Soft cheese
These days health and safety considerations frequently stifle common sense and pleasure.
Take cheese, for example. All too often it's stored at such a low temperature by cautious shops and restaurants that its texture is wrong and its flavour virtually non-existent.
How reassuring, then, to come across a reminder of how cheese should be.
I'm not going to reveal my dealer - he/she would probably get into trouble from those who make it their business to deny us such delights - but the two soft French cheeses I bought on Saturday were magnificent.
They were wonderfully runny and beautifully tasty.
So much so that not a trace remained at the end of a filling meal I'd cooked for my wife and friends.
Personally, I'd happily risk a bit of an upset tummy in exchange for such enjoyment.
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Paul Fulford - Features Editor Paul Fulford gives his verdict on the region’s restaurants.
Cheese kept for a long period is the finest a well known clothing/food store sells a cheese which is three years old before its packaged for the consumer.
Health and Safety is applied common sense and things go wrong when common sense is absent.
Trouble is, I think, that common sense is often replaced by over-cautiousness.