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	<updated>2026-05-22T05:21:10Z</updated>
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		<id>https://transcrire.histolab.fr/wiki/index.php?title=Eyesore_Website_To_Become_Student_Accommodation&amp;diff=313225</id>
		<title>Eyesore Website To Become Student Accommodation</title>
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		<updated>2026-04-01T13:41:21Z</updated>

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		<author><name>Heidi39904195</name></author>
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		<id>https://transcrire.histolab.fr/wiki/index.php?title=Utilisateur:Heidi39904195&amp;diff=313224</id>
		<title>Utilisateur:Heidi39904195</title>
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		<id>https://transcrire.histolab.fr/wiki/index.php?title=American_Cheese:_Does_It_Deserve_Its_Bad_Reputation%3F&amp;diff=312849</id>
		<title>American Cheese: Does It Deserve Its Bad Reputation?</title>
		<link rel="alternate" type="text/html" href="https://transcrire.histolab.fr/wiki/index.php?title=American_Cheese:_Does_It_Deserve_Its_Bad_Reputation%3F&amp;diff=312849"/>
		<updated>2026-04-01T08:01:11Z</updated>

		<summary type="html">&lt;p&gt;Heidi39904195 : Page créée avec « &amp;lt;br&amp;gt;30 August 2019&amp;lt;br&amp;gt;ShareSave&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Lauren TurnerBBC News, Washington DC&amp;lt;br&amp;gt; &amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Everything you believe you understand about American cheese is wrong.&amp;lt;br&amp;gt;&amp;lt;b... »&lt;/p&gt;
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&lt;div&gt;&amp;lt;br&amp;gt;30 August 2019&amp;lt;br&amp;gt;ShareSave&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Lauren TurnerBBC News, Washington DC&amp;lt;br&amp;gt; &amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Everything you believe you understand about American cheese is wrong.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;That&amp;#039;s what the cheese makers and cheesemongers of the US desire to inform you. 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But there are some excellent cheeses [from somewhere else] which are half cost.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Cheddar, for instance, undergoes a 167.10 euro ($187.72) per 100kg tariff, with Colby at 151 euro ($166.92) per 100kg.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Searching for US cheeses in London, for people to taste test it for this post, [https://victoria.nauroy.net/index.php/Utilisateur:EdgarSidhu02747 proved difficult]. 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It galled them - they&amp;#039;re snobs.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;Farmhouse cheeses are even truly challenging to get in the US,&amp;quot; Ms Michelson includes. &amp;quot;You&amp;#039;ll just get them in an expert shop, a farmers&amp;#039; market or a very upscale grocery store.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;[https://jskenglish.com/forums/users/suzannagorsuch2/ America] itself is not promoting the farmers and their fantastic cheeses - so how in the world is it going to take a trip everywhere else?&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;What doesn&amp;#039;t help either is that &amp;quot;it&amp;#039;s pre-packed and [https://www.semcy.de/index.php?title=Benutzer:ImogenDougherty processed] within an inch of its life&amp;quot; so that &amp;quot;there&amp;#039;s no odor at all&amp;quot; she says, lamenting that individuals are &amp;quot;scared of the odor of cheese&amp;quot;.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;She includes that another reason the mass-produced item does well is that individuals &amp;quot;do not desire to wait - they desire to make something, sufficed, load it, offer it&amp;quot;.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Cheese author and speaker Laura Werlin has a theory about the image issue.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;It&amp;#039;s due to the fact that American cheese grew up as a made item mostly,&amp;quot; she states. &amp;quot;We required to factories relatively rapidly in our nation&amp;#039;s development and as an outcome, individuals got used to manufactured cheese.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Now the artisan cheese motion &amp;quot;has actually really taken hold&amp;quot;, she says, &amp;quot;but among the challenges is that the cost of American artisan cheeses [in the US] tend to be greater than many decent, or really good, imports&amp;quot;.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;That, she describes, is just because of the high costs connected with the business in the US.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;So as an outcome, even Americans tend to purchase the produced cheeses more than the artisan cheeses - unless they themselves are cheese [http://www.landscapeinitaly.com/?attachment_id=1301&amp;amp;lang=de enthusiasts].&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Hundreds of those cheese enthusiasts are at the American Cheese Society conference, being held this year in Richmond, Virginia, where the cheese transformation is on full screen.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;At the event they call &amp;quot;cheese camp&amp;quot; they take part in workshops and talks.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Local craft beers are coupled with regional cheeses at bars around town, the self-proclaimed curd nerds sharing their huge knowledge on the topic.