Character limit?

Yes, character length has previously been noted and should be on the fix list. (thread moved to customer service main)

Huss can you give us an update on this?

 

Many will appreciate. Thanks

 

Gregoriak

Word can do some funny 'markup' behind the scenes. It is posible that the text editor on BS is reading the word markup (which word does not count in its character count) and is including that in the character count. It is a pain the derriere, but I would suggest that you copy your word text out to either wordpad or notepad (or a similar mark-up free) basic text editor, paste that in and see if it saves.

 

Traditional, farmhouse, unpasteurized, Abbaye de Belloc is a hard cheese made from sheep's milk. It has a shape of flat wheel with natural, crusty, brownish rind with patches of red, orange and yellow. The rind is marked with tiny craters. The cheese was founded by Benedictine monks. For centuries they have made their cheese from milk, produced in the locality. The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma

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Because of its mild and delicate flavor, its semi-soft and smooth texture - and the fact it's usually found in convenient square slices - American is known as one of the all-time great sandwich cheeses. And who doesn't long for a grilled cheese sandwich just like mom made?

But it also has a place in our hearts as a good snack for kids of all ages - try American wrapped around an apple slice, with grapes, or with some crackers or pretzels. Or take advantage of American's gooey meltability, and add it to your favorite recipe.

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There are two types of Appenzell: common (made with skim milk and brine-cured for 12 months and festive (full milk cured with brine as well as pepper and the sediment from the white wine-making process). The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell).

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One bite of Asiago will create images in your head of a warm, twilight-lit evening on the Italian countryside. It is an inspiring cheese. It ranges in flavor from mild and buttery when it's young (look for the clear or white wax coating) to an intense, semi-sharp when it's aged (in the black coating). Flavorfully and savory, Asiago can add something special to just about any dish. Try it grated over pastas, potatoes, rice and salads, or melted in quesadillas and pizza.

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Traditional, creamery, washed-rind cheese, Baguette Laonnaise is made from cow's milk in industrial city of Laon. It has a shape of loaf or brick with glossy but crusty, orange-brown rind. The cheese was created after WW2. The sticky, ridged, orange-brown rind hides a supple, yet dense interior. As the cheese ages, it develops a very pungent, spicy taste, and a finish that is reminiscent of the farmyard. In the cold fridge the rind may dry out and the cheese will become quite bitter and unpleasant to eat. Affinage takes two months.

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When you dig into Blue, you may find a creamy, blue-veined interior - or a crumbly, blue-veined interior - depending how it is made. Today, the blue in Blue Cheese is due to the mold spores that are put into the milk in the vat, and the lines that you see are where the cheese has been "needled". It is punched with the needles so that the mold gets oxygen. It is most common to add the mold spores directly to the milk in the vat.

Blue's tangy, ripe flavor intensify as it ripens. Scrumptious on salads or served with pears, raisins, figs, walnuts and fruit or nut breads, Blue is guaranteed to add some kick to any meal.

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This is a modern, creamery, blue cheese made from cow's milk. Blue Castello is a half-moon-shaped cheese. The moist, natural rind may develop some gray, brown or white moulds. The cheese was developed in 1960's. Blue Castello has a Brie-like texture, with the blue in fairly thick, horizontal lines. Enriched with cream. The aroma is of mushrooms and the taste is mildly spicy.

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Mild-tasting and sweet when young, Brick grows sharper and more pungent with age. In fact, aged Brick has been described as a cross between Limburger and Cheddar due to its intense tang and mouthwatering aroma. Its smooth, semi-soft surface is speckled by small, irregular shaped holes, which give Brick its open texture.

Have a little Brick with fruits like apples, grapes or pears. Serve it with crackers or dark breads. Slice it to spruce up a sandwich. Or shred it and melt it into your favorite dish.

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It's almost impossible to capture all the nuances of Camembert in just one taste. The first taste might reveal a mild, slightly salty buttery flavor. Another might uncover Camembert's underlying flavors of mushrooms, garlic or nuts. So give in to temptation, and keep eating - it's the only way to fully appreciate this beautiful cheese.

Camembert's mild to pungent taste goes well with melons, grapes, sweet berries and sun-dried tomatoes. Its soft, creamy, interior and thin, edible crust are ideal for spreading onto croissants and crackers. Serve Camembert warm, and you've got a delicious, soft cheese spread that's perfect for entertaining.

