Greetings to the Sinister 700. My, how you've grown! : ) I have been so busy lately writing and answering private e-mails that I have had almost no time to post! However, the recent cheese thread has moved me to share my favorite fromage with my fine friends from around the globe. The cheese is, in a word, Morbier. As our French listees will know, Morbier is a semisoft cow's milk cheese from Franche-Comte. It has a creamy brown crust, and the interior has two layers of cheese separated by a thin, flavorless layer of vegetable ash. The morning milking is on the bottom, while the results of the evening milking reside happily on top. There is a subtle difference between the two layers, but you really have to be "in the zone" to detect it. Sometimes a bit of Turkish hashish will sharpen the senses. I find that this cheese, after sitting out all day, really begins to show its true character when accompanied by an inexpensive Burgundy. Morbier's nutty flavor, combined with its aroma of fresh hay, is perfectly complemented by the earthiness and raspberry qualities so typical in a young, impetuous Burgundy. ; ) Add a crusty loaf of golden raisin-fennel bread, a wool blanket, and a list crush -- and you have the perfect autumn picnic. Gone Completely Mad, Jonny xxxooo p.s. billy, how about sunday? +----------------------------------------------------------------------+ +---+ Brought to you by the Sinister mailing list +---+ To send to the list please mail "sinister@majordomo.net". To unsubscribe send "unsubscribe sinister" or "unsubscribe sinister-digest" to "majordomo@majordomo.net". For list archives and searching, list rules, FAQ, poor jokes etc, see http://www.majordomo.net/sinister +---+ "legion of bedroom saddo devotees" +---+ +-+ "the cardie wearing biscuit nibbling belle & sebastian list" +-+ +----------------------------------------------------------------------+