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<DIV><FONT face=Calibri>Brilliant idea Peter!</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=Calibri>Though as a lover of Stilton et al, I would have put it
middling on the scale, with something like Pont L'Eveque (known in my family
as "pong leveque"), mature Limburger or, if you want to keep it British,
Stinking Bishop - all rather higher on the scale than stilton!</FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT face=Calibri>Alex</FONT></DIV>
<BLOCKQUOTE
style="BORDER-LEFT: #000000 2px solid; PADDING-LEFT: 5px; PADDING-RIGHT: 0px; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px">
<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="FONT: 10pt arial; BACKGROUND: #e4e4e4; font-color: black"><B>From:</B>
<A title=admin@londonhuayu.co.uk href="mailto:admin@londonhuayu.co.uk">London
Chinese Radio</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=cma-l@commedia.org.uk
href="mailto:cma-l@commedia.org.uk">cma-l@commedia.org.uk</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Cc:</B> <A title=pauljohnkendall@gmail.com
href="mailto:pauljohnkendall@gmail.com">Paul John Kendall</A> ; <A
title=connor.walsh@gmail.com href="mailto:connor.walsh@gmail.com">Connor
Walsh</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Saturday, September 24, 2011 3:23
PM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> [cma-l] cheese ratings,
anyone?</DIV>
<DIV><BR></DIV>Hi,<BR><BR>I'm working on tagging our music, and trying to
build in a cheese factor, so we can eliminate bad smells from our playlist.
<BR>However although it may be subjective, there are things that people will
agree on.<BR><BR>I'd like to build a standard system, and I began just using
numbers 1-5. But then it occurred to me we could actually use different kinds
of cheese as a more holistic way of doing it. Unfortunately I'm lactose
intolerant, so I wonder if any of you would have suggestions to what kinds of
cheese to use. Maybe Emmental as a 1, and Blue Stilton as a 5?
What about in-between?<BR><BR>Maybe we could all have a vote on this, and come
up with a scientific system, akin to the Beaufort Scale, (but of course for
cheese) ?<BR><BR>Peter Vautier</BLOCKQUOTE></BODY></HTML>