"Janet Bostwick" > wrote in message
...
> On Sat, 2 Feb 2013 11:06:01 -0700, "graham" > wrote:
> snip
>>>
>>Cheshire is a completely different style of cheese to Cheddar. It is
>>crumbly and tends to be slightly saltier. Gloucester and Leicester
>>cheeses
>>these days are not much different to a mild, commercial cheddar.
>>I used to return from trips to the UK with chunks of genuine, Farmhouse
>>Cheddar, complete with the rind. Then I discovered the mature Ontario
>>variety, which is superb in its own right.
>>BTW, I wondered why the expensive English cheddar was disappearing so
>>quickly from the fridge. Then I found out that my sons were putting slices
>>of it in hamburger buns and nuking them in the mw for quick, cheese melt
>>sandwiches!!!
>>Graham
>>
> Oh, No! not your good cheddar! You need a lockbox for it ;o)
> Janet US
>
Not only that but following divorce, I didn't have a lot of "disposable"
income so to economise, I bought 4 litre wine "boxes". You can guess the
rest!!!!
Graham