On Sat, 20 Aug 2005 01:59:01 GMT, Charles Gifford wrote:

>
> "notbob" > wrote in message
> ...
> > On 2005-08-18, Charles Gifford > wrote:
> >
> > > If
> > > you are eating a mass produced Monterey Jack cheese you are not getting
> a
> > > good cheese.
> >
> > That was my point, and no, I don't eat it. It's crap. It's so
> > tasteless and dull it needs horseradish and peppers and a bunch of
> > other crud ...including smoke!.... to give it any flavor.
>
> Have you considered that instead of it being "crap", it may just be that you
> don't like it? For those of us who do like it, it certainly isn't crap. I
> don't like Brie, but I certainly wouldn't call it crap. You could say that
> cottage cheese is tastless and dull, but would you call it crap?
>
> > > Try one of the artesian-made Jacks.
> >
> > Yes, I'm sure there are some good boutique jacks out there somewhere.
> > But, none around here and I'm not in the mood to go traipsing all over
> > the Bay Area wasting gas just to find some insanely overpriced craft
> > cheese for rellenos.
>
> My local Von's supermarket occasionally has it as does my local cheese
> store. Good cheese is more expensive than poor cheese, but you can certainly
> get good cheese somewhat less than "insanely overpriced".
>
> > > What is wrong with American cheeses anyway? Seems like a very general
> > > statement Notbob. As far as I can see, there are many outstanding
> American
> > > cheeses; Crater Lake Blue comes to mind immediately!
> >
> > Well, till it comes to MY store it's not likely to come to MY mind.
>
> I'm afraid I don't remember where in the Bay area you live, but surely you
> have a cheese store and/or Whole Foods store nearby? I note that you have a
> Trader Joes.
>
> > Perhaps I should have said "most American cheeses". Yes, there are a
> > few good cheeses out there ....somewhere. My fave cheddar is a 4 yr
> > old yellow from VT I get at TJ's. It's awesome. But, most of it is
> > dreck.
>
> No argument from here! The best Cheddar I've had is a 4 year old,
> unpasturized Farmhouse Cheddar from it's home in England. Damn fine! It was
> expensive though. Generally I am well satisfied with sharp Tillamook.
> Tillamook Oregon is a beautiful area and, from what I've seen, home to a lot
> of really happy looking cows.
>
> > That crud they're pushing as Real California Cheese is, in
> > fact, Really Crappy Cheese.
> >
> > nb
>
> The cheeses that carry the "Real California Cheese" logo are generally
> pretty poor alright. Large multi-national companies turning out millions of
> lbs. of poor quality cheese in huge Central California factories. These are
> the same people who turn out millions of lbs. of "Wisconsin" butter. These
> places have nothing about California about them except their location. There
> are many really good California cheeses though. They just don't wear that
> logo.
>
> Charlie, cheese fan (and notbob fan)
>
I guess I just plain like cheese. As an adult, I haven't met one I
didn't like - from brie (*triple cream, of course.. LOL*) to just
plain pre-sliced "american cheese". Heck, I even like Fetta.

However, I do draw the line at pre-wrapped cheese "food" products.