Another Cheesy (for Shooms)

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

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

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

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 ;)

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 ;) :cool: )

try the lads on www.italiandance.co.uk

They will deffo know this :thumbsup:

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.

:p

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

Cooper - I believe in love

Can anyone confirm this?

Cheers