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It's hard to imagine a time and place when Cheddar wouldn't be welcome. It's flavors range from mild -- nutty, and creamy - to extra sharp - rich and robust. If you want a little tang, try a white Cheddar. If you're looking for something smoother, smoked Cheddars will deliver.

Cheddar is a no-brainer for soups, sauces, salads, sandwiches, casseroles, pizza. you name it. One more reason to keep Cheddar stocked in the fridge: it's tasty on its own.

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This cheese is a specialty of the region of Normandie. Coeur de Camembert au Calvados is a modern, soft-white cheese of round shape. The rind is removed from a semi-cured Camembert, which is then soaked in Calvados. Fresh breadcrumbs are pressed into the cheese and a walnut garnish is added. The texture is creamy and the cheese has an apple aroma.

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Though its palette extends from lightly sweet to sharp and tangy, Colby is generally known for its mild, tender flavor. Sometimes compared to Cheddar, but softer and more open, Colby is an American original that's as comfortable with hot dogs as it is with hors d'oeuvres.

Its range of tempting tastes makes Colby a perfect choice to top just about anything you're got a yen for. Shred it, melt it, slice it and create your own culinary Colby experiment. Or try it with something tried-and-true, like hamburgers, fajitas, chili, rye bread or apples and pears.

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Take two things you love a lot and blend them together. That's the story of Colby Jack. A combination of Colby and Monterey Jack, Colby Jack's flavor ranges from mild and mellow, to lightly sweet, to sharp and tangy.

Usually marbled white and orange, Colby's as fun to eat as it looks. Slice some Colby Jack and eat it with apples, pears or dark breads like pumpernickel and rye.

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Unlike other cheeses, Cottage Cheese's curds are never pressed - instead, they're stirred - which gives this treat its soft, creamy texture. Milky and mild in taste, Cottage Cheese can be enjoyed on its own or as part of a salad. To mix it up a bit, add some peaches, pineapple, berries or citrus fruit. Try it as a dip for vegetables or as a spread for herb and fruit breads.

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Danbo is one of the most popular Danish cheeses. It is a rectangular cheese with smooth, dry, yellow rind and sometimes is covered in red wax. The cheese has a pale, elastic interior with a few small holes. It is used for snacks and breakfast. Affinage takes six weeks to five months and the fat content is about 45 per cent. Other popular Danish cheeses include Svenbo, Fynbo and Elbo.

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Rustic is a good word to describe Dry Jack. Its golden interior encased in a rich, dark brown rind - the result of a coating of cocoa, black pepper and vegetable oil - and nutty flavor bring to mind the craggy coastlines, open landscapes, and sunsets that can only be seen in southern California. In fact, Dry Jack is a product of the born-on-the-west-coast Monterey Jack. When aged for seven to ten months, Monterey Jack transforms itself into the slightly peppery Dry Jack.

Snack on Dry Jack with some salami, or with fennel, dates and walnuts. Grate it over pastas, rice dishes, or southwestern dishes. For something a little different, dip slices of Dry Jack in balsamic vinegar.

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Eating Edam is almost as exciting as opening a birthday present. Unwrap its shiny red or yellow colored wax coating, and you'll find a creamy yellow, mild, slightly salty and nutty delight. Edam can be semi-soft, or when aged, semi-hard. Try mild Edam with peaches, melons, apricots or cherries. Pair aged Edam with sliced apples and pears.

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Emmental is produced in the central cantons of Switzerland. It is a traditional, unpasteurized, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with producer's name on it. The aroma is sweet with tones of fresh-cut hay. The flavor is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process. The cheese tastes delicious with a glass of wine, for example Jura Blanc.

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If the word "farmer" makes you think of living life appreciating the simple things, then perhaps this cheese was aptly named.

Delightfully basic and uncomplicated, Farmer Cheese is merely a form of Cottage Cheese from which most of the liquid has been pressed. Very dry Farmer Cheese is available in solid loaves, and is easily sliced or crumbled, depending on its age. Pair the mild and slightly tangy flavor of Farmer Cheese with fresh peaches or tomatoes, and savor the simplicity of life.

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In early Greek mythology, the ability to make cheese was revered and called "a gift of everlasting value." Feta must be the cheese makers' gift to us.

Usually thought of as only a Greek goat's milk cheese, Feta is now deliciously produced in the states using cow's milk. Its preservation process gives Feta a salty, pickled Mediterranean flavor that gives salads, vegetables, chicken and seafood a pleasantly sharp zest. Find Feta that's packaged in blocks, and you've got a great partner to salami, olives and crusty bread.

