Cheese > Fruit

No further discussion needed.

jg

Cheese? Dork.

Mmmmmmmmmmmmmmmmmm. . .. . . . Cheese.........................

JG Pasterjak wrote: No further discussion needed. jg

My name is poo, and I support this message.

JGs right, although do it up really well, you should have some grapes along with the cheese.

Edit: Crap. Missed Per's topic. I can't keep up with them all, so I'm just going to go back to munching on some Nutter Butters now.

Mmmmmm. Nutter Butters

Edam, Gouda: Good stuff. The real thing, not the stuff from Wisconsin. What the hell does Wisconsin know about Gouda? If it ain't from Holland, it aint Gouda.

English Blue Stilton is the E36 M3, also love Camembert, Brie and an aged vintage cheddar

Wensleydale???

/Wallace

Gouda? Check.

Sheeps milk gouda? Even better.

Parmigiano-reggiano? A staple (unless I'm feeling cheap, so I get a chunk of Parmesan instead)

Brie? Cold or baked, from a cow or goat, it's great with crackers for crackers like me.

Blue? Pass the Roquefort, but I'll pass on the Roaring 40's.

Cheddar? Why not splurge and get the double gloucester? I'll take some real Vermont cheese, though, most definitely.