On Tue, 14 Jun 2016 19:58:45 +0100, "Ophelia" >
wrote:

>
>
> "Cindy Hamilton" > wrote in message
> ...
> > On Tuesday, June 14, 2016 at 1:03:31 PM UTC-4, Ophelia wrote:
> >> "Gary" > wrote in message
> >> ...
> >> > Sqwertz wrote:
> >> >>
> >> >> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
> >> >>
> >> >> > Ophelia wrote:
> >> >> >>
> >> >> >> Is that what I call, Plastic Cheese? I don't like it and I am
> >> >> >> happy
> >> >> >> with
> >> >> >> cheddar
> >> >> >
> >> >> > Just so you know, Oph... that "plastic cheese" aka American Cheese
> >> >> > Product, tastes exactly like real mild cheddar cheese.
> >> >>
> >> >> Not even close in taste or texture.
> >> >
> >> > Not trying to mislead. Here's my story:
> >> >
> >> > I always have and use extra sharp cheddar. Nothing like the cheese
> >> > product.
> >> > I wasn't talking about texture but I will guess (TM Dsi1) that the
> >> > texture would probably be about the same in a MELTED grilled cheese
> >> > sandwich.
> >> >
> >> > My comment was about taste. I have a recipe that calls for
> >> > "Old English Cheese." I've always used it and the recipe is good.
> >> > The last time I bought some, I decided to taste it plain out of the
> >> > jar.
> >>
> >> A jar??? I've never had cheese out of a jar! When I have cheddar, I
> >> have a
> >> block of cheese!
> >
> > Here's what he's talking about:
> > <http://www.kraftrecipes.com/products/kraft-jar-cheese-old-english-sa-1093.aspx>
> >
> > It's a pre-made cheese spread. Here's the first hit that Google
> > gave me for "British cheese spread":
> > <http://www.food.com/recipe/savoury-cheese-traditional-british-sandwich-filler-173523>
> > I don't know if you've ever eaten anything like it.
> >
> >
> > That sort of think is (or was at one time) popular at parties, spread
> > on crackers.
>
> Thanks. It wouldn't surprise me if it is sold here, but it isn't something
> I've ever seen. Maybe it is something one has to look for
>
> Ok I just googled:
>
> https://www.google.co.uk/?gws_rd=ssl...pread&tbm=shop
>
> lol plenty of it so it seems.

That Food.com recipe reminds me of recipes I've seen for "pimento
cheese", which is popular in the South, minus the pimento of course.

--

sf