Subj : Re: RAR?
To   : Angus Mcleod
From : Tracker1
Date : Thu Jun 23 2005 02:59 pm

Angus Mcleod wrote:
>>> 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.

Nod, hearty cheeses like cheddar, and provolone are pretty popular in america, 
"American Cheese" itself is a really mild cheddar, though the name is most 
often associated to the processed cheese slices that kraft foods, etc produce 
in great abundance.

Also, just because a variety of cheese originates in one place, doesn't mean 
it can't be made here as well..

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