Julie Bove wrote in rec.food.cooking:

> My favorite pasta salad recipe calls for chunks of Swiss cheese.
> Swiss cheese hasn't always been easy to find and when I do find it,
> it's not always affordable and sometimes only comes in slices. Slices
> don't work well in this salad. Thankfully, Tillamook now makes a
> really good Swiss cheese that is affordable. I used it today in the
> salad. Only problem was that I think I accidentally tossed out the
> flat leaved parsley that I bought, mistaking it for the rest of the
> old cilantro. Either that or I didn't actually buy it. I'll have to
> buy more tomorrow.
>
> Anyway... What's the Swiss cheese situation where you live? Easy to
> find? Affordable?

What price do you consider reasonable?


To me it varies with level of the cheese. Usually 5$ a lb for regular
stuff in the cheddar/swiss/mozz, I might go up to 18$ for a special
hard cheese where a little goes a long way.



--

On Saturday, September 2, 2017 at 11:10:45 AM UTC-10, Bruce wrote:
> On Sat, 2 Sep 2017 13:25:36 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Saturday, September 2, 2017 at 4:10:05 PM UTC-4, Bruce wrote:
> >> On Sat, 2 Sep 2017 13:05:44 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Saturday, September 2, 2017 at 3:47:11 PM UTC-4, Bruce wrote:
> >> >> On Sat, 02 Sep 2017 09:56:30 -0400, wrote:
> >> >>
> >> >> >Probably means the one with large holes... typically refered to as
> >> >> >"Switzerland Swiss". There are many domestic Swiss cheeses in the US
> >> >>
> >> >> "domestic Swiss cheeses in the US". You speak a quaint language over
> >> >> there.
> >> >
> >> >Domestic Swiss-style cheeses, to be precise. We also have domestic
> >> >gouda, cheddar, and parmesan. The U.S. simply doesn't respect
> >> >nomenclature conventions of other countries.
> >>
> >> Americans and Australians tend to reduce food items to one country.
> >> What you call Swiss cheese isn't uniquely Swiss. Same with Danish
> >> pastry and French fries. There must be more. Oh, Dutch babies.
> >
> >It goes the other way, too. Kielbasa is the Polish word for "sausage",
> >yet it's only applied to one or two kinds of Polish sausage that are
> >popular here.
> >
> >As far as cheese goes, we probably came by it honestly. Immigrants
> >came, made the cheeses they always made, and the names became
> >associated. The cheese made by that Swiss immigrant down the road
> >obviously is Swiss cheese. Never mind that aging it in his basement
> >isn't quite the same as aging it in a cave.
>
> It must have been a matter of timing and location that 'Swiss' became
> the label instead of one of the many other European
> countries/immigrants that make similar cheese.
>
> >Then along came the food industry, and scraped everything down to
> >the least common denominator.
>
> Yes, they're good at that.

They are very good but there's nothing wrong with that. This allows me to go to the store and purchase that cheese with all the weird holes in it. I like cheese with holes. If it wasn't for the food industry, we wouldn't be able to eat holey cheese.

Am Samstag, 2. September 2017 21:40:15 UTC+2 schrieb Janet:
> In article >,
> says...
> > Subject: Swiss Cheese
> > From: Nancy Young >
> > Newsgroups: rec.food.cooking
> >
> > On 9/2/2017 11:08 AM, Janet wrote:
> >
> > > [quoted text muted]
> > > varieties of cheeses made in Switzerland; that means different recipes
> > > and method, different textures, different looks.
> > >
> > > http://www.huffingtonpost.com/2011/0...uide-to-swiss-
> > > cheese_n_966145.html
> >
> > But only one type is referred to as Swiss cheese,
>
> in America. I'm not in America.
>
> Outside of the USA, nobody has a clue which one type Americans mean
> when they talk about Swiss cheese.

Guess what we Germans refer to as "Schweizer Käse" ("Swiss cheese") most
of the times: Swiss Emmentaler.
I do live in Germany, too. My name is Nobody...

Bye, Sanne.

Gary wrote in rec.food.cooking:

> Julie Bove wrote:
> >
> > My favorite pasta salad recipe calls for chunks of Swiss cheese.
> > Swiss cheese hasn't always been easy to find and when I do find it,
> > it's not always affordable and sometimes only comes in slices.
> > Slices don't work well in this salad.
>
> Cabot or some cheese company makes those 8oz blocks of cheese
> but it's inferior stuff, imo. I do like their x-sharp cheddar.
>
> Look in your deli. They can cut it as thick as you want it.
> If they won't cut very thick, you can warm up a pile of thin
> slices and press them down with your hand to cut into chunks.
>
> > Thankfully, Tillamook now makes a really good Swiss cheese
> > that is affordable. I used it today in the salad.
>
> Well, sounds like you solved your own problem. Where in store
> do you find Tillamook. I've heard that name mentioned but only
> here in RFC.

Hi Gary, I know they sell Tillamook here too but can't recall which
stores. As I recall, it's less expensive than Kraft and tastes a
little better.

On Sat, 2 Sep 2017 14:14:15 -0700 (PDT), dsi1 >
wrote:

>On Saturday, September 2, 2017 at 11:10:45 AM UTC-10, Bruce wrote:
>> On Sat, 2 Sep 2017 13:25:36 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Saturday, September 2, 2017 at 4:10:05 PM UTC-4, Bruce wrote:
>> >> On Sat, 2 Sep 2017 13:05:44 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Saturday, September 2, 2017 at 3:47:11 PM UTC-4, Bruce wrote:
>> >> >> On Sat, 02 Sep 2017 09:56:30 -0400, wrote:
>> >> >>
>> >> >> >Probably means the one with large holes... typically refered to as
>> >> >> >"Switzerland Swiss". There are many domestic Swiss cheeses in the US
>> >> >>
>> >> >> "domestic Swiss cheeses in the US". You speak a quaint language over
>> >> >> there.
>> >> >
>> >> >Domestic Swiss-style cheeses, to be precise. We also have domestic
>> >> >gouda, cheddar, and parmesan. The U.S. simply doesn't respect
>> >> >nomenclature conventions of other countries.
>> >>
>> >> Americans and Australians tend to reduce food items to one country.
>> >> What you call Swiss cheese isn't uniquely Swiss. Same with Danish
>> >> pastry and French fries. There must be more. Oh, Dutch babies.
>> >
>> >It goes the other way, too. Kielbasa is the Polish word for "sausage",
>> >yet it's only applied to one or two kinds of Polish sausage that are
>> >popular here.
>> >
>> >As far as cheese goes, we probably came by it honestly. Immigrants
>> >came, made the cheeses they always made, and the names became
>> >associated. The cheese made by that Swiss immigrant down the road
>> >obviously is Swiss cheese. Never mind that aging it in his basement
>> >isn't quite the same as aging it in a cave.
>>
>> It must have been a matter of timing and location that 'Swiss' became
>> the label instead of one of the many other European
>> countries/immigrants that make similar cheese.
>>
>> >Then along came the food industry, and scraped everything down to
>> >the least common denominator.
>>
>> Yes, they're good at that.
>
>They are very good but there's nothing wrong with that. This allows me to go to the store and purchase that cheese with all the weird holes in it. I like cheese with holes. If it wasn't for the food industry, we wouldn't be able to eat holey cheese.