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Because of its superior meltability, Fontina is known as a great cooking cheese, and has made mouths water on top of pizzas, french onion soup, pastas, or in fondues. But it's also a great snacking cheese - and when paired with apples, mushrooms, ham or salami and crusty bread, can create some delicious taste combinations.

Young Fontina has a nutty, buttery flavor, with a velvety texture. As it ages, it develops a mellower blend of fruits and nuts, with a slightly drier texture. Any age, Fontina will reveal an earthy flavor. Some even say you can almost taste the rich pasture in which the cows that yield the milk for Fontina graze.

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Even though Gorgonzola is marbled by streaks of green, it's considered to be the Italian member of the Blue Cheese family. Semi-soft and creamy when young, Gorgonzola ages into a pungent, crumbly cheese.

Overall, Gorgonzola-lovers recognize its robust and spicy taste as a great addition to salads, spreads and dressings. Gorgonzola Piccante has a firmer texture and sharper flavor, while Gorgonzola Dolce has a sweeter taste and softer texture.

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For some folks, Gouda may best be remembered for its wax-coated exterior. But true cheese lovers will never forget Gouda's mellow, rich caramel-flavor. Or aged Gouda's lightly sweet and sharp individuality. Or smoked Gouda's musky, rich aftertaste. Baby Gouda is usually coated in red wax, aged has a yellow coating, and smoked usually has a black or brown rind.

Try Baby Gouda with peaches, melons, apricots and cherries. Aged Gouda is best with red apples, pears, toasted almonds and dark breads.

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Gruyère can best be described as having an earthy, buttery and toasty flavor, with slightly fruity undertones. Its full-bodied taste stands up well with other rich flavors, so think of it as a perfect complement to heartier pastas and entrees.

For snacking or entertaining, try a Gruyère deli platter with prosciutto, thinly sliced ham and salami. If you want to mix it with fruits and nuts, aim for red apples, melons, dates, figs, hazelnuts and walnuts. Gruyère also has a wonderful meltability, making it ideal for sauces, soups, and fondue.

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Never underestimate Havarti. Light to pale yellow in color, smooth and buttery on the surface, Havarti has a hidden intensity that makes it a favorite for both entertaining and cooking.

Try Havarti shredded over salads, sliced in sandwiches, or paired with roasted red peppers and olives. For a twist, pick up one of the many popular flavored varieties of Havarti - like garlic and herb, jalapeno, dill or caraway.

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Herve is one of the most favorite cheeses in Belgium. It has a shape of brick with glossy, orange-brown rind. The taste and flavor of the cheese deepens on the period of ripening. When young, the interior is sweet, with age the flavor becomes spicy.

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Jarlsberg is a traditional, creamery, hard, Norwegian cheese. The world's most famous "Baby Swiss", Jarlsberg has the consistency texture and hole formation of Swiss Emmental but its flavor is more nut-like and sweeter. The paste is golden yellow with holes of various sizes. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. Great deal of this cheese is exported all over the world, especially to the U.S.A.

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Don't be fooled by Kasseri's innocent, off-white, smooth and creamy appearance. Once you taste it, you'll be surprised by its slightly tart flavor with underlying hints of olives and sweetness. Semi-hard and slightly crumbly, Kasseri is a great cheese to go with fresh fruits and raw vegetables, as well as more robust flavors - like those of cured ham, dry sausage, and olives.

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Almost as stimulating to the nose as it is to the tastebuds, Limburger is best known for its pungent aroma and very robust flavor. What used to be a prevalent beer cheese has dwindled in popularity somewhat, but those that love it, stand by it.

Hard-core Limburger lovers let it play on their palettes with other strong tastes. Soft and salty, it works well with onions; hard sausages; and rich, dark breads, crackers and pretzels. Be adventurous and make yourself a Limburger and onion sandwich. Just remember to wash it down with a cold beer.

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More like a cloud caught in a container than a cheese, Mascarpone is soft, sweet and entirely unforgettable. Almost like a butter-cream cake frosting, your taste buds will think they've died and gone to heaven. Needless to say, Mascarpone has made its place in the cheese world as a delectable dessert cheese.

Thick, creamy and velvety, Mascarpone is heavenly as a dip, filling or frosting, or melted for a sauce. Enjoy Mascarpone with fresh fruits, berries and figs, chocolate or lightly-sweet desserts like shortbread and lady fingers.

