Bruce wrote in rec.food.cooking:

> 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.

Well Brucie, fact is the thread STARTED with a discussion on what was
meant then after skipped to USA terms and types to match then you got
stupid about it. Its not our fault it was defined to a type first and
you missed that.


--

Bruce wrote in rec.food.cooking:

> 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.

Bruce, it's not my fault you missed 50 or more posts that defined it.
It IS your fault that you jumped on USA folks once it was defined, to
help her discover a ersion that may match her needs better.

--

On Sun, 03 Sep 2017 15:22:45 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> 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.
>
>Well Brucie, fact is the thread STARTED with a discussion on what was
>meant then after skipped to USA terms and types to match then you got
>stupid about it. Its not our fault it was defined to a type first and
>you missed that.

I don't believe I missed it. I just said it's not universal.

On Sun, 3 Sep 2017 13:14:02 -0700 (PDT), dsi1 >
wrote:

>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.

I make cheese toasties with standard Australian cheese, low fat or
not, and that works well. I should check if they've got a melty helper
chemical added to them. I don't think so.

On Sun, 03 Sep 2017 15:26:23 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> 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.
>
>Bruce, it's not my fault you missed 50 or more posts that defined it.
>It IS your fault that you jumped on USA folks once it was defined, to
>help her discover a ersion that may match her needs better.

I didn't miss any definition. I only said that definition isn't
universal. I also didn't jump on USA folks. I also have nothing to do
with "her" (Julie's?) discovery.

You seem to read 50% of each post and fill in the other 50% from your
imagination. Thusly, you end up living in your own world when it comes
to rfc. I hope you enjoy that world, Cshenkie.

On Sun, 03 Sep 2017 14:21:58 -0600, U.S. Janet B. >
wrote:

>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.

In the Netherlands, 'farmers' cheese' (boerenkaas) is a hard, holey
cheese with a stronger flavour than standard hard cheese. It may be
close to what Americans call Swiss cheese. I guess it doesn't matter,
as long as one knows what one's referring to.

On 9/2/2017 11:08 AM, Janet wrote:
> In article >, says...
>> Subject: Swiss Cheese
>> From: Gary >
>> Newsgroups: rec.food.cooking
>>
>> Janet wrote:
>>> [quoted text muted]
>>>> Anyway... What's the Swiss cheese situation where you live? Easy to find?
>>>> Affordable?
>>>
>>> Switzerland makes hundreds of different cheeses, which one do you
>>> mean?
>>
>> As much as I do like swiss cheese, I shouldn't limit myself to
>> what the grocery stores offer. As I mentioned in another post, I
>> do have some cheese specialty shops nearby. I would probably be
>> happy if I did a swiss cheese search for and try different
>> brands.
>>
>
> I'm not talking about different brands. There are umpteen different
> 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
>
> Janet UK
>
What we typically see in the US at a grocery store is Emmental; it's
simply labelled "Swiss". As a general rule it comes in small blocks or
slices. I occasionally buy Gruyere, the softer variety.

Jill

On 9/2/2017 11:10 AM, Janet wrote:
> In article <nn7lqc1it4n9q7frso8hipsh6ca2ds4a92
> @anodyne.nul.which.is.quite.invalid>,
> lid says...
>>
>> On Sat, 2 Sep 2017 12:40:08 +0100, Janet > wrote:
>>
>>> Switzerland makes hundreds of different cheeses, which one do you
>>> mean?
>>> Janet UK
>> In the US they usually mean the one with fairly big holes all through
>> it. I think it's a Gruyere.
>
> That's Emmental.
>
> Gruyere has no holes.
>
> Janet UK
>
Exactly. What the OP is looking for is a small block of Emmental (it
might simply be labelled Swiss). I don't generally find it in the same
section of the grocery store store as the sliced and shredded cheeses.
She'd have to ask at the store.

