[LMB] Cheddar Cheese (WAS OT:- Points that simmer to the surface....)

A. Marina Fournier saffronrose at me.com
Sun May 20 00:02:31 BST 2018

Husband says:
If they have to tell you it’s food (for humans in this example), it’s not, and you shouldn’t put any in your mouth.

I note he adores the port-soaked cheese balls you find around late autumn/early winter, and if that’s not processed, I don’t know what is.

A. Marina Fournier
Valley of Heart’s Delight, CA
saffronrose at me.com
sent from iFionnghuala

> On May 19, 2018, at 5:48 AM, WILLIAM A WENRICH <wawenri at msn.com> wrote:
> My thoughts were more on content than origin. Like the difference between cheese and (yuck!) “pasteurized processed cheese food”. The “cheese” is obviously wrong and I’m not too sure about the “food”.
> Sent from my iPhone
>> On May 19, 2018, at 5:03 AM, James M. BRYANT G4CLF <james at jbryant.eu> wrote:
>> Fred laments that he'll probably never travel there
>> to get it himself, and would:-
>>> .... like to have a sample of some real Cheddar,
>>> i.e.actually from Cheddar.
>> Will you be at WorldCon in San Jose, Fred?
>> Cheddar cheese traditionally must be made within
>> 30 mi (48 km) of <https://nam02.safelinks.protection.outlook.com/?url=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FWells_Cathedral&data=02%7C01%7C%7Ca2ce2ff1be04419a9bc308d5bd783821%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636623246382764373&sdata=9NBsZBDqxOhl0xyfsWiuYyqu5ZbAWUGjX50BfBfSsIA%3D&reserved=0>Wells Cathedral. My grandparents
>> and aunt qualified for many years and won prizes,
>> but have all been dead for nearly half a century
>> so I haven't any of theirs left. But my cousin the
>> accountant did the books of half the cheesemakers
>> in this area before he retired, and another
>> cousin's son-in-law is one of 'em.
>> So if reminded at the beginning of August, and it's
>> not confiscated by the Department of Agriculture,
>> I'll bring some with me. After all I took 5kg to
>> Doug and Claudia in Tajikistan last year.
>> James --
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