"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