Do you have to pay for the holes?

On Sat, 2 Sep 2017 14:15:38 -0700 (PDT), sanne
> wrote:

>Am Samstag, 2. September 2017 21:40:15 UTC+2 schrieb Janet:
>> In article >,
>> says...
>> > Subject: Swiss Cheese
>> > From: Nancy Young >
>> > Newsgroups: rec.food.cooking
>> >
>> > On 9/2/2017 11:08 AM, Janet wrote:
>> >
>> > > [quoted text muted]
>> > > varieties of cheeses made in Switzerland; that means different recipes
>> > > and method, different textures, different looks.
>> > >
>> > > http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>> > > cheese_n_966145.html
>> >
>> > But only one type is referred to as Swiss cheese,
>>
>> in America. I'm not in America.
>>
>> Outside of the USA, nobody has a clue which one type Americans mean
>> when they talk about Swiss cheese.
>
>Guess what we Germans refer to as "Schweizer Käse" ("Swiss cheese") most
>of the times: Swiss Emmentaler.
>I do live in Germany, too. My name is Nobody...

Have you gone back to taking your pills?

Janet wrote in rec.food.cooking:

> In article >, says...
> > Subject: Swiss Cheese
> > From: Gary >
> > Newsgroups: rec.food.cooking
> >
> > Janet wrote:
> > > [quoted text muted]
> > > > Anyway... What's the Swiss cheese situation where you live?
> > > > Easy to find? Affordable?
> > >
> > > Switzerland makes hundreds of different cheeses, which one do
> > > you mean?
> >
> > As much as I do like swiss cheese, I shouldn't limit myself to
> > what the grocery stores offer. As I mentioned in another post, I
> > do have some cheese specialty shops nearby. I would probably be
> > happy if I did a swiss cheese search for and try different
> > brands.
> >
>
> I'm not talking about different brands. There are umpteen
> different varieties of cheeses made in Switzerland; that means
> different recipes and method, different textures, different looks.
>
>
> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
> cheese_n_966145.html
>
> Janet UK

Understood Janet, but the question was from Julie. I'd take it as a
given she meant what the basic USA version is.

Most likely- Emmental is the cheese that we recognize as Swiss cheese,
the semi-hard cheese with holes. This type of cheese has a piquant
flavor that isn't quite sharp. It's great sliced for sandwiches or
cubed for appetizers.

Second choice- Gruyere is similar to Emmental, but it typically has no
holes. Gruyere can range in texture from creamy to firm. It has a nutty
flavor that is more pronounced when aged. It's great in a grilled
cheese sandwich or the dish croque monsieur. It commonly tops French
onion soup and is used in fondues. Try it blended with other cheeses in
macaroni and cheese.

When labeled by either of those names in the USA, expect even if of USA
make, price will jump 2-7$ a lb but quality often does not change to
match the price. Marketing ploy.



--

Nancy Young wrote in rec.food.cooking:

> On 9/2/2017 11:08 AM, Janet wrote:
>
> > I'm not talking about different brands. There are umpteen
> > different varieties of cheeses made in Switzerland; that means
> > different recipes and method, different textures, different looks.
> >
> >
> > http://www.huffingtonpost.com/2011/0...-guide-to-swis
> > s- cheese_n_966145.html
>
> But only one type is referred to as Swiss cheese, I don't think anyone
> thinks that's all they make.
>
> nancy

I think generally we mean the one with holes but the one without holes
can be found under that name too.

--

Cindy Hamilton wrote in rec.food.cooking:

> On Saturday, September 2, 2017 at 3:47:11 PM UTC-4, Bruce wrote:
> > On Sat, 02 Sep 2017 09:56:30 -0400, wrote:
> >
> > >On Sat, 2 Sep 2017 12:40:08 +0100, Janet > wrote:
> > >
> > > > In article >,
> > > > says...
> > >>>
> > >>> My favorite pasta salad recipe calls for chunks of Swiss
> > cheese. Swiss >>> cheese hasn't always been easy to find and when I
> > do find it, it's not >>> always affordable and sometimes only comes
> > in slices. Slices don't work well >>> in this salad. Thankfully,
> > Tillamook now makes a really good Swiss cheese >>> that is
> > affordable. I used it today in the salad. Only problem was that I
> > >>> think I accidentally tossed out the flat leaved parsley that I
> > bought, >>> mistaking it for the rest of the old cilantro. Either
> > that or I didn't >>> actually buy it. I'll have to buy more
> > tomorrow. >>> >>> Anyway... What's the Swiss cheese situation
> > where you live? Easy to find? >>> Affordable?
> > > >
> > >> Switzerland makes hundreds of different cheeses, which one do
> > you
> > > > mean?
> > > >
> > >> Janet UK
> > >
> > > Probably means the one with large holes... typically refered to as
> > > "Switzerland Swiss". There are many domestic Swiss cheeses in
> > > the US
> >
> > "domestic Swiss cheeses in the US". You speak a quaint language over
> > there.
>
> Domestic Swiss-style cheeses, to be precise. We also have domestic
> gouda, cheddar, and parmesan. The U.S. simply doesn't respect
> nomenclature conventions of other countries.
>
> Cindy Hamilton

LOL, true, possibly because so many from those other places moved here
and took the same methods with them. We do mark the imported stuff but
otherwise probably better to assume it's a domestic version.

