This drawing is more than a little cheesy. But, you know, I like cheese. A lot. Bread and cheese, cheese on toast, cheese and biscuits, cheese and pickle, cheese and wine. In my opinion, there is no social occasion that couldn't be improved by cheese and pineapple on sticks. My signature dish is cheese pie. I'll have cheese with pasta and chilli, in omelettes and quiches. I like cheesy mash and cheesy Wotsits. Not forgetting the legendary
Ploughman's lunch. I love cheddar, mature cheddar, extra mature cheddar and vintage cheddar. Cheshire, Caerphilly, Stilton, Emmental, Camembert, Feta, Chevres, Gruyere, Danish blue and Brie. Oh, and cream cheese. Cows, sheep and goats cheese too. So, yes, I like a bit of cheese. In cheese terms, though, this drawing is a steaming pile of
Stinking Bishop. It pongs.
Seriously. It means something quite different over here. Quite different indeed. But I don't suggest anyone Googles it. Especially the faint hearted. Ok, that's it. I'm done teaching you guys now. But seriously, if you should visit these shores DON'T use that word.
This drawing is more than a little cheesy. But, you know, I like cheese. A lot. Bread and cheese, cheese on toast, cheese and biscuits, cheese and pickle, cheese and wine. In my opinion, there is no social occasion that couldn't be improved by cheese and pineapple on sticks. My signature dish is cheese pie. I'll have cheese with pasta and chilli, in omelettes and quiches. I like cheesy mash and cheesy Wotsits. Not forgetting the legendary Ploughman's lunch. I love cheddar, mature cheddar, extra mature cheddar and vintage cheddar. Cheshire, Caerphilly, Stilton, Emmental, Camembert, Feta, Chevres, Gruyere, Danish blue and Brie. Oh, and cream cheese. Cows, sheep and goats cheese too. So, yes, I like a bit of cheese. In cheese terms, though, this drawing is a steaming pile of Stinking Bishop. It pongs.
