Ok, Ok, I know it's controversial. It's meant to be. My mate, Ged, reckons that the further you get from the county palatine the worse the cheese becomes. And I agree. So, in Lancashire, you get the wonderful stuff that is sharp on the pallate. Almost spicy, flavoursome and delicious. Comes in crumbly or creamy. Open textured and wonderful.

Near by is Cheshire, nearly as good but not quite up to it. Wensleydale. Wonderful but doesn't have the range of Lancs, unless you mix it with cranberries or whatever is trendy at the moment. Stilton (from Derbyshire!) rich and lucious. Can't eat too much without throwing up though! They all border on Lancashire.

So, where next. Leicester? Gloucester? Hmmmm. Not much flavour there. So, we come to that most famous of English cheeses, Cheddar. Ahhhh, not too bad if you get a proper one but how much crap do you have to wade through before you kiss your prince?

Lets cross the water now. Brie? Smelly socks. Camembert? Jock straps! Edam? Good for playing bowls with.

No lets go further. Across the Atlantic. Processed cheese in a tube... No lets not go there after all. Monteray Jack? Hah! I scoff at your feeble attempts! Limberger? Failed Germanic navel fluff.

So. Full circle. Back to Lanacashire. The perfect example?

Discuss.

I know there will be some dissenters but to us who are passionate about our dairy products how can there be anything else but the truth:-)

Cheers

Dave the Gnome