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;They even do cheese karaoke (one sings Curds and Whey, to the tune of Purple Rain, sample lyrics &amp;quot;I never stated you were simply solids/ I never suggested to send you down the drain/ There&amp;#039;s only one way to get them both together/ Only once you cut the barrel do you see curds and whey&amp;quot;).&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Brexit: Cheese, chops and hops&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Wensleydale cheese to produce &amp;#039;green&amp;#039; gas&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Independent cheesemonger Julia Gross (whose tattoos consist of one of a cheese mite) wants to dispel the misconception that cheese remains in any method elitist.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;Cheesemaking is basically working class. It&amp;#039;s a myth that cheese is simply for rich people. The workers are the [https://bigbrain.center/wiki/User:SelinaWindham17 primary] part of the farm, the cows more than happy and it&amp;#039;s totally sustainable,&amp;quot; she said. &amp;quot;We need to [https://gratisafhalen.be/author/gerigowrie3/ connect] that labour of love to the customer.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;It&amp;#039;s not simply buying something tasty, it&amp;#039;s belonging to a life cycle.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;British expert cheesemaker Mary Quicke, of Quicke&amp;#039;s Cheese - the 14th generation of the Quicke family on the farm in the English county of Devon - has judged at the American Cheese Society competitors for several years and is dealt with as something of a celeb.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;Being a big-headed English person, the first year I judged here I believed, &amp;#039;Ah bless, the Americans are getting the hang of it&amp;#039;,&amp;quot; she chuckles.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;Over the 9 years I have actually been evaluating this competitors there has been a definitely incredible increase in the quality of cheese.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;It&amp;#039;s an enormous renaissance,&amp;quot; she adds.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;She says cheesemakers on both sides of the Atlantic can discover from each other and launched the Academy of Cheese expert credentials in the UK, motivated by a similar scheme run by the American Cheese Society.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Meet the huge cheeses&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;An overall of 1,742 cheeses were gotten in into competitors at the American Cheese Society conference this year (for contrast, in the first year in 1985 there were 89 entries).&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Here are the leading three cheeses this year:&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Stockinghall, best in program - the cheese was made as a collaboration between Murray&amp;#039;s Cheese, New York, and Old Chatham Creamery, New York City, which supplied the cow&amp;#039;s milk and the cheesemaker, 33-year-old Brian Schlatter. 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It&amp;#039;s aged for 8 months and is only offered at Sigona&amp;#039;s Farmers&amp;#039; Market in California&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Michael Koch of Maryland&amp;#039;s Firefly Farms, joint organiser of this year&amp;#039;s conference, states: &amp;quot;The level of quality has actually significantly increased. We&amp;#039;re returning to a more localised food system that Europe never ever left.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;He states that the US has a lot to offer the world - partly since of its absence of cheese-making custom.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;In the States, we aren&amp;#039;t confined by tradition. So there are cheeses in Europe that have been made in the exact same method for an extremely long time.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;Here, we&amp;#039;re complimentary to do things like attempting to model this kind of cheese - but then I&amp;#039;m going to twist it and be whimsical. We have the [http://www.annunciogratis.net/author/eusebiakepl flexibility] to colour outside of the lines. We are bold with cheese.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Cheesemaker Britton Welsh definitely concurs. Among the successful items made by Utah-based business Beehive Cheese, of which he is president, is the uncommon Barely Buzzed - a cheese rubbed with coffee premises and lavender.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;When it&amp;#039;s been offered in the UK nevertheless, it was for the equivalent of $70 per pound - and in the US, it retails for $24. While an exporter took care of procedure, Mr Welsh states there were big transportation and tariff expenses troubled the cheese, and as an outcome it wound up &amp;quot;being exorbitantly expensive and unattainable to most UK customers&amp;quot;.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;Hopefully one day it will alter and customers in the UK will have the ability to enjoy our [http://topsite.otaku-attitude.net/index.php?a=stats&amp;amp;u=angelacarrozza1 special] cheeses,&amp;quot; he includes.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;The young farming household&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Trisha Boyce, a third-generation dairy farmer, and her partner Jarred took control of Chapel&amp;#039;s Country Creamery in Maryland two years ago. Their toddler boy Trace is in his aspect on the dairy farm, running around, stating hello to the cows (he even has his own) and sampling blue cheese, among his favourites.