On Jul 23, 8:08*pm, Tom Anderson wrote:
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.

It's not made in London, it's wet, and it's not made in Geneva
either...

--
John Band
john at johnband dot org
www.johnband.org