uni cheese or multi-cheese? I like a mix of telagio, parmesan and cheddar.
Parmesan, Cheddar (2 types -1 creamy, 1 sharp) and Maroilles 
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Cheddar and Emmenthal 
Anything with emmenthal in is only fit for the bin. Revolting stuff.
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What a strange view.
This, but not much of it
Not very nice, far too bitter. The rest will be going in the Chilli that I’m intending to make tomorrow.
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Bad news. Bad, bad, bad news.
Mrs VB has just got back from here
which is literally at the end of our street. They’ve told her they will be closing in November - the senior people are retiring, apparently.
She has not taken it well. They’ve been our butchers for the best part of 30 years.
Their other shop, on @MGOwner’s patch, is staying open. But that’s a very long walk away.
A sad day 
.
VB
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…but, but…you love long walks. 
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When I went back to Hartlepool last month, I was shocked to see how few proper butchers were still trading. I guess the convenience obsessed public just buy their crap meat from the supermarkets now.
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A tad over 10 miles there as the crow flies. More like 25-30 miles round trip on footpaths, so just about doable. But on Xmas Eve (damn nearly the darkest day of the year) ? Half of it carrying a turkey, bacon, chipolatas etc, etc. I suppose I might make it into the local paper … (could be Obituaries though).
VB
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The improvements that Tom has made since he took over at Watlington have improved the shop no end.
It’s a shame that he plans to close Didcot.
Making a huge batch of chilli. (1.5kg of minced beef)
Got another couple of hours to reduce, but tasting lush atm. 
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Do you freeze it down ?
Yes, I have put aside one portion for dinner tonight, I’m having another tomorrow and I’ve divided up 7 more (generous) portions to go in the freezer, once they’ve cooled enough.
I have to say it’s the best chilli I’ve ever made. It’s just as well, because this was a bit experimental and there was so much of it that I was a touch anxious that it would turn out ok.
Looking forward to dinner tonight!
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Might have to find a local Aldi…
You could just make them…
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Would you suggest a really quick cook on 220 degrees, to get them crisp?
That’s what I would suggest.
@wayward would suggest a nice long cook at 250C to properly incinerate them.
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