Cheese!

Old Aug 21st, 2006, 07:40 AM
  #21  
 
Join Date: Jan 2006
Posts: 1,229
Likes: 0
Received 0 Likes on 0 Posts
I worked in Normandy (Caudabec en Caux)from time to time. The people told me how to check the Cameberts in the stores. Take them out of the box and squeeze them lightly. If you want something ripe, they should press easily when you push your finger/thumb. If you want a cheese a bit younger, find something more firmer (like young girls).

I follow this guide and they work fine. I bought a Camebert today and it's nice and soft. I also bought a chunk of Brie which is 3/4 affiné. I bought the third cheese but I lost the name. I have to return tomorrow. Yummmmmm!

One last bit of information about cheeses. If you're going to have French for a meal, make sure you'll have some good cheese. It's part of the meal.

Blackduff
blackduff is offline  
Old Aug 21st, 2006, 08:35 AM
  #22  
Original Poster
 
Join Date: Feb 2003
Posts: 211
Likes: 0
Received 0 Likes on 0 Posts
Wow, this is great info! Keep it coming...

MelissaH, Yes, I'm here in The Islands. Thanks for the tip about FoodLand.
Kaneohe is offline  
Old Aug 21st, 2006, 09:41 AM
  #23  
 
Join Date: Feb 2006
Posts: 1,850
Likes: 0
Received 0 Likes on 0 Posts
OK. I am on a cheese kick right now, so i will chime in. These are all Spanish and you can find them all over the country. The owners will be good about recommending brands.

1) soft goat cheese (the kind that they cut rounds off of a log): taste: smooth but tangy. Texture: crumbly in the middle, but the melty part near the rind is my favorite. Best on hot baguette bread.

2) Cured manchego: texture: a hard cheese but softer in the middle of the round. Taste: milky, tangy and the good stuff has a slightly almond essence. Best all by itself followed by some green grapes.

3) Tetilla (this one is from Galicia and is my favorite of favorites): texture: a solid yet soft cheese that cuts nicely when cold and should be eaten just under room temperature. taste: every time I eat it I think of lemons, so there has to be some kind of a citrus undertone. Eat it on baguette with olive oil.
laclaire is offline  
Old Aug 21st, 2006, 09:48 AM
  #24  
 
Join Date: Jan 2003
Posts: 9,642
Likes: 0
Received 0 Likes on 0 Posts
We are huge fans of goat cheese and while in the Loire Valley, took some time to do the Goat Cheese tour in the countryside around Sancerre. You can stop and taste the cheese at the farms where it's made and even greet the goats who provided it!
http://www.editionsmontparnasse.fr/f...ire/loire.html
BTilke is offline  
Old Aug 21st, 2006, 09:55 AM
  #25  
 
Join Date: Feb 2004
Posts: 14,748
Likes: 0
Received 0 Likes on 0 Posts
I like young cheeses and my favorite is Pecorino di Pienza,and the young Fresca designation is my favorite. Stagione and semi-stagione are also very good if you prefer aged cheeses. I just had some Pecorino di Toscano cured in walnut leaves and it was fantastic.
tuscanlifeedit is offline  
Old Aug 21st, 2006, 11:31 AM
  #26  
 
Join Date: Jan 2006
Posts: 1,229
Likes: 0
Received 0 Likes on 0 Posts
For a goat cheese, Rocamadour is great. Put a slice on toast and broil this for a couple of minutes. Place the dish on top of lamb's lettuce and put a few figs along the size of the plate. Put a nice vinegrette made from walnut oil.

Salad du Chevre Chaud-yummmy

Blackduff
blackduff is offline  
Old Aug 21st, 2006, 11:44 AM
  #27  
 
Join Date: Jan 2006
Posts: 1,229
Likes: 0
Received 0 Likes on 0 Posts
Silly boy, I forgot to write the URL.

http://www.aoc-rocamadour.com/frame_recette.html

Some good recettes too.

