Max Mendel

What is brie (or any other cheese) doing on a charcuterie board? And why ‘unsliced’? Because it’s cut in wedges? Over here, BTW, when a wedge of cheese is served at table, some people consider it rude to slice it crosswise, from the point. You’re supposed to keep cutting it into (smaller) wedges.

An amusing puzzle, but, sorry, (6 down) an etching isn’t an engraving. I know, people sometimes use the words interchangeably, but …

Nice little puzzle, but for the umpteenth time that useful word ‘eke’ is misdefined (see Webster).

A nice light moment, as always on a Monday. But you still confuse ‘etch’ with ‘engrave’.