Archived posting to the Leica Users Group, 2007/07/22
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Try the older Gouda's Steve, there's one that's crumbly, about the texture of Parmesan, usually covered with black wax - wonderful stuff. Douglas Steve Unsworth wrote: > > One thing that's always puzzled me about Dutch cheese, why is it so bland? > Or have I just been trying the wrong sort? > > Steve > > > > >