Blackduff

blackduff is offline  
Old Aug 21st, 2006, 12:11 PM
  #28  
 
Join Date: Jan 2003
Posts: 5,158
Likes: 0
Received 0 Likes on 0 Posts
In that case, Kaneohe, try the Kokua Market on King Street near UH. I have not been there yet, but my friend always brings over good cheeses in small portions that are reasonably priced. They're one of the few places here that sells gourmet cheese in small portions.

Every so often, I get a good one at Tamura's in Kaimuki.
MelissaHI is offline  
Old Aug 21st, 2006, 12:16 PM
  #29  
 
Join Date: Jul 2005
Posts: 1,135
Likes: 0
Received 0 Likes on 0 Posts


I also had the best cheese in the Netherlands, in a cheese farm/factory, someplace near Alkmaar. I actually made cheese there, and even my cheese tasted good!!!!!!!!!!!!
Brazilnut is offline  
Old Aug 21st, 2006, 12:20 PM
  #30  
 
Join Date: Jun 2003
Posts: 23,763
Likes: 0
Received 6 Likes on 1 Post
I like just about any cheese (except Kraft American slices, maybe!), but Roquefort or Gorgonzola can make me go weak in the knees when they are in perfect condition. And I will willingly admit that they can make even more people go weak in the knees from disgust -- that means more for me!
kerouac is online now  
Old Aug 21st, 2006, 12:24 PM
  #31  
 
Join Date: Jan 2003
Posts: 793
Likes: 0
Received 0 Likes on 0 Posts
We loved the Crannog from the Loch Arthur Creamery in Dumfries, Scotland. We bought the cheese at the natural food store in Castle Douglas. These are both in the far SW of Scotland.
Danna is offline  
Old Aug 21st, 2006, 01:10 PM
  #32  
 
Join Date: Jan 2005
Posts: 2,585
Likes: 0
Received 0 Likes on 0 Posts
Montgomery's Cheddar (England)
Colston Bassett Stilton (England)
Cashel Blue (Ireland)
Farmhouse Cheshire (England)
Kirkham’s Lancashire (England)
Ticklemore goat's Cheese (England)
Real Wensleydale made in Yorkshire (England)
North Wales Buffalo cheese (Wales)
and many more!

If you are in Chester, go to the Cheese Shop in Northgate St.
MissPrism is offline  
Old Aug 21st, 2006, 07:22 PM
  #33  
 
Join Date: Feb 2003
Posts: 5,579
Likes: 0
Received 0 Likes on 0 Posts
Wensleydale is one of my favorite cheeses in Britain and has already been mentioned. A google search will give you some interesting history, particularly the last 20/30 years.

Another favorite of mine is the Welsh cheese, Caerphilly.

Here are some sources for more info on British cheeses:

http://www.thecheeseweb.com/brochure/page1.html

http://www.britishcheese.com/

http://www.urbanpath.com/london/cheese-dairy/index.htm

I would add Harrods and Fortnum and Mason as excellect sources of cheese in London.

I remember buying Caerphilly and Wensleydale at a shop with an excellent selection on High Street in Glastonbury. Took them back to our BnB near Cheddar Gorge.

I'd better double my dose of Lipitor tonight.
jsmith is offline  
Old Sep 17th, 2006, 09:08 AM
  #34  
 
Join Date: Feb 2003
Posts: 5,579
Likes: 0
Received 0 Likes on 0 Posts
From The Times
------------
Great British Cheese Festival

September 30 - October 1

Since we produce more cheese than the French we should really shout louder about our native product. You can imagine that cricket or even croquet is more likely on the green of Montpellier Gardens in Cheltenham. Surrounded by Georgian terraced houses and trees, the green will be home to a big-top tent filled with stalls of 450 cow, sheep, goat and buffalo cheeses, including the smelliest cheese in Britain. Enough to give you dreams if not nightmares.

You’re encouraged to make your picnic from pies, Colchester oysters, hams and the only Red Leicester made in Leicester. There are even cheese masterclasses – which wine or beer with which cheese?
-----------
jsmith is offline  
Old Sep 17th, 2006, 10:05 AM
  #35  
cmt
 
Join Date: Jan 2003
Posts: 6,793
Likes: 0
Received 0 Likes on 0 Posts
I can't post a link, because I'm unable to find this classic Fodors thread via the search function, but for some reason I'd saved it.

