On 2017-09-03 10:33 AM, Ed Pawlowski wrote:

>
> Thank California for the demise of the red.Â* Iran is the largest
> producer of pistachios and the shells were splotchy and unappealing so
> they dyed them red.Â* California grows a better looking natural shell and
> after some embargoes of Iranian stuff, local nuts took off in the market.


I remember seeing red pistachios in the 50s and 60s and they just never
appealed to me. At some point I was in a bar and a fried had bought some
and was obviously enjoying them so I tried them. Wow. They were
delicious. I haven't seen the red dyed pistachios in years, just they
natural coloured ones.

On Sunday, September 3, 2017 at 7:15:18 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > To my eye (and apparently Ed's, too) mass-market Swiss is a light
> > yellow color.
>
> I'd call it a very pale cream color
>
> > Ah, yes, I see its ingredients include annatto and
> > paprika extract.
>
> Not at all. Those are what they use to turn it
> yellow/orange in color. Why they do that is beyond me.
> The pale cream color is the natural color.

I'm talking about Kraft Swiss cheese. It has annatto and
paprika extract coloring.


> > Mozzarella is closer to white, and at least here
> > in the Midwest, Cheddar is colored orange.
>
> You are buying artificially colored cheddar then.
> Go with the pale cream color for cheddar.
> I buy "Cabot's Seriously Sharp" cheddar. It's not
> orange and has no color ingredients added.

Sorry, I'll stick with Kraft mild cheddar.

What's wrong with orange cheddar? It's colored with annatto,
not nuclear waste.

> I won't buy "orange" cheese. Well, except for the occasional
> "American Cheese Product" kind to use occasionally.
>
> And speaking of artificially coloring food. I won't buy the dyed
> red pistashios either. That gained popularity long ago and I
> wonder why? Pistachios are again light cream colored naturally.
> Dying them red was some old manufacturer on drugs or something.

I miss those Iranian pistachios. The California ones aren't nearly
as good.

Cindy Hamilton

On Sunday, September 3, 2017 at 7:43:22 AM UTC-4, sanne wrote:
> Am Sonntag, 3. September 2017 13:15:18 UTC+2 schrieb Gary:
> > Cindy Hamilton wrote:
> > >
> > > To my eye (and apparently Ed's, too) mass-market Swiss is a light
> > > yellow color.
> >
> > I'd call it a very pale cream color
>
> Not old enough. Well aged Swiss cheese is a light yellow color.
> Without coloring.

I'm not talking about well-aged Swiss cheese. I'm talking about this:

<https://www.walmart.com/ip/Kraft-Big-Slice-Aged-Swiss-Cheese-Slices-10-ct-ZIP-PAK/16935524>

Cindy Hamilton

On 9/3/2017 11:20 AM, Cindy Hamilton wrote:

>>> Ah, yes, I see its ingredients include annatto and
>>> paprika extract.
>>
>> Not at all. Those are what they use to turn it
>> yellow/orange in color. Why they do that is beyond me.
>> The pale cream color is the natural color.
>
> I'm talking about Kraft Swiss cheese. It has annatto and
> paprika extract coloring.
>
>
>>> Mozzarella is closer to white, and at least here
>>> in the Midwest, Cheddar is colored orange.
>>
>> You are buying artificially colored cheddar then.
>> Go with the pale cream color for cheddar.
>> I buy "Cabot's Seriously Sharp" cheddar. It's not
>> orange and has no color ingredients added.
>
> Sorry, I'll stick with Kraft mild cheddar.
>
> What's wrong with orange cheddar? It's colored with annatto,
> not nuclear waste.

The coloring is from safe natural ingredients so I'd not worry health
wise. It just is not needed except for eye appeal. like I said, it is
what we grew up with. Close your eyes and take a bit of each and you
won't tell the difference.

As for the mild cheddar, it is a mater of personal taste. I tend to
like the sharper cheeses myself, but they are not for everyone. For a
mass market cheese, Cracker Barrel is pretty good, the best around here
is Cabot.I like the Priate Reserve or Seriously Sharp. Once in a while
I go down to a cheese shop that has Coastal Cheese.



>
> I miss those Iranian pistachios. The California ones aren't nearly
> as good.
>
> Cindy Hamilton
>

You may be right. It has been so long I don't recall the difference but
I think they had a more intense flavor. Could be the growing soil and
climate.

Some of the Swiss sold here in the US is very good....one brand sells a "baby Swiss" that is
Labeled "aged," and it is quite tasty. It is little bitty holes, and not a lot of them.
Maybe it is Sargento....?

N.

On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>In article >,
says...
>> Subject: Swiss Cheese
>> From: Nancy Young >
>> Newsgroups: rec.food.cooking
>>
>> On 9/2/2017 11:08 AM, Janet wrote:
>>
>> > [quoted text muted]
>> > varieties of cheeses made in Switzerland; that means different recipes
>> > and method, different textures, different looks.
>> >
>> > http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>> > cheese_n_966145.html
>>
>> But only one type is referred to as Swiss cheese,
>
>in America. I'm not in America.
>
> Outside of the USA, nobody has a clue which one type Americans mean
>when they talk about Swiss cheese.
>
> Janet UK

My experience with cheese in other countries says you are wrong,
because all countries that produce cheese produce many types yet it's
very rare that any name a cheese with the country name, I can only
think of two off hand, American cheese and Swiss cheese, and world
wide everyone knows what those two cheeses are. Italy produces many
hundreds of various named cheeses yet none are named Italian cheese,
however in the US some refer to any grated cheese served with pasta
as Italian cheese... it may in fact be a cheese from Italy but they
all have a name other than Italian cheese... calling grated cheese in
a pizzaria Italian cheese is an Archie Bunkerism.
Ask anywhere on the planet what's Swiss cheeze and they'll answer that
holey cheese used for a ham n' cheese sandwich. Ask anywhere on the
planet what's American cheese and they'll answer that lurid yellow
cheese melted on a cheeseburger. The only UK cheese I can think of
with the name UK cheese is that curd under a chap's foreskin. LOL

Nancy2 wrote in rec.food.cooking:

> Some of the Swiss sold here in the US is very good....one brand sells
> a "baby Swiss" that is Labeled "aged," and it is quite tasty. It is
> little bitty holes, and not a lot of them. Maybe it is Sargento....?
>
> N.

