Say, is it really “American” cheese when outside the US? 
Try this little experiment:
Take the name of a common food, doesn’t matter which. Say it aloud. Picture it in your head.
Ok, now pretend you are a grocer or restauranteur. You want to jazz up the name. You want to increase sales by firing the imaginations of your customers.
You want an adjective for this food to make it stand out. Surprisingly, an adjective like “delicious” doesn’t really do the trick. Try it and see.
But you know what makes the best adjectives? Geographical locations. The ones that work best have landmarks that are remembered fondly. Eiffel tower… use “French”. Leaning tower… use “Italian”. Doesn’t need to be a rich country. “Chilean sea bass” still works. But stay away from “Ethiopian” and “Nigerian”.
So how have we gone this long in a cheese thread, without mention of Wallace & Gromit
I believe Wallace would never touch American Cheese (cheese Product) but would enjoy a good Colby or CoJack.
The only place that makes Limburger cheese commercially in the US is Chalet Cheese Co-op in Monroe, Wisconsin.
CITE: http://www.foodreference.com/html/flimburgercheese.html
Brian
No good! I’ve known too many Spaniards!
I suspect there’s a bug gulf here between Europe and America as to what adjectives can be used. Calling something ‘French’, if it doesn’t originate from France, simply is not allowed in Britain, or I’m pretty sure most other European countries. And many products which originate from a specific location and with specific methods have extra protection, stopping other producers using their identities.
FWIW, being asked if I want ‘Swiss’ cheese when in North America, I’m tempted to ask where in Switzerland it was made.
I dunno. I’ve seen some butchering of ethnic foods all across Europe. It’s not so much in product names on labels, but in the menus.
For example, I’ve had “French onion soup” in several restaurants across Europe, only to be disappointed to find it soaking in cream. French onion soup is not cream-based, dammit!
Or, I’ve always loved this one, “French Salad” in Hungary refers to frozen vegetables (peas, carrots, and I think corn/maize), in mayonnaise.
“French dressing” in the US is a sickly sweet orange concoction that has absolutely nothing to do (or so I hope) with France.
One diner in Austria or Hungary advertised “famous Chicago wraps.” Chicago is not known for any sort of wraps. Especially not ones that were stuffed with meat & mashed potatoes. If any place conjures up “wraps” for me in the US, it’s maybe New Mexico or California. Maybe.
I understand the EU regulations may be the case with product labeling, but it certainly doesn’t hold true for menus in restaurants.
I had a buddy from Zurich in town two weeks ago. He assured me there is no cheese with holes in it in Switzerland.
I’ve never seen it abroad. According to cheese lovers I know in Europe, they’ve never even heard of it, although all who have tried it have thought it was as good as, if not superior to, Danish blue.
I’ve got just two words in reply…English Muffins 
Little Chefs in the UK have a breakfast they call “The American”, which vaguely resembles what might be a semi-traditional American breakfast (I ordered one last month near Birmingham). Maybe more something like you’d see in a 1950’s TV show (the web menu picture does NOT look as unappetizing as the reality). People keep forgetting that “America”, referring to the US, is a whole continent of people and flavours and breakfast dishes.
And Fierra rants about English Muffins each time we’re at the grocers, GorillaMan. “They’re not bloody English Muffins! No one in England eats these!”
Pfftt… Danish blue is an amateur contenter in the world of blue cheese compared to Stilton, Roquefort, and Maytag.
Barbarian-I am willing to bet huge sums of money your friend is wrong. Ementhaller indubitably has holes. Emanthaller is made by many, many dairies in Switzerland. In fact, apparentlly by 1600 dairies in the Ementhal valley of Switzerland. Citation.
Then go ahead and bet with him!
[QUOTE=pulykamell]
Pfftt… Danish blue is an amateur contenter in the world of blue cheese compared to Stilton, Roquefort, and Maytag …QUOTE]
Another very good blue cheese ( in my opinion ) is Gorgonzola which comes from a small town just outside Milan. cheese.com
I noticed during my Google search that this cheese appears on a menu at Disney World Orlando. I don’t know if they are selling the genuine article there or an American imposter.
[QUOTE=Rayne Man]
Gorgonzola is fairly well-known in the US. Have you ever had Cambezola, which is a rather odd blend between Camembert and Gorgonzola? It’s actually pretty decent.
So, how do I make a bet with your Swiss friend, Barbarian? No, but seriously, I’ve been to Switzerland several times and, which I was not explicitly looking for it, I could swear they had holey cheese. I mean, considering I used to buy Emmanthaler made in Switzerland at the local cheese shops in Hungary, I would assume they sell it locally, too.
Another voice for the proposition that Emmental is Swiss and it has holes.
http://www.swissinfo.org/sen/swissinfo.html?siteSect=105&sid=5210712
http://www.cheese.com/Description.asp?Name=Emmental