Jill

On 9/2/2017 5:35 PM, cshenk wrote:
> Janet wrote in rec.food.cooking:
>
>> In article >, says...
>>> Subject: Swiss Cheese
>>> From: Gary >
>>> Newsgroups: rec.food.cooking
>>>
>>> Janet wrote:
>>>> [quoted text muted]
>>>>> Anyway... What's the Swiss cheese situation where you live?
>>>>> Easy to find? Affordable?
>>>>
>>>> Switzerland makes hundreds of different cheeses, which one do
>>>> you mean?
>>>
>>> As much as I do like swiss cheese, I shouldn't limit myself to
>>> what the grocery stores offer. As I mentioned in another post, I
>>> do have some cheese specialty shops nearby. I would probably be
>>> happy if I did a swiss cheese search for and try different
>>> brands.
>>>
>>
>> I'm not talking about different brands. There are umpteen
>> different 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
>>
>> Janet UK
>
> Understood Janet, but the question was from Julie. I'd take it as a
> given she meant what the basic USA version is.
>
(snippage)

Very true, Carol. It resembles Emmental but I doubt she'd be using
imported cheese to make pasta salad.

Jill

On 9/2/2017 4:06 PM, Janet wrote:
> In article >, says...
>>
>> "Janet" > wrote in message
>> .. .
>>> In article >, says...
>>>>
>>>> My favorite pasta salad recipe calls for chunks of Swiss cheese. Swiss
>>>> cheese hasn't always been easy to find and when I do find it, it's not
>>>> always affordable and sometimes only comes in slices. Slices don't work
(snippage)
>>>>
>>>> Anyway... What's the Swiss cheese situation where you live? Easy to find?
>>>> Affordable?
>>>
>>> Switzerland makes hundreds of different cheeses, which one do you
>>> mean?
>>
>> The one that is called Swiss.
>
> Eating holes is bad for your brain, Julie.
>
>
> Janet UK
>
<snork!>

Jill

On 9/2/2017 5:53 PM, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Janet" > wrote in message
>> .. .
>>> In article >,
>>> says...
>>>>
>>>> My favorite pasta salad recipe calls for chunks of Swiss cheese.
>>>> Swiss cheese hasn't always been easy to find and when I do find
>>>> it, it's not always affordable and sometimes only comes in
>>>> slices. Slices don't work well in this salad. Thankfully,
>>>> Tillamook now makes a really good Swiss cheese that is
>>>> affordable. I used it today in the salad. Only problem was that I
>>>> think I accidentally tossed out the flat leaved parsley that I
>>>> bought, mistaking it for the rest of the old cilantro. Either
>>>> that or I didn't actually buy it. I'll have to buy more tomorrow.
>>>>
>>>> Anyway... What's the Swiss cheese situation where you live? Easy
>>>> to find? Affordable?
>>>
>>> Switzerland makes hundreds of different cheeses, which one do you
>>> mean?
>>
>> The one that is called Swiss.
>
> We know what you mean Julie. A few overseas from USA may have been
> confused. You also have some being entirely pedantic now.
>
> Now, what brand did you find worked for you and what was the price?
>
She said Tillamook. Of course then she had more problems. <sigh>

Jill

On 9/2/2017 11:13 AM, MaryL wrote:
> On 9/2/2017 8:25 AM, wrote:
>> On Sat, 2 Sep 2017 07:03:54 -0500, MaryL
>> -OUT-THE-LITTER> wrote:
>>
>>> On 9/2/2017 1:48 AM, Julie Bove wrote:
>>>> My favorite pasta salad recipe calls for chunks of Swiss cheese. Swiss
>>>> cheese hasn't always been easy to find and when I do find it, it's not
>>>> always affordable and sometimes only comes in slices. Slices don't work
>>>> well in this salad. Thankfully, Tillamook now makes a really good Swiss
>>>> cheese that is affordable. I used it today in the salad. Only problem
>>>> was that I think I accidentally tossed out the flat leaved parsley that
>>>> I bought, mistaking it for the rest of the old cilantro. Either that or
>>>> I didn't actually buy it. I'll have to buy more tomorrow.
>>>>
>>>> Anyway... What's the Swiss cheese situation where you live? Easy to
>>>> find? Affordable?
>>>>
>>>
>>> It's easy to find here. I prefer the flavor of Deli cheese, and you can
>>> have it sliced as thick or thin as you want. It's been awhile, so I
>>> don't know what the price is; but cheese can be pricey.
>>>
>>> MaryL
>>
>> Hello there, is it my imagination or have you not been around for
>> awhile?
>>
>
> It's not your imagination. I had some illness, so I was reading the
> newsgroup but not posting. Incidentally, I live in East Texas but I am
> considerably north of Houston. Fortunately, we did not have any
> Hurricane Harvey problems here. That is a true catastrophe. Thanks for
> asking.
>
> MaryL

