Let me introduce the first guest grumble, clearly this person has an issue with ‘vintage cheese’

Right. Cheese, I like cheese, the stronger the better in my opinion, but I have a problem…

Why on God’s (there are more than one, but that’s a whole different argument) green earth do cheese manufacturers / stores, insist on putting Sell By / Used By dates on mature cheeses, especially those with ‘3 years Matured’.

So basically what you’re telling me is that this cheese has been sat happily in one of your fridges for 3 years, however when I put it in MY fridge I only have a week to eat it?

What you saying cheese producers, you have a better fridge than me? (you probably do, mine is a bit crap to be honest)

Or is it that you have realised that this cheese has been sat in your fridge for 3 chuffin years and pretty soon that bad boy is gonna go off. To hide the fact someone’s gonna get sacked and forgot about the stuff, you best sell it quick. (Kind of like that basket in NISA stores selling bags of gone off crisps for 20p)

Here are my suggestions….

  • Put the cheese on the shelves after 2 years maturing, this way I have a year to eat the block
  • Put the cheese in a fridge near the till and sell the chuffin stuff for 20p.

Think about it cheese makers!!

Craig J – Selby