>>>>What do you suppose is the French government's term for "American Cheese"? ;)<
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>>>I can't imagine with all the wonderful cheese they have in France that any sane Frenchmen would even want to *think* about "American cheese"!!! <g>
>>>
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>>They do have some wonderful cheese, and I am certainly not defending American cheese. (Sometimes referred to, ominously, as "cheese food" -- as opposed to what?). But some French cheeses are pretty nasty. I would lick out the inside of a soldier's boots before I would eat some of that stuff.
>
>The test of a good cheese is its bouquet. The stronger the bouquet the better the cheese. Let those who will only consume Krafts Cheese Whiz to his/her devices. Monterey Jack fanciers are wimps! Sharp Cheddar fanciers are on the right track but have a long way to go. Let there be mold! Green cheese is good! :)

Parmesean will always be king. Carve off a hunk with a nice Cabranet