Thank goodness you didn't have any major storm problems! Sorry to hear
about your illness. I hope you're on the mend.

Jill

On 2017-09-03 2:48 PM, 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.
>>>>
>>>> Â* 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.


True, but in this case it is hardly worth trying to deal with Sheldon in
a sensible manner. Many cheeses are consumed locally and only the larger
producers ship their products overseas. Most of us know some of the most
popular Italian cheese like Mozzarella and Parmesan, so they don't have
to say it is Italian. There are lots of blue cheeses, some of them named
for the town or region where they are produced, like Roquefort and
Danish Blue.... hey... a cheese named for the country. Cheddar is from
Cheddar and there are many other English cheeses named for the town of
their origins. I don't suppose that it would ever occur to Sheldon that
the lack of differentiation of what North Americans call Swiss Cheese
has more to do with their lack of interest in being more specific. If
you watch British cooking shows or even some of the better American
shows, they would be more likely to use the more accurate names.

On 2017-09-03 2:50 PM, 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>
>

Nice try, but that is a Dutch girl.

On Sun, 3 Sep 2017 17:47:14 -0400, Dave Smith
> wrote:

>True, but in this case it is hardly worth trying to deal with Sheldon in
>a sensible manner. Many cheeses are consumed locally and only the larger
>producers ship their products overseas. Most of us know some of the most
>popular Italian cheese like Mozzarella and Parmesan, so they don't have
>to say it is Italian. There are lots of blue cheeses, some of them named
>for the town or region where they are produced, like Roquefort and
>Danish Blue.... hey... a cheese named for the country. Cheddar is from
>Cheddar and there are many other English cheeses named for the town of
>their origins. I don't suppose that it would ever occur to Sheldon that
>the lack of differentiation of what North Americans call Swiss Cheese
>has more to do with their lack of interest in being more specific. If
>you watch British cooking shows or even some of the better American
>shows, they would be more likely to use the more accurate names.

Sheldon isn't able to look further than his own narrow mind. So to
expect him to look a bit further than just his own country is asking
way too much of him.

On Sun, 3 Sep 2017 17:49:12 -0400, Dave Smith
> wrote:

>On 2017-09-03 2:50 PM, 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 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>
>>
>
>Nice try, but that is a Dutch girl.

Could be, I'm not sure. But that doesn't change the fact that's what
I've learnt to call Swiss cheese.

On 2017-09-03 3:13 PM, Bruce wrote:

>> 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.
>

That must be quite different from American or Canadian farmer's cheese,
which is a very mild,fresh cheese.

On Sun, 3 Sep 2017 17:56:37 -0400, Dave Smith
> wrote:

>On 2017-09-03 3:13 PM, Bruce wrote:
>
>>> 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.
>>
>
>That must be quite different from American or Canadian farmer's cheese,
>which is a very mild,fresh cheese.

Yes, cheese names are very different internationally, apparently.

