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Honestly, I do not like the stuff. However, it takes almost identical to Tillamook Mild Cheddar Cheese, which is one of the worst cheeses I have ever tasted.
I live 8 miles south of the Wisconsin border - "The Cheddar Curtain" - so I have a couple of dozen local coops and artisan places to choose from.
I lived with a roommate once who contended that no edible cheddar came from anywhere but Vermont, and certainly not Wisconsin.
I lived with a roommate once who contended that no edible cheddar came from anywhere but Vermont, and certainly not Wisconsin.
She was all kinds of fun.
Both are wrong. Cheddar comes from here and here only:
It's a small village in Somerset called Cheddar. Bourbon comes from Kentucky. Champagne comes from the region of the same name in France. West Country Farmhouse Cheddar comes from Somerset. That's that. Too bad Somerset didn't think the slap an appellation on just "cheddar." Bad move on their part.
thanks for the info-interesting...
but the pupu platter is still on menus up here,,,,and i like the varieties on them-its a combo theme.
although the chinese buffets have taken over up here- you can pick and choose what you want
i usually avoid these places- or i'll have 3-4 plates
You don't walk into a restaurant in NY's Chinatown (home of some of the most authentic Chinese food in America) and compare it to the faux-Chinese restaurants you've been exposed to back home. Unless 'back home' is Shanghai, or maybe San Francisco. It seems like you thought you put that waiter in his place, but you really made yourself look like a clueless tourist. Sorry. That's like if you went into an authentic Italian restaurant in Little Italy and demanded Olive Garden-style bread sticks from the waiter.
We whinge on about other countries stealing our intellectual property -- pirating movies and music, for instance. But we have no problems whatsoever outright stealing the intellectual food property of other nations -- sherry, champagne, cheddar, port, pilsner, proscuitto. The list is nearly endless.
It is wrong and we shouldn't do it. Kentucky guards Bourbon ferociously. We should treat all the world's great foods with the same respect. Wisconsin and Vermont should make their own cheeses and become rightfully famous for them (they are great cheese areas, after all). Why take cheddar away from the hard-working artisans of Somerset?
EDIT -- And what we've done to balsamic vinegar is a crime. Americans for the most part have NO IDEA what real balsamic tastes like. If they knew, they would pour the crap we market as balsamic vinegar down the drain. It's simply wrong.
I am the founding member of Americans to Add "Whinge" to the Lexicon -- the AAWL. Go through my posts. I use whinge as often as possible to try to spread this word to all corners of the earth. It is so much better than "whine."
I am also a member of American Friends for Texas Secession. And yes, Steinbeck is my favorite writer.
Didn't know that (just Googled it, too). I always assumed Jack was "Tennessee Sipping Whiskey" because they weren't allowed to call it bourbon.
But my point stands -- some regional foods are best left to the regions that perfected them in the first place. Nothing tastes like real champagne. Not even Schramsberg, which is the best sparkling our country makes. A fine wine, indeed. But still not champagne.
Farmhouse cheddar tastes NOTHING like what comes out of Wisconsin or Vermont. Not even from the low-production artisanal cheese makers. It just isn't the same. Brittany oysters -- nothing on earth compares. Iberico acorn-fed hams. There is no substitute.
When I melt cheese to pour on vegetables or whatever it pours in one glob stuck together instead of pouring like a liquid. Ive seen cheese pour but how do they do it?
Four pages of posts and not a single one answers OP question.
The first three posts on the thread answered perfectly that s/he needs to make a cheese sauce, and provided links.
Agree; everyone should please keep posts on topic and also not berate other posters. Just report any posts off topic.
Thanks.
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