Your Favorite Cheese
Mr Cheese Fiend
* 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
Serene
wrote:
>Which one's your favourite?
D'Affinois, which isn't on your list. Cambazola comes in a close
second.
Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.
DVH
"Mr Cheese Fiend" <m...@privacy.net> wrote in message
news:i3elq2ho9jfr3kcic...@4ax.com...
My favourite cheese isn't on this list.
Alan Holmes
"DVH" <d...@dvhvhvhvh.com> wrote in message
news:cYyqh.435$8j7...@newsfe1-win.ntli.net...
Does it matter?
Why the bloody hell don't you restrict the posting to the group you read it
in, stop crossposting all this rubbish
Abo
Me
> * American Cheese
That *isn't* cheese!
--
Posted via a free Usenet account from http://www.teranews.com
janos...@hotmail.com
I'll take the one with an "a" or "u" in its name. Maybe a "c".......
or some other letter.
sf
wrote:
>On Sun, 14 Jan 2007 23:13:37 +0000, Mr Cheese Fiend <m...@privacy.net>
>wrote:
>
>>Which one's your favourite?
>
>D'Affinois, which isn't on your list. Cambazola comes in a close
>second.
>
I still haven't tried D'Affinois. Haven't seen it.... It's not
common. What is it like?
--
See return address to reply by email
Julia Altshuler
> I still haven't tried D'Affinois. Haven't seen it.... It's not
> common. What is it like?
Almost like a Brie but without the harsh overtones or like a cream
cheese with some flavor. I do like it, but it isn't a favorite. I often
find it lacking in character, insipid if I'm in a bad mood.
http://www.cheese.com/Description.asp?Name=Pave%20d'Affinois
http://www.murrayscheese.com/product_info.php/products_id/1143
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2006/03/02/WIGORHG9311.DTL&type=wine
--Lia
Serene
>On Sun, 14 Jan 2007 15:20:25 -0800, Serene <ser...@serenepages.org>
>wrote:
>
>>On Sun, 14 Jan 2007 23:13:37 +0000, Mr Cheese Fiend <m...@privacy.net>
>>wrote:
>>
>>>Which one's your favourite?
>>
>>D'Affinois, which isn't on your list. Cambazola comes in a close
>>second.
>>
>I still haven't tried D'Affinois. Haven't seen it.... It's not
>common. What is it like?
It's basically a triple-cream brie. Oh, god, you have to try it. They
have it at the Berkeley Bowl and the Cheese Board and the little
deli/cheese/wine place on 4th in Berkeley by Sur La Table. No idea
where you'd pick it up in the city, though.
sf
<jalts...@comcast.net> wrote:
>sf wrote:
>
>> I still haven't tried D'Affinois. Haven't seen it.... It's not
>> common. What is it like?
>
>
>Almost like a Brie but without the harsh overtones
I guess I've eaten double and triple cream brie for too many years to
relate to the statement. lol
>or like a cream cheese with some flavor.
Hmmm. Coming from you, that's not a compliment.
>I do like it, but it isn't a favorite. I often
>find it lacking in character, insipid if I'm in a bad mood.
Insipid? Whoah, harsh!
>
>http://www.cheese.com/Description.asp?Name=Pave%20d'Affinois
>http://www.murrayscheese.com/product_info.php/products_id/1143
>http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2006/03/02/WIGORHG9311.DTL&type=wine
>
>
Thanks for the links.... I understand it better now due to the sfgate
link. I haven't missed anything and it's a pass for me too - unless
it suddenly appears right under my nose
:).
Christine Dabney
wrote:
> They
>have it at the Berkeley Bowl and the Cheese Board and the little
>deli/cheese/wine place on 4th in Berkeley by Sur La Table.
What place is this? The Pasta Shop, across from Sur La Table?
Christine
Serene
Something like that. It's a great little specialty pasta/grocery
shop. I could be dangerous in there if I weren't so broke.
