Or ‘spreadable fudge’; it has its place. I quite like it, actually: just not in the mental ‘cheese bucket’.
Yrs,
A Glutton.
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I offer for general delectation a fine circularity from Wikipedia, via Sparrerlink above.
An archeological find from September 2016 in central [Jutland] has determined that a cheese residue on pottery from circa 650 B.C.E. is a type of cheese
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The sweetness of that would turn me sideways…
Our Austrian friends loved English hard cheese, with Red Leicester being the out & out favourite.
They liked our pickles too - a jar of piccalilli was regarded more highly than a bottle, as an Hostess gift.
They do pickle things, but the vinegar isn’t right 
The Late, & much lamented Pete would have knocked their socks orff with his pickled onions…
Carinthia.xx
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Good morning all
Bacon butties ready
Bread proving in the proving basket
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Zz snerk I’m awake I’m awake…
yardarm
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Of course you are awake wee birdie
I am sure I heard you tseeping at dawn today
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Which sort? Some brunost is not sweet.
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The sort I’ve had isn’t particularly sweet, though you’d have to ask Kolbjorn who left it here which sort it was. Visually it could be mistaken for milk chocolate, until you taste or smell it.
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Ah, one of the branch of the Nisser who bestow cheese and cheese-like substances upon the deserving householder. Mostly, it works the other way round.
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Ooh! Tempting…
True, but I do prefer my fishys to be their natural colour, on the whole.
Summat else that I prefer natural, that. I enjoy veggie food and soo’s meals always sound delicious, but I am horrified by the very the idea of all the synthetic foods that so many vegetarians and vegans seem to resort to these days. All those ‘alternative to’ this and that foods on the supermarket shelves with ingredients that sound more like the output of a chemistry lab than something you’d eat - they can’t be healthy either, surely?
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I doubt the health if the processed veggy burgers sausages and so on
I too like veggie food and we try to have one or two days a week eating veggie
But veggie me style using pulses as protein and adding flavour with spices and herbs
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Exactly, Twellsy. And real cheese rather than pretend cheese made with ‘modified starch, Xanthan Gum, Gellan Gum, calcium carbonate and Sucrose Esters of Fatty Acids’, for example.
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Xanthan gum? Yum.
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Has anyone here got a sweet tooth?
Baking group today is a vanilla and white chocolate loaf…
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I’ll have That Carinthia’s share.
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And my share too wee birdie
My remaining teeth are curling at the thought of it
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And mine.
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Please do, Dunnock
I need a bucket at the very thought of white chocolate
Carinthia.xx
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Can’t beat a good anionic polysaccharide, I always say.
Alternatively, proof that water-lilies hate us…
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I have a sneaky fondness for it, esp the Aldi one speckled with yer actual vanilla.
However, even I struggle to fancy that cake. Twellsy, I’d save yer ingredients this time round if I were you…
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