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post #16 of (permalink) Old 09-23-2013, 07:36 AM
High on the Mountain Top
 
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My favourite is stilton, but try putting that in your bacpack..
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post #17 of (permalink) Old 09-23-2013, 11:24 AM
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Babybels are good because they're sealed in a parafin wax that keeps them safe on your trips, but on that note if you don't like that cheese itself and you can find a place that sells the parafin / cheese wax then you could buy any of your favourite hard cheeses (like Gouda), cut them into whatever sizes you want, and dip seal them in your own kitchen the week before your hike.
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post #18 of (permalink) Old 09-26-2013, 09:30 PM
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Seen the title, and figured I'd best come clean.
My name is Chris, and I'm a cheeseaholic.



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post #19 of (permalink) Old 09-26-2013, 09:36 PM
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France has something between 250 and 500 different cheeses, depending on who's counting . After I retire I want to taste each of them, in the village it's made, with wine, without hurry.
Interspersed with long walks to work it off.
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post #20 of (permalink) Old 09-26-2013, 10:12 PM
tu
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Venezuelan Beaver Cheese?
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post #21 of (permalink) Old 09-28-2013, 06:28 PM Thread Starter
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[quote]Originally posted by alexcanuck

France has something between 250 and 500 different cheeses, depending on who's counting . After I retire I want to taste each of them, in the village it's made, with wine, without hurry.
Interspersed with long walks to work it off.


I've been to France! If you want a guide on your quest, just pay my expences.
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