--

Ed Pawlowski wrote in rec.food.cooking:

> On 9/2/2017 7:40 AM, Janet wrote:
> > In article >,
> > says...
> > >
> > > My favorite pasta salad recipe calls for chunks of Swiss cheese.
> > > Swiss cheese hasn't always been easy to find and when I do find
> > > it, it's not always affordable and sometimes only comes in
> > > slices. Slices don't work well in this salad. Thankfully,
> > > Tillamook now makes a really good Swiss cheese that is
> > > affordable. I used it today in the salad. Only problem was that I
> > > think I accidentally tossed out the flat leaved parsley that I
> > > bought, mistaking it for the rest of the old cilantro. Either
> > > that or I didn't actually buy it. I'll have to buy more tomorrow.
> > >
> > > Anyway... What's the Swiss cheese situation where you live? Easy
> > > to find? Affordable?
> >
> > Switzerland makes hundreds of different cheeses, which one do
> > you mean?
> >
> > Janet UK
> >
>
> She wants the yellow with holes in it. To 95% of Americans that is
> the only kind. If you buy the sliced stuff from the deli it tastes
> like wax. I never ate Swiss for years because of limited exposure to
> that crap. One day I had a good one and it changed my cheese buying.
> Now I can enjoy some of the finer Swiss.

Yellow? LOst me there.

--

On Sat, 02 Sep 2017 16:47:49 -0500, "cshenk" > wrote:

>Cindy Hamilton wrote in rec.food.cooking:
>
>> On Saturday, September 2, 2017 at 3:47:11 PM UTC-4, Bruce wrote:
>> > On Sat, 02 Sep 2017 09:56:30 -0400, wrote:
>> >
>> > >On Sat, 2 Sep 2017 12:40:08 +0100, Janet > wrote:
>> > >
>> > > > In article >,
>> > > > says...
>> > >>>
>> > >>> My favorite pasta salad recipe calls for chunks of Swiss
>> > cheese. Swiss >>> cheese hasn't always been easy to find and when I
>> > do find it, it's not >>> always affordable and sometimes only comes
>> > in slices. Slices don't work well >>> in this salad. Thankfully,
>> > Tillamook now makes a really good Swiss cheese >>> that is
>> > affordable. I used it today in the salad. Only problem was that I
>> > >>> think I accidentally tossed out the flat leaved parsley that I
>> > bought, >>> mistaking it for the rest of the old cilantro. Either
>> > that or I didn't >>> actually buy it. I'll have to buy more
>> > tomorrow. >>> >>> Anyway... What's the Swiss cheese situation
>> > where you live? Easy to find? >>> Affordable?
>> > > >
>> > >> Switzerland makes hundreds of different cheeses, which one do
>> > you
>> > > > mean?
>> > > >
>> > >> Janet UK
>> > >
>> > > Probably means the one with large holes... typically refered to as
>> > > "Switzerland Swiss". There are many domestic Swiss cheeses in
>> > > the US
>> >
>> > "domestic Swiss cheeses in the US". You speak a quaint language over
>> > there.
>>
>> Domestic Swiss-style cheeses, to be precise. We also have domestic
>> gouda, cheddar, and parmesan. The U.S. simply doesn't respect
>> nomenclature conventions of other countries.
>>
>> Cindy Hamilton
>
>LOL, true, possibly because so many from those other places moved here
>and took the same methods with them. We do mark the imported stuff but
>otherwise probably better to assume it's a domestic version.

It's not just the US. In France and Australia, for instance, they sell
Gouda cheese as well and I bet it's not really from the town or region
of Gouda. Same for Edam cheese, probably.

Julie Bove wrote in rec.food.cooking:

>
> "Janet" > wrote in message
> .. .
> > In article >,
> > says...
> > >
> > > My favorite pasta salad recipe calls for chunks of Swiss cheese.
> > > Swiss cheese hasn't always been easy to find and when I do find
> > > it, it's not always affordable and sometimes only comes in
> > > slices. Slices don't work well in this salad. Thankfully,
> > > Tillamook now makes a really good Swiss cheese that is
> > > affordable. I used it today in the salad. Only problem was that I
> > > think I accidentally tossed out the flat leaved parsley that I
> > > bought, mistaking it for the rest of the old cilantro. Either
> > > that or I didn't actually buy it. I'll have to buy more tomorrow.
> > >
> > > Anyway... What's the Swiss cheese situation where you live? Easy
> > > to find? Affordable?
> >
> > Switzerland makes hundreds of different cheeses, which one do you
> > mean?
>
> The one that is called Swiss.

We know what you mean Julie. A few overseas from USA may have been
confused. You also have some being entirely pedantic now.

Now, what brand did you find worked for you and what was the price?

--

I used to but Borden gouda cheese on pizza and loved it but I don't like it now.

On Sat, 02 Sep 2017 16:53:07 -0500, "cshenk" > wrote:

>Julie Bove wrote in rec.food.cooking:
>
>>
>> "Janet" > wrote in message
>> .. .
>> > In article >,
>> > says...
>> > >
>> > > My favorite pasta salad recipe calls for chunks of Swiss cheese.
>> > > Swiss cheese hasn't always been easy to find and when I do find
>> > > it, it's not always affordable and sometimes only comes in
>> > > slices. Slices don't work well in this salad. Thankfully,
>> > > Tillamook now makes a really good Swiss cheese that is
>> > > affordable. I used it today in the salad. Only problem was that I
>> > > think I accidentally tossed out the flat leaved parsley that I
>> > > bought, mistaking it for the rest of the old cilantro. Either
>> > > that or I didn't actually buy it. I'll have to buy more tomorrow.
>> > >
>> > > Anyway... What's the Swiss cheese situation where you live? Easy
>> > > to find? Affordable?
>> >
>> > Switzerland makes hundreds of different cheeses, which one do you
>> > mean?
>>
>> The one that is called Swiss.
>
>We know what you mean Julie. A few overseas from USA may have been
>confused. You also have some being entirely pedantic now.

Not the whole world is American. There are cultural differences.

Please: on a tile and on your kitchen wall. All of you.

On Sat, 2 Sep 2017 15:00:42 -0700 (PDT), wrote:

>I used to but Borden gouda cheese on pizza and loved it but I don't like it now.

Life's all about change.

