Apparently there has been some discussion on the topic of CHEESEPRINTS, including the main topic of 'What the bloody hell is a cheeseprint?'. So to put the matter to bed once for all I have written, in conjunction with the good people at the OED, the ultimate guide to cheeseprints.

1. A carbon cheeseprint is similar to a carbon footprint, being not the amount of carbon dioxide (or equivalent gases) released by a persons lifestyle but by the lifecycle of a piece of cheese.

2. It's called a cheeseprint not a footprint because the average piece of cheese has not got a foot or feet. Thus it can't leave a footprint. Duh!

3. A cheeseprint of a standard piece of hotel grade cheese could consist of the carbon dioxide given off by tankers driving the milk to the cheesery, the emissions given off at power stations used to generate the electricity to make the cheese and to chill the cheese in a refridgerator and so on....

4. The cheeseprint was born when I found cheese on offer in a Holiday Inn Express and liberated it from its confines of a small bowl. Thus I devised the whole cheeseprint concept and retain all rights on use of the term 'cheeseprint'. So no stealing my idea. I know who you are!!

I hope this helps, if not, feel free to leave me feedback. Or not, whatever makes your life easier.