Coon cheese? That is Probsably Over the top Now By John Deere

     Well, now we are all spring cleaning in preparation for the end of the West and the white race, things like Coon Cheese, are beyond the pale, as delicious as it is, especially on toast, with tomato and ham. The name, sadly, must go, and go quickly, like yesterday. If there is a move to rename the states, then how could the world’s tastiest cheese escape? Everything must go, in the name of diversity justice.
  https://amp.news.com.au/finance/business/retail/renewed-push-to-rename-coon-cheese-hits-stumbling-block-due-to-historic-detail/news-story/2ae1fc28984ec37093d70959837562e0

“A comedian’s call to change the name of iconic Australian cheese brand Coon has ignited fierce debate, but a key historic detail raises doubt about the need for change. Yesterday, funnyman Josh Thomas took to Twitter with an image of the product alongside the caption: “Hey Australia – are we still chill with this?” His call inspired an avalanche of media reports both in Australia and globally, as well as thousands of social media comments from both sides of the fence. Ironically, in the 24 hours since, the creator of hit TV show Please Like Me has been embroiled in his own racism scandal. As of midday on Tuesday, a poll on news.com.au’s Facebook page about whether or not the name should be changed had received 48,900 votes, with 13 per cent in favour of renaming Coon and 87 per cent opposed. Saputo Dairy Australia, which owns the brand, did not respond to a request for comment. However, on its website it provides “a brief history” of Coon Cheese in Australia, where it explains where the brand name came from. And it’s that historical detail that could prove to be a stumbling block for those who want Coon renamed. Saputo Dairy Australia says Coon was named in recognition of “the work of an American, Edward William Coon, who patented a unique ripening process that was used to manufacture the original Coon cheese”. “The manufacturing of Coon Cheese in Australia commenced in November 1935 and continued through to December 1942, when production ceased because of the war,” it says. “It recommenced in June 1948 at Allansford in the Western District of Victoria, and at Quinalow on the Darling Downs in Queensland. “At that time, it was made in traditional red waxed cloth wrapped (seven pound) ‘Rounds’. ‘Red Coon’, as it was known, became popular for its mature flavour and texture.” Searches of public records, newspaper archives and the patent document filed by Edward William Coon confirm his prominence in the cheese business in the early part of the 20th Century.”

     Well, being a part of a heritage, a white one, means nothing today, and the word may trigger some people, so it is just too bad. Like everything in Western civilisation, it will have to go, in the name of the God, diversity. But what should this most delicious of all cheeses be called instead? I suggest “Delicious Cheese,” the “cheesiest cheese,” one cheese too rule them all, to really put it out there. With that, I will have a toasted cheese, ham and tomato sandwich, with thick butter and vegemite. Coon Cheese will forever  live on in spirit.