
It just taste of cheese, texture of cheese, it's just plain old crappy cheese. Even that "extream level 6" stuff is vinilla.
It's like getting a "house white" at a weatherspoons.
It's ok, it does the job, but you wouldn't really compaire it to a Ben'n'Jerrys or a [insert finest wine].
( , Tue 17 Apr 2007, 18:48, archived)

and I believe that people insult it all too readily.
( , Tue 17 Apr 2007, 18:51, archived)

Personaly, I find it a bit borring, but its not bad.
I'm talking of the Walls veriaty, that is basicly froozen milk.
( , Tue 17 Apr 2007, 18:52, archived)

you that would be the "vanilla" vanilla. And certainly doubling a descriptor makes it better and not worse if it had a positive connotation in the first place?
( , Tue 17 Apr 2007, 19:04, archived)

It's perfect for sandwiches and cheese on toast, though if i was having a bit of after dinner cheese it wouldn't be my first choice.
( , Tue 17 Apr 2007, 18:52, archived)

is the perfect end to an evening. The port makes you feel warm and fuzzy, the stilton gives you odd dreams.
( , Tue 17 Apr 2007, 18:58, archived)

it is nothing at all like the blue stilton, no mould, and it is crumbly like a Wensleydale but with a different flavour. Not smelly.
( , Tue 17 Apr 2007, 19:05, archived)