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What are your thoughts on American Cheese ?

#62
Rune Bivrin said:
Yep. That's what market economy is supposed to bring, isn't it? Then again, what do I know? We have public health care, so we're a socialist country, right? :p
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He was being sarcastic. Maybe you were sarcastic in your original post, but I couldn't quite tell. It doesn't even make sense. Since there is a cheese called American we have one kind of cheese, but since there isn't a cheese called Swedish you have delicious cheese from all over Europe? :confused: Leave it to a Euro to take immense pride in dairy mold in all its wild and wonderful variety. ;)

Anyway, we have access to many different kinds of cheese from all over the world in US supermarkets, thank you. :D
 
#64
Indeed, there are many kinds of "American" cheese, as well. White, yellow, canned, jarred, spray, powdered, government, and fire-proof. :D

Oh, and add some tomatoes and chilis and you have "Chili con queso". Exotic and delicious!
 
#65
Rune Bivrin said:
Yep. That's what market economy is supposed to bring, isn't it? Then again, what do I know? We have public health care, so we're a socialist country, right? :p
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Besides the choice of cheeses from the world over in the supermarket, there are other kinds of cheeses made in the U.S., most notably Vermont cheddar, We're not cheese-deprived by any means.

And one day, I have to get to your country. I have distant relatives there.:)
 
#77
But the point is that that there are many types of cheese made in most European countries, which can be made anywhere, of course - but have their origins in the distinctive culture and cuisine of that country.

But America doesn't seem to have even one type of cheese - well that people would want to eat anyway. :p

So - I talk about Brie and Camembert - French types of cheese; Edam and Gouda are Dutch, Emmental is Swiss, Jarlsberg is Norwegian, Feta is Greek, Mascarpone, Mozzarella are Italian etc. etc.

But there is no real American type of cheese - basically you have Cheddar , which has its origins in Britain!
 
#78
Well, if you live in New Jersey you have got to have good old American cheese on your pork roll, egg and cheese sandwich. Pork roll is an assembledge of various non-usable pork remains mashed and compressed into something resembling a speckled ham-like meat circular in shape (fits perfectly on the hard roll ;)). Blending the pork by-product waste meat with the chemically processed radioactive cheese-like substance and a salmonella-laden egg, then treating the ensemble with a generous helping of ketchup/salt/pepper is a Jersey right-of-passage ... :cool:

Wouldn't be the same cholesterol-laden life-shortening sandwich of acid-reflux without the American cheese :hyper:
 
#79
Bruce Lindfield said:
But the point is that that there are many types of cheese made in most European countries, which can be made anywhere, of course - but have their origins in the distinctive culture and cuisine of that country.

But America doesn't seem to have even one type of cheese - well that people would want to eat anyway. :p

So - I talk about Brie and Camembert - French types of cheese; Edam and Gouda are Dutch, Emmental is Swiss, Jarlsberg is Norwegian, Feta is Greek, Mascarpone, Mozzarella are Italian etc. etc.

But there is no real American type of cheese - basically you have Cheddar , which has its origins in Britain!
Click to expand...

Well, we have fewer "native" cheeses than variants of other countries'--most of the good ones were already developed by the time we threw off the shackles of the monarchy.:D

But there is Monterey Jack (whose origins should be clear). And we came up with cream cheese, which I'm going to half-count since it works so well on a bagel.;)
 
#80
Bruce Lindfield said:
But the point is that that there are many types of cheese made in most European countries, which can be made anywhere, of course - but have their origins in the distinctive culture and cuisine of that country.

But America doesn't seem to have even one type of cheese - well that people would want to eat anyway. :p
Click to expand...

Think of it this way, Bruce. We get so many great cheeses from Europe that there is no reason to innovate any more. :cool: When was the last time a new cheese was developed in the UK?
 

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