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Posts: 32
Default Your Favorite Cheese

"Bob Mannix" > verbally sodomised in
:

>
> "Phil Kyle" > wrote in message
> ...
>> Mr Cheese Fiend > verbally sodomised in
>> :
>>
>>> 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
>>>
>>>

>>
>> All of the above.

>
> Apart from Sharpam which is spelled wrongly and therefore not, strictly,
> a cheese (or anything else). No I don't really care.
>
>


So why did you reply and read them all?

--
Phil Kyle™

T
h i
i s
s l
f i l
S o n o
i u e n
g r s g
  #42 (permalink)   Report Post  
Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
external usenet poster
 
Posts: 32
Default Your Favorite Cheese

Alan Holmes verbally sodomised in
:

> On Sun, 14 Jan 2007 23:13:37 +0000, Mr Cheese Fiend >
> wrote:
>
>>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

>
> I can't eat cheese, it gives me terrible, violent diarrhoea.
>
>


Verbal.

--
Phil Kyle™

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  #43 (permalink)   Report Post  
Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
external usenet poster
 
Posts: 32
Default Your Favorite Cheese

Chris verbally sodomised in
news
> On Mon, 15 Jan 2007 09:15:42 +0000, Dave Fawthrop
> > wrote:
>
>>On Sun, 14 Jan 2007 23:13:37 +0000, Mr Cheese Fiend >
>>wrote:
>>
>>|Which one's your favourite?
>>
>>It is a Troll post see:
>>
>>http://www.hyphenologist.co.uk/killf..._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.chee
>>se,uk.rec.driving,uk.rec.walking,demon.local
>>
>>The Trolls are subscribed to: demon.local
>>The target newsgroups auk.rec.driving,uk.rec.walking,
>>The sub target ngs a
>>uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese
>>
>>Just killfile the thread.
>>
>><demon.local removed>

>
> <demon.local replaced>
>
>


<with new management>

--
Phil Kyle™

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  #44 (permalink)   Report Post  
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external usenet poster
 
Posts: 32
Default Your Favorite Cheese

Alan Holmes verbally sodomised in
:

> On Mon, 15 Jan 2007 23:48:40 GMT, "Alan Holmes"
> > wrote:
>
>>
>>"The Reid" > wrote in message
. ..
>>> 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!
>


Don't you need to be strong for that?

--
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  #45 (permalink)   Report Post  
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external usenet poster
 
Posts: 3
Default Your Favorite Cheese


"Phil Kyle" > wrote in message
.. .
> "Bob Mannix" > verbally sodomised in
> :
>
>>
>> "Phil Kyle" > wrote in message
>> ...
>>> Mr Cheese Fiend > verbally sodomised in
>>> :
>>>
>>>> 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
>>>>
>>>>
>>>
>>> All of the above.

>>
>> Apart from Sharpam which is spelled wrongly and therefore not, strictly,
>> a cheese (or anything else). No I don't really care.
>>
>>

>
> So why did you reply and read them all?


I cared until I finished the first sentence then stopped caring. Suppose I
shouldn't have hit send in that case - bad habits.


--
Bob Mannix
(anti-spam is as easy as 1-2-3 - not)




  #46 (permalink)   Report Post  
Posted to rec.food.cooking,alt.recipes,alt.cooking-chat,alt.cheese,demon.local
external usenet poster
 
Posts: 19
Default Your Favorite Cheese


"Bob Mannix" > wrote in message
...
>
> "Phil Kyle" > wrote in message
> .. .
>> "Bob Mannix" > verbally sodomised in
>> :
>>
>>>
>>> "Phil Kyle" > wrote in message
>>> ...
>>>> Mr Cheese Fiend > verbally sodomised in
>>>> :
>>>>
>>>>> 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
>>>>>
>>>>>
>>>>
>>>> All of the above.
>>>
>>> Apart from Sharpam which is spelled wrongly and therefore not, strictly,
>>> a cheese (or anything else). No I don't really care.
>>>
>>>

>>
>> So why did you reply and read them all?

>
> I cared until I finished the first sentence then stopped caring. Suppose I
> shouldn't have hit send in that case - bad habits.
>
>
> --
> Bob Mannix
> (anti-spam is as easy as 1-2-3 - not)
>
>


Why the bloody hell don't you restrict the posting to the group you read it
in, stop crossposting all this rubbish



  #47 (permalink)   Report Post  
Posted to rec.food.cooking,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
external usenet poster
 
Posts: 1
Default Your Favorite Cheese

people think this posting is real

are they the ones who think Jade and Danielle are intelligent and Argos
jewellerey are tasteful?