On 2017-09-03 3:21 PM, notbob wrote:
> On 2017-09-03, U.S Janet B > wrote:

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

The first year my wife and I went to September Camp, our annual getaway
in Algonquin, her mother packed a crate of cocktail party goodies. Among
the items were two plastic tubes of "beer cheese". One evening we got
back to our cabin just in time to watch a racoon make his escape. He had
ransacked the crate of food. He he had eaten the stuff he could get
open and had thrown all the bans and jars under the beds. Also under the
bed were the two tubs of beer cheese. One was unopened. The other had
been opened and there was a paw print. It seems the racoon had tasted it
and then thrown both containers away with the inedibles.

On Sunday, September 3, 2017 at 10:38:22 AM UTC-10, Bruce wrote:
> On Sun, 3 Sep 2017 13:14:02 -0700 (PDT), dsi1 <dsi10yahoo.com>
> wrote:
>
> >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.
>
> I make cheese toasties with standard Australian cheese, low fat or
> not, and that works well. I should check if they've got a melty helper
> chemical added to them. I don't think so.

Don't check. Just eat yer cheese toasties and be happy. Here's my sandwich. That's 100% real American cheese in there, dammit!

https://www.amazon.com/photos/share/...7OKi9lp4MXTZbW

On 2017-09-03 4:10 PM, Bruce wrote:
> On Sun, 03 Sep 2017 15:00:40 -0500, "cshenk" > wrote:
>
> 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.

Does it really matter? Throughout the US and Canada, the cheese with
holes that comes from Switzerland, and the locally made imitations are
called Swiss Cheese here. The better cheese shops may carry a white
range of Swiss made cheese and sell them under their real names. Hell,
the single most common cheese sold around here is Cheddar, and it
doesn't come from Cheddar. It doesn't even really taste like good cheddar.

On 9/2/2017 5:13 PM, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
>> My favorite pasta salad recipe calls for chunks of Swiss cheese.
>> Swiss cheese hasn't always been easy to find and when I do find it,
>> it's not always affordable and sometimes only comes in slices. Slices
>> don't work well in this salad. Thankfully, Tillamook now makes a
>> really good Swiss cheese that is affordable.
(snip)
>>
>> Anyway... What's the Swiss cheese situation where you live? Easy to
>> find? Affordable?
>
> What price do you consider reasonable?
>
>
> To me it varies with level of the cheese. Usually 5$ a lb for regular
> stuff in the cheddar/swiss/mozz, I might go up to 18$ for a special
> hard cheese where a little goes a long way.
>
>
Yes, it does depend on the cheese. If I was making something like a
pasta salad I'd probably buy a small (8 oz.) block of Kraft "Swiss" and
cut it into chunks.

Imported cheeses are obviously going to cost more. I buy a small wedge
of imported Parmesan for grating; it costs about $12 but that's okay
because it lasts for a long time. For imported Emmental, likely a small
block would cost $8-10. Not what I'd use in a pasta salad.

I've never had a problem finding the kind of "Swiss" cheese she's
looking for. Nor imported cheeses.

Jill

On 9/2/2017 8:42 AM, Nancy2 wrote:
> Swiss very easy to find, in blocks, slices, cracker cuts.
>
> N.
>
Apparently not in Bothell, WA.

Jill

On 2017-09-03 4:20 PM, Cindy Hamilton wrote:
>
>> 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.

Much to my wife's displeasure, mice can tell the difference too. She was
upset last year when I used some of her good cheddar as bait in mouse
traps. It worked better than Kraft cheddar. >> 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.

You are more like me and your husband is like my wife. She loves cheese
and she will spend lots on it. My weakness is Brie. It is one cheese
that I really have trouble resisting. Not being a big cheese fan, I
find it hard to spend a lot on cheese, but I have to say the expensive
Brie tends to be so much better than the cheap stuff.

On 2017-09-03 4:21 PM, U.S. Janet B. wrote:

>>> 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.

I was introduced to farmer's cheese by some American friends. Sliced
farmer cheese and tomato sandwiches were amazing.

