I have no idea what you’re talking about with “white cheese” do you mean mozzarella? Ricotta? Cottage cheese? Feta? Munster? Swiss? Provolone? Cream cheese?
I can go to the local supermarket and pick up any of the above, plus goat cheese, which is also white.
But the most common cheese that Americans eat is probably cheddar. My local supermarket carries three different types of cheddar.
Speaking of yellow cheeses, I have in my refrigerator, some Gouda, some Colby, and some Monterey Jack.
I also have some American cheese, which is simply cheddar that’s been melted with sodium citrate to make a softer melting cheese. American only comes in prepackaged slices. But then again, the same can be said for the Munster and Provolone, well, deli slices.
I’ve lived in food deserts, I’ve lived in food oasis. Right now I’m closer to the desert side of things and even so, the cheese selection is fairly broad.
And again, I’m in a bit of a food desert. If I felt like driving for an hour or so, I could actually get every cheese from that sketch, except Casu Marzu.
Interesting how your example of a European cheese shop, had no cheese at all.
I have no idea what you’re talking about with “white cheese” do you mean mozzarella? Ricotta? Cottage cheese? Feta? Munster? Swiss? Provolone? Cream cheese?
I can go to the local supermarket and pick up any of the above, plus goat cheese, which is also white.
But the most common cheese that Americans eat is probably cheddar. My local supermarket carries three different types of cheddar.
Speaking of yellow cheeses, I have in my refrigerator, some Gouda, some Colby, and some Monterey Jack.
I also have some American cheese, which is simply cheddar that’s been melted with sodium citrate to make a softer melting cheese. American only comes in prepackaged slices. But then again, the same can be said for the Munster and Provolone, well, deli slices.
I’ve lived in food deserts, I’ve lived in food oasis. Right now I’m closer to the desert side of things and even so, the cheese selection is fairly broad.
Wow three brands of cheddar!!! That’s so much.
Look at the Monty python sketch for what would be expected a normal cheese shop on Europe, a normal supermarket might have half that variety.
Not brands, types. Mild, sharp, and extra sharp.
If we’re talking brands, there are half a dozen.
And again, I’m in a bit of a food desert. If I felt like driving for an hour or so, I could actually get every cheese from that sketch, except Casu Marzu.
Interesting how your example of a European cheese shop, had no cheese at all.
That’s the joke. But that variety in a store isn’t that rare
And I could drive for an hour and get much the same variety.
But even in a food desert, I have dozens of options, from soft cheeses to hard.
I can visit the in store deli for even more options. Because cheese ships incredibly well with modern refrigeration.
You’re stuck in a loop, I witnessed a handful of European countries, and US, both big cities and Midwest.
You’re defending as if I said “there’s no chesse in the US”. But what I said is “US has a poor cheese culture compared to Europe”.
If you can’t tell the difference between those statements, then there’s no point in talking.
Because if you did, you wouldn’t be arguing