I believe your standards are admirable and for the best. Too many physicians depend on drug reps for information which is often necessarily slanted toward treating by pill or medication. We realized quite late that we had been living in a fool’s paradise that would come back to haunt us with unintended consequences. Not life threatening, thank goodness, but also unnessessary side effects.
Thanks for that, but it is like spit in the ocean compared to direct to consumer advertising. And it means no samples.
So is there something like that for bloggers?
My father always had Kraft American in the fridge . Made it to 92
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We usually had the dreaded “guvmint” cheese. We even had a special roller thingy for slicing it.
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FYI! This conference reminded me of this thread. I can’t believe it’s been six years!
Cheesy grin
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this is the one i’ve been able to attend. highly recommended for cheese lovers. the Sunday marketplace has always been generous with the tastings.
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Oh yes; that’s what I saw! I heard about the American Cheese one from a guy in this shop in Oakland.
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American Cheese is called Processed Cheese in Canada.
I haven’t looked around for artisanal or other Processed Cheese slices in Canada.
There is a processed cheese spread which has been around for a long time, that is popular at Xmas. Imperial.
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The article linked in the original post was at least in part about the American Cheese Society and their conference in 2019.
“Hundreds of those cheese fanatics are at the American Cheese Society conference, being held this year in Richmond, Virginia, where the cheese revolution is on full display.”
That year it says;
"A total of 1,742 cheeses were entered into competition at the American Cheese Society conference this year (for comparison, in the first year in 1985 there were 89 entries).
Here are the top three cheeses this year:
- Stockinghall, best in show - the cheese was made as a collaboration between Murray’s Cheese, New York, and Old Chatham Creamery, New York, which supplied the cow’s milk and the cheesemaker, 33-year-old Brian Schlatter. The cheddar is described as having meaty bacon and sour cream flavours with a pineapple scent. Only 30 truckles are made a month
- Professor’s Brie, second place - Brian Schlatter was also the cheesemaker for this square-shaped triple cream cheese made with sheep milk, cow’s milk and cow’s cream, again from Old Chatham Creamery, which is aged in Wegman’s Good Markets’ caves
- Aries, third place - this sheep’s milk cheese from Shooting Star Creamery, California, was made by 15-year-old Avery Jones with the help of her father Reggie Jones’ Central Coast Creamery. It’s aged for eight months and is only available at Sigona’s Farmers’ Market in California"
This year it’s in Sacramento!
It was also about crazy tariffs. 
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Are you going to go? 
I’m going to try, but Sacramento in July is hella hot! 
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I admit, I thought this was all about American cheese, not all kinds of American-made cheeses.
I couldn’t imagine there being 1700 varieties of “American cheese.”
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Understood! The article mentions “American Cheese”
too, and so do a lot of the posts.
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Really, Cheeses of America would clear this up. LOL.
I would vote for Maytag Blue because I can’t buy that up here.
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I was thinking of “Canadian bacon”!
ETA, I was thinking of labels that confuse things. I almost shared a link to a movie that is for sure too political, so I will share this version of history instead.
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Haha
Funny thing about Canadian bacon is that you guys call what you have Canadian bacon, and that kind of bacon isn’t sold in Canada.
I can’t think of an equivalent thing that Canadians call American that isn’t sold in America.
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We also don’t have Easy Cheese. Lol.
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We were on a cruise some year back (American ship and overwhelmingly American customers). The breakfast menu listed Canadian bacon. Now, I’ve been to Canada and know what their bacon is like. So, I ordered it, thinking it would be a nice change to the usual American crispy streaky bacon (of which I’m not fond). But was my Canadian bacon like, erm, Canadian bacon? Nope. What comes are a couple of slices of perfectly round meat. Round - like meat from a tin you’d opened. Or round , like a salami. Anyway, it was deeply disappointing in both texture and flavour and never ordered again.
Same cruise, I was intrigued to see they had “Swedish pancakes”. No idea what they might be. but I ordered them just for a change. That’s a change from the thick pancakes that, in the UK, we call “American pancakes” (or, increasingly “buttermilk pancakes”. Another disappointment in that they were just ordinary pancakes - the sort that North Americans and the French call crepes. Nothing Swedish about them - not even a dollop of lingonberry jam.
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We just had dinner at a Scandinavian place last night, and “Swedish creme brulee” was one of the dessert choices. We asked what made it Swedish - it has lingonberries on it.
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Swedish pancakes up here in Canada , at least at our house, meant rolled-up American/ Canadian pancakes with apricot jam in the middle, sprinkled with powdered sugar.
A jelly roll, North American pancake, and palacsinta, together at last
