i am still CHEESE!

[Mday]

but you don't have to eat me =)

 

[SpeedGod]

Nef Of The Day?

 

[FrogDog]

Another useless thread created by Mday...what is that, 4,000 now?

 

[Pepsi90919]

8331.

 

[Mday]

how does that math work?

the number refers to the number of posts i have made.

if you take into account that i respond in other threads, that makes pepsiboy over there a stupid, doesn't it.

 

[FrogDog]

<< Another useless thread created by Mday...what is that, 4,000 now? >>

 

[IBhacknU]

yea,

but when cheese goes bad.....

 

[Mday]

i have not been refrigerated either =)

i should smell a lot soon =)

 

[kduncan5]

Hey! You're Mday, and I'm not -kd5-

 

[Mday]

yeah, lucky me....

i'm still the anandtech buttass

 

[Valhalla1]

I got yer cheese RIGHT HERE!

 

[ltk007]

Who cut the Mday?

 

[Crysla]

Hmmmmmmmmmmm..........Mday needs a shot of vitamins I think.

Princess

 

[yakko]

What kind of cheese?

 

[prodigy]

GOAT CHEESE?

 

[IBhacknU]

Gorgonzola

A traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips