Bruckner 4 LSO/Rattle came my way .
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So they say - if, of course, you can get a fine Roquefort. I was surprised that there seems to be a consensus for a hard salty cheese - even a Parmesan reggiano - I shall have to take advice on that. Sorry wrong thread - this should be on the Cheese Board. Originally posted by Barbirollians View Post
It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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