I included mild cheddar for people with delicate tastebuds/an indisposition to fart uncontrollably after anything vaguely pungent and because it is definitely distinct from stronger cheddars (there's actually considered to be 6 varieties of cheddar, based on maturity and manufacturing method, but I kept it simple). If it wasn't for wibbly, I'd be less sympathetic, but he recoils at some of my less conventional cheese purchases and seems a litle grateful that I have to choose more carefully in my current condition.
Much as I like the stuff, I don't count cheese spread as cheese, though, as strictly, it is at best cheese mixed with other products such as butter and vegetable fat - as are cheese food slices, addictive as they might be, despite their blandness. At worst, not one portion of it has been cultured, as cheese has.
A mature blue Stilton is my greatest passion, but if you'll admit Eurocheeses, then I do like to nibble on a piece of fresh Parmesan every now and then. And good Roquefort is a delight. As is a mature, pongy Brie de Mieux.
<wants cheese>
Democracy shouldn't be too difficult to sell to dictators: after all, Hitler was elected
'Now hang on a moment,' said Rincewind. 'you saying that people will believe an ape in a dress is a woman?' 'They will if you say she's Spanish' Terry Pratchett: The Globe