The Big Cheese

Here's the old funny cheese thread:


Now (some of) you've done it

Author: Thanks ( [email protected])Date: 10/17/2001, 2:40 pm ETMessage: Ok, because all of the complaining about negativity and irrelevance (and, perhaps, irreverence), meaningless OR FUN threads are being cut by the editors. And, heavens forbid that someone post a cute answer to a "serious travel question." If they do, promptly email Fodors to tell them about the naughtiness! Travel is supposed to be fun and, sometimes, frivolous. Why should this forum be any different. Or did they change this forum to "BUSINESS travel in Europe?" Geez, lighten up! Oh, yeah, in an effort to prevent this thread from being deleted, I'll ask a "serious travel question." What's Gouda, the town not the cheese, like? (Maybe I'll even get some cute answers back!)

Author: the big cheese ( [email protected])Date: 10/17/2001, 2:55 pm ETMessage: veddy, veddy gouda!

Author: canuck ( [email protected])Date: 10/17/2001, 2:56 pm ETMessage: Chalk one up for the gouda guys!!

Author: Capo ( [email protected])Date: 10/17/2001, 3:10 pm ETMessage: That particular cheese is an excellent choice if you're ever in Bad Wildungen, Germany. That way you can take the Gouda with the Bad.

Author: Cheers ( [email protected])Date: 10/17/2001, 3:20 pm ETMessage: Admittedly, a bath is not a bad idea before going to bed after having bhad some Gouda..

Author: spoilsport ( [email protected])Date: 10/17/2001, 3:37 pm ETMessage: I guess it would spoil the fun to say that in Dutch the town and the cheese are pronounced something like "Howda" with a slightly guttural H. Howda I know? I've been there. Nice enough place, nothing spectacular except for the stained glass in the main church, which is unusual for Holland.

Author: thanks ( [email protected])Date: 10/17/2001, 3:47 pm ETMessage: Now there you go, with those cute, frivolous remarks! Now, 10 other Fodors people will go running to the Editors and seek to have this thread deleted. And we were having such a Gouda time, too!

Author: Capo ( [email protected])Date: 10/17/2001, 3:50 pm ETMessage: Yes, it's just a matter of time before Fodors deletes this thread due to all the inane chedder.

Author: the big cheese ( [email protected])Date: 10/17/2001, 3:52 pm ETMessage: I cheddar to think what else they might delete.

Author: xxx ( [email protected])Date: 10/17/2001, 3:53 pm ETMessage: Well, hard cheese, Thanks. Some of us felt stuck between a Roquefort and a hard place. But don't brie Blue; try not to give E dam

Author: the big cheese ( [email protected])Date: 10/17/2001, 3:55 pm ETMessage: This Mangin, he's no muenster, but what he's doing is no gouda.

Author: the big cheese ( [email protected])Date: 10/17/2001, 3:56 pm ETMessage: It's a chaume, it's a crying chaume, I say.

Author: big cheese ( [email protected])Date: 10/17/2001, 3:59 pm ETMessage: Yeah, I'm feta up!

Author: s.fowler ( [email protected])Date: 10/17/2001, 3:59 pm ETMessage: Capo -- go to your room!!!!

Author: cheeze ( [email protected])Date: 10/17/2001, 4:01 pm ETMessage: I fail to see how I am going to learn anything about Gouda from this thread. Delete immediately.

Author: carol ( [email protected])Date: 10/17/2001, 4:03 pm ETMessage: They will have to say Gouda Night to all of you.

Author: big cheese ( [email protected])Date: 10/17/2001, 4:07 pm ETMessage: They really got your goat? don't worry, we'll cream them. The gouda guys will win.

