Anomnomnomaly<p><span class="h-card"><a href="https://mastodonapp.uk/@maddaddam" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>maddaddam</span></a></span> Cheese has become a little expensive of late... but we usually have a selection of the following.</p><p><a href="https://mastodonapp.uk/tags/Stilton" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Stilton</span></a> <br><a href="https://mastodonapp.uk/tags/VintageCheddar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>VintageCheddar</span></a><br><a href="https://mastodonapp.uk/tags/BalsamicCaramelisedOnionCheddar" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>BalsamicCaramelisedOnionCheddar</span></a><br><a href="https://mastodonapp.uk/tags/ApplewoodSmoked" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ApplewoodSmoked</span></a><br><a href="https://mastodonapp.uk/tags/Camembert" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Camembert</span></a> </p><p>Those are good with anything... crackers, in a sammie, on some toast... But the Camembert is always reserved for around the new year... Baked, with a caramelised onion chutney, and some baked, sliced ciabatta, soaked in rapeseed oil, sprinkled with sea salt and cracked black pepper.</p>