OZ cheese wonders
These are questions I have wanted to ask for a long time:
- Why is Cheddar called Tasty here?
- Why is Emmental called Swiss here?
- Why is Mozzarella yellow and tough?
But then,
- Why is Gouda still Gouda?
- Why is Jarlsberg still Jarlsberg?
- Why is Edam still Edam?
Lastly,
- Where can I get Swedish cheese!??!?!?