Spam? Oh gawd... you asked for it:

Maybe I should have written: 

 

Quote from: ShadySue on August 28, 2012, 12:51

Quote from: RacePhoto on August 28, 2012, 12:30

Have to agree that Swiss would be good as the dairy part of the meal.

Give me a break! WOE do you mean by 'Swiss' - the field is wide open - or does this refer to the American usage? "Swiss cheese is a generic name for several related varieties of cheese which resemble the Swiss Emmental." (Wikipedia)
I've never heard it as a generic over here.

Here's what is referred to as "Swiss Cheese" in the US.  http://www.dreamstime.com/photos-images/swiss-cheese.html  I don't know how you refer to this cheese in Scotland, or how the people of Switzerland would refer to it either.  If I ever move to either of those countries I will be sure to learn the correct way to refer to my favorite cheese.  Meanwhile, I live in Florida so I'm going to keep calling it "swiss cheese" so that the people in the deli know what the he11 I'm ordering. 

Sort-of Emmenthaler, then. Ask for Swiss cheese in any UK shop and you'll certainly be asked 'Emmenthaler or Gouda?', probably Raclette and if in a deli, several others.

Quote from: ShadySue on August 30, 2012, 11:49

Sort-of Emmenthaler, then. Ask for Swiss cheese in any UK shop and you'll certainly be asked 'Emmenthaler or Gouda?', probably Raclette and if in a deli, several others.

Gouda? If Gouda cheese is from Switzerland then I'm a Dutchman.

Sorry, Gruy�re. 

I'm a Cheddar girl. 

Colby is from Colby Wisconsin? 

The Cheese Shop by Monty Python

(a customer walks in the door)

Customer: Good Morning.

Owner: Good morning, Sir. Welcome to the National Cheese Emporium!

Customer: Ah, thank you, my good man.

Owner: What can I do for you, Sir?

Customer: Well, I was, uh, sitting in the public library on Thurmon Street just now, skimming through Rogue Herrys by Hugh Walpole, and I suddenly came over all peckish.

Owner: Peckish, sir?

Customer: Esuriant.

Owner: Eh?

Customer: 'Ee, ah wor 'ungry-loike!

Owner: Ah, hungry!

Customer: In a nutshell. And I thought to myself, "a little fermented curd will do the trick," so, I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles!

Owner: Come again?

Customer: I want to buy some cheese.

Owner: Oh, I thought you were complaining about the bazouki player!

Customer: Oh, heaven forbid: I am one who delights in all manifestations of the Terpsichorean muse!

Owner: Sorry?

Customer: 'Ooo, Ah lahk a nice tuune, 'yer forced too!

Owner: So he can go on playing, can he?

Customer: Most certainly! Now then, some cheese please, my good man.

Owner: (lustily) Certainly, sir. What would you like?

Customer: Well, eh, how about a little red Leicester.

Owner: I'm, a-fraid we're fresh out of red Leicester, sir.

Customer: Oh, never mind, how are you on Tilsit?

Owner: I'm afraid we never have that at the end of the week, sir, we get it fresh on Monday.

Customer: Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please.

Owner: Ah! It's beeeen on order, sir, for two weeks. Was expecting it this morning.

Customer: 'T's Not my lucky day, is it? Aah, Bel Paese?

Owner: Sorry, sir.

Customer: Red Windsor?

Owner: Normally, sir, yes. Today the van broke down.

Customer: Ah. Stilton?

Owner: Sorry.

Customer: Ementhal? Gruyere?

Owner: No.

(much removed - follow the link if you must = http://www.minderella.com/words/cheeseshop.htm  )

Customer: (deliberately) Have you in fact got any cheese here at all.

Owner: Yes, sir.

Customer: Really?

(pause)

Owner: No. Not really, sir.

Customer: You haven't.

Owner: Nosir. Not a scrap. I was deliberately wasting your time, sir.

Quote from: lisafx on August 29, 2012, 14:19

Quote from: ShadySue on August 28, 2012, 12:51

Quote from: RacePhoto on August 28, 2012, 12:30

Have to agree that Swiss would be good as the dairy part of the meal.

Give me a break! WOE do you mean by 'Swiss' - the field is wide open - or does this refer to the American usage? "Swiss cheese is a generic name for several related varieties of cheese which resemble the Swiss Emmental." (Wikipedia)
I've never heard it as a generic over here.

Here's what is referred to as "Swiss Cheese" in the US.  http://www.dreamstime.com/photos-images/swiss-cheese.html  I don't know how you refer to this cheese in Scotland, or how the people of Switzerland would refer to it either.  If I ever move to either of those countries I will be sure to learn the correct way to refer to my favorite cheese.  Meanwhile, I live in Florida so I'm going to keep calling it "swiss cheese" so that the people in the deli know what the he11 I'm ordering. 

Sort-of Emmenthaler, then. Ask for Swiss cheese in any UK shop and you'll certainly be asked 'Emmenthaler or Gouda?', probably Raclette and if in a deli, several others.