“Ach, in the usual way,” Howell said with a shrug, accidentally presuming the bloke was asking about how the cheese was made, and not where the dragon milk came from. Still, an eyebrow lifted infinitesimally higher at the revelation that this customer was in the food business, because now Howell actually wanted him to be duly impressed. His dragon cheese was, after all, practically the best in the country.
So – “Mm,” Howell replied gruffly, about there being different kinds. “This here’s a green cheese, a Welsh Green,” he offered, which was also why there was a little green dragon symbol on the cheese wheel wrappings. “Milder than some dragon cheese. But free range, organic,” he added proudly. “There’s some samples,” he added, pointing at a nearby platter – and the cheese itself was faintly green in colour, too. He pointed out a particularly flecked piece, and looked at the man expectantly. “This one has chives.”
So – “Mm,” Howell replied gruffly, about there being different kinds. “This here’s a green cheese, a Welsh Green,” he offered, which was also why there was a little green dragon symbol on the cheese wheel wrappings. “Milder than some dragon cheese. But free range, organic,” he added proudly. “There’s some samples,” he added, pointing at a nearby platter – and the cheese itself was faintly green in colour, too. He pointed out a particularly flecked piece, and looked at the man expectantly. “This one has chives.”
