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I make cheese from time to time - best results from a Cheshire-type, matured for 6 months or so.
Roquefort otherwise...
Posted : 07/02/2009 1:12 pm
1. Dolcelatte
2. Danish Blue
3. Gorgonzola
4. Stilton
5. Breath mints... 🙁
Hungry now.
Snigle
:o)
Posted : 07/02/2009 1:15 pm
Lancashire creamy ([url= http://www.singletons.uk.com/cheese_23.php ]mmmmm[/url])
Posted : 07/02/2009 1:36 pm
What about good old smegma? Probably not best on toast.
Posted : 07/02/2009 1:46 pm
Eeeeeeeeeeeeuuuuwwww!
Nasty!
There's ALWAYS one, eh? 😯
If you like cheese, and you like peas, then you'll love....
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Posted : 07/02/2009 2:42 pm
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