Sorry to bypass the barnacle (tho I did read it!)
For Jon Freeman - "it wouldn't be natural"! Of course we all like sharp cheeses.
And add to Steve's recipe a wee ingin(onion) and some mushrooms, and you're in heaven!
As for the pehs (correct pronunciation in Dundee) up here, Scotch pies (pehs) have to be deep-fried afore ye can eat them, or ye can hae them coated in batter afore the deep-frying (as you can pizza tae!) And if youse think that's thread drift, the ither speciality here is "cheese pie (peh)", which is macaroni cheese in a pastry case