On Sat, 2 Sep 2017 10:13:25 -0500, MaryL
-OUT-THE-LITTER> wrote:

>On 9/2/2017 8:25 AM, wrote:
>> On Sat, 2 Sep 2017 07:03:54 -0500, MaryL
>> -OUT-THE-LITTER> wrote:
>>
>>> On 9/2/2017 1:48 AM, Julie Bove wrote:
>>>> My favorite pasta salad recipe calls for chunks of Swiss cheese. Swiss
>>>> cheese hasn't always been easy to find and when I do find it, it's not
>>>> always affordable and sometimes only comes in slices. Slices don't work
>>>> well in this salad. Thankfully, Tillamook now makes a really good Swiss
>>>> cheese that is affordable. I used it today in the salad. Only problem
>>>> was that I think I accidentally tossed out the flat leaved parsley that
>>>> I bought, mistaking it for the rest of the old cilantro. Either that or
>>>> I didn't actually buy it. I'll have to buy more tomorrow.
>>>>
>>>> Anyway... What's the Swiss cheese situation where you live? Easy to
>>>> find? Affordable?
>>>>
>>>
>>> It's easy to find here. I prefer the flavor of Deli cheese, and you can
>>> have it sliced as thick or thin as you want. It's been awhile, so I
>>> don't know what the price is; but cheese can be pricey.
>>>
>>> MaryL
>>
>> Hello there, is it my imagination or have you not been around for
>> awhile?
>>
>
>It's not your imagination. I had some illness, so I was reading the
>newsgroup but not posting. Incidentally, I live in East Texas but I am
>considerably north of Houston. Fortunately, we did not have any
>Hurricane Harvey problems here. That is a true catastrophe. Thanks for
>asking.
>
>MaryL

I hope you are feeling better and I'm glad the storm avoided you.

On Sat, 2 Sep 2017 08:53:51 -0600, Casa de Masa > wrote:

>On 9/2/2017 5:32 AM, wrote:
>> I used to put shred swiss on pizza but I now think it gets rubbery when heated.
>>
>It does, fresh motzarella is tops!

Not for pizza... the high temperature ruins fresh mozz, it's a waste
of good cheese... fresh mozz is not a melting cheese. For pizza use
typical packaged mozz. I also like to add provolone for more
flavor... mozz is pretty much flavorless. it's used for pizza because
of its meltability/texture. Nowadays most pizza joints use fake
mozz... really no different from fake American cheese.. neither a real
cheese, they're made with vegetable oil and contain no dairy. Velveeta
is a real cheese.

On 2017-09-02 6:43 PM, wrote:
> On Sat, 2 Sep 2017 08:53:51 -0600, Casa de Masa > wrote:
>
>> On 9/2/2017 5:32 AM, wrote:
>>> I used to put shred swiss on pizza but I now think it gets rubbery when heated.
>>>
>> It does, fresh motzarella is tops!
>
> Not for pizza... the high temperature ruins fresh mozz, it's a waste
> of good cheese... fresh mozz is not a melting cheese. For pizza use
> typical packaged mozz.

You are confusing pizza for the masses with good pizza.


I also like to add provolone for more
> flavor... mozz is pretty much flavorless. it's used for pizza because
> of its meltability/texture. Nowadays most pizza joints use fake
> mozz... really no different from fake American cheese.. neither a real
> cheese, they're made with vegetable oil and contain no dairy. Velveeta
> is a real cheese.
>

Even Kraft mozzarella is made with milk.

"MaryL" -OUT-THE-LITTER> wrote in message
...
> On 9/2/2017 1:48 AM, Julie Bove wrote:
>> My favorite pasta salad recipe calls for chunks of Swiss cheese. Swiss
>> cheese hasn't always been easy to find and when I do find it, it's not
>> always affordable and sometimes only comes in slices. Slices don't work
>> well in this salad. Thankfully, Tillamook now makes a really good Swiss
>> cheese that is affordable. I used it today in the salad. Only problem was
>> that I think I accidentally tossed out the flat leaved parsley that I
>> bought, mistaking it for the rest of the old cilantro. Either that or I
>> didn't actually buy it. I'll have to buy more tomorrow.
>>
>> Anyway... What's the Swiss cheese situation where you live? Easy to find?
>> Affordable?
>>
>
> It's easy to find here. I prefer the flavor of Deli cheese, and you can
> have it sliced as thick or thin as you want. It's been awhile, so I don't
> know what the price is; but cheese can be pricey.
>
> MaryL

I never buy deli cheese unless I have no other options. Too expensive.

"Opinicus" > wrote in message
l.which.is.quite.invalid...
> On Sat, 02 Sep 2017 15:08:44 +0300, Opinicus
> > wrote:
>
>> In the US they usually mean the one with fairly big holes all through
>> it. I think it's a Gruyere.
> Oops I meant Emmental. Sorry.

I don't think so. We have cheese labeled as such. Er... M'Kay. Mayhaps you
are right.

https://cheese.com/swiss/

Bruce wrote in rec.food.cooking:

> On Sat, 2 Sep 2017 14:15:38 -0700 (PDT), sanne
> > wrote:
>
> > Am Samstag, 2. September 2017 21:40:15 UTC+2 schrieb Janet:
> >> In article >,
> >> says...
> >> > Subject: Swiss Cheese
> >> > From: Nancy Young >
> >> > Newsgroups: rec.food.cooking
> >> >
> >> > On 9/2/2017 11:08 AM, Janet wrote:
> >> >
> >> > > [quoted text muted]
> >> > > varieties of cheeses made in Switzerland; that means different
> recipes >> > > and method, different textures, different looks.
> >> > >
> >> > >
> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
> >> > > cheese_n_966145.html >> >
> >> > But only one type is referred to as Swiss cheese,
> >>
> >> in America. I'm not in America.
> >>
> >> Outside of the USA, nobody has a clue which one type Americans
> mean >> when they talk about Swiss cheese.
> >
> > Guess what we Germans refer to as "Schweizer Käse" ("Swiss cheese")
> > most of the times: Swiss Emmentaler.
> > I do live in Germany, too. My name is Nobody...
>
> Have you gone back to taking your pills?

Hey Bruce, what's wrong with you *this time*?



--

Bruce wrote in rec.food.cooking:

> On Sat, 2 Sep 2017 14:14:15 -0700 (PDT), dsi1 >
> wrote:
>
> > On Saturday, September 2, 2017 at 11:10:45 AM UTC-10, Bruce wrote:
> >> On Sat, 2 Sep 2017 13:25:36 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Saturday, September 2, 2017 at 4:10:05 PM UTC-4, Bruce wrote:
> >> >> On Sat, 2 Sep 2017 13:05:44 -0700 (PDT), Cindy Hamilton
> >> >> > wrote:
> >> >>
> >> >> >On Saturday, September 2, 2017 at 3:47:11 PM UTC-4, Bruce
> wrote: >> >> >> On Sat, 02 Sep 2017 09:56:30 -0400,
> wrote: >> >> >>
> >> >> >> >Probably means the one with large holes... typically
> refered to as >> >> >> >"Switzerland Swiss". There are many domestic
> Swiss cheeses in the US >> >> >>
> >> >> >> "domestic Swiss cheeses in the US". You speak a quaint
> language over >> >> >> there.
> >> >> >
> >> >> >Domestic Swiss-style cheeses, to be precise. We also have
> domestic >> >> >gouda, cheddar, and parmesan. The U.S. simply
> doesn't respect >> >> >nomenclature conventions of other countries.
> >> >>
> >> >> Americans and Australians tend to reduce food items to one
> country. >> >> What you call Swiss cheese isn't uniquely Swiss. Same
> with Danish >> >> pastry and French fries. There must be more. Oh,
> Dutch babies. >> >
> >> >It goes the other way, too. Kielbasa is the Polish word for
> "sausage", >> >yet it's only applied to one or two kinds of Polish
> sausage that are >> >popular here.
> >> >
> >> >As far as cheese goes, we probably came by it honestly.
> Immigrants >> >came, made the cheeses they always made, and the names
> became >> >associated. The cheese made by that Swiss immigrant down
> the road >> >obviously is Swiss cheese. Never mind that aging it in
> his basement >> >isn't quite the same as aging it in a cave.
> >>
> >> It must have been a matter of timing and location that 'Swiss'
> became >> the label instead of one of the many other European
> >> countries/immigrants that make similar cheese.
> >>
> >> >Then along came the food industry, and scraped everything down to
> >> >the least common denominator.
> >>
> >> Yes, they're good at that.
> >
> > They are very good but there's nothing wrong with that. This allows
> > me to go to the store and purchase that cheese with all the weird
> > holes in it. I like cheese with holes. If it wasn't for the food
> > industry, we wouldn't be able to eat holey cheese.
>
> Do you have to pay for the holes?

Yes, but they dont weigh much

--

Bruce wrote in rec.food.cooking:

> On Sat, 02 Sep 2017 16:53:07 -0500, "cshenk" > wrote:
>
> > Julie Bove wrote in rec.food.cooking:
> >
> >>
> >> "Janet" > wrote in message
> >> .. .
> >> > In article >,
> >> > says...
> >> > >
> >> > > My favorite pasta salad recipe calls for chunks of Swiss
> cheese. >> > > Swiss cheese hasn't always been easy to find and when
> I do find >> > > it, it's not always affordable and sometimes only
> comes in >> > > slices. Slices don't work well in this salad.
> Thankfully, >> > > Tillamook now makes a really good Swiss cheese
> that is >> > > affordable. I used it today in the salad. Only problem
> was that I >> > > think I accidentally tossed out the flat leaved
> parsley that I >> > > bought, mistaking it for the rest of the old
> cilantro. Either >> > > that or I didn't actually buy it. I'll have
> to buy more tomorrow. >> > >
> >> > > Anyway... What's the Swiss cheese situation where you live?
> Easy >> > > to find? Affordable?
> >> >
> >> > Switzerland makes hundreds of different cheeses, which one do
> you >> > mean?
> >>
> >> The one that is called Swiss.
> >
> > We know what you mean Julie. A few overseas from USA may have been
> > confused. You also have some being entirely pedantic now.
>
> Not the whole world is American. There are cultural differences.
>
> Please: on a tile and on your kitchen wall. All of you.

I didnt say it was but by the time of this comment, it was all
explained. Now I'm just curious on version but I think she said
Tillmook?


--

On Sat, 02 Sep 2017 19:15:27 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Sat, 2 Sep 2017 14:14:15 -0700 (PDT), dsi1 >
>> wrote:
>>
>> > On Saturday, September 2, 2017 at 11:10:45 AM UTC-10, Bruce wrote:
>> >> On Sat, 2 Sep 2017 13:25:36 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Saturday, September 2, 2017 at 4:10:05 PM UTC-4, Bruce wrote:
>> >> >> On Sat, 2 Sep 2017 13:05:44 -0700 (PDT), Cindy Hamilton
>> >> >> > wrote:
>> >> >>
>> >> >> >On Saturday, September 2, 2017 at 3:47:11 PM UTC-4, Bruce
>> wrote: >> >> >> On Sat, 02 Sep 2017 09:56:30 -0400,
>> wrote: >> >> >>
>> >> >> >> >Probably means the one with large holes... typically
>> refered to as >> >> >> >"Switzerland Swiss". There are many domestic
>> Swiss cheeses in the US >> >> >>
>> >> >> >> "domestic Swiss cheeses in the US". You speak a quaint
>> language over >> >> >> there.
>> >> >> >
>> >> >> >Domestic Swiss-style cheeses, to be precise. We also have
>> domestic >> >> >gouda, cheddar, and parmesan. The U.S. simply
>> doesn't respect >> >> >nomenclature conventions of other countries.
>> >> >>
>> >> >> Americans and Australians tend to reduce food items to one
>> country. >> >> What you call Swiss cheese isn't uniquely Swiss. Same
>> with Danish >> >> pastry and French fries. There must be more. Oh,
>> Dutch babies. >> >
>> >> >It goes the other way, too. Kielbasa is the Polish word for
>> "sausage", >> >yet it's only applied to one or two kinds of Polish
>> sausage that are >> >popular here.
>> >> >
>> >> >As far as cheese goes, we probably came by it honestly.
>> Immigrants >> >came, made the cheeses they always made, and the names
>> became >> >associated. The cheese made by that Swiss immigrant down
>> the road >> >obviously is Swiss cheese. Never mind that aging it in
>> his basement >> >isn't quite the same as aging it in a cave.
>> >>
>> >> It must have been a matter of timing and location that 'Swiss'
>> became >> the label instead of one of the many other European
>> >> countries/immigrants that make similar cheese.
>> >>
>> >> >Then along came the food industry, and scraped everything down to
>> >> >the least common denominator.
>> >>
>> >> Yes, they're good at that.
>> >
>> > They are very good but there's nothing wrong with that. This allows
>> > me to go to the store and purchase that cheese with all the weird
>> > holes in it. I like cheese with holes. If it wasn't for the food
>> > industry, we wouldn't be able to eat holey cheese.
>>
>> Do you have to pay for the holes?
>
>Yes, but they dont weigh much

On 9/2/2017 6:43 PM, wrote:

> flavor... mozz is pretty much flavorless. it's used for pizza because
> of its meltability/texture. Nowadays most pizza joints use fake
> mozz... really no different from fake American cheese.. neither a real
> cheese, they're made with vegetable oil and contain no dairy. Velveeta
> is a real cheese.
>

The FDA will take issue with that.
http://www.organicauthority.com/what%27s-in-velveeta

While Velveeta used to be made of real cheese, today, Velveeta cheese is
made with whey protein concentrate and milk protein €“ meaning that it is
not technically cheese.