  #48 (permalink)   Report Post  
Posted to rec.food.cooking,alt.recipes,alt.cooking-chat,alt.cheese,demon.local
DVH DVH is offline
external usenet poster
 
Posts: 2
Default Your Favorite Cheese


"Alan Holmes" > wrote in message
...
>
> "Bob Mannix" > wrote in message
> ...
>>
>> "Phil Kyle" > wrote in message
>> .. .
>>> "Bob Mannix" > verbally sodomised in
>>> :
>>>
>>>>
>>>> "Phil Kyle" > wrote in message
>>>> ...
>>>>> Mr Cheese Fiend > verbally sodomised in
>>>>> :
>>>>>
>>>>>> 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
>>>>>>
>>>>>>
>>>>>
>>>>> All of the above.
>>>>
>>>> Apart from Sharpam which is spelled wrongly and therefore not,
>>>> strictly,
>>>> a cheese (or anything else). No I don't really care.
>>>>
>>>>
>>>
>>> So why did you reply and read them all?

>>
>> I cared until I finished the first sentence then stopped caring. Suppose
>> I shouldn't have hit send in that case - bad habits.
>>
>>
>> --
>> Bob Mannix
>> (anti-spam is as easy as 1-2-3 - not)
>>
>>

>
> Why the bloody hell don't you restrict the posting to the group you read
> it
> in, stop crossposting all this rubbish


Yes, but what's your favourite cheese?


  #49 (permalink)   Report Post  
Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
external usenet poster
 
Posts: 12
Default Your Favorite Cheese

On Wed, 17 Jan 2007 21:32:01 GMT, "DVH" > wrote:

>
>"Alan Holmes" > wrote in message
...
>>
>> "Bob Mannix" > wrote in message
>> ...
>>>
>>> "Phil Kyle" > wrote in message
>>> .. .
>>>> "Bob Mannix" > verbally sodomised in
>>>> :
>>>>
>>>>>
>>>>> "Phil Kyle" > wrote in message
>>>>> ...
>>>>>> Mr Cheese Fiend > verbally sodomised in
>>>>>> :
>>>>>>
>>>>>>> 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
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> All of the above.
>>>>>
>>>>> Apart from Sharpam which is spelled wrongly and therefore not,
>>>>> strictly,
>>>>> a cheese (or anything else). No I don't really care.
>>>>>
>>>>>
>>>>
>>>> So why did you reply and read them all?
>>>
>>> I cared until I finished the first sentence then stopped caring. Suppose
>>> I shouldn't have hit send in that case - bad habits.
>>>
>>>
>>> --
>>> Bob Mannix
>>> (anti-spam is as easy as 1-2-3 - not)
>>>
>>>

>>
>> Why the bloody hell don't you restrict the posting to the group you read
>> it
>> in, stop crossposting all this rubbish

>
>Yes, but what's your favourite cheese?


I've heard he likes nob cheese.
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external usenet poster
 
Posts: 8
Default Your Favorite Cheese

On Tue, 16 Jan 2007 07:03:30 +0000, Dave Fawthrop
> wrote:

>On Mon, 15 Jan 2007 21:36:12 -0800, sf wrote:
>
>|On Mon, 15 Jan 2007 23:51:02 +0000, Alan Holmes wrote:
>|
>|>On Mon, 15 Jan 2007 23:48:40 GMT, "Alan Holmes"
> wrote:
>|>
>|>>
>|>>"The Reid" > wrote in message
m...
>|>>> 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!
>|
>|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.



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external usenet poster
 
Posts: 90
Default Your Favorite Cheese

Mr Cheese Fiend wrote:
> 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, 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
  #52 (permalink)   Report Post  
Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
external usenet poster
 
Posts: 32
Default Your Favorite Cheese

"Bob Mannix" > verbally sodomised in
:

>
> "Phil Kyle" > wrote in message
> .. .
>> "Bob Mannix" > verbally sodomised in
>> :
>>
>>>
>>> "Phil Kyle" > wrote in message
>>> ...
>>>> Mr Cheese Fiend > verbally sodomised in
>>>> :
>>>>
>>>>> 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
>>>>>
>>>>>
>>>>
>>>> All of the above.
>>>
>>> Apart from Sharpam which is spelled wrongly and therefore not,
>>> strictly, a cheese (or anything else). No I don't really care.
>>>
>>>

>>
>> So why did you reply and read them all?

>
> I cared until I finished the first sentence then stopped caring. Suppose
> I shouldn't have hit send in that case - bad habits.
>
>


Mid-sentence uncaring is wrong.

--
Phil Kyle™

T
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  #53 (permalink)   Report Post  
Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
external usenet poster
 
Posts: 32
Default Your Favorite Cheese

"Alan Holmes" > verbally sodomised in
:

>
> "Bob Mannix" > wrote in message
> ...
>>
>> "Phil Kyle" > wrote in message
>> .. .
>>> "Bob Mannix" > verbally sodomised in
>>> :
>>>
>>>>
>>>> "Phil Kyle" > wrote in message
>>>> ...
>>>>> Mr Cheese Fiend > verbally sodomised in
>>>>> :
>>>>>
>>>>>> 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
>>>>>>
>>>>>>
>>>>>
>>>>> All of the above.
>>>>
>>>> Apart from Sharpam which is spelled wrongly and therefore not,
>>>> strictly, a cheese (or anything else). No I don't really care.
>>>>
>>>>
>>>
>>> So why did you reply and read them all?

