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| In article <RWqLf.65807$H%4.56395@pd7tw2no>,
James J. Gavan <jgavandeletethis@shaw.ca> wrote:
[snip]
>I've read your messages and Michael's replies. I appreciate you are
>probably very comfortable with VBA - but I liken it to taking a crusty
>baguette and making a sandwich with Brie and Roquefort - the blue cheese
>more than somewhat negates the taste of the Brie. (I'm a great French
>cheese lover by the way :-) ).
I, too, enjoy dairy products - to the point where I have been known to
declare 'What a friend I have in cheeses!' - but I do not limit my
enjoyings to the great ones... oh, wait... you mean that *you* are a great
lover of French cheeses, not that you love the great French cheeses...
strange thing, this English...
.... but anyhow, there's a Danish cheese called a 'Blue Castello' that I
find to be almost what you describe as a less-than-enjoyable combination
of a blue and a brie, it is 70% matiere gras... errrrr, fat... and pleases
my palate rather well.
(see http://www.cheese.com/Description.a...Blue%20Castello )
DD
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