On Dec 21, 9:10*am, "James Silverton" >
wrote:
How much
> different, apart from appearance, is "American" cheese than French and
> Swiss emulsified cheese? Think "Laughing Cow" and those round boxes
> filled with foil wrapped triangles that I liked as a kid.


Not a kid, but I still like Laughing Cow, esp. when they're on sale,
two for five. I like the garlic herb variety, spread on a Rye-krisp.

My death row last meal would def. incude a hunk of Gruyere and that
Swedish Ambrosia.