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Originally Posted by jason@verotel
I grew up in Michigan, not too far from WI and to me cheddar is cheddar. I do like some british cheddar too and maybe its even better than US
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Umm, you do know that cheddar is a British cheese, don't you? It is called cheddar because it was invented in a place in England called Cheddar, and was originally made in the caves of the Cheddar Gorge!
Quote:
Originally Posted by jason@verotel
but French cheese is a whole other ballgame. There is no comparison. More flavor, hands down.
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Well it may have "more flavour" than American cheeses, but the reason I originally said "British cheese is better" is that French cheeses have (on the whole) less flavour than French cheeses. And I would defiantly include mature cheddar in that list. I'm guessing your American cheddar is what we call "mild cheddar" which is is a cheaper alternative, that is not aged as long, and so has little taste. In fact I'm guessing, from your comments, most American cheeses are what Europeans would call mild cheeses.
Quote:
Originally Posted by jason@verotel
If I took cheddar into France, they would probably hang me by my balls with a rusty hook.
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If you took anything English to France and inferred that it was better than, or even as good as, the French version, they will hang you by your balls from a rusty hook. The French tend to hate anyone who is not French on principle, but they reserve a particular, special hatred for the English. This is probably because we have often been at war with them, and usually beat them. Possibly also fuelled by the fact that during the evil period when the larger European countries were colonising (i.e. invading and enslaving) most of the rest of the world, France and England were always trying to be better at it than each other (we beat the French at that too... but we ain't exactly proud about that these days).
OK, so I'm not saying that we don't have some crap cheeses in Britain, we do. We have some truly dreadful cheeses. But the best British cheeses are better than the best French cheeses. Try stilton, mature cheddar, mature double gloucester, marmite cheese, or (referencing another thread on this board) a good wensledale.
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