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If you like to walk on the wild side, there's Monterey Jack. Because this mild cheese has a slightly zesty taste, it's often paired with fiery foods like jalapeños and salsas - but you can cool the heat a bit with plums, peaches, and toasted pecans. As Monterey Jack ages, its semi-soft texture hardens some, and its flavor gets nuttier.

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When talking Mozzarella, there's two ways to go; Fresh Mozzarella: soft, white and stored in water - or the Pizza (or String) variety - pale yellow with a smooth texture. Either one has a delicate, milky flavor that's hard to resist. But while Fresh Mozzarella is best with a sliced tomato, on top of salads or pasta, String is great melted on pizza or in sandwiches, or all by itself. It all depends on what you're in the mood for!

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Pale, milky white except for its light sprinkle of paprika coating, Muenster is mild in every sense of the word. Its smooth, slightly salty and buttery flavor almost melts on the tongue. Slicing through it is like slicing through a stick of butter with a hot knife.

You'll find Muenster perfectly at home on a veggie tray with tomatoes, baby carrots and zucchini. Add some crackers, rye or whole-grain breads on the side (don't forget the mustard for dipping) and you've got a complete entertaining platter

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Neufchatel is a traditional, soft-white, table cheese, originating from northern Normandy. It has aroma and taste of mushrooms. The rind of this cheese is dry and velvety, while the pâte is firm but supple. Unlike other soft-white-rinded cheeses, Neufchatel has a grainy texture. Some lovers of this cheese prefer it when it has been kept until rind develops reddish pigmentation and a smell of ammonia. At this stage, the taste is bitter salty and acrid. Neufchatel comes in a variety of shapes, such as squares, cylinders and hearts.

Often found in the dairy case right next to cream cheese, Neufchâtel can be used in many of the same ways. Soft and smooth, Neufchâtel makes for easy spreading - so it's great for nut breads and bagels. Its rich, nutty and slightly sweet flavor makes it a perfect to use along with jams, jellies and fresh fruit.

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There's more to Parmesan than what's found in a shaker can.

A true, Italian-style Parmesan will be buttery, nutty and so flavorful your inclination will be to eat it on its own with a bottle of wine rather than use it as grated topping. But grating or shredding it over pasta sauces, salads, risotto, mashed potatoes or pizzas will take these dishes to a new level of amazing.

Hard and granular, Parmesan is a great robust table cheese. Try it with a meal or with sliced pears, red grapes, fresh figs, melon or walnuts.

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Passendale is a modern, creamery, semi-soft cheese made from cow's milk. It has a round shape. With its warm, brown crust, lightly dusted with white mould it resembles a loaf of bread. The flavor is mild and creamy. The cheese takes its name from the Flemish village of Passchendaele. The Belgian Passendale has distinctive, bulging, rounded edges and a soft, damp consistency.

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Pave d'Affinois was one of the first cheeses to be made commercially using ultrafiltration, a method of extracting the solids from liquid milk, which gives a much higher yields of solids than when traditional means are used. It is a soft-white , vegetarian cheese made from cow's milk. If the cheese is allowed to ripen in a warm, humid cellar for two or three weeks, the interior of the cheese melts and the taste is similar to Brie.

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If you're a cheese lover who puts pepper on everything, Pepato is for you. Robust and creamy, Pepato carries an extra kick - it's got black peppercorns distributed throughout. Soothe your palette by pairing Pepato with some grapes or melon - or relish its peppery punch by serving it with pickled vegetables, olives or jalapenos.

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If hot is your style, give Pepper Jack a swing. A Monterey Jack that's flecked with jalapeño peppers, Pepper Jack is a mild cheese that verges on zesty and spicy. Melons, grapes, pickled vegetables, olives - and of course jalapeños - are all great sidekicks to Pepper Jack.

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With its satiny smooth texture and creamy, nutty taste, it's no wonder Port du Salut is a favorite melted into wonderful sauces and dips. But try it matched with onions and pumpernickel or wheat crackers, and you've got a wonderful, flavorful snack.

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In the US, there are two types of Provolone. A Provolone more suited to a candle-lit, hole-in-the-wall ristorante in Little Italy, and Provolone more suited to your grocer's pre-packaged cheese aisle.