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;The rate of milk is too low to make a living off any longer,&amp;quot; says Trisha, describing why they purchased the farm - currently an established creamery - and picked to specialise in cheese instead of milk. &amp;quot;The great thing is we get to remain here as a household all the time and market our own products.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;She states that if there were more small artisan cheesemakers, then the understanding of American cheese would change.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;But she said that producing things on a little scale is costly, and &amp;quot;a great deal of Americans desire elegant foods at a routine cost&amp;quot;. It does not help too that European cheeses have a greater credibility than home-grown items as they&amp;#039;re much better understood for their cheese.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;I would motivate individuals to take more time to look at where their food is coming from, how it&amp;#039;s produced, and the care that&amp;#039;s put in behind the scenes. I would enjoy more restaurants to do the farm to table thing and support their local farmers.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;You go to regional shops here and it has plenty of Irish cheese, French cheese, Spanish cheese. People say &amp;#039;it&amp;#039;s imported, so it should be great&amp;#039;. We&amp;#039;re really trying to deal with some regional grocery stores now and get gotten in touch with them. It simply takes some time and it&amp;#039;s a great deal of hard work.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;He adds: &amp;quot;A great deal of individuals have really intriguing conceptions of what &amp;#039;American cheeses&amp;#039; are. But we&amp;#039;re getting in cheese competitions in Europe and winning ribbons versus people who have been doing it for centuries.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;Instead of being governed by tradition, what we have is a willingness to try brand-new things and go where no cheese has actually preceded. So we&amp;#039;re trying new things and having a good time.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;A number of the leading cheeses contending at the American Cheese Society conference are currently competition winners at worldwide events, where they associate the creme de la creme of the dairy world.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;US cheese can definitely compete&amp;quot; states Ross Christieson of the US Dairy Export Council. &amp;quot;Not simply contend, however lead the world.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;The US is the largest exporter of cheese in the world that no one understands about. What we export winds up on a pizza, a hamburger or in a cheesecake. But it&amp;#039;s the specialized cheeses that are really going to offer us a reputation. We&amp;#039;re not going to get a reputation from remaining in something, or on something.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;He is at the conference with his colleague Angelique Hollister - part of their mission is to prompt individuals to obtain the World Cheese Awards.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;The [https://lebenskunst.berlin/index.php?title=Benutzer:AlysaLeija894 Frenchwoman confesses] she didn&amp;#039;t [http://www.annunciogratis.net/author/danielacroo understand] what a wealth of US cheese was on offer when she transferred to the US - and now desires to work to &amp;quot;alter the perception and picture of US cheese around the globe&amp;quot;.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;What is made here in the US definitely compares to what you can find in France, in Europe,&amp;quot; she says. &amp;quot;But among the problems we have actually determined is the supply chain. The US is a big nation and it&amp;#039;s difficult to get products from one location to the other.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;The small production does not assist matters either.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;This is something that doesn&amp;#039;t sell in a full container load - it&amp;#039;s a pallet at a time and even a carton at a time,&amp;quot; she includes. &amp;quot;We need to help get that to the customer, at a cost that makes sense.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Nora Weiser, executive director of the American Cheese Society, which runs the annual occasion, sees a parallel with that other butt of the joke - British food.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;People around the world will state, &amp;#039;oh, British food is horrible, they boil whatever and they have actually got mushy peas&amp;#039;. But there are remarkable things happening.&amp;quot;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;Author Ms Werlin argues that cheese makers in the US haven&amp;#039;t quite worked out &amp;quot;how to make truly great tasting cheese at scale&amp;quot; - so &amp;quot;very couple of artisan cheeses are exported&amp;quot; as a result.&amp;lt;br&amp;gt; &amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;I don&amp;#039;t know if misunderstood is the right word - I think it&amp;#039;s simply unidentified. I don&amp;#039;t understand if it is simply going to stay our little trick over here in the US.&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;lt;br&amp;gt;&amp;quot;The word is going to get out when people taste it - that&amp;#039;s how it spreads out. I believe it will take a long time for it to simply roll of the tongue with the allure that French cheese does.&amp;quot;&amp;lt;br&amp;gt;&lt;/div&gt;</summary>
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