Subj : Re: RAR?
To   : Tracker1
From : Angus Mcleod
Date : Tue Jun 21 2005 10:36 am

  Re: Re: RAR?
  By: Tracker1 to Angus Mcleod on Mon Jun 20 2005 22:50:00

 > > Uhm...  What type of cheese would that be?
 > 
 > I'm not sure if you are *REALLY* ignorant in this issue, or trying to get a
 > rise out of people...
 > 
 > for starters...
 > http://www.wischeesemakersassn.org/
 > http://www.cheesecheesecheese.com/wischeesguid.html
 > http://www.realcaliforniacheese.com/
 > http://www.cacheeseandbutter.org/index.shtml
 > 
 > There are other places in the USA where cheese is made, but wisconsin and
 > california account for a large portion of it.

I'm not trying to be funny.  I just think Abondance, Banon, Bel Paese, 
Brie, Brocciu, Cabrales, Caciotta, Camembert, Camerano, Chedder, Cheshire, 
Derby, Dorset, Edam, Friesekaas, Gloucester , Gorgonzola, Gouda, Iberico, 
Kernhem, Lancashire, Leicester, Maasdam, Mahon, Manchego, Maroilles, 
Mascarpone, Mozzarella, Normantal, Parmigiano, Pecorino, Provolone, 
Ricotta, Romano, Roquefort, Stilton, Valdeon, Wensleydale.... and none of 
them sound American to me.



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