comment on marquis
There are comments and comments, most of them are just another way of passing "spam", and indeed this one is exactly that, but it's a bit different - shows that there appears to be at least a small group of "gourmets/gourmands" in the USofA (at the risk of upsetting my readers from there!). 
Anonymous has left a new comment on your post "That's life....!":
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.
buy fresh blue cheese
[url=http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx]buy fresh blue cheese[/url]
http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx
Posted by Anonymous to Chez mr.le Marquis du Galipot. at 3:37 AM, March 08, 2010
Problem is that if I look at the prices, I can understand why the group is small!
I don't want to buy the farm, or the animals - just some cheese!
In fact, I always thought cheese from the USA only changed in one thing, from state to state - the colour!
Mind you - you can't buy it in Europe, so far as I'm aware - must be a reason!
Just a little correction on the fable about the creation of this cheese.
As I know from my younger days , when I was stationed near St. Affrique on the Larzac plateau, (where Roquefort cheese comes from) and was occasionally roped in to translate for Tourists visits to the Cheese caves, I was instructed that this fable actually applied to Roquefort cheese, and there was no motto - it was simply that the shepherd actually was visited, daily, by his "master's" wife, who brought his daily ration of food, but being French, they had other things to do, so he just stuck the foodstuffs in a cave and ate them - or not - later!
Unfortunately, the master farmer found out about the liaison, and banned his wife from going!
The poor shepherd was obliged to go looking for some old stuff in his "larder" and found that it was all covered with a blue stuff - but tasted great.......
Similar story, just more........French! Greatly appreciated by the Tourists...!
(and I got a couple of Francs as a pour-boire or tip, the British tourists being the worst tippers!)
Here is the comment made:
Anonymous has left a new comment on your post "That's life....!":
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.
buy fresh blue cheese
[url=http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx]buy fresh blue cheese[/url]
http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx
Posted by Anonymous to Chez mr.le Marquis du Galipot. at 3:37 AM, March 08, 2010
blue cheese
Comments