*** Quoting Bj”rn Forsstr”m from a message to Carol Shenkenberger ***

 CS> One of my favs, you cant get.  It's a sort of accident.  American version
 CS> of Brie.  Very aromatic and amoniac which most in Europe would think was
 CS> brie gone bad.

BF> Looked for that yesterday but didn't find it and that didn't really su
BF> me.
BF> Both Sweden, Denmark, Germany and France are known for producing good
BF> cheese so why import from America.

True.  American cheeses are generally local versions of things discovered
¨thousands of years ago elsewhere.  Native Americans didnt make cheese as
far as ¨i know, so there's no 'native versions' here really.

The Brie above, is actually usually from France, just aged past what you
would ¨probably find palitable.  I happen to love it that way, with it's
ammoniac ¨scent but am aware most Europeans are horrified at the idea.

What you will not find in Europe, and many Americans dont have either and
will ¨be confused about, is the true 'American Cheese'.  The name got
suborned by the ¨samwich cheesoidal stuff in slices (sometimes plastic
wrapped, often containing ¨no real cheese).  There is however in some parts
of the land, a real type with ¨that same name and it's wonderful if you can
find it.  The name gets used ¨generically though for many other types.  The
real thing is sortof like a mild ¨chedder with a butter-kaiser tone.  Quite
hard to find in most of the USA, it ¨is made where I lived and in isolated
spots of the mid-west.  Wikipedia doesnt ¨list it but instead uses the more
common association of a blended cheese ¨product.

                                       xxcarol

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