Author: xxx ( [email protected])Date: 10/17/2001, 4:08 pm ETMessage: Jack it in! This is spreading it a bit thick. I'd rather be in Philadelphia

Author: the big cheese ( [email protected])Date: 10/17/2001, 4:11 pm ETMessage: Capt. Joseph: Will you be true blue and help us? Reply: Anything, anything, for ma Joe.* *formaggio, in case you're slow today

Author: mjs ( [email protected])Date: 10/17/2001, 4:12 pm ETMessage: Oh, come on. It makes a good change from always discussing Gruyereline safety.

Author: Carol ( [email protected])Date: 10/17/2001, 4:13 pm ETMessage: Gouda girls go to heaven ------- Baaaaaaaaaaaad boys go to Afganistan and eat goat cheeze

Author: the big cheese ( [email protected])Date: 10/17/2001, 4:16 pm ETMessage: What do you call it when you let an IRA extremeist borrow money from you? answer: a Provo loan

Author: big cheese ( [email protected])Date: 10/17/2001, 4:24 pm ETMessage: Too much cheeses aint GOUDA. They could give ya a TUMA if ya EDAM too often.

Author: xxx ( [email protected])Date: 10/17/2001, 4:27 pm ETMessage: What do you call a dairy-based fish? Manta Ray, Jack!

Author: pam ( [email protected])Date: 10/17/2001, 4:58 pm ETMessage: Some of you are limburgering here too much. And some of these jokes really stink.

Author: canuck ( [email protected])Date: 10/17/2001, 5:01 pm ETMessage: You don't have to hit me over the head with a brick...I'm hopping in my chevre and going home, you curds.

Author: You ( [email protected]ing)Date: 10/17/2001, 5:08 pm ETMessage: You did not listen to Spoilsport. The cheese is pronounced HOWDA

Author: Dutch Cowboy ( [email protected])Date: 10/17/2001, 5:30 pm ETMessage: Gouda, Pardner!

Author: Thanks ( [email protected])Date: 10/17/2001, 5:34 pm ETMessage: What the heck is this? Where's Fodors when you need em? They sure aren't practicing their Kraft. They really need to pasteurize this thread (or would that be a "string"). Such nonsense threads really grate on me. All those for registration, please join our Kase. If Fodor's won't delete these posts, I'm going to go to Fromage's Budget Travel website (I know, I'm really reaching).

Author: the big cheese ( [email protected])Date: 10/17/2001, 5:35 pm ETMessage: Silly, silly "You," I CANTAL if you are kidding.

Author: JCheese ( [email protected])Date: 10/17/2001, 5:37 pm ETMessage: Not much of a cheese shop, this, is it?

Author: mgiggle ( [email protected])Date: 10/17/2001, 5:37 pm ETMessage: I don't know...it's very clean!

Author: the big cheese ( [email protected])Date: 10/17/2001, 5:41 pm ETMessage: Don't stop now; there's STILTONs more to say about cheese on this thread.

Author: Marie Antoinette ( [email protected])Date: 10/17/2001, 5:46 pm ETMessage: Let them edam cheesecake!

Author: John G ( [email protected])Date: 10/17/2001, 5:57 pm ETMessage: 2001 has been such a bad year for the US. Let's just hope in 2002, we have a Gruyere.

Author: Carol ( [email protected])Date: 10/17/2001, 5:57 pm ETMessage: This is a hell of a good cheeze thread. Ricotta stop this.

Author: xxx ( [email protected])Date: 10/17/2001, 6:15 pm ETMessage: Have you Dunsyre? Come on Bert, we're leaving.

Author: John G ( [email protected])Date: 10/17/2001, 6:18 pm ETMessage: Carol, you argument is full of holes. You must be Swiss?

Author: Monterey ( [email protected])Date: 10/17/2001, 6:25 pm ETMessage: Tom, stop grinning like a Cheshire cheese- I mean, cat. If you don't go Caerphilly, that raclette will deafen us all.

Author: xxx ( [email protected])Date: 10/17/2001, 6:27 pm ETMessage: I'm very fondue you all, but sometimes you behave like real little muensters

Author: Thanks ( [email protected])Date: 10/17/2001, 6:29 pm ETMessage: I'm beginning to think that we don't know Jack.

