Of course, the U.S. doesn't standardize anything like that. Hence why every single olive oil is extra virgin. All of them. Including Wal-mart's house brand. No matter what pressing of the olives the oil actually came from. We have literally no rules for what can be called extra virgin.
^ I was watching a show where they were talking about the differences in virgin versus extra virgin olive oil...in Italy. Much stricter rules over there versus here in the US where anyone can just call their olive oil "extra virgin".
Today I bought some Cabot Hot Habanero Cheese at Wegmans. I have yet to try it and was wondering how hot it was - anyone else had this before? I'm thinking about trying it on a grilled cheese in the next couple of days!
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