>Before coming here, I thought our cheeses are somewhere between good and OK. Now I feel like that sandwich on cold turkey, getting myself off of cheese.
>
>So why don't you set up Dragan's Perfect Cheese Importing Company?

And be my only customer? I simply can't believe that there's a market as long as people are actually buying what I see here, and I can't possibly invest in education of the masses (and since such action would result in firing squads in several places I fear that there'd be a certain retribution aimed at me, not healthy at all). I may rather invent cheese and bread tourism... but then last time I went home they managed to screw most of the bread. I couldn't find a real lepinja, it was made out of the dough for kifla, sacrilege... and no, I'm not the lone wolf howling for days past. Every decent Serbian hedonist knows this (and I know a few of them, exchanging thoughts with them keeps my sanity in check).

>Importing pasta and olive oil for the receptive US market made fortunes for Italian immigrants not so long ago. I suppose it's a lot harder now that retailers dominate food, but you'd only need a middle-sized chain to commit to your product for a year and you'd never have to work again. ;-)

The difference is that, again, there's far too few of (the likes of) me here. Others who have come here most probably don't share my culinary opinions on most of the things, so I'm not eager to grab 50% of a market consisting of a few thousand people spread across 20 states (and actually widely differing in opinions).

>"You're doing a great job" is what you tell a kid who somehow managed to not completely mangle the homework, as an encouragement, in fear that they'll just give up trying.
>
>If local producers are not to be encouraged unless they are perfect and imported cheeses are unavailable, too expensive or unattractive for whatever reason, how will your problem be resolved?

I'm getting too old for pedagogy :).

>It's not hard enough to be poked. And it doesn't need any stick, it sticks to the knife - equally yecchs as the bun which sticks to your teeth if you try to chew it (but why would you chew it - it's too soft for that).
>
>Wouldn't know- I don't buy foods I don't like. ;-)

Neither do I. I was complaining about how hard it is to find what I like.

>As for the last paragraph: seldom have I endured a more dismaying mangle. ;-)

IOW, I've done a good job there, eh?