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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