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May 22, 2003


I can't help feeling that my life hasn't been complete without CHEESE.COM - particularly its service allowing you to subscribe to "Get Cheese News By Email".

Sadly the site, while it explains that the charcoal in morbier seperates the morning milking from the evening milking, fails to explain why morbier is THE SMELLIEST CHEESE IN THE WORLD.

A word of advice - if anyone offers you morbier, it's okay to eat, but under *no* circumstances should you touch it. You'll be smelling it on your fingers for *weeks*. Really.

Posted by Tom Dolan at May 22, 2003 01:53 PM

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