Humm, might be. It sounds like a knock-off of German 'Butterkaiser'
(spelling may not match Europe).

--

On 2017-09-03 12:04 PM, Ed Pawlowski wrote:
> On 9/3/2017 11:20 AM, Cindy Hamilton wrote:

> The coloring is from safe natural ingredients so I'd not worry health
> wise.Â* It just is not needed except for eye appeal.Â* like I said, it is
> what we grew up with.Â* Close your eyes and take a bit of each and you
> won't tell the difference.

A fair comparison would require that the two samples be the same age and
process.... other than the colouring. Things may change from one region
to another, so it the percentage of dyed cheddar may not always be the
same from one place to another. I don't eat or buy a heck of a lot of
cheddar. I occasionally buy some cheap cheddar for grilled cheese
sandwiches. My wife loves good cheddar and gets it herself. The higher
quality stuff that she gets not dyed. Perhaps the manufacturers know
that the people willing to pay for the good stuff know that they don't
need the artificial colouring. OTOH, maybe it is a bit of a gimmick not
to dye it and try to foist cheaper products, though I would not say that
was the case in the stuff my wife buys.


>
> As for the mild cheddar, it is a mater of personal taste.Â* I tend to
> like the sharper cheeses myself, but they are not for everyone.Â* For a
> mass market cheese, Cracker Barrel is pretty good, the best around here
> is Cabot.I like the Priate Reserve or Seriously Sharp.Â* Once in a while
> I go down to a cheese shop that has Coastal Cheese.
>
>
>
>>
>> I miss those Iranian pistachios.Â* The California ones aren't nearly
>> as good.
>>
>> Cindy Hamilton
>>
>
> You may be right.Â* It has been so long I don't recall the difference but
> I think they had a more intense flavor.Â* Could be the growing soil and
> climate.

On Sunday, September 3, 2017 at 12:59:01 PM UTC-4, Dave Smith wrote:
> On 2017-09-03 12:04 PM, Ed Pawlowski wrote:
> > On 9/3/2017 11:20 AM, Cindy Hamilton wrote:
>
> > The coloring is from safe natural ingredients so I'd not worry health
> > wise.Â* It just is not needed except for eye appeal.Â* like I said, it is
> > what we grew up with.Â* Close your eyes and take a bit of each and you
> > won't tell the difference.
>
> A fair comparison would require that the two samples be the same age and
> process.... other than the colouring. Things may change from one region
> to another, so it the percentage of dyed cheddar may not always be the
> same from one place to another. I don't eat or buy a heck of a lot of
> cheddar. I occasionally buy some cheap cheddar for grilled cheese
> sandwiches. My wife loves good cheddar and gets it herself. The higher
> quality stuff that she gets not dyed. Perhaps the manufacturers know
> that the people willing to pay for the good stuff know that they don't
> need the artificial colouring. OTOH, maybe it is a bit of a gimmick not
> to dye it and try to foist cheaper products, though I would not say that
> was the case in the stuff my wife buys.

I bet if I got Kraft cheddar here in the Midwest and some from the
East Coast (where white cheddar is preferred), they'd taste the same
in a blind test.

Anyway, I live in the Midwest, where mass-market cheddar is orange.
It enables us to have this:

<https://en.wikipedia.org/wiki/Colby-Jack>

Cindy Hamilton

On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:

>In article >,
says...
>> Subject: Swiss Cheese
>> From: Nancy Young >
>> Newsgroups: rec.food.cooking
>>
>> On 9/2/2017 11:08 AM, Janet wrote:
>>
>> > [quoted text muted]
>> > varieties of cheeses made in Switzerland; that means different recipes
>> > and method, different textures, different looks.
>> >
>> > http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>> > cheese_n_966145.html
>>
>> But only one type is referred to as Swiss cheese,
>
>in America. I'm not in America.
>
> Outside of the USA, nobody has a clue which one type Americans mean
>when they talk about Swiss cheese.
>
> Janet UK
>

https://en.wikipedia.org/wiki/Swiss_cheese

I'm sure that you are correct about that . . . there are many UK terms
that are a puzzlement to us on this side of the pond.
See the above link for info regarding what USA thinks of as Swiss
Cheese.
Janet US

On 2017-09-03 1:34 PM, Cindy Hamilton wrote:
> On Sunday, September 3, 2017 at 12:59:01 PM UTC-4, Dave Smith wrote:
>> On 2017-09-03 12:04 PM, Ed Pawlowski wrote:
>>> On 9/3/2017 11:20 AM, Cindy Hamilton wrote:
>>
>>> The coloring is from safe natural ingredients so I'd not worry health
>>> wise.Â* It just is not needed except for eye appeal.Â* like I said, it is
>>> what we grew up with.Â* Close your eyes and take a bit of each and you
>>> won't tell the difference.
>>
>> A fair comparison would require that the two samples be the same age and
>> process.... other than the colouring. Things may change from one region
>> to another, so it the percentage of dyed cheddar may not always be the
>> same from one place to another. I don't eat or buy a heck of a lot of
>> cheddar. I occasionally buy some cheap cheddar for grilled cheese
>> sandwiches. My wife loves good cheddar and gets it herself. The higher
>> quality stuff that she gets not dyed. Perhaps the manufacturers know
>> that the people willing to pay for the good stuff know that they don't
>> need the artificial colouring. OTOH, maybe it is a bit of a gimmick not
>> to dye it and try to foist cheaper products, though I would not say that
>> was the case in the stuff my wife buys.
>
> I bet if I got Kraft cheddar here in the Midwest and some from the
> East Coast (where white cheddar is preferred), they'd taste the same
> in a blind test.

