-=> Quoting Dave Drum to Jim Weller <=-
 
 JW> https://www.seriouseats.com/what-is-swiss-gruyere-cheese
 
 JW> (I am content with President's Choice Canadian Emmenthaler which is
 JW> less than half the price of genuine Gruyere.)

 DD> Most of the cheese sold in USA as "Swiss" is a form of Emmenthal.

Same here.

 JW> Canadian Oka.

 DD> I was not familiar w/Oka cheese

It's big here but perhaps not exported. When the Quebec based Agropur
Dairy Cooperative took over from the Trappist monks who started it,
they changed the recipe so it's not as pungent as it used to be,
which disappointed me but did increase sales.

Agropur is huge, have acquired a lot of regional cheese brands and
have Unilever's Canadian licence for Sealtest.

They are also big in your country; you just don't know it. It is the
fifth-largest producer of cheese and dairy ingredients in the United
States. They have bought $1B worth of American companies including
Davisco Foods International, Trega Foods and Schroeder Milk and
invested $200M more in physical plant improvements.

In Canada Agropur's brands like Sealtest, Oka and Lucerne are
available in grocery stores, whereas in the United States the
cooperative focuses on making dairy products for existing U.S.
brands. Agropur's U.S. products are purchased by big American
companies like Kraft Heinz who then re-sell them under their own
brand names.

Something cheesy from Australia where they have adopted and
adapted a lot of Italian foods ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin and Blue Cheese Risotto
 Categories: Rice, Australian, Chicken, Cheese, Italian
      Yield: 4 Servings
 
    600 g  Queensland Blue pumpkin;
           Peeled and seeds removed
           Sea salt
           Extra virgin olive oil
      1 l  Chicken stock
      1 sm Onion,
           Peeled and chopped finely
      2 c  Arborio rice
    150 g  David Brown's own Milawa
           Blue cheese; cubed
      1 tb Butter
           Freshly ground black pepper
 
  Cut the pumpkin flesh into 2 1/2 - 3cm chunks. Place in a baking
  tin and sprinkle with sea salt. Pour over a little olive oil and
  roast on the centre shelf of a pre-heated 200c oven, until the
  pumpkin is cooked and well browned. Keep the pumpkin warm until
  you are ready to mix it into the risotto.
  
  Bring the chicken stock to the boil and allow it to simmer over a
  very low heat. Fry the onion in a little olive oil in a large
  saute pan over low heat, until it starts to brown. Add the rice
  and continue frying for 1 to 2 minutes, taking care not to burn
  the onion. Add a ladle of the stock and cook, stirring the rice
  constantly with a metal spoon. Continue to add the stock as it is
  absorbed into the rice, until the rice is cooked. It should be
  firm to the bite, but not chalky. The risotto should be moist and
  creamy.
  
  Quickly stir in the Milawa Blue cheese and the butter, then carefully
  fold in the cubes of roasted pumpkin.
  
  Wine Suggestion: Chardonnay.
  
  David Brown, Chief Cheesemaker at Milawa Cheese Company, Victoria.
  
MMMMM


Cheers

Jim                                                                 

... Every size pizza can be a personal pizza if you try hard enough.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5