Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site mhuxt.UUCP Path: utzoo!linus!security!genrad!grkermit!masscomp!clyde!burl!hou3c!hocda!houxm!mhuxl!mhuxt!hstrop From: hstrop@mhuxt.UUCP Newsgroups: net.cooks Subject: Re: Color of cheese. Message-ID: <1198@mhuxt.UUCP> Date: Mon, 30-Jan-84 08:25:25 EST Article-I.D.: mhuxt.1198 Posted: Mon Jan 30 08:25:25 1984 Date-Received: Wed, 1-Feb-84 01:41:33 EST References: <1316@ucbcad.UUCP>, <225@dual.UUCP> Organization: AT&T Bell Laboratories, Murray Hill Lines: 15 Regarding no true American cheeses: First of all, I think that Monterey Jack is considered an American cheese. Actually, part of the reason there are so few "native" American cheeses is that the US and Canada have been populated by successive waves of immigrants that brought their own cultures(sorry about that) with them. Most of the cheeses made in this country are descended from these beginnings. Try looking for cheese outside of the commercial supermarket. There are some truly outstanding cheeses available in certain parts of the country, northern Calif., Wisconsin, and upstate New York all spring into my mind. Harvey S. Trop mhuxt!hstrop