its actually only hand pulled beers that contain any fish.

well whaddaya know???

yes, i would also translate it by "fucking hell"...

very soon, i will be having either camembert or gouda to end properly my dinner, i haven't decided which one yet.

I always enjoy a nice bit of gouda. Gouda was probably the first foreign cheese I ate, in fact.

cheddar, mmm

queso

Hand pulled? Explain what you mean by that.

its british, where the beer is physically pumped from the barrel via a handle at the bar. not where they just turn the thing on and it pours.

Ok. But no, many beers (and vodka etc) contain fish that aren't 'hand pulled'. It all just depends on the actual company who makes the alcohol. It's not necessary they use this method of filtering their product, they just choose to do it that way rather than do it other ways.

I move to join the extremist vege group. All in favour, say I.

Ok, so bumped because I want to recommend some cheese we had over Christmas at chéz Glice. The Snowdonia Cheese Company do one called Black Bomber, which is a chedder, and although it pains me to say it, is better than any cheddar I've had that actually came from Cheddar for a long time. They do another one which is a mild garlic-y cheddar, that was beautiful. We picked up said cheeses in Bath, if that's any help. Came in old-fashioned wax-sealed packaging. Wonderful.

We've also had some local-ish Stilton floating about, which was brilliant (and has also gone into a wonderful cheese sauce a few times). And the usual Bries and a wonderful Roquefort (from Sainburys of all places). The Gods of Christmas cheese have been most kind this year.

We're down to the last of the Christmas cheese now, which is a pretty rank half-Brie, half-Stilton number. I'm not enjoying it, but it's better than domestic cheese.

I was given a very lovely St Paulin at Christmas. Creamy dreamy.

Did you know that cheese advertisments are to banned at certain times as cheese is for some reason classed as a junk food by that great tool of evil we call a 'government'?

I try to add some insight here, but I just can't.

It helps little that none of you are crazy for feta cheese. I mean just look at these clusters!




Morsels of goodness.

I like a bit of feta. Its especially suited to things like quiche, and as I may have mentioned several hundred times previously I'm very fond of Waterfield's spinach and feta pasties.

The Greeks make some very nice wines nowaday, too. A bit of feta and some Notios is just the thing.

Feta cheese is a good thing.

I just put some mild cheddar on my fajita. That is not a metaphor.

I make a very nice frittata with potato, red onions and feta.

Well. Now I'm hungry.

my very fav is roquefort blue, fucking beautiful and a very very close second is st agur which is another great blue

Not sure if you're aware of this, but the UK Government's food police have classified cheese as 'junk food' along with the shit you get from KFC, MacDonalds and Burger King.
Sounds like madness to me.

Thanks for the dedication. Cheese is a way of life. Don't worry, I also got some other slightly less peculiar presents.


Feta isn't something I'm terribly fond of, unless it's with a salad or something. In all honesty, I ignore it entirely unless I'm dining with my Greek friends, all of whom seem to be competing with Ireland for the title of 'biggest contribution to making guests fat' (with Bangladesh and Iran neck-and-neck for fourth place).



That's utterly reprehensible. I'm quite, quite disgusted by that. Surely there's still McDonalds/ Burger King (etc) adverts on all year round? I think we, the cheese lovers, and the cheese companies (except for babybel, they can fuck right off) should pull together and storm parliament, demanding our rights to fine cheeses.


I've gone far too long without Roquefort. We had some in recently, sort of left it for a few weeks, and it went all watery and weird and had a taste that, quite literally, made me see God. I may have mentioned it once or thrice already in this thread.

Does anyone know of the alleged 'psychedelic' cheeses? I read somewhere that there are generally-available cheeses which contain similar properties to mushrooms (psycheglobin? [sp?]).

Really? My girlfriend will be pleased about that, she's always telling me that cheese is fattening and bad for me and that I eat too much of it.