@kdfrawg Mine's from New Zealand.

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I have goat cheddar, Colby slices, sheep pecorino, sheep blue-vein, four varieties of cows-milk blue-vein & 2 semi-hard sheep cheeses from Australia & Spain. Not many cheesemakers here are allowed to use raw milk, the sheep bloke I visited yesterday is permitted. Recently consumed include goat blue-vein, Colby slices & a cheddar flavoured with ginger & citrus peel.

Very tempted to visit another cheese establishment today, run by the parents of the sheep-cheesemaker I visited yesterday. But I won't. I already have too much cheese in the fridge as it is.

Something worked, probably the anti-gout tablets. There was something more than just osteoarthritis the last few days. Today most pain is gone, swelling is reduced, range of comfortable movement much increased.

In the end I bought four cheeses from the sheep-cheese place, one was a cows-milk blue-vein produced by the farmer/cheesemaker's parents on another more distant property. I also chose his sheep-milk blue-vein plus two of his hard/semi-hard aged cheeses. Here's the website http://www.promcountrycheese.com.au/products for you all to drool over.

Visited a sheep-milk cheese maker on a farm yesterday. It's run by the son of other artisan cheesemakers but the parents deal in cow's milk products. Both places sell some of the others' produce. For $10 I had a sample platter of 10 cheeses before buying.

Slathering triethanolamine salicylate arthritis cream all over my sore knee.

My arthritic left knee has been a sea of PAIN all day today. Won't fully bend or straighten and pain meds don't work.

An ex-Sri Lankan fellow I used to work with used basmati rice exclusively. It was par-boiled then steamed for ten minutes to finish off.

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TIL not to use crunchy peanut butter when mixing peanut & honey. The nut remnants take up the honey and lose their crunchiness.