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RobertT


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« Reply #360 on: Friday, January 20, 2017, 21:12:39 »

I recently took a 'tour" around this place:

http://www.abidebrewing.com/

By tour, I stood at a table for 2 hours drinking different beers from different taps in a converted large garage building.  All brewed onsite, lovely stuff and a great two hours, but in facilities worse than you could shoe horn into the available space in the DR stand.  I say a Cheese Tasting and Micro Brewery should be easy to achieve, someone needs to make that happen.
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chalkies_shorts

« Reply #361 on: Sunday, April 22, 2018, 20:24:23 »

I've just had some black cheese. Actually alright but weird.   Black as coal from chuckling cheese apparently.
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horlock07


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« Reply #362 on: Monday, April 23, 2018, 10:32:11 »

Taking the missus here for her birthday... https://www.wensleydale.co.uk/

We have been loads of times before, but that's why she is a keeper!
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Reg Smeeton
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« Reply #363 on: Monday, April 23, 2018, 11:05:54 »

Taking the missus here for her birthday... https://www.wensleydale.co.uk/

We have been loads of times before, but that's why she is a keeper!

I don't get it.... Yorkshire brie,  surely a sacking offence.
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Thingie


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« Reply #364 on: Monday, April 23, 2018, 11:24:43 »

I tried some Somerset brie once.

And that says it all
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Barry Scott


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« Reply #365 on: Tuesday, March 26, 2019, 14:12:29 »

I know this is going to be tantamount to saying my favourite cheese is Dairylea, but in the last few weeks I've got a real taste for Edam. It's possibly my current favourite. Huh?

We also bought some stuff online from an Italian deli recently and got ourselves 2 amazing cheeses.

A spicy Caciotta, which was fucking ace. And an amazing "spicy" (it wasn't) mature provolone.

https://www.nifeislife.com/chili-spicy-caciotta-from-campania-approx-300g-p-17.html
https://www.nifeislife.com/auricchio-spicy-extramature-provolone-from-lombardy-approx-300g-p-2725.html

On a side note, if you like 'Nduja, they sell it in "orba", so it's full flavoured and amazing. Trouble is, it's as moreish as crack, which isn't good for my weight.

https://www.nifeislife.com/nduja-spilinga-approx-450g-p-3544.html
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RedRag


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« Reply #366 on: Tuesday, March 26, 2019, 14:19:16 »

I tried some Somerset brie once.

And that says it all

There's only one brie and that's brie de Meaux…... Wink...and brie de Melun
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Berniman
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« Reply #367 on: Tuesday, March 26, 2019, 16:12:03 »

There's only one brie and that's brie de Meaux…... Wink...and brie de Melun

So you are saying there are two brie's then Wink
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When somebody shouts STOP! I never know if it's in the name of love, if it's HAMMER TIME, or if I should collaborate and listen...
RedRag


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« Reply #368 on: Tuesday, March 26, 2019, 16:24:43 »

 You got me there Smiley  Like the extra flavour of the unpasteurised varieties.
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4D


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« Reply #369 on: Tuesday, March 26, 2019, 17:26:17 »

So you are saying there are two brie's then Wink

Two brie or not two brie?
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Thingie


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« Reply #370 on: Tuesday, March 26, 2019, 19:42:38 »

let it brie
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Private Fraser


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« Reply #371 on: Tuesday, March 26, 2019, 21:03:43 »

Just started on BBC2, Inside the Factory this week doing ‘squeezy cheese’ !  Sad
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suttonred


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« Reply #372 on: Wednesday, March 27, 2019, 00:15:25 »

Just started on BBC2, Inside the Factory this week doing ‘squeezy cheese’ !  Sad

Primula prawn. food of the gods. Straight in. No bread. Just dont let the wife catch you in the fridge. There is no reasonable explanation why you have an aluminium tube in your mouth.
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