Author: worrying ( [email protected])Date: 10/17/2001, 6:31 pm ETMessage: Fodors are bound to remove this rare bit of nonsense

Author: mgiggle ( [email protected])Date: 10/17/2001, 6:37 pm ETMessage: If Fodor's gets cheesed off, we'll have to go to From(age)ers.

Author: mimi taylor ( [email protected])Date: 10/17/2001, 6:57 pm ETMessage: Stay at home and drive your chevre lay in the USA.

Author: topper ( [email protected])Date: 10/17/2001, 7:11 pm ETMessage: topping for thanks

Author: John ( [email protected])Date: 10/17/2001, 7:37 pm ETMessage: I’m mellltinnggg….mellllttinnnggg… Oh, cripes, is that copyright?

Author: Diane ( [email protected])Date: 10/17/2001, 7:47 pm ETMessage: I'm too late. You all hav-ar-ti taken all the good ones.

Author: Capo ( [email protected])Date: 10/17/2001, 7:47 pm ETMessage: What do you call a presentation of credentials for a teaching/research position in a cheese university?

Author: cheezy ( [email protected])Date: 10/17/2001, 8:32 pm ETMessage: camenbert all this nonsense without a brie-ding session.

Author: Mozar ( [email protected])Date: 10/17/2001, 8:48 pm ETMessage: Tillsit, Tillsit, what is this thread about??

Author: steve ( [email protected])Date: 10/17/2001, 8:49 pm ETMessage: ROTFLMAO Laughing so hard, I cut the cheese....

Author: kmarie ( [email protected])Date: 10/17/2001, 8:58 pm ETMessage: Would that be your curdiculum vitae, Capo?

Author: Granny and Bert ( [email protected])Date: 10/17/2001, 8:59 pm ETMessage: _Come on Bert, you goat to be cheesing!!! _ Granna (en)dura-nce, that is!!!

Author: Capo ( [email protected])Date: 10/17/2001, 9:04 pm ETMessage: *LOL*, that's a great guess, kmarie...but I was looking for a different second word. Anyway, how about if we combine yours and mine and say Curdiculum Velveetae. :^)

Author: Mimi taylor ( [email protected])Date: 10/17/2001, 9:22 pm ETMessage: Capo: Whey are you?

Author: Capo ( [email protected])Date: 10/17/2001, 9:38 pm ETMessage: Mimi, well I was on my whey to Armenia, but somehow I ended up in Kurdistan.

Author: mimi taylor ( [email protected] )Date: 10/17/2001, 9:54 pm ETMessage: I kurdastan your problem but whey Armenia and not France? I cantal your emmental-ity is bigoton Coeur d'amour

Author: Che ( [email protected])Date: 10/17/2001, 9:57 pm ETMessage: You're edam right, but stilton, whey Armenia and Curd'istan?

Author: John G ( [email protected])Date: 10/17/2001, 10:56 pm ETMessage: Who needs Provence when you can have Provalone??

Author: yogurt ( [email protected])Date: 10/17/2001, 11:02 pm ETMessage: I mascapone my travel agent for fares to prevalone and edam. Caephily I'll whey my options.

Author: xxx ( [email protected])Date: 10/18/2001, 9:13 am ETMessage: What would cheeses do?

Author: tothetop ( [email protected])Date: 10/18/2001, 9:16 am ETMessage: Chedder come back up here -

Author: kmarie ( [email protected])Date: 10/18/2001, 9:43 am ETMessage: Queso rah, sera. In fact, it's already a feta accompli.
..
Author: Thanks ( [email protected])Date: 10/18/2001, 10:20 am ETMessage: Spread the curd: No matter how you slice it, there is no shred of evidence that this thread has anything to do with travel. Kase closed.

Author: John ( [email protected])Date: 10/18/2001, 12:53 pm ETMessage: I'm not going out on a LIMB, URGE Readers to remember the essential cheese is this: this board is whey better than the one over at Fromage's.

Author: John G ( [email protected])Date: 10/18/2001, 2:53 pm ETMessage: I have to stop reading this thread. Last night I dreamed of Hickory Farm.

