American cheeses have come a long way...

American cheeses have come a long way in flavor, sophistication

There are 1 comment on the ThisWeek Community Newspapers story from Nov 6, 2008, titled American cheeses have come a long way in flavor, sophistication. In it, ThisWeek Community Newspapers reports that:

Twenty years ago, domestic cheeses were few and far between. Sure, there were some mass-produced factory cheeses from Wisconsin and Pennsylvania, Amish cheeses, and maybe if you drove there, you could get a taste of some real Vermont white .

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Hilliard, OH

#1 Nov 3, 2010
Being born and raised in the U.S. I have never had the opportunity to try a unpasteurized cheese such as is revered in Europe. Chefs here have told me that there is nothing available in America that compares because of this standard. What are your thoughts? Anyone could find whatever drug or sexual experience they desire here, whether right, wrong or illegal. I have not yet encountered someone hustling fine crafted unpasteurized cheese products while walking through the street of our fair city though, not even from the pockets of a trench coat. Can this elusive category of cheese be experienced by someone like myself? I would love to travel and seek out the best of cheese but I do not have the time or resources to mindfully do so as of present. Have you had such options, and if so, what was your opinion?

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