On Monday, September 4, 2017 at 7:23:41 PM UTC-4, Bruce wrote:
> 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!

Of course. However, rec.food.cooking is largely peopled by Americans.
Majority rule.

Cindy Hamilton