Can I assume the Midwes cheddar is orange? If so, they probably would
taste the same, and that is the sort of comparison I meant. You can
compare a mass produced minimally aged product against another mass
produced minimally aged product. There would be a definite difference
if you compared that Kraft cheese against the well aged cheddar that my
wife buys.


>
> Anyway, I live in the Midwest, where mass-market cheddar is orange.
> It enables us to have this:
>
> <https://en.wikipedia.org/wiki/Colby-Jack>
>

Oh yeah, Colby cheese. To cal it mild is an understatement. I used to
like it for the texture in a grilled cheese, but they were so bland I
switched back to cheddar.

On 2017-09-03 1:42 PM, U.S. Janet B. wrote:
> On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>
>> In article >,
>> says...
>>> Subject: Swiss Cheese
>>> From: Nancy Young >
>>> Newsgroups: rec.food.cooking
>>>
>>> On 9/2/2017 11:08 AM, Janet wrote:
>>>
>>>> [quoted text muted]
>>>> varieties of cheeses made in Switzerland; that means different recipes
>>>> and method, different textures, different looks.
>>>>
>>>> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>>>> cheese_n_966145.html
>>>
>>> But only one type is referred to as Swiss cheese,
>>
>> in America. I'm not in America.
>>
>> Outside of the USA, nobody has a clue which one type Americans mean
>> when they talk about Swiss cheese.
>>
>> Janet UK
>>
>
> https://en.wikipedia.org/wiki/Swiss_cheese
>
> I'm sure that you are correct about that . . . there are many UK terms
> that are a puzzlement to us on this side of the pond.
> See the above link for info regarding what USA thinks of as Swiss
> Cheese.
>


I don't know. Canada is outside of the US and we have the same
understanding of Swiss cheese. It has large holes in it and it most
often sold in packages of slices about the right size to slap onto a
sandwich. I usually only buy Swiss cheese from the deli down the road
because it is much better than the stuff in the supermarket. FWIW, it
sells for about $18 a pound these days.

On Sun, 03 Sep 2017 12:34:54 -0400, wrote:

>On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>>In article >,
says...
>>> Subject: Swiss Cheese
>>> From: Nancy Young >
>>> Newsgroups: rec.food.cooking
>>>
>>> On 9/2/2017 11:08 AM, Janet wrote:
>>>
>>> > [quoted text muted]
>>> > varieties of cheeses made in Switzerland; that means different recipes
>>> > and method, different textures, different looks.
>>> >
>>> > http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>>> > cheese_n_966145.html
>>>
>>> But only one type is referred to as Swiss cheese,
>>
>>in America. I'm not in America.
>>
>> Outside of the USA, nobody has a clue which one type Americans mean
>>when they talk about Swiss cheese.
>>
>> Janet UK
>
>My experience with cheese in other countries says you are wrong,
>because all countries that produce cheese produce many types yet it's
>very rare that any name a cheese with the country name, I can only
>think of two off hand, American cheese and Swiss cheese, and world
>wide everyone knows what those two cheeses are.

No.

On Sun, 03 Sep 2017 11:54:33 -0500, "cshenk" > wrote:

>Nancy2 wrote in rec.food.cooking:
>
>> Some of the Swiss sold here in the US is very good....one brand sells
>> a "baby Swiss" that is Labeled "aged," and it is quite tasty. It is
>> little bitty holes, and not a lot of them. Maybe it is Sargento....?
>>
>> N.
>
>Humm, might be. It sounds like a knock-off of German 'Butterkaiser'
>(spelling may not match Europe).

No, it isn't the same cheese. The name is butterkase (I'd put the
umlaut in if I knew how to on this keyboard) where ever you are,
kaiser is the roll. Here is butterkase in this link.
https://en.wikipedia.org/wiki/Butterk%C3%A4se
Janet US

On Sun, 03 Sep 2017 08:33:23 -0400, Gary > wrote:

wrote:
>>
>> I can't see the point of orange cheese - never buy it - just more
>> chemicals added.
>
>I agree with you. For some reason, at some point in the past,
>someone decided that orange cheese looked more appealing. It's
>not the natural color but still many sold that way today. Not
>sold to me though.
>
>If they insist on dying it, how about dying it green and calling
>it Moon Cheese? heheh

But I thought you only liked food that's a science project. We can't
start eating natural products, yuck!

On Sun, 03 Sep 2017 11:54:33 -0500, "cshenk" > wrote:

>Nancy2 wrote in rec.food.cooking:
>
>> Some of the Swiss sold here in the US is very good....one brand sells
>> a "baby Swiss" that is Labeled "aged," and it is quite tasty. It is
>> little bitty holes, and not a lot of them. Maybe it is Sargento....?
>>
>> N.
>
>Humm, might be. It sounds like a knock-off of German 'Butterkaiser'
>(spelling may not match Europe).

Lol, that's one way to descrybe* it.

--
Bruce

*Spelling may not match dictionary.

