On Oct 15, 12:08*pm, Gorio >
wrote:
> Sqwertz;1537650 Wrote:
>
>
>
>
>
> > On Thu, 14 Oct 2010 13:28:46 -0500, Lou Decruss wrote:
> > -
> > I've been pretty busy recently and haven't been around much so
> > hopefully this isn't a repeat. *I want the Nantucket. *Which one would
> > be your first choice?
>
> > 'Grilled Cheese Academy' (http://grilledcheeseacademy.com/)-
>
> > I'd like most of them if they were made with imported rather than
> > Wisconsin cheeses. *The site is a little heavy on the "Wisconsin"
> > cheese, though I am partial to Seymour Dairy's cheese. *That's about
> > it from Wisconsin.
>
> > 'Seymour Dairy Products - Home' (http://www.seymourdairyproducts.com/)
>
> > -sw
>
> Perhaps you haven't been exposed to some our finest in the dairy state.
> Try Jussto is you ever see it, or 10 year cheddar. I feel out gruyere
> second to none in europe. You can keep all that Colby, Mild cheddar and
> stuff. We also still produce a real Limburger in Monroe.
>
> --
> Gorio- Hide quoted text -
>
> - Show quoted text -

Maytag Blue Cheese from Iowa - one of the very best, and used by great
chefs everywhere in the US. ;-) I wouldn't want it in a grilled
cheese sandwich, though - it is best in salad or even on a baked
potato or on top a grilled steak....


N.