Julia Altshuler
I know I've complained before about my in-laws unadventurousness with
food before. My mother-in-law serves perfectly good food but with
little variety. My sister-in-law gets a perfectly good diet but is
downright picky; there's so little she'll eat. She'll eat an apple but
not a raspberry. She'll eat broccoli but never touch a mushroom. I may
have found a chink in my sister-in-law's armor: cheese. She might be
adventurous with cheese.
My mother-in-law, for the 20 years I've known her, has bought big blocks
of grocery store Cheddar cheese. That's not artisanly made, but real
cheese, if it is from a giant dairy factory. She uses this for
everything, mostly cheese sandwiches at lunch.
There were more visitors than usual this trip. Jim and I found a
wonderful cheese shop. While I don't remember the specifics, we bought
some Parrano, a Canadian blue cheese, an 8 year aged cheddar, a fresh
chevre, an aged goat cheese, a Brie de Mieux, and 2 others. In other
words, we understood that some of the elderly relatives would like
something milder, but we got a fair share of cheeses with robust flavor
too. We got a nice mix to make a cheese platter.
My mother-in-law stuck with her cheddar. It's been good enough for 86
years; there's no reason to try anything new fangled now. That didn't
surprise me. I was astonished, however, that my sister-in-law went for
the Brie de Mieux. I thought it would have way too much flavor for her.
Later I noticed her going for the blue that a cousin affectionately
called stinky. I wouldn't embarrass her by making a big deal of it, but
I wanted to stare and say "You? Eating good cheese? Cheese that has
taste?"
I smiled to myself and didn't say a word.
--Lia
sf
<jalts...@comcast.net> wrote:
>My mother-in-law stuck with her cheddar. It's been good enough for 86
>years; there's no reason to try anything new fangled now. That didn't
>surprise me. I was astonished, however, that my sister-in-law went for
>the Brie de Mieux. I thought it would have way too much flavor for her.
> Later I noticed her going for the blue that a cousin affectionately
>called stinky. I wouldn't embarrass her by making a big deal of it, but
>I wanted to stare and say "You? Eating good cheese? Cheese that has
>taste?"
WoooHooo! That big block of cheddar has it's place in sandwiches,
macaroni & cheese, breakfast omlettes and quesadillas.... but good for
your SIL for venturing into uncharted waters! Maybe she has always
wanted to try new cheeses but needed a "buddy" in order to do it.
It's so much easier to nibble new things when you know you aren't
going to have to deal with leftovers you don't like.
:)
Daisy
favourite cheese of anyone. It depends where you live, how you have
been brought up, and how well you cook. Everyone knows that.
Is there any cheese better than Parmigiano Reggiano for grating onto
pasta? Even Peccorino has its place in Italian dishes.l Is there
anything better than a good French Camembert to eat with fresh pears
and walnuts? Find me a better smoked cheese than English Applewood
for eating with pickle?
I like Red Leicester with almost anything, and good New Zealand tasty
cheddar with almost anything also. Has anyone tried Aged Gouda from
the Kapiti Cheese range in New Zealand? I believe it is ex;orted.
It is excellent.
So don't bore us all with your favourite cheeses. Look at the broad
global picture and eat other cheeses to experiment. You will be
pleasantly surprised.
Daisy
Carthage demands an explanation for this insolence!
Dave Fawthrop
|Which one's your favourite?
It is a Troll post see:
http://www.hyphenologist.co.uk/killfile/anti_troll_faq.htm
>>>
Subject: 4.2 The crosspost Troll
This is perhaps the most effective Troll in that it
produces large numbers of posts with little effort from the
Troll. An inflammatory post is made to a group of Sub
Target newsgroups, say cooking, politics or guns. The
Target Newsgroup is included in the ng list. The innocent
posters to the Sub Target newsgroup continue to discuss
this in the normal way without noticing that the posts are
also going to the Target Newsgroup.