On 9/3/2017 1:57 PM, Bruce wrote:
> On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
>
>> On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>>> In article >,
>>> says...
>>>> Subject: Swiss Cheese
>>>> From: Nancy Young >
>>>> Newsgroups: rec.food.cooking
>>>>
>>>> On 9/2/2017 11:08 AM, Janet wrote:
>>>>
>>>>> [quoted text muted]
>>>>> varieties of cheeses made in Switzerland; that means different recipes
>>>>> and method, different textures, different looks.
>>>>>
>>>>> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>>>>> cheese_n_966145.html
>>>>
>>>> But only one type is referred to as Swiss cheese,
>>>
>>> in America. I'm not in America.
>>>
>>> Outside of the USA, nobody has a clue which one type Americans mean
>>> when they talk about Swiss cheese.
>>>
>>> Janet UK
>>
>> My experience with cheese in other countries says you are wrong,
>> because all countries that produce cheese produce many types yet it's
>> very rare that any name a cheese with the country name, I can only
>> think of two off hand, American cheese and Swiss cheese, and world
>> wide everyone knows what those two cheeses are.
>
> No.
>

Well, that is a very un-American answer.

On Mon, 04 Sep 2017 03:57:53 +1000, Bruce >
wrote:

>On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
>
>>On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>>>In article >,
says...
>>>> Subject: Swiss Cheese
>>>> From: Nancy Young >
>>>> Newsgroups: rec.food.cooking
>>>>
>>>> On 9/2/2017 11:08 AM, Janet wrote:
>>>>
>>>> > [quoted text muted]
>>>> > varieties of cheeses made in Switzerland; that means different recipes
>>>> > and method, different textures, different looks.
>>>> >
>>>> > http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>>>> > cheese_n_966145.html
>>>>
>>>> But only one type is referred to as Swiss cheese,
>>>
>>>in America. I'm not in America.
>>>
>>> Outside of the USA, nobody has a clue which one type Americans mean
>>>when they talk about Swiss cheese.
>>>
>>> Janet UK
>>
>>My experience with cheese in other countries says you are wrong,
>>because all countries that produce cheese produce many types yet it's
>>very rare that any name a cheese with the country name, I can only
>>think of two off hand, American cheese and Swiss cheese, and world
>>wide everyone knows what those two cheeses are.
>
>No.

To me, this is Swiss cheese:
<https://www.ah.nl.kpnis.nl/static/product/AHI_434d50303430363735_1_LowRes_JPG.JPG>

On 2017-09-03, > wrote:

> I can't see the point of orange cheese.....

Only kind offered at CA sprmkts fer many yrs.

Even Tillimook made only yellow cheddar for a long time. Now, they
offer wht cheddar. in fact, their longest aged cheddar (I can buy,
locally) is Tillimook Extra Aged Cheddar (wht,2yrs).

nb

On 2017-09-03, cshenk > wrote:

> Ok! I never thought of it as a lite yellow. Maybe in some areas more
> colorant is added.

I bought some Kerrygold Irish Butter. It was definitely a darker
yellow than any butter I've ever seen. I no longer buy it.

<http://hopecentric.com/why-i-stopped-buying-kerrygold-butter/>

nb

Bruce wrote in rec.food.cooking:

> On Mon, 04 Sep 2017 03:57:53 +1000, Bruce >
> wrote:
>
> > On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
> >
> >>On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
> > > > In article >,
> > > > says...
> >>>> Subject: Swiss Cheese
> >>>> From: Nancy Young >
> >>>> Newsgroups: rec.food.cooking
> >>>>
> >>>> On 9/2/2017 11:08 AM, Janet wrote:
> >>>>
> >>>> > [quoted text muted]
> >>>> > varieties of cheeses made in Switzerland; that means different
> recipes >>>> > and method, different textures, different looks.
> >>>> >
> >>>> >
> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
> >>>> > cheese_n_966145.html >>>>
> >>>> But only one type is referred to as Swiss cheese,
> >>>
> > > > in America. I'm not in America.
> > > >
> >>> Outside of the USA, nobody has a clue which one type Americans
> mean
> > > > when they talk about Swiss cheese.
> > > >
> >>> Janet UK
> > >
> > > My experience with cheese in other countries says you are wrong,
> > > because all countries that produce cheese produce many types yet
> > > it's very rare that any name a cheese with the country name, I
> > > can only think of two off hand, American cheese and Swiss cheese,
> > > and world wide everyone knows what those two cheeses are.
> >
> > No.
>
> To me, this is Swiss cheese:
> <https://www.ah.nl.kpnis.nl/static/pr...430363735_1_Lo
> wRes_JPG.JPG>

Congratualtions for being the one off in the world for that. The rest
have a clue regardless of country and have for 3 days now.

--

On 2017-09-03, Ed Pawlowski > wrote:

> yellow cheese or orange cheese think it is better than the other way
> because they were raised on it.

As I stated in an earlier post, CA markets only sold "yellow"
cheese/butter, fer decades.

I never even knew white cheddar existed until I was in my early 20s
(in da 70s) and took a trip back East. I didn't run across white
cheddar, again, until one local CA sprmkt chain sold 5 yr old Cabot
Cheddar around the Xmas holidays (80s). It was white and the best
cheddar I've ever had. Now, white cheddar is quite common, here in
the West.

nb

On Sunday, September 3, 2017 at 8:50:45 AM UTC-10, Bruce wrote:
> On Mon, 04 Sep 2017 03:57:53 +1000, Bruce >
> wrote:
>
> >On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
> >
> >>On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
> >>>In article >,
> says...
> >>>> Subject: Swiss Cheese
> >>>> From: Nancy Young >
> >>>> Newsgroups: rec.food.cooking
> >>>>
> >>>> On 9/2/2017 11:08 AM, Janet wrote:
> >>>>
> >>>> > [quoted text muted]
> >>>> > varieties of cheeses made in Switzerland; that means different recipes
> >>>> > and method, different textures, different looks.
> >>>> >
> >>>> > http://www.huffingtonpost.com/2011/0...uide-to-swiss-
> >>>> > cheese_n_966145.html
> >>>>
> >>>> But only one type is referred to as Swiss cheese,
> >>>
> >>>in America. I'm not in America.
> >>>
> >>> Outside of the USA, nobody has a clue which one type Americans mean
> >>>when they talk about Swiss cheese.
> >>>
> >>> Janet UK
> >>
> >>My experience with cheese in other countries says you are wrong,
> >>because all countries that produce cheese produce many types yet it's
> >>very rare that any name a cheese with the country name, I can only
> >>think of two off hand, American cheese and Swiss cheese, and world
> >>wide everyone knows what those two cheeses are.
> >
> >No.
>
> To me, this is Swiss cheese:
> <https://www.ah.nl.kpnis.nl/static/product/AHI_434d50303430363735_1_LowRes_JPG.JPG>