The authentic Italian-style Provolone is much different from the Provolone you usually put on your sandwich. Full-bodied whether it's mild to aged, it is buttery with a slight snap. Year-old Provolone is a harder cheese, and easy to grate over pizzas and pastas. Try the authentic-style Provolone with some red grapes, pears, figs, tomatoes, roasted red peppers, olives or hearty breads drizzled with olive oil.

Imagine a fuller-flavored mozzarella, and you've got the customary deli Provolone. A mild cheese that's just slightly on the tart-and-salty side, Provolone is tops on sandwiches, soups, salads and pizza.

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It's a taste of an age-old Mexican tradition. Queso Blanco - resembling a cross between cottage cheese and mozzarella in appearance - is an authentic Mexican cheese with a mild, fresh flavor.

Queso Blanco is typically firm yet creamy, and is commonly cubed or crumbled (if aged) to liven up the flavors of traditional Mexican dishes and pastas. Because of its ability to hold its shape when heated, Queso Blanco is often sliced and pan-fried, or used as a filling to stuff chicken breasts, burritos and enchiladas.

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Lasagna. manicotti.ravioli. what makes them so good? The creamy Ricotta filling, of course. Moist and smooth, mild and lightly-sweet, Ricotta is a staple of Italian kitchens. But its deliciousness isn't limited to pasta and tangy tomato sauces - mix it with herbs and dip vegetables or crackers in it. Try it with berries or muffins. Or, blend it with cream cheese or Mascarpone for the luscious sweet filling of a cannoli or cheesecake.

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Sharp. Robust. Romano. A slightly richer version of Parmesan, Romano is most commonly known as a zesty grated topping for pastas and pizzas. But Romano works well beyond the Italian kitchen - try it on scrambled eggs, quiches or frittatas. Sprinkle it on soups or salads. Or eat it as a table cheese, and pair it with apples, pears, dried fruit or deli meats like thinly sliced ham, prosciutto or salami.

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Mild, nutty, slightly salty and piquant, Scamorza is a great partner to flavorful mushrooms, fresh sun-dried tomatoes, salami, ham or Italian sausage. For an experience that will make you think you're in southern Italy, thinly slice some Scamorza, drizzle it with extra Virgin olive oil, and sprinkle it with some freshly ground black pepper. Then sit back, and dream of Milan.

Scamorza is similar in texture to Mozzarella, though a little and chewier and less moist. Look for it sold in little round balls, smoked or plain.

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Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of “Penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort should be white and faintly shiny. The “pâté” should be cohesive, at the same time slightly crumbly. This cheese has a distinct bouquet and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mould. Also frequently added in dressings and salads.

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Saint-Paulin is a creamery, semi-soft cheese made from cow's milk. It usually has a wheel-shape. The thin, washed rind is smooth and leathery. It ranges in color from pale yellow to bright mandarin orange. It was the first French cheese produced from pasteurized milk and has remained so. St. Paulin (also known as Port Salut, a licensed name) is a mild and very pleasing dessert or table cheese, originally made by Trappist Monks. St. Paulin is creamy and butter-like, yet firm enough for slicing. However, beware imitations that use a plastic inedible rind. St. Paulin goes well with fruit and light wine.

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When talking about Swiss, those in the know separate Swiss from Baby Swiss. Not sure which one you have? Check the color and size of the holes. Swiss will be shiny and pale yellow, with large holes. Baby Swiss will be ivory to pale yellow, with small holes.

Swiss can range from sweet to sharp, and is generally nutty and semi-hard. Since its flavor is mellow, it enhances sandwiches made with ham or prosciutto, salami and pumpernickel. For nibbling, try it with cherries, apples, pears, green grapes or toasted almonds.

Baby Swiss is buttery, sweet and only slightly nutty, and generally semi-soft and creamy. Try it with sweet fruits and berries, croissants and muffins.

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Inside Teleme's edible, white rind you'll find a tangy, nutty delight that only gets stronger as it ripens. Teleme has the unusual characteristic of being spoonably soft and creamy -- yet solid - and gets runnier with age. Try Teleme with strong flavors like garlicky salami or cured, smoked ham, or with lighter flavors like melon, cantaloupe, carrots and tomatoes.

 

Intersting - the above post was made in Calibri with 11 point font using MSWord 2007 into IE 8.0.6001

Words 4,169
Characters (no spaces) 20,172
Characters (with spaces) 24,246

Huss - are there other possibilities other than character limits?

 

Try using the post that I posted to see if it works.