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The Chillout Room
Cheese!
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<blockquote data-quote="Jiglo" data-source="post: 453302" data-attributes="member: 3953"><p>I'm not very adventurous when it comes to cheese. I usually stick to Cheddar, Cheshire or Lancashire crumbly, or anything without bacteria veins in it<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /> </p><p></p><p>Emmental and ham always taste great in the mountains though<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Jiglo, post: 453302, member: 3953"] I'm not very adventurous when it comes to cheese. I usually stick to Cheddar, Cheshire or Lancashire crumbly, or anything without bacteria veins in it;) Emmental and ham always taste great in the mountains though:) [/QUOTE]
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