In the world of cartoons, there is only one type of cheese. They all come with holes and they're all yellow.

https://www.google.com/search?q=cartoon+cheese

On Sun, 3 Sep 2017 14:48:18 -0400, Ed Pawlowski > wrote:

>On 9/3/2017 1:57 PM, Bruce wrote:
>> On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
>>
>>> On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>>>> In article >,
>>>> says...
>>>>> Subject: Swiss Cheese
>>>>> From: Nancy Young >
>>>>> Newsgroups: rec.food.cooking
>>>>>
>>>>> On 9/2/2017 11:08 AM, Janet wrote:
>>>>>
>>>>>> [quoted text muted]
>>>>>> varieties of cheeses made in Switzerland; that means different recipes
>>>>>> and method, different textures, different looks.
>>>>>>
>>>>>> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>>>>>> cheese_n_966145.html
>>>>>
>>>>> But only one type is referred to as Swiss cheese,
>>>>
>>>> in America. I'm not in America.
>>>>
>>>> Outside of the USA, nobody has a clue which one type Americans mean
>>>> when they talk about Swiss cheese.
>>>>
>>>> Janet UK
>>>
>>> My experience with cheese in other countries says you are wrong,
>>> because all countries that produce cheese produce many types yet it's
>>> very rare that any name a cheese with the country name, I can only
>>> think of two off hand, American cheese and Swiss cheese, and world
>>> wide everyone knows what those two cheeses are.
>>
>> No.
>>
>
>Well, that is a very un-American answer.

Swiss cheese is something else to me and I wouldn't have any idea what
American cheese is. My guess would be a heavily processed cheese.

On 9/3/2017 12:57 PM, notbob wrote:
> On 2017-09-03, cshenk > wrote:
>
>> Ok! I never thought of it as a lite yellow. Maybe in some areas more
>> colorant is added.
>
> I bought some Kerrygold Irish Butter. It was definitely a darker
> yellow than any butter I've ever seen. I no longer buy it.
>
> <http://hopecentric.com/why-i-stopped-buying-kerrygold-butter/>
>
> nb
>
Geez, I LIKE that stuff, especially the herbed garlic variety.

On 2017-09-03, cshenk > wrote:
>> a "baby Swiss" that is Labeled "aged," and it is quite tasty. It is
>> little bitty holes, and not a lot of them. Maybe it is Sargento....?

Hardly!

Sargento is even worse than CA's "It's the milk!" bulk crap cheese. I wouldn't
eat Sargento cheese with yer mouth!!

nb

On Sun, 03 Sep 2017 14:08:00 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Mon, 04 Sep 2017 03:57:53 +1000, Bruce >
>> wrote:
>>
>> > On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
>> >
>> >>On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>> > > > In article >,
>> > > > says...
>> >>>> Subject: Swiss Cheese
>> >>>> From: Nancy Young >
>> >>>> Newsgroups: rec.food.cooking
>> >>>>
>> >>>> On 9/2/2017 11:08 AM, Janet wrote:
>> >>>>
>> >>>> > [quoted text muted]
>> >>>> > varieties of cheeses made in Switzerland; that means different
>> recipes >>>> > and method, different textures, different looks.
>> >>>> >
>> >>>> >
>> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>> >>>> > cheese_n_966145.html >>>>
>> >>>> But only one type is referred to as Swiss cheese,
>> >>>
>> > > > in America. I'm not in America.
>> > > >
>> >>> Outside of the USA, nobody has a clue which one type Americans
>> mean
>> > > > when they talk about Swiss cheese.
>> > > >
>> >>> Janet UK
>> > >
>> > > My experience with cheese in other countries says you are wrong,
>> > > because all countries that produce cheese produce many types yet
>> > > it's very rare that any name a cheese with the country name, I
>> > > can only think of two off hand, American cheese and Swiss cheese,
>> > > and world wide everyone knows what those two cheeses are.
>> >
>> > No.
>>
>> To me, this is Swiss cheese:
>> <https://www.ah.nl.kpnis.nl/static/pr...430363735_1_Lo
>> wRes_JPG.JPG>
>
>Congratualtions for being the one off in the world for that. The rest
>have a clue regardless of country and have for 3 days now.

Don't get angry over nothing. I now know that Americans call Swiss
cheese what I've called 'farmer's cheese' all my life. But before this
thread, Swiss cheese was a grated cheese with a very specific smell to
me.

I hope you can handle that.

In article >, says...
>
> On 9/3/2017 1:57 PM, Bruce wrote:
> > On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
> >
> >> On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
> >>> In article >,
> >>> says...
> >>>> Subject: Swiss Cheese
> >>>> From: Nancy Young >
> >>>> Newsgroups: rec.food.cooking
> >>>>
> >>>> On 9/2/2017 11:08 AM, Janet wrote:
> >>>>
> >>>>> [quoted text muted]
> >>>>> varieties of cheeses made in Switzerland; that means different recipes
> >>>>> and method, different textures, different looks.
> >>>>>
> >>>>> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
> >>>>> cheese_n_966145.html
> >>>>
> >>>> But only one type is referred to as Swiss cheese,
> >>>
> >>> in America. I'm not in America.
> >>>
> >>> Outside of the USA, nobody has a clue which one type Americans mean
> >>> when they talk about Swiss cheese.
> >>>
> >>> Janet UK
> >>
> >> My experience with cheese in other countries says you are wrong,
> >> because all countries that produce cheese produce many types yet it's
> >> very rare that any name a cheese with the country name, I can only
> >> think of two off hand, American cheese and Swiss cheese, and world
> >> wide everyone knows what those two cheeses are.
> >
> > No.

