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Article: CHIC CHEESE EUROPEAN VARIETIES HAVE FOUND A PLACE IN THE UNITED STATES AND DOMESTIC CHEESE MAKERS ARE CATCHING UP.(LIFE & LEISURE)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- July 1, 1998
CopyrightCOPYRIGHT 1998 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: JANE SNOW Knight Ridder
You almost need to be trilingual to navigate the cheese counter these days. Camembert, s'il vous plait. Asiago, per favore.
Whatever happened to good old American, Swiss, Cheddar and brick? They're huddled in a tiny corner of the store, crowded out by exotic goat cheeses, triple-creme Explorateur, blue-veined Stilton and nutty Gruyere.
Welcome to the '90s, the decade of chic cheese. If you're confused, you're not alone. After all, Americans were raised on Velveeta.
The cheese glut started in the 1980s but didn't reach major proportions until about five years ago, when cheeses from far-flung places ...