CAMEMBERT OR BRIE.

Recipes and techniques for soft cheese.

Postby Wohoki » Wed May 31, 2006 1:28 pm

I think that the "y" would be a Middle English pronunciation, possibly with an e on the end. Still sounds about right tho'.
Wohoki
Registered Member
 
Posts: 712
Joined: Thu Jan 05, 2006 12:42 pm
Location: Hampshire

Postby Wohoki » Wed May 31, 2006 1:29 pm

Which leaves us with...........
Wohoki
Registered Member
 
Posts: 712
Joined: Thu Jan 05, 2006 12:42 pm
Location: Hampshire

Postby aris » Wed May 31, 2006 4:14 pm

Hey, in some countries, they pay good money for worms in their cheese!

http://www.apocalypsefiction.com/issfive/cheese.html
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby Wohoki » Wed May 31, 2006 4:15 pm

Very odd.
Wohoki
Registered Member
 
Posts: 712
Joined: Thu Jan 05, 2006 12:42 pm
Location: Hampshire

Postby aris » Wed May 31, 2006 4:22 pm

Yeah, and it is Sardinian. Franco, have you ever had the pleasure of eating Casu marzu

Image
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby Wohoki » Wed May 31, 2006 4:27 pm

I guess that worms that taste of cheese have to be better to eat than worms that taste of..... worms.
Wohoki
Registered Member
 
Posts: 712
Joined: Thu Jan 05, 2006 12:42 pm
Location: Hampshire

Postby pokerpete » Wed May 31, 2006 5:10 pm

Rik. Eat the cheese, maggots are clean and full of protein, you could eat those as well.
pokerpete
Registered Member
 
Posts: 246
Joined: Sun May 07, 2006 5:47 pm
Location: Surrey

Postby The Hooded Claw » Wed May 31, 2006 5:28 pm

Fallow Buck wrote:Im confused.....

what's a twot?

A twot is what Johnathan Ross does on a horse
User avatar
The Hooded Claw
Registered Member
 
Posts: 20
Joined: Sat Apr 22, 2006 8:59 am

Postby Wohoki » Wed May 31, 2006 5:34 pm

Har har! :D
Wohoki
Registered Member
 
Posts: 712
Joined: Thu Jan 05, 2006 12:42 pm
Location: Hampshire

Postby Fallow Buck » Thu Jun 01, 2006 8:35 am

Touchez!!! :D
In God We trust, Everyone Else Pays Cash.
Fallow Buck
Registered Member
 
Posts: 507
Joined: Fri Dec 09, 2005 11:04 am
Location: UK

Previous

Return to Soft Cheese Making

Who is online

Users browsing this forum: No registered users and 1 guest

cron