> Well, that is a very un-American answer.

Can Americans understand it, or do you need a translation?

Janet UK

On 2017-09-03, U.S Janet B > wrote:
>
> No, it isn't the same cheese. The name is butterkase (I'd put the
> umlaut in if I knew how to on this keyboard) where ever you are,
> kaiser is the roll. Here is butterkase in this link.

> https://en.wikipedia.org/wiki/Butterk%C3%A4se

It's butterkäse.

Myself, I prefer bierkäse (beer cheese). It's like a wimpy
limburger.

nb

On 9/3/2017 1:13 PM, notbob wrote:
> On 2017-09-03, cshenk > wrote:
>>> a "baby Swiss" that is Labeled "aged," and it is quite tasty. It is
>>> little bitty holes, and not a lot of them. Maybe it is Sargento....?
>
> Hardly!
>
> Sargento is even worse than CA's "It's the milk!" bulk crap cheese. I wouldn't
> eat Sargento cheese with yer mouth!!
>
> nb
>

I tend to agree...

On Sun, 03 Sep 2017 05:44:15 +1000, Bruce >
wrote:

>On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>
>>In article >,
says...
>>> Subject: Swiss Cheese
>>> From: Nancy Young >
>>> Newsgroups: rec.food.cooking
>>>
>>> On 9/2/2017 11:08 AM, Janet wrote:
>>>
>>> > [quoted text muted]
>>> > varieties of cheeses made in Switzerland; that means different recipes
>>> > and method, different textures, different looks.
>>> >
>>> > http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>>> > cheese_n_966145.html
>>>
>>> But only one type is referred to as Swiss cheese,
>>
>>in America. I'm not in America.
>>
>> Outside of the USA, nobody has a clue which one type Americans mean
>>when they talk about Swiss cheese.
>
>True.

Yoose two are as full of shit as Swiss cheese is full of holes.
If I place a wedge of Jarlsberg in front of you you'd say it's Swiss
cheeze. If I gave you Swiss cheese and Jarlsberg to taste you
couldn't tell one from the other, and probably no one on the planet
can. Every cartoon ever drawn with a mouse eating cheese it's always
that holey cheese that everywhere on the planet is known as Swiss
cheese, or however they say Swiss cheese in their tongue.

On Sun, 03 Sep 2017 15:49:30 -0400, wrote:

>On Sun, 03 Sep 2017 05:44:15 +1000, Bruce >
>wrote:
>
>>On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>>
>>>In article >,
says...
>>>> Subject: Swiss Cheese
>>>> From: Nancy Young >
>>>> Newsgroups: rec.food.cooking
>>>>
>>>> On 9/2/2017 11:08 AM, Janet wrote:
>>>>
>>>> > [quoted text muted]
>>>> > varieties of cheeses made in Switzerland; that means different recipes
>>>> > and method, different textures, different looks.
>>>> >
>>>> > http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>>>> > cheese_n_966145.html
>>>>
>>>> But only one type is referred to as Swiss cheese,
>>>
>>>in America. I'm not in America.
>>>
>>> Outside of the USA, nobody has a clue which one type Americans mean
>>>when they talk about Swiss cheese.
>>
>>True.
>
>Yoose two are as full of shit as Swiss cheese is full of holes.
>If I place a wedge of Jarlsberg in front of you you'd say it's Swiss
>cheeze. If I gave you Swiss cheese and Jarlsberg to taste you
>couldn't tell one from the other, and probably no one on the planet
>can. Every cartoon ever drawn with a mouse eating cheese it's always
>that holey cheese that everywhere on the planet is known as Swiss
>cheese, or however they say Swiss cheese in their tongue.

I take it from y'all that Americans -and apparently Germans- call one
particular cheese Swiss cheese, but this isn't universal. I don't know
why this is so offensive to you and Cshenkie.

On 9/3/2017 3:13 PM, notbob wrote:
> On 2017-09-03, cshenk > wrote:
>>> a "baby Swiss" that is Labeled "aged," and it is quite tasty. It is
>>> little bitty holes, and not a lot of them. Maybe it is Sargento....?
>
> Hardly!
>
> Sargento is even worse than CA's "It's the milk!" bulk crap cheese. I wouldn't
> eat Sargento cheese with yer mouth!!
>
> nb
>

Sargento advertises like they are the finest cheese maker in the world.
Far from it. I think it is bland and over priced for what you get.

On 9/3/2017 3:18 PM, Janet wrote:
> In article >, says...
>>
>> On 9/3/2017 1:57 PM, Bruce wrote:
>>> On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
>>>
>>>> On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>>>>> In article >,
>>>>> says...
>>>>>> Subject: Swiss Cheese
>>>>>> From: Nancy Young >
>>>>>> Newsgroups: rec.food.cooking
>>>>>>
>>>>>> On 9/2/2017 11:08 AM, Janet wrote:
>>>>>>
>>>>>>> [quoted text muted]
>>>>>>> varieties of cheeses made in Switzerland; that means different recipes
>>>>>>> and method, different textures, different looks.
>>>>>>>
>>>>>>> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>>>>>>> cheese_n_966145.html
>>>>>>
>>>>>> But only one type is referred to as Swiss cheese,
>>>>>
>>>>> in America. I'm not in America.
>>>>>
>>>>> Outside of the USA, nobody has a clue which one type Americans mean
>>>>> when they talk about Swiss cheese.
>>>>>
>>>>> Janet UK
>>>>
>>>> My experience with cheese in other countries says you are wrong,
>>>> because all countries that produce cheese produce many types yet it's
>>>> very rare that any name a cheese with the country name, I can only
>>>> think of two off hand, American cheese and Swiss cheese, and world
>>>> wide everyone knows what those two cheeses are.
>>>
>>> No.
>
>> Well, that is a very un-American answer.
>
> Can Americans understand it, or do you need a translation?
>
> Janet UK
>

Probably 80% need a translator, maybe more.

