Agreed, this shit called "American Cheese" isn't fit for consumption. Real Cheddar or IMPORTED Swiss on the other hand is good. DOMESTIC Swiss is shit too.
Our cheese tray this weekend consisted of a ripe
Appenzeller, a very potent
Pecorino and to wrap things up, a Dolce
Grogonzola, that practically melts. For the friends-over event Saturday, we had it with 2001
Moulin Touchais, which is a very, very good wine with cheese.
We have some
wonderful cheese in our country, like the
Västerbotten, so only where the local dairy has taken the concept further and refined it would I consider taking the local clone of something foreign (there is, for instance, a Cheddar dairy in Sweden in
Kvibille that turns out really good product).
Besides, "swiss" as a label on cheese is so nondescript that it is silly. You can't lump
Gruyère,
Emmental and
Appenzeller together and label them "Swiss" without explaining. And nobody who had tasted the originals would.