On Mon, 16 Mar 2009 09:43:09 -0400, "pavane"
> shouted from the highest rooftop:

>
>"bob" > wrote in message
.. .
>| On 12 Mar 2009 21:16:22 GMT, Wim van Bemmel >
>| shouted from the highest rooftop:
>|
>| >On Fri, 13 Mar 2009 10:02:19 +1300, bob wrote:
>| >
>| >> On 12 Mar 2009 20:04:45 GMT, Wim van Bemmel >
>| >> shouted from the highest rooftop:
>| >>
>| >>>On Thu, 12 Mar 2009 07:18:52 +0000, Nick Cramer wrote:
>| >>>
>| >>>> "mom peagram" > wrote:
>| >>>>> "isw" > wrote in message
>| >>>>> > Gloria P > wrote:
>| >>>>> >> bob wrote:
>| >>>>> >> > Sqwertz > shouted :
>| >>>>> >> >
>| >>>>> >> >> I've been milking this chunk of Roquefort for 10 days now. I
>| >>>>> >> >> usually have about an ounce of it every other night for
>| >>>>> >> >> dessert. Then I go a whole week without, before buying another
>| >>>>> >> >> hunk.
>| >>>>> >> >
>| >>>>> >> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
>| >>>>> >> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
>| >>>>> >> > crawling off the cheese dish and I'll be your friend for life.
>| >>>>
>| >>>>> >> Rosenborg Danish Blue
>| >>>>> >
>| >>>>> > Sharp and biting, not to mention a bit thin on flavor. OK in a
>| >>>>> > pinch, but certainly no competition to roquefort.
>| >>>>
>| >>>>> What you need is a good piece of Royal Blue Stilton!
>| >>>>
>| >>>> That's what makes a horserace, eh? I've had Bleu, Stilton and
>| >>>> Roquefort. They're all good. My favorite is Gorgonzola!
>| >>>
>| >>>I go with you !
>| >>
>| >> Forgot about Gorgonzola. I like them all ... but my favourite is a well
>| >> ripened unpasteurised French Brie. I could eat it every day ...
>| >
>| >If it comes to that type of cheese, I prefer an unpasteurized Pont
>| >l'Évêque. From Normandy. Or even a Camembert AOC. Unpasteurized by
>| >definition. Brie is too easy for me.
>|
>| Have you ever tried the "Charles VII" Camembert au lait cru? It's from
>| a dairy cooperative in Lochoise Region Verneuil Reignac and comes in a
>| 250g size which my wife's late Aunt introduced us to in England.
>| Unfortunately, we can't get it here in New Zealand.
>|
>| Photo: http://i12.ebayimg.com/03/i/001/2b/f3/c59f_12.JPG
>|
>
>Sorry, not available in US either due to the ageing restrictions
>on raw milk cheeses.

No wonder what little unpasteurised Brie we get in New Zealand is so
expensive. It would have to be air-freighted from France and even if
the flight had only one refueling stop it would still take around 22
hours.


--

una cerveza mas por favor ...

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