Cerberus Blade
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That's one of the most basic of Swiss cheeses
A like a nice bit of "cave-aged" Gruyere myself. I don't mind Emmental though, but it reminds me of chewing the rubber off my pencil. When I was a kid the only cheeses I knew were "red" and "white". That's what me mam used to call them. They were Red Leicester and Cheshire I think. I always preferred "red". As I've got older and become more sofisticayted I like Dairylea and Laughing Cow now.