"Everyone tends" being the big qualifier there, heh. I'm... honestly not really sure what kind of cheese is regularly made in this area, but most of the stuff I've tasted claiming to be American cheese is at
best subpar. Most of my cheese tasting experience has been with the cheap stuff, though
I... don't actually know what the hell American cheese is, going by Baug's post.
I can only pseudo-barely tell the difference between most cheeses, really. They're all tasty to me, but th'only major difference that's really managed to stick with me is "Is or is not heavily pasturized." The latter being edible, but barely.
Cheese makes me pretty happy. Put it in damn near everything. Wouldn't mind trying more and higher quality/more diverse kinds, but cost
Don't drink alcohol, but they don't really make wine to any major degree in this area. Scupanon (which is apparently a species of grape native to the region, checking on it), peach, and pear are the only ones I can recall hearing of. Maybe raspberry and blackberry, too... probably strawberry, too. Okay, yeah, being fair, if it's a fruit in this area folks have probably made alcohol from it. Eh. But yeah, south-east US is better known for moonshine than anything else. Which kills people, whee. I mean, more directly than your normal sorts of alcohol.
Had number of ancestors and family, some still alive, that did a bit of moonshine running, heh, years before I was born.
