Catholic Online Forum

If the best Italian cheeses are imported, from where are they imported for your local restautants? …

The customer in an Italian restaurant in Kansas City was so pleased with his meal he asked to speak to the chef.

The owner proudly led him to the kitchen and introduced him to the chef.

"Your pasta quattro formaggio was superb" the customer said. "I just spent a month in Italy and yours was better than any I had over there."

"Naturally", said the chef. "Over there they use domestic cheese, ours is imported."

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In Christ,

Jim B

I will consider your position if stated with firm, well-thought-out, quiet reasoning. Hateful diatribe, ad hominem attacks and shouted rhetoric don't impress.

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Bob C

JMJ

Jim,

ROFLOL!!

Actually the sense of local identity is - or used to be - very strong. We have so many types of cheese, and the recipes, the history, the dialects, the traditions of almost every Italian region vary so much - at times even down to the equivalent of your counties, that someone in Naples would indeed consider cheese from alpine regions to be "imported", and vice-versa . Don't get me started on Italian cheese, what type and what wine to go with it (especially during Lent, and Ember Days on top of that! ).

But as an aside, I must confess that every now and then I love me some good Wisconsin cheddar. And pickles, for good measure

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FabrizioParty like it's 1773!

The safest place for me to be is in the center of God's will, and if that is in the line of fire, that's where I'll be-Fr. T. Vakoc

We, too, frequently "import" super sharp cheddar and other cheeses from Wisconsin — every time we visit our daughter and son-in-law in Clear Lake or they come here, there is a large quantity of assorted Wisconsin cheeses riding along!

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In Christ,

Jim B

I will consider your position if stated with firm, well-thought-out, quiet reasoning. Hateful diatribe, ad hominem attacks and shouted rhetoric don't impress.

I am partial to the Cheddars and Monterey Jacks of the Tilammook region of Oregon. yum yum. The Monterey Jack with jalapeños is to die for!

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Sincerely in Christ,
Fr. Angel

While we have Fabrizio's attention, I am wondering what he thinks of Cardinal Angelo Bagnasco?

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Sincerely in Christ,
Fr. Angel

Love hot pepper cheeses, Father.

This is one of my favorites: Renard's Habanero Jack Cheese

Wisconsin isn't too shabby when it comes to specialized, home processed meats, either. Here is a place we discovered a couple of years ago in Cumberland, WI on Highway 63 while on our way to Superior. (Special note: Don't shop here when hungry or you will have to take out a mortgage! Waaay too many delicious brats, sausage, cheeses and other great looking foods to choose from!)

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In Christ,

Jim B

I will consider your position if stated with firm, well-thought-out, quiet reasoning. Hateful diatribe, ad hominem attacks and shouted rhetoric don't impress.