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What are your thoughts on American Cheese ?

#82
middy said:
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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Lymeswold was invented fairly recently and Monterey Jack :



"So who really invented the cheese that became the famous Monterey jack cheese we know today? Franciscans in the 1700s! Monterey Jack cheese was brought from Spain, via Mexico by the Franciscan Monks of the 18th century. Prior to Spain, the cheese came through Majorca via Romans from Italy. Hence, being a "descendent of the semi-soft Italian cheeses that fed Caesar's armies."

Invalid Link Removed
 
#86
On Lymeswold:

"The cheese was a soft, mild blue cheese, much like Brie, and was inspired by French cheeses. It was similar to non-branded cheeses sold as Blue Brie."

Doesn't sound much different than us Mericans slightly changing the texture of cheddar and calling it a new cheese, does it?
 
#87
Rune Bivrin said:
American Cheese? One nation, with over 300 million people living there, and there's ONE type of cheese?

Here in Sweden, which is not really the homeland of cheese, I'll easily find 10 types of cheese in the 7-11 on the corner. The supermarket where I shop most often carries well over 100 kinds of cheese. Haloumi and Feta from Greece, Parmesan, Mascarpone and Mozzarella from Italy, any number of French cheese in varying state of decay, a bunch of Danish and Norwegian, and then of course some 50 types of Swedish cheese. Then again, Sweden is (according to WikiPedia) the number 8 country in the world for cheese consumption per capita.
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The places where I shop carry over 100 kinds of cheese too. Don't worry, we have food snobs here as well.

The low point in my trip driving across the country (1998) was in Missouri, where I had "pizza" covered with American "cheese". :scowl:

M
 
#88
Types of American Cheese:
-Bergenost
-Colby
-Colby-Jack
-Cream Cheese
-d'Isigny
-Humboldt Fog
-Leiderkranz. This is no longer made, but (conversely to what it's name might make you believe) it was an american made variant of limburger, which was different due to a different bacterial culture.
-Pepper Jack
-Pinconning Cheese
-Teleme Cheese

To name a few.
Also, the market a block from my house has around 60 varieties of cheese. Some local, some imported. Thanks, though, for another vain attempt to prove your country is better than ours.
 
#93
Why do Bruce's posts remind me of this?

The Cheese Shop
Customer: Good Morning.
Owner: Good morning, Sir. Welcome to the National Cheese Emporium!
Customer: Ah, thank you, my good man.
Owner: What can I do for you, Sir?
C: Well, I was, uh, sitting in the public library on Thurmon Street just now,
skimming through "Rogue Herrys" by Hugh Walpole, and I suddenly came over
all peckish.
O: Peckish, sir?
C: Esuriant.
O: Eh?
C: 'Ee, Ah wor 'ungry-loike!
O: Ah, hungry!
C: In a nutshell. And I thought to myself, "a little fermented curd will do
the trick," so, I curtailed my Walpoling activites, sallied forth, and
infiltrated your place of purveyance to negotiate the vending of some cheesy
comestibles!
O: Come again?
C: I want to buy some cheese.
O: Oh, I thought you were complaining about the bazouki player!
C: Oh, heaven forbid: I am one who delights in all manifestations of the
Terpsichorean muse!
O: Sorry?
C: 'Ooo, Ah lahk a nice tuune, 'yer forced too!
O: So he can go on playing, can he?
C: Most certainly! Now then, some cheese please, my good man.
O: (lustily) Certainly, sir. What would you like?
C: Well, eh, how about a little red Leicester.
O: I'm, a-fraid we're fresh out of red Leicester, sir.
C: Oh, never mind, how are you on Tilsit?
O: I'm afraid we never have that at the end of the week, sir, we get it
fresh on Monday.
C: Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if
you please.
O: Ah! It's beeeen on order, sir, for two weeks. Was expecting it this
morning.
C: 'T's Not my lucky day, is it? Aah, Bel Paese?
O: Sorry, sir.
C: Red Windsor?
O: Normally, sir, yes. Today the van broke down.
C: Ah. Stilton?
O: Sorry.
C: Ementhal? Gruyere?
O: No.
C: Any Norweigan Jarlsburg, per chance?
O: No.
C: Lipta?
O: No.
C: Lancashire?
O: No.
C: White Stilton?
O: No.
C: Danish Brew?
O: No.
C: Double Goucester?
O: <pause> No.
C: Cheshire?
O: No.
C: Dorset Bluveny?
O: No.
C: Brie, Roquefort, Pol le Veq, Port Salut, Savoy Aire, Saint Paulin, Carrier
de lest, Bres Bleu, Bruson?
O: No.
C: Camenbert, perhaps?
O: Ah! We have Camenbert, yessir.
C: (suprised) You do! Excellent.
O: Yessir. It's..ah,.....it's a bit runny...
C: Oh, I like it runny.
O: Well,.. It's very runny, actually, sir.
C: No matter. Fetch hither the fromage de la Belle France! Mmmwah!
O: I...think it's a bit runnier than you'll like it, sir.
C: I don't care how excrementally runny it is. Hand it over with all speed.
O: Oooooooooohhh........! <pause>
C: What now?
O: The cat's eaten it.
C: <pause> Has he.
O: She, sir.
(pause)
C: Gouda?
O: No.
C: Edam?
O: No.
C: Case Ness?
O: No.
C: Smoked Austrian?
O: No.
C: Japanese Sage Darby?
O: No, sir.
C: You...do *have* some cheese, don't you?
O: (brightly) Of course, sir. It's a cheese shop, sir. We've got--
C: No no... don't tell me. I'm keen to guess.
O: Fair enough.
C: Uuuuuh, Wensleydale.
O: Yes?
C: Ah, well, I'll have some of that!
O: Oh! I thought you were talking to me, sir.
Mister Wensleydale, that's my name.
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#95
The best American Cheese comes in five pound blocks form the US government. I'm not sure why, but that Gubment cheese is awesome stuff! Much better than the commercially available stuff.
 
#96
dlloyd said:
All the time.

Oxford Blue and Wyfe of Bath are two stunning recent varieties.
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...and who could forget Little Wallop, a cider washed goats cheese developed by Blur bassist Alex James?

1465123158_2ec50d7739.jpg
 
#98
There's American cheese, i.e., cheese that's made in America. There are plenty of good cheeses made in America.

But I gather the original post was about the unholy abomination "American cheese," the utter filth that is passed off as cheese when it's really a bunch of emulsified by-products and fillers. It's swill. I don't care if it's melted; I'd rather suck on a hospital mop than consume that clotted bilge.

Here's a very nice cheese. I highly recommend you find it at a supermarket and try it. It won't be in the aisle with the processed cheese-foods. It will usually be near the deli section with other higher-quality items.

Parkham_wedge_D.jpg


If "American cheese" is real cheese, then Kenny G is real jazz. Go listen to some Sidney Bechet and try some actual cheese.
 

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