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P. G. WODEHOUSE once described a character as looking like a Welsh rarebit about to come to the height of its fever, and it is this very cheese dish at an acute stage of meltdown that Anthony Hopkins's face now resembles.
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The group, known as the San Francisco Bay Area iGEM Team, is engineering this very real cheese from a genetic sequence found in mammals.
This very smelly cheese is a runny white cheese that is made by injecting Pecorino Sardo cheese with live cheese-eating larvae that measure about one-half inch long.
It's a very wonderful cheese, it's a very healthy cheese, because our cheese comes from cow's milk, and cow's milk is nearest to mother's milk.
After a bit of research, I have learned that what we ate, is indeed a very old cheese, called Casu Marzu, literally rotten cheese, and it is a delicacy in Corsica and Sardinia.
Jenny Linford, author of the book Great British Cheeses, makes the case for Graham Kirkham's raw-milk Lancashire as "a very gentle cheese with a real taste of the dairy to it and a distinctive crumbly texture … a pleasure to eat"; Michelin-starred chef Frances Atkins enjoys her local Wensleydale with a slice of fruitcake.
Such tales produce very careful cheese makers, some of whom have food safety systems, and some of whom have their cheese tested for harmful bacteria even though such testing is not required everywhere.
Then followed a very good cheese tray.
I think we had very good cheese.
A very good cheese we have here is Italian Parmesan.
You've been eating some very special cheese.
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CEO of Professional Science Editing for Scientists @ prosciediting.com