On 10 Jul 2007 11:38:01 GMT, "John B"
wrote:

On 10/07/2007 John Larkin wrote:

We've been experimenting with this. It's sort of between creme frais
and American cream cheese in texture, and tastes just a bit cheesier
than either. It's delicious on wheat thins or that crispy flatbread
stuff that's so trendy lately. Other ideas that seem to work:

A healthy dollop on a bowl of hot polenta

Sweetened, with raspberries or blueberries

Stirred into hot pasta, with grated parmesan.

John

Sorry, but if you want real cheese the only place to go is he

http://www.islandcheese.co.uk/ind_main.htm

Their Garlic Crowdie is something to die for. Actually with its very
high fat content that's probably what will happen to me.

The garlic content may give you a few more months to enjoy life.

The US, after a hundred years of Velveeta and nasty fake Swiss cheese,
is finally starting to make serious stuff, partly driven by huge milk
surpluses. Wisconsin, California, Oregon, and Vermont are doing good
cheeses.

The "Mt Tam" is awfully good, sort of an original design:

http://www.cowgirlcreamery.com/cheeses.asp

The Red Hawk is too stinky, worse than an old Camambert.

We've seen some good Irish cheddars around here lately, too.

John