Will ask where Mrs Dex has filed it away and post a piccie of it tomorrow.
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Now that sounds very tasty …
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I always put out grapes on the cheeseboard, and some cherry tomatoes
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Well will make you ill though…so much salt does you harm…your choice
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the tomatoes seem a big rogue
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Not if you cut them in half, scoop the seeds out and fill with salt. 
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Reminds me of this
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Adding to this belatedly (apologies), I have just enjoyed some Abergavenny goat’s cheese from Sainsbury’s. We’ll definitely be getting more of that, and I have given the appropriate instructions to Marge.
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Heritage selection of cheeses and crackers:
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Never had goat’s cheese JBR … I’ve heard it’s very strong and an acquired taste. Is it?
Hmm never tried that may try cheese this Christmas and add that to my list
I like cheese. Some I like more than others, but I’ll try anything at least once.
My all time favourite is Somerset Brie, ideally from Cricket Saint Thomas. I like French Brie as well; I just prefer the taste and texture of the local version.
I also like Wyfe of Bath, Cambazola (a mixture of Camembert and Gorgonzola), Red Leicester, Double Gloucester, and of course a nice Cheddar. Well I would. The village of Cheddar is about 20km away from Fruitcake Folly.
Milton black pepper crackers, water biscuits, Jacobs cream crackers, oat-biscuits, anything thin and crispy will do as long as it is structurally strong enough to take the weight of a gert hunk of cheese.
As an aside, has anyone ever tried Cheddar Cheese and apple pie? It’s delicious.
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Has anyone ever melted brie in a microwave. Sort of a quick diy fondue.
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Oh yes. Bread in the toaster, Brie between two slices of toast, crimp the edges, bung it in the nuclearwave.
“Ping”, a very quick and easy Brie toasty.
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Which kinda brings us onto the relevant topic of proper fondues. Anyone ever used one (more than once)?
Or, I’m intrigued by a raclette, which AFAIK tends to be used in Germanic type lands. Anyone used one of those?
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I’ve only had fondue in a restaurant, and I didn’t want it to end.
My cousin/SiL has a raclette and I have had a few meals cooked on it. They got the idea from a visit to Germany.
It was … okay, but a bit of a faff, although the food was hot right the way through the meal because you cook a bit, then eat it, then cook a bit more, then eat it.
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Thanks. Was just wondering if it would be one of those things which, if I bought it, would be used once, a monster to clean, never used again and ends up in the skip in a few years as I can’t be bothered to eBay it.
Am sure a lot of us have had gadgets like that.
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Some is stronger than others, Morti, but I love them all!
Noooooo - don’t even go there - brie is revolting!
But - to each his own poison I suppose. One of my friends eats brie and bacon sarnies!! (Shudders!)
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