Blessed Are the Cheesemakers

A deliciously cheesy post for you this week.

I once heard a horrifying tale. It was about a family who went to a local restaurant and sent their dishes back, because … there was too much cheese.

You can never have too much cheese.

I’m pretty sure this is one of the Laws of Thermodynamics. I once saw the words ‘You can never have too much cheese’ emblazoned on a food van at a Sunday market. Amen to that.

If you’re worried about cholesterol or fats, look away, because I will now celebrate cheese in all its wonder and glory.

Cheese comes in so many wondrous forms.

The cheeseboard that crowns our family meals, hard and soft cheeses cut into pleasing geometric shapes, garlanded by plump grapes and placed onto notionsy crackers

The lavamelt of Brie, oozing out of two doorstops of crusty bread

The scraps of cheese that crisp around the edge of a toasted sandwich

Feta and halloumi, with their taste of sunshine

A Christmas wheel of Camembert, inset with cranberries

Photo Description: The words Blessed Are the Cheesemakers are emblazoned on a wooden cheeseboard with a mixture of hard ans soft cheese on it in shades of yellow and white.

Telegraph wires of mozzarella between slices of pizza

A slice of red Cheddar melted onto a Jacob’s Cream cracker, turning a grand sensible biscuit into the food of the gods.

We’ll glide gently past the smelly blue cheese to my favourite cheese type of all…

A slice of cheese peeled off a block and eaten on its own, with mouse-like nibbles.

As the Monty Python crew declared, Blessed Are the Cheesemakers. Now there’s a prayer I can say with fervour.

Feel free to share your favourite cheeses with me, including the smelly blue ones.