you wouldn't believe it even if he did because it would be in contradiction to the swiss superior universe you have built up in your head
your pointy, hair only on top, genetically inferior cone shaped head...
Well, McAdam sounds weirder than Macadam.
Am I nuts?
Im prepared to get shelled.
Cashew later.
What, is this thread ever gonna take off the runway?
im not swiss so i can still acknowledge the other good cheeses from italy and france. made from raw milk, because freedum.
Surely he still has access to Stilton from his overlords of his vassal state?
growing up in the windiest part of the UK I've dressed clever all my life mate.
But I'll gladly take your 20bucks. Could probably buy a house and retire with it and never have a need for clothing again.
i thought they must have at least something scottish made out of old highland yak milk
dammit. you made me look it up. Cairnsmore sounds like an awesome cheese... aged, hard, raw ewe's milk... it hits all the elements of what makes my favourite cheese in the whole wide world: Ossau Iraty... 
Though a good Tomme de Savoie can really take me away...sometimes you can taste the wildflowers from the alpine pastures.... goddammit. Now I want to travel again.
Though a good Tomme de Savoie can really take me away...sometimes you can taste the wildflowers from the alpine pastures.... goddammit. Now I want to travel again.
dammit. you made me look it up. Cairnsmore sounds like an awesome cheese... aged, hard, raw ewe's milk... it hits all the elements of what makes my favourite cheese in the whole wide world: Ossau Iraty...
this is the cheese speciality store in store at my local supermarket:
temperature and humidity controlled, they offer about 250 varieties. everytime i shop there i try something new
bastard. I'm sure you'll get lots of hate for posting that, but goddam am I ever jealous... those Tommes look... out of this world. they're one of the hardest cheeses to get out here.this is the cheese speciality store in store at my local supermarket:
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temperature and humidity controlled, they offer about 250 varieties. everytime i shop there i try something new
i'd be suspicious of the ingredients of a cheese by the name of "semenuk". equal opportunity; get the bulls involved as well, i guess?
I'm pretty sure @SkaredShtles buys that stuff in 5lb bricks at Costco on the regular.
Naw - that's Tillamook cheddar. I think this is semunuk cheese, no?
thats of course only the speciality department, it also has a huge selection of pre packaged cheeses, lots of types and brands of raclette and a huge selection of fresh and ready mix cheese fondue with all the different style from all over the country
it lacks though in french cheeses, they are quite patriotic here unfortunately
every once in a while I'll watch some of this guys' videos... https://www.youtube.com/@luisieraffineur/featured
he uses "nonante" for 90, so he's either swiss or belgian... I'm guessing swiss...
Globus Zürich close to the main station, eh?this is the cheese speciality store in store at my local supermarket:
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temperature and humidity controlled, they offer about 250 varieties. everytime i shop there i try something new
nope, coop eleven in oerlikon, 4min walk from home
that one is amazing, 5fr something/100g, the blue buffalo cheese from him is also nice
Why,that looks like a CrackerBarrel store we have here. No big deal.this is the cheese speciality store in store at my local supermarket:
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temperature and humidity controlled, they offer about 250 varieties. everytime i shop there i try something new
Just kinden,I just need some wine and bread,also,a lot of different crackers. I could live there. That is impressive.
Avy
Re: British cheese.
Nowt wrong with an aged cheddar.
Nowt wrong with an aged cheddar.
Nothing wrong with Stilton blue, either...
Cheese and Vegemite together as good as it gets.this is the cheese speciality store in store at my local supermarket:
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temperature and humidity controlled, they offer about 250 varieties. everytime i shop there i try something new
This maybe the cheesest thread drift ever.
I think of the finest version of American cheese being queso blanco país.
But that is another story.
I think of the finest version of American cheese being queso blanco país.
But that is another story.
I'm fucking tired of The Food Industry passing cheddar as the ultimate way to spice up a dish.
Are they doing this where you live? That's a travesty...
Not just here, if you look at foodie influencers' accounts they're basically wrapping all things edible on cheddar an bacon, and then deep-frying the shit out of it.Are they doing this where you live? That's a travesty...
But yeah, down here is becoming a trend too.