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Peter Venkman
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« Reply #270 on: Friday, November 7, 2014, 11:54:16 »

Got a taste for ementhal at the moment.
Which is quite ironic considering emmental has no taste Wink
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« Reply #271 on: Friday, November 7, 2014, 11:55:27 »

I normally go for a strong cheese,  maybe this is the reason I quite like the change.
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wiggy
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« Reply #272 on: Friday, November 7, 2014, 11:55:39 »

I have been making a goats cheese spread which is lush.

Just blend goats cheese, cream cheese, olive oil and basil.
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Peter Venkman
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« Reply #273 on: Friday, November 7, 2014, 11:57:00 »

I normally go for a strong cheese,  maybe this is the reason I quite like the change.
Have you recently been questioning your own masculinity too mate? Wink
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« Reply #274 on: Friday, November 7, 2014, 12:00:16 »

Have you recently been questioning your own masculinity too mate? Wink

No  Smiley I am quite surprised I liked it,  most things I eat have to be spicy, savoury or strong. Come to think of it I did mix it with smoked bacon on a jacket spud
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Peter Venkman
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« Reply #275 on: Friday, November 7, 2014, 12:02:24 »

The only blandish cheese I dont mind is Brie but then only when melted.

I definately prefer the stronger cheeses, many of the blander cheese just taste like a hard butter to me, which I dislike...love cheese but hate butter and margarines.
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« Reply #276 on: Friday, November 7, 2014, 12:04:18 »

Butter is superb on crusty bread or a hot spud.
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Peter Venkman
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« Reply #277 on: Friday, November 7, 2014, 12:08:35 »

Butter is superb on crusty bread or a hot spud.
not for me Smiley a nice runny gorganzola on the other hand....
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« Reply #278 on: Friday, November 7, 2014, 12:11:27 »

How can someone not like butter or marg? One or the other I could understand, but both...  No
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Flashheart

« Reply #279 on: Friday, November 7, 2014, 12:14:10 »

Love butter.
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Peter Venkman
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« Reply #280 on: Friday, November 7, 2014, 12:15:19 »

How can someone not like butter or marg? One or the other I could understand, but both...  No
I think it comes from when my mum used to make sandwiches and put it on them so thick it changed the flavour of all the fillings...yuck.
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Red Frog
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« Reply #281 on: Friday, November 7, 2014, 12:17:48 »

I feel, in light of my rechristening by that witty scamp Jayo, that I should make my debut on this thread.

Anyone familiar with a mature Cantal? Dry enough that it crumbles. Marvellous stuff.
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kerry red

« Reply #282 on: Friday, November 7, 2014, 12:26:01 »

Butter is superb on crusty bread or a hot spud.

Not forgetting crumpets
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Sippo
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« Reply #283 on: Friday, April 3, 2015, 09:36:47 »

So Nathan used to like Wensledale and Cranberry before coming dairy intolerant.
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« Reply #284 on: Friday, April 3, 2015, 11:25:08 »

I have been making a goats cheese spread which is lush.

Just blend goats cheese, cream cheese, olive oil and basil.
Fawlty or Brush?
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