Hope this isn't too cheesy

Comments

• Nomad@infosec.pub ⁨1⁩ ⁨week⁩ ago

  That’s not Brie.

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  • DrSoap@lemmy.world ⁨1⁩ ⁨week⁩ ago

    I guess it was a swing and a swiss

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    • Atelopus-zeteki@fedia.io ⁨1⁩ ⁨week⁩ ago

      It's fulla holes!

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• oeuf@slrpnk.net ⁨1⁩ ⁨week⁩ ago

  Certified Dadmeme.

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• Redfox8@slrpnk.net ⁨1⁩ ⁨week⁩ ago

  Get Gouda here

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  • DrSoap@lemmy.world ⁨1⁩ ⁨week⁩ ago

    But where will I manchego?

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    • Redfox8@slrpnk.net ⁨1⁩ ⁨week⁩ ago

      Far whey a whey where the puns are feta.

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• Little1Lost@gehirneimer.de ⁨6⁩ ⁨days⁩ ago

  Cheese of the day: Great Lakes Cheshire
  Great Lakes Cheshire was the first hard cheese, which came out of Zingerman's Creamery. It uses an extremely rich variant of raw milk which comes from a mixed herd of cows. The cheese boasts of a natural rind with a crumbly feel to it. With a full and accessible flavour Cheshire fits perfectly into any cheese plate.

  Eat it with bread and few slices of tomatoes, onions along with a frosty Kölsch.
  a quarter of a dense and hard looking cheese on a half cycle of cheese and the cheese being great lakes cheshire

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• HeHoXa@lemmy.zip ⁨1⁩ ⁨week⁩ ago

  Curd you whey, you muenster. Quit milking it. Leave the provolone and get back to your cottage.

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• gastroglizzy@piefed.social ⁨1⁩ ⁨week⁩ ago

  Don’t panic, things colby worse. Gather all the strength you can munster and swiss to serious mode.

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