On Mon, 04 Sep 2017 18:07:20 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Mon, 04 Sep 2017 17:39:25 -0500, "cshenk" > wrote:
>>
>> > Dave Smith wrote in rec.food.cooking:
>> >
>> >> On 2017-09-04 11:08 AM, U.S. Janet B. wrote:
>> >> >On Mon, 04 Sep 2017 09:27:02 -0500, "cshenk" >
>> wrote: >>
>> >> > > I tend more to get the Havarti instead. Seems to lend itself
>> >> > > better to my cookery than actual swiss does though they look a
>> >> > > little similar in a lot of cases with the fine grained holes.
>> >> >
>> >> > Do you really mean havarti? Havarti is another semi-soft,
>> somewhat >> > creamy cheese for table use.
>> >>
>> >> The most common use for Swiss cheese slices seems to be in
>> >> sandwiches, and Havarti fills the bill nicely.
>> >
>> > As an alternative to swiss, I agree but other than both are white
>> > (or near it), they are not the same cheese at all. JUst making that
>> > clear as we have some here who seem challanged if 2 cheeses are
>> > mentioned in the same post.
>>
>> Havarti? Surely, you mean Danish cheese?
>
>Cute. Now get a grip. Most cheese is not known by country of origion.
>Only a very few are commonly known that way. If you were not aware
>swiss was one of them, now you are. Get over it.

Commonly in the US (and actually in Australia too, as I just found
out).

Do you understand that there are people who don't live in the US and
have a different culture than Americans? Weren't you familiar with
Japan? Now, there's an example. Those rascals even speak their own
language, by Jove!