Text 635, 53 rader
Skriven 2013-05-09 00:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: ripe 521
================
 ML> I see you haven't had a properly ripened Epoisses, one of
 ML> the great stinking wonders of the cheesemaking world.
 JW> I have only had the privilege of tasting it once ... at a buffet
 JW> catered by Pierre. That one sample, which may have been quite young
 JW> (it was soft but not runny) was not as pungent as some Munsters I've
 JW> had.

The best Epoisseses are pretty bizarre, and my tongue is cramping
up just from my thinking about them.

 -=> Jim Weller said to Dave Drum <=-

 DD> You specified the Danish cheese type, after all. Only fair to call out
 DD> the Swiss cheese type.
 JW> The original poster was French, speaking to an American audience, so
 JW> it's fair to assume he meant American "Swiss" which is similar to
 JW> Emmental.

He's being tethered to the letter but not the law. Swiss cheese of
course is not Swiss, it's cheese made by the process invented in
Switzerland to make Emmentaler. Swiss cheese so-called is almost
certain to be of North American origin (but not of course "American
cheese"). Swiss Swiss cheese is going to have a more descriptive
name, such as Vacherin or Emmentaler, but interestingly the CFR
says that "Swiss cheese" and "Emmentaler cheese" are synonymous,
so from the face of the statute, it appears that any (American
usage) Swiss cheese can be called Emmentaler, and Vacherin of
course cannot be called Swiss cheese, though it can be called
cheese from Switzerland. It would have made sense if the statute
had distinguished swiss cheese from Swiss cheese, but it doesn't.

Quaestio est: when I was growing up, it was spelled Emmenthaler.
When and why the change?

Gwendolyn's special
cat: sandwich spread
servings: 12 to 24

12 oz Cheddar, grated
8 oz bacon, cooked, crumbled
1 green pepper, chopped
mayo to moisten

Mix all ingredients. Use as a topping for English muffin halves.
Broil until cheese melts and top is browned. Enough for 1 dozen
to 2 dozen muffin halves.

Yankee Magazine 6/81, Great New England Cooks: Lib Andrews


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