Was "Great adventures in cheese -OR- Why I should have read Paul Fussel 10 years earlier"
What upper-middle class people think of when they hear the word "cheese."

Cheese on a market in Basel, Switzerland by Alex Anlicker
In my family of origin, the American cheese slices that were not wrapped in plastic were considered, if not "fancy," then at least "better" than the plastic-wrapped ones. (Wispride, the pride of Wisconsin, was "fancy" guest fare. My mom even had a special little crock that exactly fit the plastic container. No, I'm not kidding.) In fact, I was unaware that any cheese product came without a branded outside label until I was 5 years old and met my grandmother, who lived in Europe and made her own cheese from milk she milked herself from her very own personal set of goats. (No, I'm not kidding.) I thought this was an idiosyncratic quirk.
When I went to college, I started interacting with people whose social class identifications were rather different than my own. Many of the students in my high school were far more well-off than I was, but their tastes and cultural assumptions were quite similar. Not so, my college friends.
One of my dearest college friends, DG, has what I now view as distinct class assumptions from myself. In the past, this caused some problems because I just didn't get it. Over the years, he refused to eat at Burger King or McDonald's (this made road trips a bit challenging). When I started dating his best friend from high school (BFFHS), I started to suspect that these preferences were symptoms of deeper differences.
BFFHS and I went out for about a year, and he was a very courteous and considerate boyfriend. He opened doors and paid for dinner and made sure I didn't get run over when I accidentally stepped off the curb in front of taxis. He was also way out of my league class-wise, as I discovered on a trip to IGA.
We were planning to go hiking, so we were a bit off the beaten path. In some municipalities, the IGA, which is an independent grocer (see http://www.iga.com/home.asp), can be a bit more downscale than the large chain supermarkets. This particular IGA was graced with signs that welcomed users of food stamps and recipients of WIC (a special program for women, infants, and preschool-aged children). It was a small, old, and battered-looking store, and the dairy case was also small and battered-looking. I didn't think anything of this, until BFFHS said, "I can't find the gourmet cheese section."
When I was in high school, I probably would have just handed BFFHS a canister of Wispride and called it a day. However, by this time of life, I had acquired what I liked to think of as "cosmopolitan flair" despite my Mickey Mouse leggings. I knew what "gourmet cheese" meant, but I viewed gourmet cheese sections as a hallmark of "fancy" supermarkets. For me, the IGA was certainly not fancy, although it was very clean. I said that I didn't think there would be a gourmet cheese section, which BFFHS poo-poohed because
all supermarkets have gourmet cheese sections.
As I wrestled with the new concept that people actually lived in communities where all supermarkets were fancy, BFFHS went to find the manager--there were three. They took one look at BFFHS, turned as a unit and glanced accusingly at me, as if to suggest that I should have known better than to bring him into an IGA in the first place, then directed BFFHS to the gourmet cheese store in the nearby mini mall. I thought the cheese shop was quite fancy, personally.
BFFHS and I broke up, years passed, and DG came to visit me at graduate school. I brought him to a burger shack-type place by the lake--the kind of burger place full of pimply teen aged kids behind cash registers and in front of grills paved with hamburgers and cheeseburgers. There were gigantic plastic pails of pickles (sweet and dill), and the menu was posted up on the wall in individual removable plastic letters. Someone had mixed up several colors and sizes, and a few "e's" had been rendered by using a backwards "3." A sign taped to a bucket of pickles indicated that onion rings were "special" and required a trip to the last register with your receipt. For me, this was a perfectly normal American-cheese oriented venue, much like Burger King and McDonald's, except more "fancy" (because of the free pickles.)
We arrived at the cash register after a long line of people whose orders were like: "3 cheeseburgers, 2 fries, and 3 cokes." Just like at McDonald's or Burger King. (See above for the names of restaurants where my friend would not eat.)
I turned to my friend who said, "I'll take a cheeseburger, make that medium rare, but a little bit more on the medium side. Oh, and where are your selections for cheeses?" The pimply young man behind the cash register looked up, bewildered. His mouth flapped open helplessly. I had a recollection of getting a "gourmet" burger at a Bennigan's that had been cooked to order. "Cheese or no cheese," I said, still not understanding why my friend was looking at the menu again.
"But what type of cheese is it?" My friend asked. "American." I said, looking at the cashier, who nodded. My friend shuddered, then helped himself to pickles. I ordered him a burger, and when we sat down to eat, my friend noted that it had not been cooked to his specifications. I thought of the Bennigan's again, and then about the burgers at "steak and stein" a now-defunct restaurant that sometimes had cheddar or Swiss cheese on the burgers (this was beyond "fancy" when I was a kid.)
What I think of as a default when someone says "cheese."

Ilmari Karonen Processed cheese slices individually wrapped in plastic
There was an object lesson here that I didn't get until several more years later, when I read
Class by Paul Fussel, who explains social class divisions in the United States. I found the book interesting, and wished that I'd read it before inflicting the burger shack and the IGA on my friends. After reading Fussel, I also understood why the IGA managers looked at me accusingly. BFFHS was wearing an argyle sweater vest.
Who knew? ...well, probably I should have

An argyle sock turned inside-out to show the technique better. Taken by me in August 2005. Don Blaheta (aka blahedo).