Author: Capo ( [email protected])Date: 10/18/2001, 3:00 pm ETMessage: The French phrase for bleu cheese is "Fromage d'Odors. Hmmmm...I wonder what the contraction of that would be? :^)

Author: s.fowler ( [email protected])Date: 10/18/2001, 4:45 pm ETMessage: Capo -- do I need to say it?

Author: Thanks ( [email protected])Date: 10/18/2001, 5:18 pm ETMessage: I don't know why I keep "log"ing in here, just to see that this "wheel" keeps on turning.

Author: Danna ( [email protected])Date: 10/18/2001, 6:40 pm ETMessage: Oh... I have so many funny friends... I think I'll go back to my Cottage and try to think up a good response.

Author: pat ( [email protected])Date: 10/19/2001, 8:39 am ETMessage: I gouda been sad and lonely I gouda been working hard I gouda been raking leaves I gouda been on my treadmill Instead I'm reading this gouda but cheesy thread having a gouda laugh having a gouda time with gouda people Gouda day and gouda bye for now

Author: Still ( [email protected])Date: 10/19/2001, 8:53 am ETMessage: Hey, Pat, you Italians cracka me uppa!

Author: topper ( [email protected])Date: 10/19/2001, 12:53 pm ETMessage: ttt

Author: another topper ( [email protected])Date: 10/19/2001, 12:58 pm ETMessage: that pat, eesa gouda two shoes. eesa she or he feta or thin?

Author: Cheers ( [email protected])Date: 10/19/2001, 1:18 pm ETMessage: The earlier you camem, bert-ter... the more you'll edam, the feta-r you'll become.

Author: craig ( [email protected])Date: 10/19/2001, 1:32 pm ETMessage: I am an american looking into a pastur/ize forus on a single slice

Author: Liz ( [email protected])Date: 10/19/2001, 2:17 pm ETMessage: Briedom to all

Author: Sue ( [email protected])Date: 10/19/2001, 2:39 pm ETMessage: I comte stand it--gouda heck can the rest of you? Positive comments only brie de Meaux of it. It makes me so bleu that I montrachet gouda-bye.

Author: russ i ( [email protected])Date: 10/19/2001, 8:18 pm ETMessage: You people ricotta stop all this.

Author: John G ( [email protected])Date: 10/19/2001, 9:00 pm ETMessage: This is so bad, but Im going to say it anyway: What do you call the former Vice-President who is enamored with the novel, Nana? Gore-gone-Zola

Author: russi ( [email protected])Date: 10/19/2001, 10:00 pm ETMessage: I like the taste of gore-gone-zola, but I wouldn't want to make Emile of it.

Author: John G ( [email protected])Date: 10/19/2001, 10:11 pm ETMessage: Well, it is better than eating Ball-zacs!

Author: mimi taylor ( [email protected])Date: 10/19/2001, 10:14 pm ETMessage: There was a BANON my meeting MOZZARELLA, so we decided to meet furtively on the PONT ,L'EVEQUE where she whispered COEUR DE BERRY in my ear. She was previously engaged to TOMME CAPRA now we will wed at the ABBAYE de BELLOC

Author: Cheers ( [email protected])Date: 10/19/2001, 10:15 pm ETMessage: If Emilenthal could dream that you're mixing him with Gore-gon-Zola, he would jump off his gruyere.

Author: correction ( [email protected])Date: 10/20/2001, 11:26 am ETMessage: John, Balzac is not a cheese, so not funny.

Author: John G ( [email protected])Date: 10/20/2001, 1:36 pm ETMessage: Sorry, but Ballzac is a cheese. You probably never heard of it in that sad, archaic, little world you live in. Have you ever even been to Europe, or do you like to live vicariously through my life?

Author: mother ( [email protected])Date: 10/20/2001, 2:22 pm ETMessage: Oh, John, why do you always have to screw things up? Can't you ever be nice? No one ever liked you in school, and you still can't make friends. Sigh. Go to your room and come out when you can apologize.

Author: Capo ( [email protected])Date: 10/20/2001, 2:49 pm ETMessage: Queso rah, sera.

