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™
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