Results 1 to 8 of 8

Thread: Another Cheesy (for Shooms)

  1. #1
    Join Date
    Jun 2004
    Location
    Astley, Manchester
    Posts
    33

    Default Another Cheesy (for Shooms)

    Any ideas on this fella's, it might be cheese, but I like it so Shooms....pfffffftttt
    Attached Files Attached Files

  2. #2
    Join Date
    Dec 2004
    Posts
    2,994

    Default

    cheeeeeeeeeese release me let meee goooo......for iiiii don't love youuuu anymore
    sorry mate , no idea

  3. #3
    Join Date
    Jun 2004
    Location
    Astley, Manchester
    Posts
    33

    Default

    Your in high spirits Plutes, or has spirits got you high?

  4. #4
    Join Date
    Dec 2004
    Posts
    2,994

    Default

    i might have it actually..... any idea of the year..... i got sent a lot of stuff like this 93-94..... you know it's yours if i did

  5. #5
    Join Date
    Jun 2004
    Location
    Astley, Manchester
    Posts
    33

    Default

    I have no idea of the year, heard it on a mix off some guy who the mix was done by a guy who used to dj at Cricketers blah blah blah. So can't help you on the year, (on a side note, Plutes, you are the most generous guy I know )

  6. #6
    Join Date
    Dec 2004
    Location
    The Hacienda..1989
    Posts
    2,840

    Default

    try the lads on www.italiandance.co.uk

    They will deffo know this

  7. #7
    Join Date
    Dec 2004
    Posts
    362

    Default

    How to Identify Cheese

    Type of milk: Cow's milk, goats' milk, sheep's milk

    Processing:
    Fresh - usually unripened and packed into tubs or crocks (cottage, cream cheese, ricotta)
    Ripened but Unpressed - quick-ripened (1 month) by surface molds; allowed to drain naturally (Brie, Point L'Eveque)
    Uncooked but Pressed - pressed and ripened from 2 to 18 months (Gouda)
    Cooked & Pressed - cooked, then molded, heavily pressed and then ripened for up to 4 years (Cheddar, Parmesan, Pecorino)

    Texture:
    Very soft - fresh, spoonable
    Soft - neither cooked nor pressed, spreadable
    Semisoft - pressed, can or cannot be pressed, firm but moist, sometime crumbly
    Semihard - cooked and pressed, sliceable
    Hard - cooked and pressed, very firm, can be both sliced and grated

    Shapes: Six basic shapes - sphere, rectangular, wheel, square, roll, or drum

    Color: Cheese colors can range from white to yellow to chocolate brown in various shade degrees. Much depends on the length of ripening along with how much butter fat is present. Rule of thumb: the longer the ripening, and the more butter fat content, the darker the cheese.


  8. #8
    Join Date
    Jun 2004
    Location
    Astley, Manchester
    Posts
    33

    Default

    Been told on italiandance.com (thanks Neil) that this mightbe:

    Cooper - I believe in love

    Can anyone confirm this?

    Cheers

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •