Thank you LimeSlice. Hmm, I'm not sure where this cheese is actually made.... You know, it doesn't actually say! It may have been on the ribbon bit that I ripped off yesterday to give some to Steph, which I threw out.

My Brother said to me yesterday as he read the ribbon (which has all the ingredients on it) that it is probably full of preservatives, so it might be okay!

He also told me about how they make cheese overseas.... Particularly some parts of Europe. France actually, as part of the EU agreement covers how cheese is made. Ie, it has to be hygienic! Apparently a lot of the cheeses made there have "lost their great flavours" due to this requirement. (Read: the cheese no longer has cow pats or anything else in them! Eeewww! ) Also a lot of the OS cheese didn't have to be pasturised before this agreement. I don't know how long its been in place, but

I have never really liked the blue cheeses, bries, and camembert, so avoiding those is a sinch. I can't understand why anyone would eat them anyway. Again, eeeew.

Kitt3n, we grew up eating it too, and think we may have called it that when we were young, then the French name (La Vache qui rit) so that our Grandmother understood easier, and Mum always called it that. Do you think its like Philly? I think Philly tastes a lot stronger, but maybe that is because when I eat Philly, I eat a LOT more of it!
I'm eating la vache qui rit on bread as I type!