On Sun, 3 Sep 2017 18:08:02 -0400, Dave Smith
> wrote:

>On 2017-09-03 4:10 PM, Bruce wrote:
>> On Sun, 03 Sep 2017 15:00:40 -0500, "cshenk" > wrote:
>>
>> 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.
>
>Does it really matter? Throughout the US and Canada, the cheese with
>holes that comes from Switzerland, and the locally made imitations are
>called Swiss Cheese here. The better cheese shops may carry a white
>range of Swiss made cheese and sell them under their real names. Hell,
>the single most common cheese sold around here is Cheddar, and it
>doesn't come from Cheddar. It doesn't even really taste like good cheddar.

No , it doesn't matter. Mars bars don't come from Mars either. But
it's good to point out what North Americans mean whan they say "Swiss
cheese". Cshenkie immediately sees that as criticism of the US, where
none was intended. That's why this is dragged out so much.

On Sun, 3 Sep 2017 18:12:54 -0400, Dave Smith
> wrote:

>On 2017-09-03 4:20 PM, Cindy Hamilton wrote:
>>
>>> 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.
>
>Much to my wife's displeasure, mice can tell the difference too. She was
>upset last year when I used some of her good cheddar as bait in mouse
>traps. It worked better than Kraft cheddar. >> 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.
>
>You are more like me and your husband is like my wife. She loves cheese
>and she will spend lots on it. (...)

She's from Dutch background, right? Belgians call Dutch cheeseheads
for a reason. I love all cheeses too.

On Sun, 3 Sep 2017 15:05:45 -0700 (PDT), dsi1 >
wrote:

>On Sunday, September 3, 2017 at 10:38:22 AM UTC-10, Bruce wrote:
>> On Sun, 3 Sep 2017 13:14:02 -0700 (PDT), dsi1 <dsi10yahoo.com>
>> wrote:
>>
>> >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.
>>
>> I make cheese toasties with standard Australian cheese, low fat or
>> not, and that works well. I should check if they've got a melty helper
>> chemical added to them. I don't think so.
>
>Don't check. Just eat yer cheese toasties and be happy. Here's my sandwich. That's 100% real American cheese in there, dammit!
>
>https://www.amazon.com/photos/share/...7OKi9lp4MXTZbW

With orange colouring by the looks of it. Very melty though.

On 9/2/2017 6:43 PM, wrote:
> On Sat, 2 Sep 2017 08:53:51 -0600, Casa de Masa > wrote:
>
>> On 9/2/2017 5:32 AM, wrote:
>>> I used to put shred swiss on pizza but I now think it gets rubbery when heated.
>>>
>> It does, fresh motzarella is tops!
>
> Not for pizza... the high temperature ruins fresh mozz, it's a waste
> of good cheese... fresh mozz is not a melting cheese.

Fresh mozz is already extremely soft so it doesn't take long under the
heat to melt and lightly brown it. It simply doesn't melt like a sheet
of plastic.

I watched this on TV one morning last month featuring Bobby Flay and his
outdoor kitchen. Not a fan of celeb chefs myself but he's got a
fanastic outdoor kitchen. He has a wood-fired outdoor pizza oven. They
made pizza dough, topped with just a little red sauce, dotted with small
pieces of fresh mozz:

https://www.today.com/video/bobby-fl...-1025844291634

or

http://tinyurl.com/y7477xbb

An aside: Mr. Flay travels with a cat named Nacho.

I've cooked with fresh mozz. Not pizza, but Chicken Parmesan. Trust
me, fresh mozz melts. And it tastes very good.

> For pizza use
> typical packaged mozz.

Just like frozen pizza! I wouldn't add expensive mozz to a frozen
pizza, either.

> I also like to add provolone for more
> flavor... mozz is pretty much flavorless. it's used for pizza because

....it's cheap! If it is bland/tasteless, IMHO you've never tasted
really good mozzarelle, fresh or otherwise. Feel free to spare us the
account of eating cheap food in Italy 50 years ago.

