Good morning Diana.
Oh Diana, Diana, Diana! What am I going to do with you eh? You initially emailed me as you were looking for a relationship. I have given you every opportunity to allow me to get to know you but you really aren't making much of an effort are you? I sent you a hand painted portrait of yourself, painted by myself (I am a very well known artist my dear) that you ignored completely. I asked you to answer a few simple questions to help me get to know you and you chose not to. I want to help you so much my love, I want to get you out of your awful situation, believe me I do but I simply cannot do that as strangers.
I am a wealthy man Diana and will share all I have with the right woman. Do you actually want a relationship with me? I am prepared to do what you ask of me with regard to your late fathers money but this cannot be a one way street. I am not asking for or expecting financial recompense for helping you, what I want in return is simple. I want a relationship with you Diana, oh beautiful Diana. Are you prepared to let me get to know you properly in return for me helping you obtain your fathers money?
I shall email the bank as you asked, once you have answered the simple questions I sent you. I don't think that's too much to ask really, do you? I need to know you are committed to our relationship and that I can trust you. Once you start to make a bit more of an effort, I will do whatever you ask my love. I think that's fair don't you?
You asked me what cheese is? Cheese is a wonderful food stuff that I adore. Please take some time to read the Wikki entry about Cheese here.
Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form.[1] Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black peppers, garlic, chives or cranberries.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep may depend on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses last longer than soft cheeses, such as Brie or goat's milk cheese. Cheese makers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favourable.
A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.
There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese to escape.
Here is a link to a great website all about cheese too http://www.cheese.com/
I have also attached some pictures I have done relating to cheese . I hope you enjoy them.
Anyway my beloved, I really look forward to hearing back from you very soon. Remember I want to help you and will do anything you ask if you do what I ask in return.
Have a good day.
All my love
Don x x x x x x x x x
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| Babybel |
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| Cheddar |
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| Edam |
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| Gorgonzola |
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| Leerdammer |
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