That’s pretty interesting. I like the heck out of good cheese. A lot of work goes into it.
10
I have some Frumunda for sale. Cheap.
9
So I looked it up. New word for me. Frumunda…….a delicacy in Trashcanistan. I think I’ll pass.
8
Itz Head Cheese that worries me!
7
Just like the pizza maker, hairy arms and dirty fingernails dipping in the product. Yum
10
The Frogs thought they were the only people in the world who could make good wine too.
Screw a law enforced monopoly, free market.
9
I love cheese. Parmesan, gouda, cheddar, feta, etc…
I think their complaint is trademark infringement not necessarily competition.
“Speaking the truth in times of universal deceit is a revolutionary act.” Geo. Orwell
5
What?! I always thought you cut the cheese and now I find out the good stuff is rolled. Never too old to learn I guess.
May Glod bless you and keep you safe this day.
6
I started watching for the cheese. I finished just to hear her talk.
4
Mmmm …… cheeeeeessssseeeee ………..
Sum tines Jill makes me cheeese sammiches …….
4
Maybe the reason I don’t like parmesan cheese is from the shredded, powdered stuff they called parmesan that was put on spaghetti when I was a kid by a friend of my family, she was French so that might have been the problem. It was awful, I do like a good gouda though and Trader Joes has a very good selection of cheeses for sale.
5
A good gouda?
Datsa gouda!
6
As a CheeseHead I must protest.
Wisconsin Parmesan Cheese isn’t fake cheese. The Wisconsin version is Sartori SarVecchio, one of the best Parmesans made in the United States is made in Wisconsin. SarVecchio is the most decorated Parmesan made in America and has been a recognized gold-medal winner at the American Cheese Society, World Cheese Awards, the World Dairy Expo, the Wisconsin State Fair and many more… .
True Italian Parmesan is the best, but the Wisconsin made cheese is no slacker.
Just saying…
7
Are we talking about Parmigiano Reggiano from Parma?
Parmesan is the Americanized cheese.
5
If they’re worried about people parmigiana reggiano’s label getting ripped off, then I can see their point.
That one dude said calling all copies of the cheese Parmesan is upsetting him. Well, he’ll just have to keep on being upset.
There’s a huge difference between Kraft and the PaReg cheese, but if he’s still worried that people will confuse the two, then it sounds like PaReg has has not been doing their PR work correctly.
The genie’s out of the bottle. I’m sure one dude who thought up PIZZA believed it was going to be his name and his alone.
4
Have you tried KRAFT’s sawdust parm cheese substitute?
Don’t.
5
I admit to being a cheese snob.
Tasted ParReg and SarVecchio, side by side, off the wheel.
The ParReg was salter and grainer/grittier.
If that makes it better, they can keep it.
Still haven’t found an American Stilton of Camembert better than the English or French, respectively. Brie, they got that down pat.
Cheddar, hard to beat Cabot Creamery sharp cheddars (Seriously Sharp, if you can handle it) for price and quality, damn good yogurt too.
My doctor can’t figure it out, I eat cheese, red meat, butter, whole milk yogurt and my milk is half and half, cholesterol count is that of a 20 something.
Lactose tolerance is now viewed as racist.
2
@Mary Jane: Nice avatar. Have you been to Radiator Springs, lately?
1
Cracks me up. Northern Italian cheese made by Arabs. What bacteria do they add?
That’s pretty interesting. I like the heck out of good cheese. A lot of work goes into it.
I have some Frumunda for sale. Cheap.
So I looked it up. New word for me. Frumunda…….a delicacy in Trashcanistan. I think I’ll pass.
Itz Head Cheese that worries me!
Just like the pizza maker, hairy arms and dirty fingernails dipping in the product. Yum
The Frogs thought they were the only people in the world who could make good wine too.
Screw a law enforced monopoly, free market.
I love cheese. Parmesan, gouda, cheddar, feta, etc…
I think their complaint is trademark infringement not necessarily competition.
“Speaking the truth in times of universal deceit is a revolutionary act.” Geo. Orwell
What?! I always thought you cut the cheese and now I find out the good stuff is rolled. Never too old to learn I guess.
May Glod bless you and keep you safe this day.
I started watching for the cheese. I finished just to hear her talk.
Mmmm …… cheeeeeessssseeeee ………..
Sum tines Jill makes me cheeese sammiches …….
Maybe the reason I don’t like parmesan cheese is from the shredded, powdered stuff they called parmesan that was put on spaghetti when I was a kid by a friend of my family, she was French so that might have been the problem. It was awful, I do like a good gouda though and Trader Joes has a very good selection of cheeses for sale.
A good gouda?
Datsa gouda!
As a CheeseHead I must protest.
Wisconsin Parmesan Cheese isn’t fake cheese. The Wisconsin version is Sartori SarVecchio, one of the best Parmesans made in the United States is made in Wisconsin. SarVecchio is the most decorated Parmesan made in America and has been a recognized gold-medal winner at the American Cheese Society, World Cheese Awards, the World Dairy Expo, the Wisconsin State Fair and many more… .
True Italian Parmesan is the best, but the Wisconsin made cheese is no slacker.
Just saying…
Are we talking about Parmigiano Reggiano from Parma?
Parmesan is the Americanized cheese.
If they’re worried about people parmigiana reggiano’s label getting ripped off, then I can see their point.
That one dude said calling all copies of the cheese Parmesan is upsetting him. Well, he’ll just have to keep on being upset.
There’s a huge difference between Kraft and the PaReg cheese, but if he’s still worried that people will confuse the two, then it sounds like PaReg has has not been doing their PR work correctly.
The genie’s out of the bottle. I’m sure one dude who thought up PIZZA believed it was going to be his name and his alone.
Have you tried KRAFT’s sawdust parm cheese substitute?
Don’t.
I admit to being a cheese snob.
Tasted ParReg and SarVecchio, side by side, off the wheel.
The ParReg was salter and grainer/grittier.
If that makes it better, they can keep it.
Still haven’t found an American Stilton of Camembert better than the English or French, respectively. Brie, they got that down pat.
Cheddar, hard to beat Cabot Creamery sharp cheddars (Seriously Sharp, if you can handle it) for price and quality, damn good yogurt too.
My doctor can’t figure it out, I eat cheese, red meat, butter, whole milk yogurt and my milk is half and half, cholesterol count is that of a 20 something.
Lactose tolerance is now viewed as racist.
@Mary Jane: Nice avatar. Have you been to Radiator Springs, lately?
Cracks me up. Northern Italian cheese made by Arabs. What bacteria do they add?
I prefer mine made in Wisconsin by Somalis.