The FDA noticed this in 2002, when it sent Kraft a warning letter asking
the company to take €œcheese spread€� off its packaging and replace it
with something a bit closer to the truth. While there are elements of
real cheese in Velveeta €“ like, you know, milk €“ to call it actual
cheese is a bit of a stretch. Which is why it is now labeled as a
€œPasteurized Prepared Cheese Product.€� Say that five times fast.

Real mozzarella is made from milk, but not from a cow. I have to go to
Providence to find it around here.

Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella made
from the milk of Mediterranea Italiana buffalo. It is a dairy product
traditionally manufactured in Campania, especially in the provinces of
Caserta and Salerno.
The term mozzarella derives from the procedure called mozzare which
means "cutting by hand", separating from the curd, and serving in
individual pieces, that is, the process of separation of the curd into
small balls. It is appreciated for its versatility and elastic texture
and often called "the queen of the Mediterranean cuisine", "white gold"
or "the pearl of the table"

On 9/2/2017 6:09 PM, cshenk wrote:
> Bruce wrote in rec.food.cooking:
>
>> On Sat, 2 Sep 2017 14:15:38 -0700 (PDT), sanne
>> > wrote:
>>
>>> Am Samstag, 2. September 2017 21:40:15 UTC+2 schrieb Janet:
>>>> In article >,
>>>> says...
>>>>> Subject: Swiss Cheese
>>>>> From: Nancy Young >
>>>>> Newsgroups: rec.food.cooking
>>>>>
>>>>> On 9/2/2017 11:08 AM, Janet wrote:
>>>>>
>>>>>> [quoted text muted]
>>>>>> varieties of cheeses made in Switzerland; that means different
>> recipes >> > > and method, different textures, different looks.
>>>>>>
>>>>>>
>> http://www.huffingtonpost.com/2011/0...uide-to-swiss-
>>>>>> cheese_n_966145.html >> >
>>>>> But only one type is referred to as Swiss cheese,
>>>>
>>>> in America. I'm not in America.
>>>>
>>>> Outside of the USA, nobody has a clue which one type Americans
>> mean >> when they talk about Swiss cheese.
>>>
>>> Guess what we Germans refer to as "Schweizer Käse" ("Swiss cheese")
>>> most of the times: Swiss Emmentaler.
>>> I do live in Germany, too. My name is Nobody...
>>
>> Have you gone back to taking your pills?
>
> Hey Bruce, what's wrong with you *this time*?
>
>
>
He's a classic hater.

On Saturday, September 2, 2017 at 5:49:48 PM UTC-4, cshenk wrote:
> Ed Pawlowski wrote in rec.food.cooking:
>
> > On 9/2/2017 7:40 AM, Janet wrote:
> > > In article >,
> > > says...
> > > >
> > > > My favorite pasta salad recipe calls for chunks of Swiss cheese.
> > > > Swiss cheese hasn't always been easy to find and when I do find
> > > > it, it's not always affordable and sometimes only comes in
> > > > slices. Slices don't work well in this salad. Thankfully,
> > > > Tillamook now makes a really good Swiss cheese that is
> > > > affordable. I used it today in the salad. Only problem was that I
> > > > think I accidentally tossed out the flat leaved parsley that I
> > > > bought, mistaking it for the rest of the old cilantro. Either
> > > > that or I didn't actually buy it. I'll have to buy more tomorrow.
> > > >
> > > > Anyway... What's the Swiss cheese situation where you live? Easy
> > > > to find? Affordable?
> > >
> > > Switzerland makes hundreds of different cheeses, which one do
> > > you mean?
> > >
> > > Janet UK
> > >
> >
> > She wants the yellow with holes in it. To 95% of Americans that is
> > the only kind. If you buy the sliced stuff from the deli it tastes
> > like wax. I never ate Swiss for years because of limited exposure to
> > that crap. One day I had a good one and it changed my cheese buying.
> > Now I can enjoy some of the finer Swiss.
>
> Yellow? LOst me there.

To my eye (and apparently Ed's, too) mass-market Swiss is a light
yellow color. Ah, yes, I see its ingredients include annatto and
paprika extract. Mozzarella is closer to white, and at least here
in the Midwest, Cheddar is colored orange.

Cindy Hamilton

On Saturday, September 2, 2017 at 8:19:12 PM UTC-4, cshenk wrote:
> Bruce wrote in rec.food.cooking:
>
> > On Sat, 02 Sep 2017 16:53:07 -0500, "cshenk" > wrote:
> >
> > > Julie Bove wrote in rec.food.cooking:
> > >
> > >>
> > >> "Janet" > wrote in message
> > >> .. .
> > >> > In article >,
> > >> > says...
> > >> > >
> > >> > > My favorite pasta salad recipe calls for chunks of Swiss
> > cheese. >> > > Swiss cheese hasn't always been easy to find and when
> > I do find >> > > it, it's not always affordable and sometimes only
> > comes in >> > > slices. Slices don't work well in this salad.
> > Thankfully, >> > > Tillamook now makes a really good Swiss cheese
> > that is >> > > affordable. I used it today in the salad. Only problem
> > was that I >> > > think I accidentally tossed out the flat leaved
> > parsley that I >> > > bought, mistaking it for the rest of the old
> > cilantro. Either >> > > that or I didn't actually buy it. I'll have
> > to buy more tomorrow. >> > >
> > >> > > Anyway... What's the Swiss cheese situation where you live?
> > Easy >> > > to find? Affordable?
> > >> >
> > >> > Switzerland makes hundreds of different cheeses, which one do
> > you >> > mean?
> > >>
> > >> The one that is called Swiss.
> > >
> > > We know what you mean Julie. A few overseas from USA may have been
> > > confused. You also have some being entirely pedantic now.
> >
> > Not the whole world is American. There are cultural differences.
> >
> > Please: on a tile and on your kitchen wall. All of you.
>
> I didnt say it was but by the time of this comment, it was all
> explained. Now I'm just curious on version but I think she said
> Tillmook?

Tillamook is a cheese factory in Oregon.

<https://www.tillamook.com/products/cheese.html>

I'd imagine it's a lot more common in the Pacific Northwest than
on the East Coast. I occasionally see their stuff here in Michigan,
but it's not all that common.

She still hasn't said what "expensive" is. $5/lb ? $10/lb ? $20/lb ?

I haven't bought cheese at a grocery store deli in quite a while, but
ISTR that it was about $7-8 per pound. I'd call that medium-priced,
and no more expensive than Kraft, which seems to be $3-4 for an 8-ounce
block. Perhaps Tillamook is much, much cheaper where she is.

Cindy Hamilton

Ed Pawlowski wrote:
>
> If you buy the sliced stuff from the deli it tastes like
> wax. I never ate Swiss for years because of limited exposure to that
> crap. One day I had a good one and it changed my cheese buying. Now I
> can enjoy some of the finer Swiss.