Author: russ i ( [email protected])Date: 10/20/2001, 2:56 pm ETMessage: Whatever will brie, will brie.

Author: Robin ( [email protected])Date: 10/20/2001, 3:30 pm ETMessage: The Friesian's not Jarlsberg to see... Capo?

Author: russ i ( [email protected])Date: 10/20/2001, 4:13 pm ETMessage: Robin, who knew you were such a whiz? Question: What's the worst meal for a Kosher, lactose intolerant individual?

Author: Clem ( [email protected])Date: 10/20/2001, 4:21 pm ETMessage: If this dribble is supposed to be "funny", I'm going to puke. Sounds like the nerds on the high school chess team trying to crack each other up. Please Fodors, delete this thread!

Author: Cheers ( [email protected])Date: 10/20/2001, 4:31 pm ETMessage: Why so brie-tter, sour-cleam?

Author: Russ ( [email protected])Date: 10/20/2001, 4:33 pm ETMessage: Clem, Did you mean "drivel", as in nonsense, foolishness and idiocy, instead of "dribble", as in trickle, drip, ooze, seep, leak? If you are going to take the time and effort to be mean spirited (instead of just ignoring it and moving on, like most sensible people), you might want to work on your vocabulary first.

Author: Capo ( [email protected])Date: 10/20/2001, 4:55 pm ETMessage: Jarlsberg, Robin? I thought it was terribly tragic when the Titanic hit it.

Author: big cheese ( [email protected])Date: 10/21/2001, 8:18 am ETMessage: Pray for poor mean spirited Clem. Cheeses loves him. Edam better start believing that.

Author: Capo ( [email protected])Date: 10/21/2001, 12:55 pm ETMessage: What kind of an omelette is a religious icon omelette?

Author: DANNY'S FRIEND ( [email protected])Date: 10/21/2001, 7:28 pm ETMessage: HOW ABOUT THIS ONE, DANNY???

Author: Danna ( [email protected])Date: 10/21/2001, 8:04 pm ETMessage: Some folks don't like this thread... but we are just String-ing them along!

Author: I Want Answers ( Now@ doggone.it)Date: 10/21/2001, 8:47 pm ETMessage: Before this thread gets scrubbed tomorrow (Monday) when the Fodor's censors come back to work, you guys MUST tell us: What IS the worst meal for a Kosher, lactose intolerant individual? and What kind of an omelette IS a religious icon omelette? TELL ME ! ! ! ! ! ! ! ! ! ! TELL ME NOW SO I CAN GO TO SLEEP ! ! ! Thank you cheddar much.

Author: me ( [email protected])Date: 10/21/2001, 8:51 pm ETMessage: I have nothing to say, just want to be NUMBER 100. Haha-haha-ha-haaaaaaa.









cmt is offline  
Old Sep 17th, 2006, 05:14 PM
  #36  
 
Join Date: Jan 2003
Posts: 5,158
Likes: 0
Received 0 Likes on 0 Posts
That was a long cheese thread, a little hard to read. Is there any way to cut it? The cheese I mean.

MelissaHI is offline  
Old Sep 17th, 2006, 05:53 PM
  #37  
 
Join Date: Jan 2003
Posts: 2,154
Likes: 0
Received 0 Likes on 0 Posts
Whenever I go through Amsterdam, I pick up a baby gouda. It's an addiction, really. (Be sure to wrap it tightly in a plastic bag.)
Flyboy is offline  
Related Topics
Thread
Original Poster
Forum
Replies
Last Post
Smithy_Down_Under
Europe
8
Nov 27th, 2009 05:32 AM
sheila
Europe
11
Mar 19th, 2006 04:37 AM
lifetravel
Europe
21
Oct 26th, 2005 06:18 AM
Kayb95
Europe
14
Aug 1st, 2004 09:23 AM
breeves
Europe
12
Dec 22nd, 2003 11:50 AM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On


Thread Tools
Search this Thread

Contact Us - Manage Preferences - Archive - Advertising - Cookie Policy - Privacy Statement - Do Not Sell or Share My Personal Information -