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Cheese Shop Sketch
The Cheese Shop is a well-known sketch from ''Monty Python's Flying Circus''. It originally appeared in episode 33, "Salad Days" on 30 November, 1972. The script for the sketch is included in the 1989 book ''The Complete Monty Python's Flying Circus: All the Words, Volume 2''. It was later reworked for the album ''The Monty Python Matching Tie and Handkerchief'' and appeared for one last time during ''Monty Python Live (Mostly)'', as a surprising coda to the Dead Parrot sketch. Origins The idea for the sketch came after a day of shooting in Folkestone Harbour, where John Cleese became seasick and threw up repeatedly while trying to deliver a line. During the drive back, Graham Chapman recommended that Cleese eat something and asked him what he wanted; Cleese replied that he fancied a piece of cheese. Upon seeing a chemist's shop, Cleese pondered whether the shop would sell cheese, to which Chapman responded that if they did it would be medicinal cheese and that Cleese would ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terry Jones
Terence Graham Parry Jones (1 February 1942 – 21 January 2020) was a Welsh comedian, director, historian, actor, writer and member of the Monty Python comedy team. After graduating from Oxford University with a degree in English, Jones and writing partner Michael Palin wrote and performed for several high-profile British comedy programmes, including ''Do Not Adjust Your Set'' and ''The Frost Report'', before creating '' Monty Python's Flying Circus'' with Cambridge graduates Graham Chapman, John Cleese, and Eric Idle and American animator-filmmaker Terry Gilliam. Jones was largely responsible for the programme's innovative, surreal structure, in which sketches flowed from one to the next without the use of punch lines. He made his directorial debut with the Python film ''Monty Python and the Holy Grail, Holy Grail'', which he co-directed with Gilliam, and also directed the subsequent Python films ''Monty Python's Life of Brian, Life of Brian'' and ''Monty Python's The Meanin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stilton Cheese
Stilton is an English cheese, produced in two varieties: Blue, which has '' Penicillium roqueforti'' added to generate a characteristic smell and taste, and White, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold. History Frances Pawlett (or Paulet), a cheese maker of Wymondham, Leicestershire, has traditionally been credited with setting up the modern Stilton cheese shape and style in the 1720s, but others have also been named. Early 19th-century research published by William Marshall provides logic and oral history to indicate a continuum between the locally produced cheese of Stilton, and the later development of a high turnover commercial industry importing cheese pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bel Paese (cheese)
Bel Paese () is a semi-soft Italian cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio Stoppani (though the reference is much older, being used by Dante and Petrarch). It is Italian for "beautiful country", and is used as a phrase for Italy itself. Originally produced in Melzo, a small town near Milan in the Lombardy region, it is now made in both Italy and the United States. Bel Paese is a cow's milk cheese. It matures for six to eight weeks, and has a creamy and light milky aroma. The color is a pale, creamy yellow. It is made in small discs, and is very similar to the French Saint-Paulin cheese and to German '' Butterkäse''. It has a mild, buttery flavor for which it has been popularly eaten with fruity wines, such as dry red or white. It is favored by many as a snack or dessert cheese and melts easily for use on pizzas or in casser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caerphilly Cheese
Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners. The Caerphilly of that period had a greater moisture content, and was made in local farms. At the start of the 20th century, competition for milk in the local area saw production decline, and Caerphilly production was gradually relocated to England. During the Second World War, production was stopped and diverted to Cheddar in English factories. After the war, those factories began to produce Caerphilly as it was quicker to make than Cheddar, and therefore more profitable. The majority of Caerphilly is now produced in Somerset and Wiltshire. Artisan cheesemakers still make Caerphilly in the pre-war style, and these have been successful at the British Cheese Awards. History Caerphilly cheese was originally a moist curd, made in local farms. It has since been replaced with a much drier version pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tilsit Cheese
