Blessed Are The Cheesemakers

 

They just have a whey with curds.

Bonus - Ah .... Memories

Blessed Are The Cheese-Makers...

 It took me a moment (or two) to realise what this barely-labelled slide was of.

It didn't help that it had a strange pink cast to it (from the indoor strip lighting??), and the scrawl "industrie laitiere" confirmed my thought. Milk curds. For cheese-making...or maybe that Canadian...ummm... delicacy Poutine?

Bonus - They're back.

 

A Nice Day Out

Great day, seeing the weapons of mass destruction, and lots and lots of Seamen.

Bonus - "What concept fucks you up the most?" "The idea that blind people don’t just see black, they see nothing."

Bonus 2 - Cheese Saturday 4
An admission - This was the first Christmas Cheese I tried, but I saved the write up until the end.
Today - a Petit Gaugry.

Slovenské národné divadlo

Yes, as a special treat for all my hundred of mid-European readers, it's a picture of Slovenské národné divadlo.

I don't need to translate that for you?  Doesn't everyone have a smattering of Slovak?

OK : for the less able of you, "Slovak National Theatre"

Bonus -  Cheese Tuesday.

Actually, I had this a couple of day ago, but only just remembered to post it.   This week, my fabulous friend found me a flavorful Finn cheese. A lovely, soft cow's milk cheese, akin to a Camembert.  Soft, double cream texture. Lactic and creamy when young with walnut and mushroom flavours as it matures.

Made by Charlie Westhead from Neal's Yard Creamery which moved from The South East in 1996 to the beautiful location on Dorstone Hill, overlooking the River Wye in Herefordshire.

The texture did slightly remind me of Dairylee Triangle, but the flavour more than made up for that.

Peanuts for Pachyderms

Zoo Visits - Always popular.

Bonus - Why dolphins are deep thinkers

Bonus 2 - Cheese Saturday - Week 2.   Another weekend, another cheese. Today it's a Royal Basset Blue Thanks Chris and Ian.

 Mmmmm.   That's a little unexpected. You know what your're getting with a Blue Cheese (normally), and opening the wrapping reveals a rind that looks like granite. Cutting it open and .... no blue. Still, nothing ventured....
Odour wise - far less pungent than the Hummingbark, tho' still noticeable. The cheese is a soft blue cheese, and combines a mushroomy rind with a creamy golden edge and a springy white centre.Strength wise ... a medium. Eminently quaffable.   Good Stuff.

Sunnier Days

As we struggle with wind (pardon) and rain outside, here's a reminder of warmer sunnier days. Here, a dad photographs his family on a sunny day out.

Bonus - Cheese Saturday. Thanks to a couple of awesome chums (Hi Chris and Ian), I have a selection of strong cheeses as a Christmas present. Thanks guys.  Today, I opened the first of them - a Carrigbyrne Hummingbark cheese. Cow's milk, wrapped in Spruce Bark.

 Oh Boy !       Immediately hit by a pungent odour of smelly feet, and I plough on with a couple of scoops spread on some crusty bread.  The flavour is delicious, and creamy. The rind, tho' edible, was just a bit too strong for my enjoyment, but the creamy flesh is delicious.  Excellent cheese, excellent chums, excellent present.

Bonus 2 - NSFW - man "trapped" inside "balloon". Cannot be Unseen.