Jill

On 9/2/2017 6:53 PM, Dave Smith wrote:
> On 2017-09-02 6:43 PM, wrote:
>> On Sat, 2 Sep 2017 08:53:51 -0600, Casa de Masa > wrote:
>>
>>> On 9/2/2017 5:32 AM, wrote:
>>>> I used to put shred swiss on pizza but I now think it gets rubbery
>>>> when heated.
>>>>
>>> It does, fresh motzarella is tops!
>>
>> Not for pizza... the high temperature ruins fresh mozz, it's a waste
>> of good cheese... fresh mozz is not a melting cheese. For pizza use
>> typical packaged mozz.
>
> You are confusing pizza for the masses with good pizza.
>
(snippage)

Yes, he is. I wouldn't doctor a frozen pizza with anything other than
the pre-shredded stuff they call Motzaralla. But it's totally different
from a fresh pizza with fresh soft mozarelle. Think it won't melt?
He'd be wrong.

As for coltwv, I wouldn't put "swiss" cheese on pizza.

Jill

The Bove is definitely RETARDED...sheesh...!!!

--
Best
Greg


On Saturday, 2 September 2017 01:48:36 UTC-5, Julie Bove wrote:
> My favorite pasta salad recipe calls for chunks of Swiss cheese. Swiss
> cheese hasn't always been easy to find and when I do find it, it's not
> always affordable and sometimes only comes in slices. Slices don't work well
> in this salad. Thankfully, Tillamook now makes a really good Swiss cheese
> that is affordable. I used it today in the salad. Only problem was that I
> think I accidentally tossed out the flat leaved parsley that I bought,
> mistaking it for the rest of the old cilantro. Either that or I didn't
> actually buy it. I'll have to buy more tomorrow.
>
> Anyway... What's the Swiss cheese situation where you live? Easy to find?
> Affordable?

On 9/3/2017 6:08 PM, Dave Smith wrote:
> On 2017-09-03 4:10 PM, Bruce wrote:
>> On Sun, 03 Sep 2017 15:00:40 -0500, "cshenk" > wrote:
>>
>> 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.
>
> Does it really matter? Throughout the US andÂ* Canada, the cheese with
> holes that comes from Switzerland, and the locally made imitations are
> called Swiss Cheese here.Â* The better cheese shops may carry a white
> range of Swiss made cheese and sell them under their real names.Â*Â* Hell,
> the single most common cheese sold around here is Cheddar, and it
> doesn't come from Cheddar. It doesn't even really taste like good cheddar.
>
>

Don't forget the cartoon line or movie line when threatening to shoot
someone full of holes, "I'll make Swiss cheese outta you"

On 2017-09-03 6:08 PM, jmcquown wrote:
> On 9/2/2017 5:13 PM, cshenk wrote:
>> Julie Bove wrote in rec.food.cooking:

> Imported cheeses are obviously going to cost more.Â* I buy a small wedge
> of imported Parmesan for grating; it costs about $12 but that's okay
> because it lasts for a long time.Â* For imported Emmental, likely a small
> block would cost $8-10.Â* Not what I'd use in a pasta salad.
>
> I've never had a problem finding the kind of "Swiss" cheese she's
> looking for.Â* Nor imported cheeses.
>

Of course not Jill. Julie seems to encounter all sorts of problems that
don't seem to be an issue for people who live outside of her vortex of
dysfunction.

On 9/3/2017 4:20 PM, Cindy Hamilton wrote:

>
> 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
>

Yes, it is one of a handful of things than can improve most anything
they are added to:
Cheese
raisins
cinnamon
vanilla ice cream
ketchup
chocolate

On 2017-09-03 7:01 PM, Ed Pawlowski wrote:
> On 9/3/2017 4:20 PM, Cindy Hamilton wrote:
>
>>
>> Cheese is a convenient and quick source of protein, and I eat it
>> frequently, but I don't crave it.Â* My husband, on the other hand,
>> believes that everything is better with cheese on it.
>>
>> Cindy Hamilton
>>
>
> Yes, it is one of a handful of things than can improve most anything
> they are added to:
> Cheese
> raisins
> cinnamon
> vanilla ice cream
> ketchup
> chocolate

You missed the number one thing that improves anything.... bacon.

