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I had some of that 'farmers cheese' and it tasted a little bit like that Polish cheese. The Spanish cheeses las a lot longer than that Swiss or French cheese, the Manchego has a very long shelf life and needs nor refridgeration but you have to develop a taste for it. When I go to Spain I pig out on cheese and olives the first few days.

Bob, French cheese does not last long, especially when left on the shelf, because of the smell ;-)

Recently I was able to find twarog - so called in Polish "white cheese" in a grocery here in the USA. It tasted exactly like the Polish white cheese.
As for Camember - probably French have it better but I would not complain that much at the quality of a Polish "yellow cheese" since I really liked it (maybe it is worse now, I am not in Poland right now but I do not believe so). American "yellow cheese" has much less taste for me that a Polish one. Besides, because of the competition - Polish bagels and sausages became much better recently, so I do not believe that the yellow cheese is so much worse!

I don't think there's anything special about Polish cheeses. Most Poles can't tell the difference between various brands of Polish cheese and refer to all of them simply as "yellow cheese". Usually, they are cheap imitations of French, Swiss and Dutch cheeses.

What is really good in Poland is the twarog, (white cheese; I couldn't find it anywhere outside Poland) and some smoked cheeses (the best known of which is of course the oscypek made from ewe's milk in the Tatras).

What is bizzare is that I could never find white peaches in Poland. The only ones one could obtain were yellow ones. And they're simply reffered to as peaches.

Also, one cannot buy a juice that is not made out of a concentrate. Well, but that's reasonable as I don't know many people who would spend 2 � on a juice here.

Maybe it is because the American cheese is not really good and expensive - therefore I prefer Polish cheese, which in comparison with European cheeses may not be any special!
The comparison always counts! <img src="/images/graemlins/smile.gif" alt="" />

Jaga,ajarmoniuk,karol, et al. I remember a time when you could buy American cheese in a supermarket and it came in a large or small slab almost shaped like a brick. That cheese tasted good and you sliced it with a knife. Today all of that cheese comes individually sliced and each slice is wrapped in its own plastic wrapper. The taste and quality of this cheese is zero, cero, nada and then it goes to bad. The taste buds of modern Americans have gone to hell in a handbasket. I'll bet if you brought some of that raunchy French cheese to the States, gave it a grandiose name and charged a very high price, there would be many people buying it.

That's right. I've never heard of white peaches. What are they? Are they like regular peaches only that the color is different? Or is the taste different too?

BTW, is it true that the only kind of juice Americans drink is orange juice?

White peaches (peches blanches) are like yellow ones but they're not yellow, especially inside. Their flesh is white blending to pink, not yellow at all.

As for the taste, you have to try them yourself to tell the difference. I think they're not as soft and melting as the yellow ones.

Here are the pictures of the two kinds of peaches.

http://www.michiganpeach.org/facts/types.html

And for the latter question, yes, it's true. <img src="/images/graemlins/tongue.gif" alt="" />

I've had white peaches before and they are great. Much sweeter than the standard yellow peaches.
Here are some links.


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