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The classic Dorset cheese was Blue Vinny, but it is no longer widely available as a crucial stage in its manufacture was dunking a particular mouldy boot in the milk!

ChrisE, that cheese sounds... absolutely vile! I've never been a fan of any of the smelly or blue (or smelly and blue) cheeses.

I have eaten it once, years ago. I quite liked it; it reminded me of Roquefort, though that is sheeps' milk. You probably wouldn't like that either!

Thanks, ChrisE - there's no 'probably' about it!

Malone

I was disappointed to hear of your poor dunking technique, so a graceful retirement seems a good idea.

I love the smelly and/or blue cheeses, although I have never tried the old boot one. Of others, I prefer my own County's cheese, Cheshire, whether protected or not, Perfect with one of Grunger's Melton Mowbray pork pies.

Thanks, Jigjag. You can eat all the smelly cheeses, and I can eat all the millionaire's shortbread - we're sorted. I'm not a huge fan of pork pies, so you can eat my share of those too. Grunger will, I know, provide me with any number of other pies (steak, meat and potato, rhubarb...) at the drop of a bakeress's hat... I only have to ask.

Malone

Do you watch Have I got News for You? I dont but I saw it a few days, and amazingly, after your last posting, the World Pie eating Championship in Wigan was featured. Grunger lives there and I am wondering if she appeared or possibly her pies?

Grunger

Were you in the competition, or did you bake any of the pies? There seemed to be a lot of them, quite large too. I liked the bit about each mouthful had to be chewed 32 times!

NOt a complaint, for once!
On Christmas Celebrity Masterchef, Greg Wallace said to Mel B "You're making ravioli, then?"
"No" she said "it's one big one, so it's a raviolo"

Jigjag, I didn't see HIGNFY, and I don't think I'd enjoy watching a pie eating championship. Decent pies should be accorded due respect and every mouthful savoured. I'd treat one of Grunger's pies with the right amount of reverence... and gravy or sauce or pickle, whatever was called for.

ChrisE. I have always liked the word 'raviolo', but feel one is not really a meal... maybe a starter?

You should have seen the size of the raviolo she made? Nearly covered the plate.