Tilsit cheese or Tilsiter cheese is a pale yellow semihard smear-ripened cheese, created in the mid-19th century by Prussian-Swiss settlers, the Westphal family, from the Emmental valley. The original buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River (also known as the Memel), in the former German province of East Prussia. The same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria in the humid climate. The result was a cheese that was more intense and full-flavoured. The settlers named the cheese after Tilsit, the Prussian town where they had settled. Tilsiter has a medium-firm texture with irregular holes or cracks. Commercially produced Tilsiter is made from pasteurized cow's milk, ranges from 30 to 60% milk fat, and has a dark yellow rind. After the main part of its production, the cheese needs to rest for an additional 2 mont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Leicester
Red Leicester (also known simply as Leicester or Leicestershire cheese) is an English cheese, made in a similar manner to Cheddar cheese, although it is crumbly in texture and typically sold at 6 to 12 months of age. The rind is reddish-orange with a powdery mould on it. Since the 18th century, it has been coloured orange by the addition of annatto extract during manufacture. It is a cow's milk cheese, and is named after the city of Leicester, or the ceremonial county it is located in, Leicestershire. Traditionally made wheels are fairly firm and dry, with a friable texture and a slightly sweet, mellow flavour that becomes stronger as the cheese matures. Block-made cheeses are moister, and they have a slightly sweet aftertaste and a creamy texture. The cheese has a slightly nutty taste. Versions sold in supermarkets are typically coloured with annatto, although it is possible to obtain Red Leicester without it. Although Red Leicester can be young or "old", aged anywhere from fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chechil
Chechil ( hy, չեչիլ) or chechili ( ka, ჩეჩილი) is an Armenian brined string cheese,Petrosian., I. and Underwood., D. (2006). ''Armenian Food: Fact, Fiction and Folklore''. Yerkir Publishing, Bloomington, Indiana, USA. popular in Armenia and Georgia. It has a consistency approximating that of mozzarella or sulguni and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. Chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts across the globe. Chechil is made from pasteurized cow milk and is low in fat. Its taste is salty, very chewy, and with a smoky flavor to it. Its consistency is firm and smooth. Chechil is one of the cheeses produced in the Armenian Highlands and is also called ''husats'' or ''tel''. It is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". The cheese is often sold br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feta
Feta ( el, φέτα, ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes ''spanakopita'' "spinach pie" and ''tyropita'' "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. Since 2002, feta has been a protected designation of origin in the European Union. EU legislation and similar legislation in 25 other countries limits the name ''feta'' to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sam Peckinpah's "Salad Days"
"Sam Peckinpah's 'Salad Days" is a sketch from the 7th episode of the third series of the British television programme ''Monty Python's Flying Circus''. Plot The sketch begins with a preamble by Eric Idle (impersonating the British film critic Philip Jenkinson), who praises American film director Sam Peckinpah's predilection for the "utterly truthful and very sexually arousing portrayal of violence '' niff' in its starkest form" in ''Major Dundee'' (1965), ''The Wild Bunch'' (1969) and '' Straw Dogs'' (1971). Throughout this speech, he constantly sniffs, despite onscreen captions telling him to stop. He then segues to a clip from Peckinpah's latest project, which is an adaptation of the musical ''Salad Days''. Well-dressed, well-spoken, upper-class youngsters frolic in an idyllic garden around an upright piano, responding enthusiastically to Michael Palin's suggestion of a game of tennis. Things go awry when Palin is struck in the face by the ball, causing blood to seep through ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hugh Walpole
Sir Hugh Seymour Walpole, Commander of the Order of the British Empire, CBE (13 March 18841 June 1941) was an English novelist. He was the son of an Anglican clergyman, intended for a career in the church but drawn instead to writing. Among those who encouraged him were the authors Henry James and Arnold Bennett. His skill at scene-setting and vivid plots, as well as his high profile as a lecturer, brought him a large readership in the United Kingdom and North America. He was a best-selling author in the 1920s and 1930s but has been largely neglected since his death. After his debut novel, first novel, ''The Wooden Horse'', in 1909, Walpole wrote prolifically, producing at least one book every year. He was a spontaneous story-teller, writing quickly to get all his ideas on paper, seldom revising. His first novel to achieve major success was his third, ''Mr Perrin and Mr Traill'', a tragicomic story of a fatal clash between two schoolmasters. During the First World War he served ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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