Roquefort is Innocent!

[Nick Armstrong]

aahhh large lump of pretty good Roquefort on Tesco's reduced shelf, eaten with wholemeal walnut rolls and a Waldorf Salad .... an off diet treat of some delight!!!

Mmmmmm yeah but I'd have missed out anything involving walnuts... Oh and ditch the celery In fact just give me the bread and cheese (plus something suitable in a glass and red in colour) and I'll have the apple another time...

[aka Calum Da Jazbo]

... er me too if left to my old ways C, but i have to appear to make allowances for me elf etc ....and i have been chewing low carb food that i am now quite ysed to celery and chewing it ... it was good Roquefort tho!!

[french frank]

aahhh large lump of pretty good Roquefort on Tesco's reduced shelf

And I've had a reduced price Époisses off the Coop shelf - that's good strong meat too, metaphorically speaking. And the Coop is given the task of ripening it (at which point les anglais start looking askance at it and casting about for some cheddar).

[Nick Armstrong]

Époisses

Another massive favourite here!

[vinteuil]

And the Coop is given the task of ripening it (at which point les anglais start looking askance at it and casting about for some cheddar).

... when I first came across the term «affineur» [ someone in charge of ripening cheeses ] - I thought - YES! - that's the career for me. Just the kind of pace I like...

[Bryn]

And I've had a reduced price Époisses off the Coop shelf - that's good strong meat too, metaphorically speaking. And the Coop is given the task of ripening it (at which point les anglais start looking askance at it and casting about for some cheddar).

I find that at Waitrose too, decent cheeses are at their best when also at their lowest price reduction.

[vinteuil]

Époisses

... one of my favourites!

I've given up cheese (and wine ) for Lent - and am rather counting the days...

Mmmmm - époisses - langres - maroilles - pont-l'évêque - livarot - crottin de chavignol - chabichou du poitou - roquefort - saint-nectaire - vacherin mont d'or - and then those Spanish ones - and some of the Italians - and just occasionally a nice bit of cheddar :drool emoticon:

[eighthobstruction]

Yesterday I just bought some really good olive oil (how did I know?....the price) and ciabatta....and sat and ate that...

[Nick Armstrong]

Mmmmm - époisses - langres - maroilles - pont-l'évêque - livarot - crottin de chavignol - chabichou du poitou - roquefort - saint-nectaire - vacherin mont d'or - and then those Spanish ones - and some of the Italians - and just occasionally a nice bit of cheddar :drool emoticon:

NURSE!!!! Monsieur Vinteuil is letting himself go again! Bring a cup of the special tea and a bucket of cold water !!

[Nick Armstrong]

... when I first came across the term «affineur» [ someone in charge of ripening cheeses ] - I thought - YES! - that's the career for me. Just the kind of pace I like...

I see you as perhaps a be-chained and be-wigged Chevalier du Tastecrottin des Maîtres Affineurs-Flâneurs

[vinteuil]

Chevalier du Tastecrottin des Maîtres Affineurs-Flâneurs

... which wd, I'm sure, be a lovely single word in yer actual German

[amateur51]

Some things (cheese and music) are worth it

[amateur51]

And I've had a reduced price Époisses off the Coop shelf - that's good strong meat too, metaphorically speaking. And the Coop is given the task of ripening it (at which point les anglais start looking askance at it and casting about for some cheddar).

Well that les anglais for you - you can smell époisses through its plastic film

I was asked to take a cheese course to a Sunday lunch that a friend was giving so I took époisses and mimolette. The époisses certainly caused a stir and as I was leaving, my friend tried to get me to take the remainder home I declined - people on buses in the evening can by a funny lot

[amateur51]

... when I first came across the term «affineur» [ someone in charge of ripening cheeses ] - I thought - YES! - that's the career for me. Just the kind of pace I like...

Many years ago, in a work discussion about monitoring and evalauation, I suggested that I'd like to sell cheese - you start the week with a big cheddar and you end the week with a mousetrap piece. You can see what you've been doing, you can see what's left, perfick. And if you customers return, even better.

That discussion took a while to get going again

[amateur51]

Yesterday I just bought some really good olive oil (how did I know?....the price) and ciabatta....and sat and ate that...

woo-hoo 8tho

Many years ago in the splendid Lina Stores in Brewer Street, London's Soho, I bought my first bottle of olive oil. The nonna behind the counter asked "Do you want a nice bottle?" and the younger woman already halfway up the ladder to reach it chortled "Nah he wants a really 'orrible bottle!"