Bruce wrote in rec.food.cooking:

> On Sun, 03 Sep 2017 14:08:00 -0500, "cshenk" > wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Mon, 04 Sep 2017 03:57:53 +1000, Bruce >
> >> wrote:
> >>
> >> > On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
> >> >
> >> >>On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
> >> > > > In article >,
> >> > > > says...
> >> >>>> Subject: Swiss Cheese
> >> >>>> From: Nancy Young >
> >> >>>> Newsgroups: rec.food.cooking
> >> >>>>
> >> >>>> On 9/2/2017 11:08 AM, Janet wrote:
> >> >>>>
> >> >>>> > [quoted text muted]
> >> >>>> > varieties of cheeses made in Switzerland; that means
> different >> recipes >>>> > and method, different textures, different
> looks. >> >>>> >
> >> >>>> >
> >>
> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
> >> >>>> > cheese_n_966145.html >>>> >> >>>> But only one type is
> referred to as Swiss cheese, >> >>>
> >> > > > in America. I'm not in America.
> >> > > >
> >> >>> Outside of the USA, nobody has a clue which one type Americans
> >> mean
> >> > > > when they talk about Swiss cheese.
> >> > > >
> >> >>> Janet UK
> >> > >
> >> > > My experience with cheese in other countries says you are
> wrong, >> > > because all countries that produce cheese produce many
> types yet >> > > it's very rare that any name a cheese with the
> country name, I >> > > can only think of two off hand, American
> cheese and Swiss cheese, >> > > and world wide everyone knows what
> those two cheeses are. >> >
> >> > No.
> >>
> >> To me, this is Swiss cheese:
> >>
> <https://www.ah.nl.kpnis.nl/static/pr...430363735_1_Lo
> >> wRes_JPG.JPG>
> >
> > Congratualtions for being the one off in the world for that. The
> > rest have a clue regardless of country and have for 3 days now.
>
> Don't get angry over nothing. I now know that Americans call Swiss
> cheese what I've called 'farmer's cheese' all my life. But before this
> thread, Swiss cheese was a grated cheese with a very specific smell to
> me.
>
> I hope you can handle that.

I am not angry, I note some didnt keep up and after others (not even
me) clarified what Julie meant, there were still jabs.

It didnt go over well to try to explain Julies Washington State Swiss
reference and get blamed by those who had not read it and 'assumed'
they knew what is was.

--

notbob wrote in rec.food.cooking:

> On 2017-09-03, cshenk > wrote:
> >> a "baby Swiss" that is Labeled "aged," and it is quite tasty. It
> is >> little bitty holes, and not a lot of them. Maybe it is
> Sargento....?
>
> Hardly!
>
> Sargento is even worse than CA's "It's the milk!" bulk crap cheese.
> I wouldn't eat Sargento cheese with yer mouth!!
>
> nb

Umm, having quoting problems?

You trimmed who posted that to me.



--

On Sun, 03 Sep 2017 15:00:40 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Sun, 03 Sep 2017 14:08:00 -0500, "cshenk" > wrote:
>>
>> > Bruce wrote in rec.food.cooking:
>> >
>> >> On Mon, 04 Sep 2017 03:57:53 +1000, Bruce >
>> >> wrote:
>> >>
>> >> > On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
>> >> >
>> >> >>On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
>> >> > > > In article >,
>> >> > > > says...
>> >> >>>> Subject: Swiss Cheese
>> >> >>>> From: Nancy Young >
>> >> >>>> Newsgroups: rec.food.cooking
>> >> >>>>
>> >> >>>> On 9/2/2017 11:08 AM, Janet wrote:
>> >> >>>>
>> >> >>>> > [quoted text muted]
>> >> >>>> > varieties of cheeses made in Switzerland; that means
>> different >> recipes >>>> > and method, different textures, different
>> looks. >> >>>> >
>> >> >>>> >
>> >>
>> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>> >> >>>> > cheese_n_966145.html >>>> >> >>>> But only one type is
>> referred to as Swiss cheese, >> >>>
>> >> > > > in America. I'm not in America.
>> >> > > >
>> >> >>> Outside of the USA, nobody has a clue which one type Americans
>> >> mean
>> >> > > > when they talk about Swiss cheese.
>> >> > > >
>> >> >>> Janet UK
>> >> > >
>> >> > > My experience with cheese in other countries says you are
>> wrong, >> > > because all countries that produce cheese produce many
>> types yet >> > > it's very rare that any name a cheese with the
>> country name, I >> > > can only think of two off hand, American
>> cheese and Swiss cheese, >> > > and world wide everyone knows what
>> those two cheeses are. >> >
>> >> > No.
>> >>
>> >> To me, this is Swiss cheese:
>> >>
>> <https://www.ah.nl.kpnis.nl/static/pr...430363735_1_Lo
>> >> wRes_JPG.JPG>
>> >
>> > Congratualtions for being the one off in the world for that. The
>> > rest have a clue regardless of country and have for 3 days now.
>>
>> Don't get angry over nothing. I now know that Americans call Swiss
>> cheese what I've called 'farmer's cheese' all my life. But before this
>> thread, Swiss cheese was a grated cheese with a very specific smell to
>> me.
>>
>> I hope you can handle that.
>
>I am not angry, I note some didnt keep up and after others (not even
>me) clarified what Julie meant, there were still jabs.
>
>It didnt go over well to try to explain Julies Washington State Swiss
>reference and get blamed by those who had not read it and 'assumed'
>they knew what is was.

