It’s Gouda ’nuff for me

Mark Steyn waxes woeful on the state of American cheese.
Mark, there are plenty of “cheeses of the willing” if you don’t want to eat French. A good Manchego, Saga, Parmeggiano-Reggiano or Lancashire with a good dark beer will eminently satisfy. And American-made mustard works well with them too.

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2 comments

  1. Alan K. Henderson

    No difference between American, Swiss and Cheddar? That’s like saying there’s no difference between Coke, Diet Pepsi, and Dr. Pepper. Steyn’s taste buds need medical attention.