]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

With fresh gound black pepper obviousement.

Dammit, now I'm hungry.

[soso]

camembert`s the way to go

[twisterX]

im not hungry.

[JPaul]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

With fresh gound black pepper obviousement.

Dammit, now I'm hungry.

You could have a boiled egg, with soldiers.

[manker]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager

[JPaul]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager

What's a "sonse".

[manker]

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager

What's a "sonse".

Not decided yet, but you can put 2 weeks wages on its meaning being something like 'ponce'.

[JPaul]

Start a Fred, pour le suggestion.

[Cheese]

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager

What's a "sonse".

Google image search throws up some interesting ideas.

Some sort of Hitler Horse for example:

[thewizeard]

What Cheese Are You?

You are mozzarella!
Aunt Mozzarella

You are a shiny, soft, round cheese. You are very imaginative and creative, but you don't like to stand out. You don't mind solitude at times and you love to do art.

The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed.

hubba hubba

oeps same here Mozzarella .. yet my favourite cheese is roquefort

Mmmm I just read clockers post...and Canadian mature black diamond..thats real cheddar..erm.well not really