Well, Alan, my Great Grandfather founded Bay City where the famous Tillamook Cheese factory and empire is based, and my Step-Grandfather built most of the machinery, so I'm kinda biased toward real cheddar cheese. Out of curiosity, during a business trip I and a few co-workers from the same office took, we stood in a long line at what was allegedly Philly's best and most authentic cheese steak stand. After I tasted it, concluded that it was basically dripping with hot axle grease and melted Velveeta atop subway sandwich bread, indeed with thinly sliced pastrami in the middle, but otherwise ruined by the "organic" added ingredients, as in Organic Chemisty and its petroleum-derived toxic compounds. My stomach churned all afternoon afterwards. But it probably helps the nearby Amish leather craft trade by creating the need for longer and longer belts to accommodate all those bulging waistlines. Can't they just order up silicone gut injections by the 55-gallon drum load instead, to avoid the greasy taste of that stuff?