Monday 26 April 2010

American Cheese

I admit to being a little bit shocked that America does produce some good cheese. Not quite the goats cheese of France or the washed rind of Ireland but quite decent cheese. I have tried some goats cheese (young fresh), some acceptable cheddar style, a good washed rind for Vermont (my lovely American friend, Rose, will be pleased) and a sheep’s that was nothing to complain about. So if you'd ever thought America can't make cheese, which on the whole we would all admit to, they do do a few good ones. However, the 'brick' cheese made in "the cheese state" of Wisconsin (my sister’s old home of 5years) is really not worth a sniff. They do call it 'brick' too, because they mature it (if you can call a month maturing for cheddar, which we can't in the uk) in brick shaped moulds, about the same size as concrete blocks, which would be just as tasty. Oooo sorry Wisconsin. You do other things really very well, tail gating for one.....and that's a story for another time.

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