• TalkBass has been independent since 1998. Add your voice.
    Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
    Join free Log in
    Want zero display ads or expanded classifieds tools? Compare plans.

What are your thoughts on American Cheese ?

#129
dlloyd said:
British cuisine took a major hammering during and following WWII. Rationing continued to the mid-fifties, at which time there was a fairly sizable emmigration from Britain to Australia, and it took decades for it to recover. Nowadays the reputation it has abroad (and I'm not including the fast food nightmares I mentioned in the other thread) is pretty much undeserved.

Jamie Oliver is hardly the pinnacle of British Cuisine, but if he's challenging that particular prejudice, I guess its a good thing.
Click to expand...

That's a perspective I didn't see. My grandparents were always telling me about the tough times.
 
#132
slugworth said:
Save up your Euros, and buy a bottle of La Tache....you know what it is.... I had a bottle of that about 20 years ago, even back then it was about $460...Nectar of the 'effin gods..
Click to expand...

Actually I don't as I'm not really into wine that much. My dad probably does though.

mlowe said:
Ahhh, it's good to see you in fine action again. LOL.
Click to expand...

You know the beast never rests long :ninja::D
 
#133
morf said:
Who said anything about monopoly? I just said we've got the best :)
Click to expand...

Not quite that simple...France, Italy, Portugal, Spain, etc, all have wines (and cheeses, for that matter) that are unique to certain regions in those countries..If you want Champagne, it's gotta be French. Port can only come from Portugal. True Reggiano cheese can only be Italian. Etc. etc. etc. California table wines have also proven to be very, very serious contenders in wine contests all over the world. They even fooled the French taste testers a few years back. I'm sure you understand this, but most people don't know what DOC or DOCG means on a bottle of wine. So across the board, in all styles, no single country can have the best wine and cheese. Not possible.
 
#134
slugworth said:
Not quite that simple...France, Italy, Portugal, Spain, etc, all have wines (and cheeses, for that matter) that are unique to certain regions in those countries..If you want Champagne, it's gotta be French. Port can only come from Portugal. True Reggiano cheese can only be Italian. Etc. etc. etc. California table wines have also proven to be very, very serious contenders in wine contests all over the world. They even fooled the French taste testers a few years back. I'm sure you understand this, but most people don't know what DOC or DOCG means on a bottle of wine. So across the board, in all styles, no single country can have the best wine and cheese. Not possible.
Click to expand...

Too bad, cause we do :)
 
#137
slugworth said:
I'll drink to that, but I'll be sipping a glass of 40 year old Port that is so fine it could make angels cry...I got it right from the cellar on the Douro river last May..Funny, the place was full of French and Belgians, and they were all buying up as much as they could carry..
Click to expand...

What's funny about it? Just cause we make the best wines and cheeses doesn't mean we don't enjoy a nice porto.
 
#138
slugworth said:
Well, I always toast the New Year with a bottle of French bubbly...I'm not sure what it's gonna be this year...There's a 93pt Bollinger from '97 at BevMo for $110, which is a quite a good price. DomP is way over-rated IMHO...
Click to expand...

It is. I'm not really a bubbles in my drink kinda guy, but I'll have a glass on occasions.
 
#139
I thought "american cheese" was the likes of Philadelphia cheese before reading this thread. You learn something new every day... :)

I don't have anything in particular against the processed "american" cheese. It's good for certain things. What I don't like is Finnish cheese in general, especially our variants on especially edamer kind of cheese that doesn't taste like anything. I also strongly dislike the fact that at least over 50 % of the cheeses in the shops (100s of them here too) are some low-fat types that doesn't melt properly and tastes like fake. Not really a culinary experience to eat those. :rollno: Another type of cheese I can't stand is chevré. It just smells horribly.

I enjoy cheeses that taste like real cheese, not all kinds but in the whole taste range from a light Gouda or Masdaam to a strong cheese like the Swedish Marsvinsholm (swedes make some really great cheese!), and also other kinds of cheese like feta, brie, camembert, parmesan and blue cheese (e.g. Gorgonzola, Saint Agur, Roquefort and Österkron). I don't like Stilton, I tried it last week, but the Finnish Aura (blue cheese) is good although not competing in the same league as the other ones mentioned. Among processed cheeses, one that needs to be mentioned is the Finnish Koskenlaskija. That one is delicious, and doesn't come packed as thin slices wrapped in plastic... :)

English cheddar is great too, but too expensive. At least the brands you find here. I don't consider it as that extraordinary to deserve the high pricing.

A good cheese is to me a similar culinary experience as a good wine, chocolate, coffee, cognac or an exclusive dinner. :)

I love cheese. :hyper:
 

Latest posts

Top Bottom
Back