Hi, are you a cheese fan?
Yes, I am, it is so delicious
temperature.
Over a thousand types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses,
disgusting" foods that Dickson Wright has tasted on our behalf are "oily, fishy" seal; salted sheep; "rather unpleasant" ancient-style cheese made blue with a dirty horse harness; "fishy" and "stringy" swan; and lampreys, which were "So delicious I can see why Henry I died of eating a surfeit of them". She found, writes Hennessy, that a Stilton cheese crawling with maggots was "too pungent", but rook breast meat was "not unpalatable" if you