Who Moved My Cheese?

**Toker** · 02-18-09, 01:42 PM

Need to get my hands on some Brie de Meaux...

**QuickLightning** · 02-18-09, 01:46 PM

All this talk about cheese... Screw it, I'm going out for pizza.

**Keiron** · 02-18-09, 01:50 PM

When the real topic is not even suppose to be about cheese other than the metaphorical kind...people sure do get off topic quickly when you mention anything about food.

**QuickLightning** · 02-18-09, 03:04 PM

Originally Posted by Keiron

When the real topic is not even suppose to be about cheese other than the metaphorical kind...people sure do get off topic quickly when you mention anything about food.

This is TTP. After page 1, the topic must change or we will face a political argument.

**Langrad** · 02-18-09, 03:17 PM

I like the wallace and gromit cheese... Wensleydale.

**Red_Lizard2** · 02-18-09, 04:26 PM

here the name of the cheese i was talking about: Abbaye de Belloc

the description

We're happy to bring you this cheese from the Pays Basque region of Aquitaine (French Pyrenees). Its milk comes from red-nosed Manech ewes raised on farms adjacent to the Abbaye de Notre Dame de Belloc. The Abbey has profited from milder climates and the rise of pastoral civilizations. Monks of this Benedictine Monastery continue to teach the art of cheese-making to local shepherds. Its rind is naturally gray with patches of red, orange, and yellow. This cheese has a fine, closed texture and is is rich with butter-fat. The lingering flavor, like caramelized brown sugar, is the result of six months of maturation.