Holy, holy, holey

Live and loin.

I hear Swiss chocolates are also made in Switerland. Who would've known.

I do hope that it tasted at least a bit like real, good ole American Swiss Cheese Swiss.

(What was it? Emmentaler, Gruyère, Appemzeller ...? What colour had the label [different age/quality has different colours])

I cut plugs out of Velveta for my Swiss cheese sandwiches.

The difference between Kraft American and Swiss cheese is about the same as the difference between Kraft American and Borden's American. Swiss Cheese with holes is exported because we expect holes - god knows why.

It was actually from Switzerland?

Ah, you bought the good stuff!

IMHO, Ohio crafted Emmenthaler is superior to the Swiss product, since the Swiss product is a harder rindy cheese and the Ohio Swiss is smooth, nutty, nd has a nice Tang. Just my opinion

You frighten me.

If you drink Tang, I will avoid any other food advice you have to offer, too.

I've not acquired a taste for swiss cheese, but I suppose I should check out the good ones that Walter alludes to.. Cheese has gotten so damn expensive (and I go to stores with poor cheese selections.)

I'm presently happy with an ital fontina that is breaking my wallet - and I'm sure it's just a low end import. It's probably good that I don't live adjacent to a really good cheese store. Hint, you don't either, Dys.

I like smoky gouda cheese - also some of the goat cheeses.

I enjoy sage cheese, but hard to find.

I've forgotten the name of a wonderful cheese shop in Berkeley, CA that had the most wonderful cheeses from around the world. Always included it on my shopping rounds just as Europeans do instead of super markets. One of the things I miss about the Berkeley foodie area shops clustered in an area.

Another shop had the most fresh and best fish you can imagine.

Then, there was the bread shop.

Couldn't pass up the candy shop's chocolate by one of the most famous chocolate makers.

BBB

sage cheese? Do you mean Saga blue?

http://www.foodsubs.com/Chesfirm.html

no, it's a hard cheese.

I use saga blue in my recipe:

French Seckel Pears with Blue Cheese in Marscapone
By BumbleBeeBoogie

Don't miss trying this simple but wonderfully refreshing dish as an appetizer or as a dessert while Seckel pears are in available in the fall and winter seasons.

1 package of the best English Blue Cheese you can find
1 package of the best Marscapone (Italian creamed cheese)
optional 1 teaspoon of brandy or Calvados
French Seckel Pears, peeled, cut in half, cored and sliced

Stir the optional brandy or Calvados into the Marscapone until well-mixed; finely crumble and mash the blue cheese and add to the Marscapone; mix well.

Serve as a dipping sauce for the slices of French Seckel Pears. This sauce is wonderful for other types of pears as well.

Thanks, I didn't know about those cheeses with some sage..

Here's a link on saga blue and cambazola, which I also like -
http://www.gourmetfoodstore.com/cheese/cheese-details-5608.asp

I'm going back to buying 5 lb blocks of velveeta and assorted jars of cheez whiz.

You do know Velveeta comes presliced and individually wrapped, don't you? For a price. . . .

.
I wouldn't expect less from you...

well I consider it merely polite to have on hand something for guests to gnosh that they are familiar with.