American Cheeses

[Alistair]

I have noticed that America doesn't seem to have any famous cheeses.

I am sure that they must have some, but we just haven't heard of any here in
the UK. Can anybody tell me a bit about them.

A friend of mine visited America and said they had none of their own, but he
was unable to substantiate his facts.

I look forward to hearing your comments.

Al

[Jack Schmidling]

Alistair <harry...@DELETETHISBITlineone.net> wrote in message
news:yIvr5.4929$pi.24984@NewsReader...

> I have noticed that America doesn't seem to have any famous cheeses.

Do they come any more famous than "American Cheese"?

Then there are Monterey Jack, Colby and I believe Munster was invented here.

Do not however, confuse "famous" with great cheese. "American Cheese" is to
Cheddar what Bud is to beer. It is uniquely fourth rate in the flavor
department.

js

--
ASTROPHOTO OF THE WEEK http://user.mc.net/arf/weekly.htm
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[Bowtie]

Their is a cheese called Brick cheese that is made in Wisconsin. It can be
mild to very stinky depending on how it is aged. I am not sure that this
is a purely American cheese, but I have not found any from another country.

Wisconsin Brick cheese is call Brick because cheese makers use bricks to
press the cheese and dry it out. Some of the smelliest and strongest
flavored brick cheese is Cave Brick, which is aged in caves.

I like my Brick cheese with a little age, and onions. It's a firm, creamy
cheese with a flavor something like Esrom or Tilsit, or a very light
Limburger, but with a nicer aftertaste.

Bowtie

Alistair <harry...@DELETETHISBITlineone.net> wrote in article
<yIvr5.4929$pi.24984@NewsReader>...

[BCB]

Hi Alistair,
America is a pretty big place and just like in UK, things are quite regional.
Given that, depending on where your friend traveled he/she may or may not have
been exposed to what is available. Cheese consumption (except in certain
regions) is not what it is in your country. However, there are many respectable
cheese produced here. In addition to those others have mentioned is a
delightful cheese called Teleme. It is produced primarily in the Napa/Sonoma
Valley area of California. The cheese is referred to as 'poor man's brie'.
Other than it's soft texture, it bares no resemblance to brie flavor. It's one
of those cheeses that needs to ripen into a 'puddle' before it's really great.
It has a nice tangy aftertaste. Again, not sure if any cheeses in US are
'famous' in the world sense, but certainly some good ones produced.
Barb

Alistair wrote:

> I have noticed that America doesn't seem to have any famous cheeses....

[sds...@my-deja.com]

I love your analogy using Bud... definately fourth rate.

Don't forget good ol' Brick cheese.
Brick cheese was the first "American" cheese. Before making Brick
cheese, all the factories in America in the 1800's were making cheeses
that originated in Europe and other places abroad. Brick was the first
new cheese invented here.

--Shane

In article <39afb69f$0$10...@wodc7nh1.news.uu.net>,

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