This is commonly combined with The Request for Assistance
troll
<<<
ng line was:
rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
The Trolls are subscribed to: demon.local
The target newsgroups are:uk.rec.driving,uk.rec.walking,
The sub target ngs are:
uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese
Just killfile the thread.
<demon.local removed>
--
Dave Fawthrop <dave hyphenologist co uk>
Killfile and Anti Troll FAQs at
http://www.hyphenologist.co.uk/killfile.
Phil Kyle
news:i3elq2ho9jfr3kcic...@4ax.com:
All of the above.
--
Phil Kyle™
T
h i
i s
s l
f i l
S o n o
i u e n
g r s g
Phil Kyle
news:2Yyqh.37513$RL5....@newsfe2-gui.ntli.net:
Take your own advice, beardy.
Phil Kyle
news:45aab292$0$4740$8826...@free.teranews.com:
> Mr Cheese Fiend wrote:
>
>> * American Cheese
>
> That *isn't* cheese!
>
>
>
Why is it called cheese then?
Phil Kyle
news:eoeesj$rbj$2...@news.datemas.de:
No thanks, I'm not Chrith Hill.
Bob Mannix
"Phil Kyle" <philky...@hotmail.com> wrote in message
news:eog8hl$cc3$2...@blackhelicopter.databasix.com...
Apart from Sharpam which is spelled wrongly and therefore not, strictly, a
cheese (or anything else). No I don't really care.
--
Bob Mannix
(anti-spam is as easy as 1-2-3 - not)
The Reid
<philky...@hotmail.com> wrote:
>> That *isn't* cheese!
>Why is it called cheese then?
perhaps its like the former German "democratic" republic or that deep
rim, piled with anything you can think of "pizza". Or some "beers".
--
Mike Reid
UK walking, food, photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Spain walking, food, tourism "http://www.fell-walker.co.uk"
Beginners UK flight sim addons "http://www.lawn-mower-man.co.uk"
Chris
<demon.local replaced>
Chris
Be quiet, goatfucker.
Brimstone
<uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
removed>
Chris
>On Sun, 14 Jan 2007 23:23:42 GMT, "Alan Holmes"
><alan....@nowhere.com> wrote:
>
>>Does it matter?
>>
>>Why the bloody hell don't you restrict the posting to the group you read it
>>in, stop crossposting all this rubbish
>
>This is the first time I've seen the subject header, so I am assuming
>you are the perpetrator to my ng. In any case, I am putting this
>topic in my killfile. You should do the same.
Yes, Alan Holmes is who started it all, he's responsible for all of
this.
Abo
> Be quiet, goatfucker.
>
Goatfucker?
Alan Holmes
"Abo" <n...@spam.thanks> wrote in message news:eoeesj$rbj$2...@news.datemas.de...
Why the bloody hell don't you restrict the posting to the group you read it
Alan Holmes
<Chris> wrote in message news:obbnq29hhu0sijb2r...@4ax.com...
So why the bloody hell don't you restrict the posting to the group you read
Alan Holmes
<Chris> wrote in message news:43cnq29ut033jelfj...@4ax.com...
I didn't know you were interested in the same things as me!
>
Chris
<alan....@nowhere.com> wrote:
<groups replaced>
But I'm not interested in child molesting!
Chris
<groups replaced>
Be quiet, fucker of goats.
alanholmes
wrote:
>Which one's your favourite?
>
I can't eat cheese, it gives me terrible, violent diarrhoea.
alanholmes
<alan....@nowhere.com> wrote:
>
>"The Reid" <don...@fellwalk.co.uk> wrote in message
>news:ajgnq2p258f8cvgnp...@4ax.com...
>> On Mon, 15 Jan 2007 17:22:01 +0000, Alan Holmes wrote:
>>
>>>I can't eat cheese, it gives me terrible, violent diarrhoea.
