Amongst the countries of Europe, there is considerable pride devoted to a hardned, slighty out of date dairy product.
The English have there Cheddar, the French - a Roquefort or perhaps a Camembert, (my favorite Oussat Iraty, not a dairy but a sheep's cheese), the germans have there Cambonzola, Itaians with a lovely Gorgonzola...
Apart from the plastic stuff, how has the USA enhanced the world of cheese?