"American" Cheese
Dec. 7th, 2002 10:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jwgToday's Boston Globe came in a wrapper including a Cheese Appreciation Guide from the American Dairy Association. It described all sorts of American cheeses such as Fontina, Mascarpone, Gouda, Queso Blanco, Cheddar, Swiss, Muenster, Brie, Gruyere, etc.
Didn't they consult with Ron Unz who wants everyone in the US to speak English only? In their instructions to the buyer I was surprised they didn't tell people to make sure to look for Made in America labels.
They gave some handy instructions about serving - such as "Cut small slices, triangles, cubes, or stocks from bars of cheese". (Stocks seem to be bar-shaped - never heard that term before). Then they say "Rectangular pieces of cheese provide larger cubes, triangle or sticks". Then they give instructions about cutting wheels into thin wedges and half moon shapes into wedges or thin strips (thin strips can't be distinguished from stocks).
Didn't they consult with Ron Unz who wants everyone in the US to speak English only? In their instructions to the buyer I was surprised they didn't tell people to make sure to look for Made in America labels.
They gave some handy instructions about serving - such as "Cut small slices, triangles, cubes, or stocks from bars of cheese". (Stocks seem to be bar-shaped - never heard that term before). Then they say "Rectangular pieces of cheese provide larger cubes, triangle or sticks". Then they give instructions about cutting wheels into thin wedges and half moon shapes into wedges or thin strips (thin strips can't be distinguished from stocks).
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Date: 2002-12-07 08:44 am (UTC)