it is Emmentaler and we brought it back from France yesterday. It did get very hot whilst on the other side of the channel, and it felt soft when we got home. But Emmentaller is pasteurised, isn't it? It tastes strong and acidic but I think that is normal. It came from a market a few days ago.
To use or not to use?
Replies soon as please. Nearly dinner time.
Programme on ADHD this evening
*The question they took off iPlayer* Must read.....
Are we repeating the "great depression" of the 1920's?


[shrug]

One of those dinners you finish up eating with your fingers. But still....
oh no!