"Julie Bove" > wrote in message
news
> My favorite pasta salad recipe calls for chunks of Swiss cheese. Swiss
> cheese hasn't always been easy to find and when I do find it, it's not
> always affordable and sometimes only comes in slices. Slices don't work
> well in this salad. Thankfully, Tillamook now makes a really good Swiss
> cheese that is affordable. I used it today in the salad. Only problem was
> that I think I accidentally tossed out the flat leaved parsley that I
> bought, mistaking it for the rest of the old cilantro. Either that or I
> didn't actually buy it. I'll have to buy more tomorrow.
>
> Anyway... What's the Swiss cheese situation where you live? Easy to find?
> Affordable?
>

We have Swiss cheese up to your arm pits. Down here we have what we call
grocery stores. The cheese is always in the cooler section typically next
to the sour cream and cold cuts. You can buy it sliced, cubed, in 8 -32 oz
bricks. Heck we even have it shredded in plastic bags for those convenience
minded eaters. We have light Swiss, non-fat Swiss, whole milk Swiss. We
even have Swiss cheese snacks. Store delis often have premade sandwiches
like turkey and Swiss cheese. What we lack is Swizz - canned aerosol Swiss.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

"jmcquown" > wrote in message
news
> On 9/2/2017 8:42 AM, Nancy2 wrote:
>> Swiss very easy to find, in blocks, slices, cracker cuts.
>>
>> N.
>>
> Apparently not in Bothell, WA.

Or Staten Island. Only sliced.

On Sunday, September 3, 2017 at 12:25:51 PM UTC-10, Bruce wrote:
> On Sun, 3 Sep 2017 15:05:45 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Sunday, September 3, 2017 at 10:38:22 AM UTC-10, Bruce wrote:
> >> On Sun, 3 Sep 2017 13:14:02 -0700 (PDT), dsi1 <dsi10yahoo.com>
> >> wrote:
> >>
> >> >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.
> >>
> >> I make cheese toasties with standard Australian cheese, low fat or
> >> not, and that works well. I should check if they've got a melty helper
> >> chemical added to them. I don't think so.
> >
> >Don't check. Just eat yer cheese toasties and be happy. Here's my sandwich. That's 100% real American cheese in there, dammit!
> >
> >https://www.amazon.com/photos/share/...7OKi9lp4MXTZbW
>
> With orange colouring by the looks of it. Very melty though.

Americans like their cheese a bold yellow. We go where no man has gone before. It is this character that made US great.

"Ed Pawlowski" > wrote in message
...
> On 9/2/2017 7:40 AM, Janet wrote:
>> In article >, says...
>>>
>>> My favorite pasta salad recipe calls for chunks of Swiss cheese. Swiss
>>> cheese hasn't always been easy to find and when I do find it, it's not
>>> always affordable and sometimes only comes in slices. Slices don't work
>>> well
>>> in this salad. Thankfully, Tillamook now makes a really good Swiss
>>> cheese
>>> that is affordable. I used it today in the salad. Only problem was that
>>> I
>>> think I accidentally tossed out the flat leaved parsley that I bought,
>>> mistaking it for the rest of the old cilantro. Either that or I didn't
>>> actually buy it. I'll have to buy more tomorrow.
>>>
>>> Anyway... What's the Swiss cheese situation where you live? Easy to
>>> find?
>>> Affordable?
>>
>> Switzerland makes hundreds of different cheeses, which one do you
>> mean?
>>
>> Janet UK
>>
>
> She wants the yellow with holes in it. To 95% of Americans that is the
> only kind. If you buy the sliced stuff from the deli it tastes like wax.
> I never ate Swiss for years because of limited exposure to that crap. One
> day I had a good one and it changed my cheese buying. Now I can enjoy
> some of the finer Swiss.

What I have is more of a cream color.

"Gary" > wrote in message ...
> 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.
>
>> 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.
>
> 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.

Can you even get the red any more?