Do you have a recommended brand, Ed?
And how much does that cost per pound?
I get some good deli swiss but, as I like swiss so much,
I'm willing to try 'better' and pay the price for it.

Cindy Hamilton wrote:
>
> To my eye (and apparently Ed's, too) mass-market Swiss is a light
> yellow color.

I'd call it a very pale cream color

> Ah, yes, I see its ingredients include annatto and
> paprika extract.

Not at all. Those are what they use to turn it
yellow/orange in color. Why they do that is beyond me.
The pale cream color is the natural color.

> Mozzarella is closer to white, and at least here
> in the Midwest, Cheddar is colored orange.

You are buying artificially colored cheddar then.
Go with the pale cream color for cheddar.
I buy "Cabot's Seriously Sharp" cheddar. It's not
orange and has no color ingredients added.

I won't buy "orange" cheese. Well, except for the occasional
"American Cheese Product" kind to use occasionally.

And speaking of artificially coloring food. I won't buy the dyed
red pistashios either. That gained popularity long ago and I
wonder why? Pistachios are again light cream colored naturally.
Dying them red was some old manufacturer on drugs or something.

Am Sonntag, 3. September 2017 13:15:18 UTC+2 schrieb Gary:
> Cindy Hamilton wrote:
> >
> > To my eye (and apparently Ed's, too) mass-market Swiss is a light
> > yellow color.
>
> I'd call it a very pale cream color

Not old enough. Well aged Swiss cheese is a light yellow color.
Without coloring.

> > Ah, yes, I see its ingredients include annatto and
> > paprika extract.
>
> Not at all. Those are what they use to turn it
> yellow/orange in color. Why they do that is beyond me.
> The pale cream color is the natural color.

As I said: OK, but too young. IMO, that kind of Swiss tastes like Leerdamer -
nice cheese, nutty in flavor, too - but different.

....

> And speaking of artificially coloring food. I won't buy the dyed
> red pistashios either. That gained popularity long ago and I
> wonder why? Pistachios are again light cream colored naturally.
> Dying them red was some old manufacturer on drugs or something.

Lightly green what we get here. Not colored.
Same with the ice cream from our favorite parlor.

Bye, Sanne.

On Sun, 03 Sep 2017 07:14:10 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> To my eye (and apparently Ed's, too) mass-market Swiss is a light
>> yellow color.
>
>I'd call it a very pale cream color
>
>> Ah, yes, I see its ingredients include annatto and
>> paprika extract.
>
>Not at all. Those are what they use to turn it
>yellow/orange in color. Why they do that is beyond me.
>The pale cream color is the natural color.
>
>> Mozzarella is closer to white, and at least here
>> in the Midwest, Cheddar is colored orange.
>
>You are buying artificially colored cheddar then.
>Go with the pale cream color for cheddar.
>I buy "Cabot's Seriously Sharp" cheddar. It's not
>orange and has no color ingredients added.
>
>I won't buy "orange" cheese. Well, except for the occasional
>"American Cheese Product" kind to use occasionally.
>
>And speaking of artificially coloring food. I won't buy the dyed
>red pistashios either. That gained popularity long ago and I
>wonder why? Pistachios are again light cream colored naturally.
>Dying them red was some old manufacturer on drugs or something.

I can't see the point of orange cheese - never buy it - just more
chemicals added.

wrote:
>
> I can't see the point of orange cheese - never buy it - just more
> chemicals added.

I agree with you. For some reason, at some point in the past,
someone decided that orange cheese looked more appealing. It's
not the natural color but still many sold that way today. Not
sold to me though.

If they insist on dying it, how about dying it green and calling
it Moon Cheese? heheh

Cindy Hamilton wrote in rec.food.cooking:

> On Saturday, September 2, 2017 at 5:49:48 PM UTC-4, cshenk wrote:
> > Ed Pawlowski wrote in rec.food.cooking:
> >
> > > On 9/2/2017 7:40 AM, Janet wrote:
> > > > In article >,
> > > > says...
> > > > >
> > > > > My favorite pasta salad recipe calls for chunks of Swiss
> > > > > cheese. Swiss cheese hasn't always been easy to find and
> > > > > when I do find it, it's not always affordable and sometimes
> > > > > only comes in slices. Slices don't work well in this salad.
> > > > > Thankfully, Tillamook now makes a really good Swiss cheese
> > > > > that is affordable. I used it today in the salad. Only
> > > > > problem was that I think I accidentally tossed out the flat
> > > > > leaved parsley that I bought, mistaking it for the rest of
> > > > > the old cilantro. Either that or I didn't actually buy it.
> > > > > I'll have to buy more tomorrow.
> > > > >
> > > > > Anyway... What's the Swiss cheese situation where you live?
> > > > > Easy to find? Affordable?
> > > >
> > > > Switzerland makes hundreds of different cheeses, which one
> > > > do you mean?
> > > >
> > > > Janet UK
> > > >
> > >
> > > She wants the yellow with holes in it. To 95% of Americans that
> > > is the only kind. If you buy the sliced stuff from the deli it
> > > tastes like wax. I never ate Swiss for years because of limited
> > > exposure to that crap. One day I had a good one and it changed
> > > my cheese buying. Now I can enjoy some of the finer Swiss.
> >
> > Yellow? LOst me there.
>
> To my eye (and apparently Ed's, too) mass-market Swiss is a light
> yellow color. Ah, yes, I see its ingredients include annatto and
> paprika extract. Mozzarella is closer to white, and at least here
> in the Midwest, Cheddar is colored orange.
>
> Cindy Hamilton

Ok! I never thought of it as a lite yellow. Maybe in some areas more
colorant is added.

--

Am Sonntag, 3. September 2017 14:34:32 UTC+2 schrieb Gary:
> wrote:
> >
> > I can't see the point of orange cheese - never buy it - just more
> > chemicals added.
>
> I agree with you. For some reason, at some point in the past,
> someone decided that orange cheese looked more appealing. It's
> not the natural color but still many sold that way today. Not
> sold to me though.

Red bell pepper and/or hot peppers. No problem.

> If they insist on dying it, how about dying it green and calling
> it Moon Cheese? heheh

Wasabi or wild garlic. Delicious!

None of the mentioned above has any other coloring here in Germany - real
cheese, that is. All those "cheese products" are an entirely different story.

Bye, Sanne.

