Even so, it does near enough to make a good topper on my chili and far better than the gruyere suggested by a Manor employee showing the delights of Old El Paso stuff making fajitas and such.
I'd rather have Monterrey Jack (or a mix of sharp cheddar and jack) in both cases but as I've not seen it here at all, one must make do.
"Rezent" has always hinted at something a bit racy and spicy to me. But, then again, my language brain has always worked a bit oddly...
It's a bit like talking about wine. Many people like a good wine, and most of them may be perfectly happy with a nice bottle from Denner, where you can find a few fairly classy tipples. However, true connoisseurs prefer something at a higher level and can tell the difference any time. However, just like you and me, most of them won't use a Château Lafite Rothschild for cooking either.
I rather have no wine at all than a mediocre one. Same with cheese. You don't need premier crus for cooking, though.
I bought some Migros brand Camembere the other day that went straight in the garbage. It was like drinking window cleaner. But the Leger brie I picked up is the best I've had. I've learned that I can't go wrong with asiago, or the traditional swiss cheese with holes but miss some of the stronger cheddars from the US, Ireland & Canada. On that note Canadian cheddars are terrific but I don't expect to find much of that around here.
I was going to ask where to find a decent hamburger but it seems that subject has been covered extensively.
It's odd -the stuff you miss most.
I just remembered about Comté cheese -- it's very munchable and not stinky at all. Available at Migros and in the supermarkets in France.
Thanks for searching the forum for info on burgers. But the simple fact is that no decent hamburgers exist outside Australia.