@rookie54 saidOregon is also in the running.
i ate the whole thing
it was pretty good too, altho i admit i am not a connesuer cunnersaur cannooooddler
connoisseur
dang the french anyhow
so i'm about to go buy another one when i read this story of how CONNECTICUT beat wisconsin in a cheese contest
lol
https://tinyurl.com/yckber32
https://www.tillamook.com
@shallow-blue saidOh, actually all champagne is French; it's named after the region. Otherwise it's sparkling white wine.
Also... and I'm surprised geester hasn't been complaining about this, he'd be well within his rights... there's no such thing as Wisconsin Cheddar. Cheddar is from the South-West of England and made using a specific process. Granted, it does not have a DoP, but Wisconsin Cheddar is as valid as Danish Feta or Canadian Goudse.
@shallow-blue saidI used to make cheese, cheddaring is a heating process. I used to argue it isn't really Bourbon unless it comes from Bourbon county, or at least that area of Kentucky. They make Bourbon everywhere. Perhaps the cheddar from that area is best. I like all cheddar especially extra sharp.
Also... and I'm surprised geester hasn't been complaining about this, he'd be well within his rights... there's no such thing as Wisconsin Cheddar. Cheddar is from the South-West of England and made using a specific process. Granted, it does not have a DoP, but Wisconsin Cheddar is as valid as Danish Feta or Canadian Goudse.
@Shallow-Blue
what appears before yer eyes is a small amount of thread drift
it is non-toxic and merely distracting and basically nothing to worry about
should you wish to redirect the thread back to its original course, that action would be acceptable
@shallow-blue saidrookie got bored for a bit there. 🙂
Erm... I'm missing something here. What does this have to do with not-Cheddar American Cheeze Produkt?
-VR