On Sun, 03 Sep 2017 08:33:23 -0400, Gary > wrote:

wrote:
>>
>> I can't see the point of orange cheese - never buy it - just more
>> chemicals added.
>
>I agree with you. For some reason, at some point in the past,
>someone decided that orange cheese looked more appealing. It's
>not the natural color but still many sold that way today. Not
>sold to me though.
>
>If they insist on dying it, how about dying it green and calling
>it Moon Cheese? heheh

I don't know but it might have been compulsory years ago to
distinguish it as not the real thing, rather like not allowing yellow
in magarine at first.

Cindy Hamilton wrote in rec.food.cooking:

> On Saturday, September 2, 2017 at 8:19:12 PM UTC-4, cshenk wrote:
> > Bruce wrote in rec.food.cooking:
> >
> > > On Sat, 02 Sep 2017 16:53:07 -0500, "cshenk" >
> > > wrote:
> > >
> > > > Julie Bove wrote in rec.food.cooking:
> > > >
> > > >>
> > > >> "Janet" > wrote in message
> > > >> .. .
> > > >> > In article >,
> > > >> > says...
> > > >> > >
> > > >> > > My favorite pasta salad recipe calls for chunks of Swiss
> > > cheese. >> > > Swiss cheese hasn't always been easy to find and
> > > when I do find >> > > it, it's not always affordable and
> > > sometimes only comes in >> > > slices. Slices don't work well in
> > > this salad. Thankfully, >> > > Tillamook now makes a really good
> > > Swiss cheese that is >> > > affordable. I used it today in the
> > > salad. Only problem was that I >> > > think I accidentally tossed
> > > out the flat leaved parsley that I >> > > bought, mistaking it
> > > for the rest of the old cilantro. Either >> > > that or I didn't
> > > actually buy it. I'll have to buy more tomorrow. >> > >
> > > >> > > Anyway... What's the Swiss cheese situation where you live?
> > > Easy >> > > to find? Affordable?
> > > >> >
> > > >> > Switzerland makes hundreds of different cheeses, which one
> > > do you >> > mean?
> > > >>
> > > >> The one that is called Swiss.
> > > >
> > > > We know what you mean Julie. A few overseas from USA may have
> > > > been confused. You also have some being entirely pedantic now.
> > >
> > > Not the whole world is American. There are cultural differences.
> > >
> > > Please: on a tile and on your kitchen wall. All of you.
> >
> > I didnt say it was but by the time of this comment, it was all
> > explained. Now I'm just curious on version but I think she said
> > Tillmook?
>
> Tillamook is a cheese factory in Oregon.
>
> <https://www.tillamook.com/products/cheese.html>
>
> I'd imagine it's a lot more common in the Pacific Northwest than
> on the East Coast. I occasionally see their stuff here in Michigan,
> but it's not all that common.
>
> She still hasn't said what "expensive" is. $5/lb ? $10/lb ? $20/lb
> ?
>
> I haven't bought cheese at a grocery store deli in quite a while, but
> ISTR that it was about $7-8 per pound. I'd call that medium-priced,
> and no more expensive than Kraft, which seems to be $3-4 for an
> 8-ounce block. Perhaps Tillamook is much, much cheaper where she is.
>
> Cindy Hamilton

Agreed Cindy, she didn't mention actual cost, only 'affordable' that I
saw and pretty sure Tillamook got mentioned.

I know I've seen that brand here, but dont recall what store.

As for me, the type and cost depend on what I want to do with it.
-It may be from the deli section at 8-10$ (but often not pre-sliced)
-or it may be a simple Talbot or Kraft at 2-4$ per 8oz
-The brie I use in baking bread runs usually 7-8 dollars a lb (a store
brand)
- Whole Foods though has small taster sets of 20$ and up where it's
1-2oz and I'll get those to try out for 3-4$. I have 2 of them I
really like for breads. One is similar to asiago and I grate it for
bread making or line the edges of a pizza dough with it.
--

On 9/3/2017 6:54 AM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> If you buy the sliced stuff from the deli it tastes like
>> wax. I never ate Swiss for years because of limited exposure to that
>> crap. One day I had a good one and it changed my cheese buying. Now I
>> can enjoy some of the finer Swiss.
>
> Do you have a recommended brand, Ed?
> And how much does that cost per pound?
> I get some good deli swiss but, as I like swiss so much,
> I'm willing to try 'better' and pay the price for it.
>

Not sure of the brand but Emmentaler followed by Jarlsberg is my
favorite. Expect to pay $12 to $15. If you have a cheese shop around
you they will give you a taste and sell small quantities so you can be
sure it is one you like.

We were having a discussion at lunch one day and my friend Sue said she
does not like swiss cheese. I said yes, you do. She insisted no and we
went back and forth a couple of times. I gave her some Emmentaler and
she agreed, she can like Swiss cheese. Like me she has only had the
crap from the deli and formed an opinion.

wrote in rec.food.cooking:

> On Sun, 03 Sep 2017 08:33:23 -0400, Gary > wrote:
>
> > wrote:
> >>
> >> I can't see the point of orange cheese - never buy it - just more
> >> chemicals added.
> >
> > I agree with you. For some reason, at some point in the past,
> > someone decided that orange cheese looked more appealing. It's
> > not the natural color but still many sold that way today. Not
> > sold to me though.
> >
> > If they insist on dying it, how about dying it green and calling
> > it Moon Cheese? heheh
>
> I don't know but it might have been compulsory years ago to
> distinguish it as not the real thing, rather like not allowing yellow
> in magarine at first.

Interesting thought there! Possible!


--

On 9/3/2017 7:14 AM, Gary wrote:
> Cindy Hamilton wrote:

>
>> Mozzarella is closer to white, and at least here
>> in the Midwest, Cheddar is colored orange.
>
> You are buying artificially colored cheddar then.
> Go with the pale cream color for cheddar.
> I buy "Cabot's Seriously Sharp" cheddar. It's not
> orange and has no color ingredients added.
>
> I won't buy "orange" cheese. Well, except for the occasional
> "American Cheese Product" kind to use occasionally.
>

Agree, no reason to add color to good cheese. It may be a natural color,
but it is not needed. It is all psychological now, people raised on
yellow cheese or orange cheese think it is better than the other way
because they were raised on it. Regional preference as to which sells
better.




> And speaking of artificially coloring food. I won't buy the dyed
> red pistashios either. That gained popularity long ago and I
> wonder why? Pistachios are again light cream colored naturally.
> Dying them red was some old manufacturer on drugs or something.
>

Thank California for the demise of the red. Iran is the largest
producer of pistachios and the shells were splotchy and unappealing so
they dyed them red. California grows a better looking natural shell and
after some embargoes of Iranian stuff, local nuts took off in the market.