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A Poll - Inspired by a Question on HP Britglish
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lil_shepherd

Would you call Philadephia?

Cream Cheese
39(66.1%)
Soft Cheese
7(11.9%)
Neither
8(13.6%)
Horrible
4(6.8%)

What would you call Dairylea?

Cream Cheese
1(1.8%)
Soft Cheese
2(3.6%)
Processed Cheese
26(47.3%)
Something else
11(20.0%)
Inedible
5(9.1%)

Are you?

British
46(78.0%)
American
9(15.3%)
Canadian
0(0.0%)
Australian
2(3.4%)
Other
0(0.0%)
Tags:

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Dairylea is cheese spread.

Yeah, that's what I'd call it.

I call Philadelphia "Philadelphia", and have never really needed to think of it as belonging to any generic class. I never buy it or anything like it myself, but when I was a child, my Dad's favourite pudding was Philadelphia Cheesecake, so it was always referred to by the brand name.

Dairylea was always called "Cheese triangles." I've never bought it or eaten it since I was about ten, so, like with Philadelphia, I've never needed to think about it in terms of a generic name. I guess "processed cheese" might be the nearest, though.

I only ever buy or eat hard cheese (or "proper cheese", as I would call it) so anything else is in the vague class of "the other half of the cheese aisle that's full of stuff I never look at." ;-)

You left out Primula... Toothpaste masquerading as cheese foodstuff.

It's years since I had any Primula, but love the description.

I call Philadephia "Philly" and don't regard it as "eating" cheese; it's for cooking certain things (mostly cheesecake), so I might buy a tiny block once every five years for a particular recipe (not cheesecake!). I never did buy any kind of "cheese" that comes in little triangles (or balls), though I have occasionally eaten it at catered places/events for want of actual cheese.

Cheese snob here (Australian). It's the result of growing up when the only kind of cheese available was Kraft, in half pound blocks (and later Kraft Velveeta - cheese spread, also in whacking great blocks, which I never did care for).

Once Italian etc immigrants obliged Australian food regulators to accept continental cheese types wouldn't poison us (so they could make it legally, and sell it to the rest of us, instead of just eating it at home), I've never looked back, and tried not to accept substitutes.

Why don't I have a cheese icon?

I have to say that some of the best cheese I have eaten was in Oz. Some friends brought over a huge block of Philip Island Cheddar, which stood up to some of the best Cheddars over here...

I think they're both cheese spreads, though Philadelphia is less horrid.

Yum, Dairylea. I'll have your share, if you don't like it. I'll swap you my Philadelphia....? :D.

I'd call 'Philadephia' a mis-spelling...

Very likely. I didn't bother to look it up but followed the herd of commentators.

Philadelphia is 'creamery cheese' (and I believe that's what it says on the packaging), rather than *cream* cheese. There's a monstrous difference. Alas, it's getting harder to find Real Cream Cheese these days, though Waitrose sell one (from Brittany, I think) that comes close to the lovely buttery stuff that I used to be able to buy from Safeway and even Tesco. I think they've stopped selling it because it was about 150% fat...

Dairylea is processed crap. It is, technically, edible if you can't find anything better. Laughing Cow is better-ish...

I put "something else" for Dairylea because I've never heard of it before, and thus have no idea what it is.

ETA: And am I the only one here who eats bagels?!



Edited at 2010-03-03 12:22 am (UTC)

I see most of the respondents here identify as British. I'm British too, and I'm not sure I'd ever seen a bagel before I moved to the US, let alone eaten one. (That was more than a decade ago, so they may be better-known now.)

Another vote for Dairylea as "cheese spread," though I haven't thought of it in years. The Student Union shop used to sell 50p lunch kits with a bread roll, a pat of butter, a triangle of Dairylea and a tomato, which were my default lunch for a lot of my undergrad career.)

we call Philadephia Philadelphia -- which is what we call supermarket equivalents, too.

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