One field in which the Swiss kick our butts

Patrick, like me a survivor in the rapidly deteriorating field of journalism, devotes part of his time off to a succinct putdown of a truly disappointing food product:

Every time I taste American cheese these days, I kinda wonder if it’s made by people who’ve failed in the cheddar industry.

Reminds me a bit of the Bill Bryson book in which he tastes chocolate in Europe for the first time and is pleasantly stunned to find that it makes American chocolate seem like mildly flavored chalk by comparison.

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