elaine48 wrote: Only fault I find is that they never quite taste the same each time you buy it. Don't think they have mastered consistency yet. [/list]
Seedy wrote:The vast majority of British cheeses, even the poncy "artisan" ones, taste much like soap. Blame the 'elf'n'safety bunch or whatever, but I guess that they just make the muck to as low a quality as they can get away with. "Seriously strong" is nothing of the sort but thank goodness the Canadians can still make decent cheddar - and with unpasteurised milk!
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