>>
>> I cared until I finished the first sentence then stopped caring.
>> Suppose I shouldn't have hit send in that case - bad habits.
>>
>>
>> --
>> Bob Mannix
>> (anti-spam is as easy as 1-2-3 - not)
>>
>>

>
> Why the bloody hell don't you restrict the posting to the group you read
> it in, stop crossposting all this rubbish
>
>
>


Ditto to yourself.


--
Phil Kyle™

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  #54 (permalink)   Report Post  
Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
external usenet poster
 
Posts: 32
Default Your Favorite Cheese

"DVH" > verbally sodomised in
:

>
> "Alan Holmes" > wrote in message
> ...
>>
>> "Bob Mannix" > wrote in message
>> ...
>>>
>>> "Phil Kyle" > wrote in message
>>> .. .
>>>> "Bob Mannix" > verbally sodomised in
>>>> :
>>>>
>>>>>
>>>>> "Phil Kyle" > wrote in message
>>>>> ...
>>>>>> Mr Cheese Fiend > verbally sodomised in
>>>>>> :
>>>>>>
>>>>>>> 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
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> All of the above.
>>>>>
>>>>> Apart from Sharpam which is spelled wrongly and therefore not,
>>>>> strictly,
>>>>> a cheese (or anything else). No I don't really care.
>>>>>
>>>>>
>>>>
>>>> So why did you reply and read them all?
>>>
>>> I cared until I finished the first sentence then stopped caring.
>>> Suppose I shouldn't have hit send in that case - bad habits.
>>>
>>>
>>> --
>>> Bob Mannix
>>> (anti-spam is as easy as 1-2-3 - not)
>>>
>>>

>>
>> Why the bloody hell don't you restrict the posting to the group you
>> read it
>> in, stop crossposting all this rubbish

>
> Yes, but what's your favourite cheese?
>
>
>


The one caught in his beard.

--
Phil Kyle™

T
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  #55 (permalink)   Report Post  
Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
external usenet poster
 
Posts: 32
Default Your Favorite Cheese

Chris verbally sodomised in
:

> On Wed, 17 Jan 2007 21:32:01 GMT, "DVH" > wrote:
>
>>
>>"Alan Holmes" > wrote in message
...
>>>
>>> "Bob Mannix" > wrote in message
>>> ...
>>>>
>>>> "Phil Kyle" > wrote in message
>>>> .. .
>>>>> "Bob Mannix" > verbally sodomised in
>>>>> :
>>>>>
>>>>>>
>>>>>> "Phil Kyle" > wrote in message
>>>>>> ...
>>>>>>> Mr Cheese Fiend > verbally sodomised in
>>>>>>> :
>>>>>>>
>>>>>>>> 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
>>>>>>>>
>>>>>>>>
>>>>>>>
>>>>>>> All of the above.
>>>>>>
>>>>>> Apart from Sharpam which is spelled wrongly and therefore not,
>>>>>> strictly,
>>>>>> a cheese (or anything else). No I don't really care.
>>>>>>
>>>>>>
>>>>>
>>>>> So why did you reply and read them all?
>>>>
>>>> I cared until I finished the first sentence then stopped caring.
>>>> Suppose I shouldn't have hit send in that case - bad habits.
>>>>
>>>>
>>>> --
>>>> Bob Mannix
>>>> (anti-spam is as easy as 1-2-3 - not)
>>>>
>>>>
>>>
>>> Why the bloody hell don't you restrict the posting to the group you
>>> read it
>>> in, stop crossposting all this rubbish

>>
>>Yes, but what's your favourite cheese?

>
> I've heard he likes nob cheese.
>


LAFF!

--
Phil Kyle™

T
h i
i s
s l
f i l
S o n o
i u e n
g r s g


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Posts: 32
Default Your Favorite Cheese

ah > verbally sodomised in
:

> Mr Cheese Fiend wrote:
>> 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, 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
>>

>
>


FILTH!

--
Phil Kyle™

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  #57 (permalink)   Report Post  
Posted to rec.food.cooking,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
external usenet poster
 
Posts: 32
Default Your Favorite Cheese

"lerkio" > verbally sodomised in
:

> 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.

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Phil Kyle™

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  #58 (permalink)   Report Post  
Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Posts: 32
Default Your Favorite Cheese

Alan Holmes verbally sodomised in
:

> On Tue, 16 Jan 2007 07:03:30 +0000, Dave Fawthrop
> > wrote:
>
>>On Mon, 15 Jan 2007 21:36:12 -0800, sf wrote:
>>
>>|On Mon, 15 Jan 2007 23:51:02 +0000, Alan Holmes wrote:
>>|
>>|>On Mon, 15 Jan 2007 23:48:40 GMT, "Alan Holmes"
> wrote:
>>|>
>>|>>
>>|>>"The Reid" > wrote in message
om...
>>|>>> 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!
>>|
>>|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.
>
>


So it's true, you are on the sex offenders register.

--
Phil Kyle™

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