On Thu, 23 Jul 2009, Bruce wrote:

On Thu, 23 Jul 2009 13:11:21 +0100, David Jackson
wrote:
The message . li
from Tom Anderson contains these words:

One so advanced they've lost the need to make decent cheese, apparently.

No, as it happens. You just need to buy the Real Thing(TM), not
something invented in ASDATescoburys. I have some rather tasty Cheshire
Blue on my plate right now...

Is Cheshire Blue really "the Real Thing?"?

Without any AOC regulations such as those that apply to. for example,
Champagne wines and Melton Mowbray pork pies, no Cheshire cheese can
be truly said to be "the Real Thing?".

No, that means that no Cheshire cheese can be *officially* the Real Thing,
but that has nothing to do with whether it can be *truly* the Real Thing.
The distinction between laws and truth is one that seems to have been
consistently overlooked in this whole thread!

But surely blue was not one of the traditional cheeses associated with
the Cheshire "brand"?

It's certainly not what people associate with 'Cheshire cheese' today. Not
that i'm saying it's not good - Cheshire strikes me as a cheese which
would make a very good blue.

As for Cheddar, any cheese that can be made in locations as far away
from Cheddar Gorge as Canada and Israel cannot expect to be taken
seriously. ;-)

tediousOf course, 'cheddar' nowadays refers to the use of the cheddaring
process in manufacturing. It's perfectly correct to describe Canadian or
Zambian cheddar as cheddar if it's made the right way (although plenty of
people refer to cheese made the wrong way as cheddar, notably Americans).
This may or may not be a good thing for consumers and/or the people of
West Somerset, but that's the way it is. See also brie, which is no longer
restricted to the Brie region of the Ile de France, champagne, a name
which is applied to non-Champenoise wines by some people (notably
Americans again), and London Dry Gin.

tom

--
Oh, and sometimes in order to survive you have to drink the irradiated
water from an old toilet. -- Jon, on Fallout