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Phil Kyle Phil Kyle is offline
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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™

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