British cheese is the best i've had anywhere though
I mean we've got it all - goat, sheep. Really good cheddar. Fucking Wensleydale alone is better than the total output of entire regions of France. Also we have oatcakes, the ultimate cheese substrate and our chutneys, pickles and other tracklements are the envy of the free worlsd.
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The Ann Coulter Fan Club Babylon is burning at, Sat 31 Aug 2019, 22:29,
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Bloody right.
Although I don't know of any we make that are good for frying, like Halloumi, Manchego or Kefalotyri. Plenty you can grill so long as there's some toast under it, but nothing that holds together on its own.
It is a bit of a forrin thing though. I usually resort to Jarlsberg to make my Saganaki, but it's not ideal as it'll still splurge if left on the heat for too long.
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joefish It's hard for thee to kick against the pricks, Mon 2 Sep 2019, 12:47,
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