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St Giles - v.good. A much tastier Port Salut. Good rind.
don't rind if I do!
not new or anything but I'd forgotten how amazing brie and cranberry is so I thought I'd share that information with you
it was really nice, but I haven't seen it since, so presumably not many people felt the same way about it as me.
regardless of what any of them taste like
what gap? There is no gap.
Your nans gap.
Who am I to diss a brie?
Also LOVIONG dairylea and spring onion spread. It comes out of the packet a bit grey, but my advise is to eat it with the lights dimmerd very low and then you odn't notice so much.
Tangent- excellent new butter discovery (in spreadable form too, probably highly carciongenic but anyway-) is Kerrygold slightly salted. I could eat it right out the tub. In fact, I may just eat it right out the tub at lunchtime.
It is teh 'softer' one, which is also spreadable straight form the fridge but which does not contain the oilve oil. No, it is the way it is churned that makes it so easy to spread. Allegedly. Give a fuck anyway, it's totally delicious.
Quite pale-looking, no rind, bit stinky, tastes intensely sharp and salty.
Why does grated cheese always taste so much better?
Lovely creamy blue cheese.
But it's fucking awesome
is really nice. Much better than Waitrose or Cathedral City. It's really strong and has salt crystals in.
stick that in your pipe and smoke it. (actually don't, it would be a waste of good cheese)
Major Beaufort fan to, and I've started buying these delicious goaty things called Elgin, soft and creamy and really nice consistency/flavour.
is unbelievably good.
incredibly squidgy, not too much of that slightly off goaty aroma, like a really bloody good brie. But only about a quid for a slab.
Lovely stuff. Really badly reeks though. Took it to a dinner party once and it wasn't popular.
Get on my level,
The Cheese Warrior