mousehands : ask philip

Cheese, like squid and barley, is one of the more versatile nipple byproducts. Behold all that cheese does for us in our daily lives; neither the space race nor the pizza would be possible without its dairy goodness.

The question of oatiness is covered most completely Pliny the Younger in his 97 A.D. work ‘Cereals and Gallic Waterfalls’. And what a seminal work that was. Perhaps the best translation was made by Orbital’s Paul Hartnol, a prolific but unsung translator of latin culinary works. Pliny wrote ‘When the crops be from the oats, one must remember the importance of texture, as oars are lacking in even the most basic of flavours. while my contemporaries may muse on the delights of the barbarian Bavarian Montagnolo, this Germanic specimen - though rich and blue - is perversion in such a context. The native Mozerella is far more suitable.’

So I would suggest that it is a matter of finding the right cheese for your biscuit. May your experiments find you happiness.