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33 comments | Leave your own

  1. Carla

    hi hannah! thanks for your comment. YES! Would love more testers, can you email me on the email provided and I will add you to the list?

    THANKS!!! Carla xoxo

  2. Louise

    Should I tell you that just moments before reading this blog post I threw a parmesan rind in the bin? I considered whether I should keep it to put it in a soup stock, but have never used one that way, and so I just threw it out. I am quite familiar with Jindi, but don’t think I’ve had this one before. Will have to check it out sometime. I love blue too, but need a sweet paste to go with it – that may not surprise you.

  3. Fiona

    *snorts*

    love your work

  4. Honey @ honeyandsoy

    Really not a fan of blue, so I will take your word for it ;) I loove Jindi brie so this looks pretty good! I nearly died when Soy’s had a Roaring Forties blue. I couldn’t sit at the same table as she was eating it…

  5. Jess

    yummm I love blue vein cheese I want some now!

  6. Simply Life

    oh that cheese does look good!

  7. Katie @ peacebeme

    Haven’t stopped by your blog in awhile, I like the new look! :)

  8. Lorraine @ Not Quite Nigella

    hehe my friend’s fiancee and friend do a great imitation of the wine people that can smell all sorts of things. But yes sometimes you do end up smelling those things! One question though, what do Patriotic Pants look like? Are they stovepipe or bell bottoms? Green & Gold I presume? :P

  9. Lisa (bakebikeblog)

    Oh my. Given that cheese is possibly my all time favourite food I am loving the idea of your cheese reviews. And blue cheese nonetheless….holy yum!

  10. Conor @ HoldtheBeef

    I am so glad I grew up and developed a love for blue cheese. It’s funny how the things that I didn’t like much when I was younger have turned into mad passions now. Blue cheese, anchovies, nuts, olives, beer etc.

    I know exactly what patriotic pants look like. My Dad has a pair. They are green and gold trackies with zips on each side that let you turn them into flares.

  11. whisperinggums

    How I wish I could eat cheese – besides goat’s milk (which I fortunately like). This sounds delectable.

  12. Anna Johnston

    Yeah, I get the barnyard aroma in some blues, so well spotted I say. I thought it was just another strange Cheffy practice to fight over the Parmesan rinds :) I think after reading this that Jindi Deluxe Blue is a winner then. Enjoy your cheesy reviews Hannah, thanks for sharing.

  13. Camille

    So I had to Google “redback”, and I also hope you haven’t been bitten by one. Then, as frequently happens when I find myself on Wikipedia, I somehow ended up reading about cockroaches, and found this, which is absolutely horrifying:

    “Ampulex wasps sting the roach more than once and in a specific way. The first sting is directed at nerve ganglia in the cockroach’s thorax; temporarily paralyzing the victim for 2–5 minutes, which is more than enough time for the wasp to deliver a second sting. The second sting is directed into a region of the cockroach’s brain that controls the escape reflex, among other things. When the cockroach has recovered from the first sting, it makes no attempt to flee. The wasp clips the antennae with its mandibles and drinks some of the hemolymph before walking backwards and dragging the roach by its clipped antennae to a burrow, where an egg will be laid upon it. The wasp larva feeds on the subdued, living cockroach.”

  14. Agnes

    Let’s go three for three and mention cows on this post too. It even fits, since you’re blogging about cheese!

    THE UNIVERSE PROVIDES. HALLELUJAH.

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