>>
>> <malicious crossposts snipped>
>>
>> have you tried sheeps or goats cheese, sometimes that effect is only
>> from cows milk.
>
>That wasn't actualy from me!
>
>Someone, somewhere, occassionaly sends post purporting to be from me!
PS, when I find out who it is I'm going to snap his neck!
Alan Holmes
<Alan Holmes> wrote in message
news:3p4oq2l24fi3fk08h...@4ax.com...
Why don't you just go back to school?
>
Mrs Bonk
> This entire thread has descended into the ridiculous. There is no
> favourite cheese of anyone. It depends where you live, how you have
> been brought up, and how well you cook. Everyone knows that.
Isn't everyone's favourite stilton?
>
> Is there any cheese better than Parmigiano Reggiano for grating onto
> pasta? Even Peccorino has its place in Italian dishes.l Is there
> anything better than a good French Camembert to eat with fresh pears
> and walnuts? Find me a better smoked cheese than English Applewood
> for eating with pickle?
>
> I like Red Leicester with almost anything, and good New Zealand tasty
> cheddar with almost anything also. Has anyone tried Aged Gouda from
> the Kapiti Cheese range in New Zealand? I believe it is ex;orted.
> It is excellent.
>
> So don't bore us all with your favourite cheeses. Look at the broad
> global picture and eat other cheeses to experiment. You will be
> pleasantly surprised.
Red Leicester is so common
Have you tried Double Gloucester? Mixed with Stilton it is divine. The
Huntsmans cheese, not that I agree with the hunt of course.
Phil Kyle
Phil Kyle
Don't swear.
Phil Kyle
Phil Kyle
news:eog9rd$eic$1...@south.jnrs.ja.net:
So why did you reply and read them all?
Phil Kyle
Phil Kyle
Phil Kyle
Don't you need to be strong for that?
Bob Mannix
I cared until I finished the first sentence then stopped caring. Suppose I
shouldn't have hit send in that case - bad habits.
Alan Holmes
"Bob Mannix" <b1o...@mannix.org.uk> wrote in message
news:eoishr$8kf$1...@south.jnrs.ja.net...
Why the bloody hell don't you restrict the posting to the group you read it
lerkio
are they the ones who think Jade and Danielle are intelligent and Argos
jewellerey are tasteful?
DVH
"Alan Holmes" <alan....@nowhere.com> wrote in message
news:mb7rh.65588$n36....@newsfe7-gui.ntli.net...
Yes, but what's your favourite cheese?
Chris
I've heard he likes nob cheese.
alanholmes
<inv...@hyphenologist.co.uk.invalid> wrote:
>On Mon, 15 Jan 2007 21:36:12 -0800, sf wrote:
>|You aren't the only one it happens to. It has happened to me and at
>|least one other person I know of.
>
>Forgery is a crime in all jurisdictions. If both the name and the email
>address are forged complain to that persons ISP and they will stop that
>persons Internet access :-) The forgers always have alternative access
>:-( but the ISPs pass round the details of malefactors, so eventually they
>lose Internet access totally.
Thanks. I'll go phone the police.
ah
Venezuelan Beaver, please.
> * 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
>
--
ah
Phil Kyle
Mid-sentence uncaring is wrong.
Phil Kyle
Ditto to yourself.
Phil Kyle
news:lBwrh.15697$KQ2....@newsfe6-win.ntli.net:
The one caught in his beard.
Phil Kyle
news:45aedd13$0$9333$8f2e...@news.shared-secrets.com:
FILTH!
Phil Kyle
news:JT8rh.52057$1W1....@newsfe4-win.ntli.net:
> people think this posting is real
>
> are they the ones who think Jade and Danielle are intelligent and Argos
> jewellerey are tasteful?
>
>
>
So I'm hallucinating this post? That's reassuring.
Phil Kyle
Phil Kyle
So it's true, you are on the sex offenders register.