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Your Favorite Cheese
"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? -- Phil Kyle™ T h i i s s l f i l S o n o i u e n g r s g |
Your Favorite Cheese
Alan Holmes verbally sodomised in
: > On Sun, 14 Jan 2007 23:13:37 +0000, Mr Cheese Fiend > > wrote: > >>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 > > I can't eat cheese, it gives me terrible, violent diarrhoea. > > Verbal. -- Phil Kyle™ T h i i s s l f i l S o n o i u e n g r s g |
Your Favorite Cheese
Chris verbally sodomised in
: > On Mon, 15 Jan 2007 09:15:42 +0000, Dave Fawthrop > > wrote: > >>On Sun, 14 Jan 2007 23:13:37 +0000, Mr Cheese Fiend > >>wrote: >> >>|Which one's your favourite? >> >>It is a Troll post see: >> >>http://www.hyphenologist.co.uk/killf..._troll_faq.htm >>>>> >>Subject: 4.2 The crosspost Troll >> >>This is perhaps the most effective Troll in that it >>produces large numbers of posts with little effort from the >>Troll. An inflammatory post is made to a group of Sub >>Target newsgroups, say cooking, politics or guns. The >>Target Newsgroup is included in the ng list. The innocent >>posters to the Sub Target newsgroup continue to discuss >>this in the normal way without noticing that the posts are >>also going to the Target Newsgroup. >> >>This is commonly combined with The Request for Assistance >>troll >><<< >> >>ng line was: >>rec.food.cooking,uk.food+drink.misc,alt.recipes, alt.cooking-chat,alt.chee >>se,uk.rec.driving,uk.rec.walking,demon.local >> >>The Trolls are subscribed to: demon.local >>The target newsgroups auk.rec.driving,uk.rec.walking, >>The sub target ngs a >>uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese >> >>Just killfile the thread. >> >><demon.local removed> > > <demon.local replaced> > > <with new management> -- Phil Kyle™ T h i i s s l f i l S o n o i u e n g r s g |
Your Favorite Cheese
Alan Holmes verbally sodomised in
: > On Mon, 15 Jan 2007 23:48:40 GMT, "Alan Holmes" > > wrote: > >> >>"The Reid" > wrote in message . .. >>> On Mon, 15 Jan 2007 17:22:01 +0000, Alan Holmes wrote: >>> >>>>I can't eat cheese, it gives me terrible, violent diarrhoea. >>> >>> <malicious crossposts snipped> >>> >>> have you tried sheeps or goats cheese, sometimes that effect is only >>> from cows milk. >> >>That wasn't actualy from me! >> >>Someone, somewhere, occassionaly sends post purporting to be from me! > > PS, when I find out who it is I'm going to snap his neck! > Don't you need to be strong for that? -- Phil Kyle™ T h i i s s l f i l S o n o i u e n g r s g |
Your Favorite Cheese
"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) |
Your Favorite Cheese
"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 |
Your Favorite Cheese
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Your Favorite Cheese
"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? |
Your Favorite Cheese
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. |
Your Favorite Cheese
On Tue, 16 Jan 2007 07:03:30 +0000, Dave Fawthrop
> wrote: >On Mon, 15 Jan 2007 21:36:12 -0800, sf wrote: > >|On Mon, 15 Jan 2007 23:51:02 +0000, Alan Holmes wrote: >| >|>On Mon, 15 Jan 2007 23:48:40 GMT, "Alan Holmes" > wrote: >|> >|>> >|>>"The Reid" > wrote in message m... >|>>> On Mon, 15 Jan 2007 17:22:01 +0000, Alan Holmes wrote: >|>>> >|>>>>I can't eat cheese, it gives me terrible, violent diarrhoea. >|>>> >|>>> <malicious crossposts snipped> >|>>> >|>>> have you tried sheeps or goats cheese, sometimes that effect is only >|>>> from cows milk. >|>> >|>>That wasn't actualy from me! >|>> >|>>Someone, somewhere, occassionaly sends post purporting to be from me! >|> >|>PS, when I find out who it is I'm going to snap his neck! >| >|You aren't the only one it happens to. It has happened to me and at >|least one other person I know of. > >Forgery is a crime in all jurisdictions. If both the name and the email >address are forged complain to that persons ISP and they will stop that >persons Internet access :-) The forgers always have alternative access >:-( but the ISPs pass round the details of malefactors, so eventually they >lose Internet access totally. Thanks. I'll go phone the police. |
Your Favorite Cheese
Mr Cheese Fiend wrote:
> 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 Venezuelan Beaver, please. > * 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 > -- ah |
Your Favorite Cheese
"Bob Mannix" > verbally sodomised in
: > > "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. > > Mid-sentence uncaring is wrong. -- Phil Kyle™ T h i i s s l f i l S o n o i u e n g r s g |
Your Favorite Cheese
"Alan Holmes" > verbally sodomised in
: > > "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 > > > Ditto to yourself. -- Phil Kyle™ T h i i s s l f i l S o n o i u e n g r s g |
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™ T h i i s s l f i l S o n o i u e n g r s g |
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™ T h i i s s l f i l S o n o i u e n g r s g |
Your Favorite Cheese
ah > verbally sodomised in
: > Mr Cheese Fiend wrote: >> 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 > > Venezuelan Beaver, please. > >> * 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 >> > > FILTH! -- Phil Kyle™ T h i i s s l f i l S o n o i u e n g r s g |
Your Favorite Cheese
"lerkio" > verbally sodomised in
: > people think this posting is real > > are they the ones who think Jade and Danielle are intelligent and Argos > jewellerey are tasteful? > > > So I'm hallucinating this post? That's reassuring. -- Phil Kyle™ T h i i s s l f i l S o n o i u e n g r s g |
Your Favorite Cheese
Alan Holmes verbally sodomised in
: > On Tue, 16 Jan 2007 07:03:30 +0000, Dave Fawthrop > > wrote: > >>On Mon, 15 Jan 2007 21:36:12 -0800, sf wrote: >> >>|On Mon, 15 Jan 2007 23:51:02 +0000, Alan Holmes wrote: >>| >>|>On Mon, 15 Jan 2007 23:48:40 GMT, "Alan Holmes" > wrote: >>|> >>|>> >>|>>"The Reid" > wrote in message om... >>|>>> On Mon, 15 Jan 2007 17:22:01 +0000, Alan Holmes wrote: >>|>>> >>|>>>>I can't eat cheese, it gives me terrible, violent diarrhoea. >>|>>> >>|>>> <malicious crossposts snipped> >>|>>> >>|>>> have you tried sheeps or goats cheese, sometimes that effect is >>|>>> only from cows milk. >>|>> >>|>>That wasn't actualy from me! >>|>> >>|>>Someone, somewhere, occassionaly sends post purporting to be from me! >>|> >>|>PS, when I find out who it is I'm going to snap his neck! >>| >>|You aren't the only one it happens to. It has happened to me and at >>|least one other person I know of. >> >>Forgery is a crime in all jurisdictions. If both the name and the >>email address are forged complain to that persons ISP and they will >>stop that persons Internet access :-) The forgers always have >>alternative access >>:-( but the ISPs pass round the details of malefactors, so eventually >>:they >>lose Internet access totally. > > Thanks. I'll go phone the police. > > So it's true, you are on the sex offenders register. -- Phil Kyle™ T h i i s s l f i l S o n o i u e n g r s g |
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