I was only surprised about the fact that you call one particular
cheese, that's not unique to Switzerland and that's also not the only
cheese the Swiss make, "Swiss cheese". And that you seemed to assume
the whole world knew what you meant by that. That's all. I don't know
about jabs or Julie or Washington State.

On Sunday, September 3, 2017 at 9:11:01 AM UTC-10, Bruce wrote:
> On Sun, 3 Sep 2017 14:48:18 -0400, Ed Pawlowski > wrote:
>
> >On 9/3/2017 1:57 PM, Bruce wrote:
> >> On Sun, 03 Sep 2017 12:34:54 -0400, wrote:
> >>
> >>> On Sat, 2 Sep 2017 20:40:06 +0100, Janet > wrote:
> >>>> In article >,
> >>>> says...
> >>>>> Subject: Swiss Cheese
> >>>>> From: Nancy Young >
> >>>>> Newsgroups: rec.food.cooking
> >>>>>
> >>>>> On 9/2/2017 11:08 AM, Janet wrote:
> >>>>>
> >>>>>> [quoted text muted]
> >>>>>> varieties of cheeses made in Switzerland; that means different recipes
> >>>>>> and method, different textures, different looks.
> >>>>>>
> >>>>>> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
> >>>>>> cheese_n_966145.html
> >>>>>
> >>>>> But only one type is referred to as Swiss cheese,
> >>>>
> >>>> in America. I'm not in America.
> >>>>
> >>>> Outside of the USA, nobody has a clue which one type Americans mean
> >>>> when they talk about Swiss cheese.
> >>>>
> >>>> Janet UK
> >>>
> >>> My experience with cheese in other countries says you are wrong,
> >>> because all countries that produce cheese produce many types yet it's
> >>> very rare that any name a cheese with the country name, I can only
> >>> think of two off hand, American cheese and Swiss cheese, and world
> >>> wide everyone knows what those two cheeses are.
> >>
> >> No.
> >>
> >
> >Well, that is a very un-American answer.
>
> Swiss cheese is something else to me and I wouldn't have any idea what
> American cheese is. My guess would be a heavily processed cheese.

Bingo! I bought some American cheese yesterday. Legally, it cannot be called "cheese." We like to call it "process cheese food" or "process cheese spread." I want to make some grilled cheese sandwich and am tired of those fancy schmancy cheese that we've been getting. It just don't melt properly.

On Sunday, September 3, 2017 at 1:48:07 PM UTC-4, Dave Smith wrote:
> On 2017-09-03 1:34 PM, Cindy Hamilton wrote:
> > On Sunday, September 3, 2017 at 12:59:01 PM UTC-4, Dave Smith wrote:
> >> On 2017-09-03 12:04 PM, Ed Pawlowski wrote:
> >>> On 9/3/2017 11:20 AM, Cindy Hamilton wrote:
> >>
> >>> The coloring is from safe natural ingredients so I'd not worry health
> >>> wise.Â* It just is not needed except for eye appeal.Â* like I said, it is
> >>> what we grew up with.Â* Close your eyes and take a bit of each and you
> >>> won't tell the difference.
> >>
> >> A fair comparison would require that the two samples be the same age and
> >> process.... other than the colouring. Things may change from one region
> >> to another, so it the percentage of dyed cheddar may not always be the
> >> same from one place to another. I don't eat or buy a heck of a lot of
> >> cheddar. I occasionally buy some cheap cheddar for grilled cheese
> >> sandwiches. My wife loves good cheddar and gets it herself. The higher
> >> quality stuff that she gets not dyed. Perhaps the manufacturers know
> >> that the people willing to pay for the good stuff know that they don't
> >> need the artificial colouring. OTOH, maybe it is a bit of a gimmick not
> >> to dye it and try to foist cheaper products, though I would not say that
> >> was the case in the stuff my wife buys.
> >
> > I bet if I got Kraft cheddar here in the Midwest and some from the
> > East Coast (where white cheddar is preferred), they'd taste the same
> > in a blind test.
>
> Can I assume the Midwes cheddar is orange? If so, they probably would
> taste the same, and that is the sort of comparison I meant. You can
> compare a mass produced minimally aged product against another mass
> produced minimally aged product. There would be a definite difference
> if you compared that Kraft cheese against the well aged cheddar that my
> wife buys.

I'm confident I could tell the difference between real cheddar and
Kraft wax.

>
> >
> > Anyway, I live in the Midwest, where mass-market cheddar is orange.
> > It enables us to have this:
> >
> > <https://en.wikipedia.org/wiki/Colby-Jack>
> >
>
> Oh yeah, Colby cheese. To cal it mild is an understatement. I used to
> like it for the texture in a grilled cheese, but they were so bland I
> switched back to cheddar.

I'm not very fond of cheese, so the milder the better for me, except
for Gruyere and Parmagiano-Reggiano.

Cheese is a convenient and quick source of protein, and I eat it
frequently, but I don't crave it. My husband, on the other hand,
believes that everything is better with cheese on it.

Cindy Hamilton

On Sun, 03 Sep 2017 15:00:40 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
snip
>>
>> Don't get angry over nothing. I now know that Americans call Swiss
>> cheese what I've called 'farmer's cheese' all my life. But before this
>> thread, Swiss cheese was a grated cheese with a very specific smell to
>> me.
>>
Farmers cheese in the US is pressed cottage cheese, a soft cheese. US
termed Swiss cheese is nothing like Farmers Cheese.
Janet US