stinking bishop
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stinking bishop
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Fontina
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Parmejaan
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Cut the cheese for guffing makes no sense, eh?
Hhmm, I guess ones that are sealed by rind like a wheel of brie, camembert etc are a bit more potent when you open them up? Is that what it’s on about?
Oh maybe. I always thought it was sonic thing.
Best cheese origin (generalising)?
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sheeps! how can you forget sheeps? most of the best cheeses are sheeps:
pecorino
manchego (I think anyway, down go all browned off on me)
feta
halloumi
It was an unfortunate oversight, I apologise.
May i please remind you that Boursin - The Nation’s Favourite must always be referred to by its full title.
Thanks.
Cheeses CHRIST
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Cheese sliced!
Morbier
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