In article <jan2ha$p1c$
2...@xen1.xcski.com>, Lionel <
imag...@gmail.com> wrote:
>On Thu, 24 Nov 2011 14:33:47 +0000, John Dow wrote:
>[...]
>> One network I adminned used cheeses for hostnames, thanks to the ever
>> reliable
cheese.com. You'd be amazed how many there are. Or maybe you
>> wouldn't.
>
>Pfft. Their site lists *one* of the crappier King Island cheeses, & is
>crawling with ads. King Island makes at least half a dozen really good
>cheeses, of which my personal favourite is their "Roaring Forties" blue-
>vein, which is a strong blue-vein that's also very sweet & creamy.
You may (or may not) want to distinguish between *kinds* of cheese and
*brands* of cheese. (Although it's a reasonable argument that what we
consider a kind today was yesterday's brand name.)
Roaring Forties, FWIW, is one of the few Australian cheeses that make
it all the way to 42N 71W. I can't abide blue mold, so I've never
been tempted to try it, but I've bought it for other people on
occasion. (I have no problem with white cheese mold, go figure.) The
other Australian cheeses that we get seem to be primarily cheddars,
which seems like an utterly pointless waste of kerosene when we can
get perfectly good domestic cheddar,[1] not to mention Canadian and
Irish cheddars, and even actual West Country Farmhouse Cheddar from
time to time. Oh, and cantal, a very similar French cheese.
-GAWollman
[1] Yes, we can also get perfectly awful domestic cheddar, in very
large quantities. Not relevant to this discussion, since the places
that sell the good stuff mostly don't sell the bad stuff.
--
Garrett A. Wollman | What intellectual phenomenon can be older, or more oft
wol...@bimajority.org| repeated, than the story of a large research program
Opinions not shared by| that impaled itself upon a false central assumption
my employers. | accepted by all practitioners? - S.J. Gould, 1993