There are many really, really good cheeses in the US. Obviously we donât compete over the same cheeses, like we arenât trying to best the Italiansâ zizzonas (yes, thatâs a linguistic double entender). But Wisconsin is the origin of Colby (which a fresh Colby is my personal favorite) and has perfected quality mass produced cheeses (Colby, cheddar, mozzarella mostly). The local favorite is fresh cheese curds. They deliver them, still warm, to vendors like grocery stores and seven gas stations. They sell out within an hour, usually, so people have to plan their timing to get any without making a special trip to any of the half dozen local cheese producers in any given area. I think we produce a lot of American cheese, but we donât eat that crap. Here is a picture of just about half the cheese at a grocery store in Green Bay. The prepackaged sliced cheeses and stuff take up another whole aisle.
The East and West Coasts are good at more complex cheeses. And Wisconsin imports them in bulk and processes them for individual sales (cut and package) on a very large scale due to an unusually high demand for cheese here. Making it easier and cheaper to get really great cheese in Wisconsin than .most anywhere else in the country. Also, although I donât drink, most wisconsinites can drink most Europeans under the table, which is extremely unusual as I wouldnât make that claim for most of the world. There are a lot of signs in bars in Germany and England barring people from Wisconsin from entering drinking competitions there for a reason.
remon@ani.social â¨1⊠â¨year⊠ago
What is the implication here?
owenfromcanada@lemmy.world â¨1⊠â¨year⊠ago
Wisconsin is cheese country. They have hats and everything.
remon@ani.social â¨1⊠â¨year⊠ago
The US makes cheese? Like other than that vaguely cheddar flavour goo they press into slices? TIL.
toadjones79@lemm.ee â¨1⊠â¨year⊠ago
There are many really, really good cheeses in the US. Obviously we donât compete over the same cheeses, like we arenât trying to best the Italiansâ zizzonas (yes, thatâs a linguistic double entender). But Wisconsin is the origin of Colby (which a fresh Colby is my personal favorite) and has perfected quality mass produced cheeses (Colby, cheddar, mozzarella mostly). The local favorite is fresh cheese curds. They deliver them, still warm, to vendors like grocery stores and seven gas stations. They sell out within an hour, usually, so people have to plan their timing to get any without making a special trip to any of the half dozen local cheese producers in any given area. I think we produce a lot of American cheese, but we donât eat that crap. Here is a picture of just about half the cheese at a grocery store in Green Bay. The prepackaged sliced cheeses and stuff take up another whole aisle.
The East and West Coasts are good at more complex cheeses. And Wisconsin imports them in bulk and processes them for individual sales (cut and package) on a very large scale due to an unusually high demand for cheese here. Making it easier and cheaper to get really great cheese in Wisconsin than .most anywhere else in the country. Also, although I donât drink, most wisconsinites can drink most Europeans under the table, which is extremely unusual as I wouldnât make that claim for most of the world. There are a lot of signs in bars in Germany and England barring people from Wisconsin from entering drinking competitions there for a reason.