I’ve had real Canadian maple syrup and it’s better than New Hampshire’s but not better than Vermont’s. Sorry, not sorry.
I’ve not actually had real Swiss cheese, though. Just the cheese we have here in the states that we call Swiss cheese, which is really just a single type of Swiss “invented” cheese but since it’s not actually made in Switzerland doesn’t really count. Because it’s based on bacterial cultures, it really does matter where it’s made. Wisconsin cheese is very good, but I can’t think of anything better than extra sharp Vermont cheddar. Ideally, I’d have both on the same board. 🤤
I agree, Canadian maple syrup slaps and is easier to find. Vermont maple syrup slaps just a little bit harder but I can’t usually find it in the Midwest.
Cheese from protected origins aside, it’s actually pretty common for cheeses to be made in a fashion where the specific origin doesn’t matter in the modern world. For repeatability the bacteria involved for a certain style will often be isolated and artificially introduced into the dairy to ensure different batches have uniform characteristics. This also ensures the changing conditions don’t result in the cheese suddenly being different.
As a result it’s perfectly possible to use bacterial cultures from anywhere to make cheese somewhere else.
When it comes to Swiss cheese specifically, not even Switzerland claims that Swiss cheese needs to come from Switzerland. It’s usually accepted that it refers to Swiss-style cheeses. Switzerland would like the terms Emmentaler or Gruyère to be specific to Switzerland.
That very few countries agree with that request is a different matter.
In any case, “real Swiss cheese” makes about as much sense as “real Italian cheese” in reference to mozzarella.
Its funny right because I agree with everything that you say, but its also just patently wrong. There is a kind of reductionist in modern technocratic thinking that we can just atomize things to their parts, and so long as we reconstitute them correctly, the thing we make is the same as the thing we destroyed.
Take Belgian beer as the example. I can and have bought Belgian yeasts and made beer with them. I’ve bought “New Belgian” beer, and bought Belgian style ales and beers from breweries all over the planet. There is one decent one coming out of the hitochino brewery in Japan and a few of the better breweries on the west coast of the US that are close, but still, no cigaro.
Drink these beers and compare them with a Belgian from Belgium. They simply don’t. Its like a childs 5th grade attempt at art compared to a master work. Comparison? There is none.
The idea that we can atomize things and reconstitute them and that they’ll be the same because we made it from the sum of its parts is a kind of toxic consumerism that disconnects people from being able to hold real identity to places and people; that its all transferable. You own nothing, not your identity or geography or anything. We can just chop it up into pieces and remake it if we know its constituent parts.
But its not true. Only a proper Belgian is a Belgian.
First, your preference in beer isn’t scientific or particularly relevant to cheese names. Would your opinion be counted by someone who preferred a new Belgian beer as opposed to one from Belgium?
Personal preference isn’t a measure of quality.
Second, the notion that we can isolate the important parts and use them to make it again is literally how they make a cheese like emmentaler in Switzerland in a factory setting. Not all Swiss cheese makers are using ancient traditional techniques. The big makers are using the same modern techniques as anyone else, and they don’t leave the bacterial culture up to chance environmental factors because modern food production facilities are kept close to sterile.
Third, protected origins are a thing. Switzerland doesn’t care about “Swiss cheese”, it’s literally the name for the technique of preparing cheese. It could have trivially ended up being called “alpine cheese”, or “mountain cheese”. It’s defined by it’s bacterial cultures, preparation style, and aging conditions. That’s where there are multiple “Swiss cheeses” from Switzerland. The names of the proper cheese is what Switzerland wants to be protected, not the technique.
Fourth, food isn’t magic. Being possessive of a term for something from a place is fine, it’s fine for things to be associated with a location, but to say that the location itself imbues the product with an intangible property you can detect is magical thinking.
If you’re celebrating Vermont cheese, you need to get out to Wisconsin. I’m a Minnesotan so it does pain me to say that they’re better than us at something, but Wisconsin cheese lives up to the hype.
If the cheese and syrup have taught me anything, it’s that everything made in Vermont is better.
Switzerland and Canada respectively disagree.
I’ve had real Canadian maple syrup and it’s better than New Hampshire’s but not better than Vermont’s. Sorry, not sorry.
I’ve not actually had real Swiss cheese, though. Just the cheese we have here in the states that we call Swiss cheese, which is really just a single type of Swiss “invented” cheese but since it’s not actually made in Switzerland doesn’t really count. Because it’s based on bacterial cultures, it really does matter where it’s made. Wisconsin cheese is very good, but I can’t think of anything better than extra sharp Vermont cheddar. Ideally, I’d have both on the same board. 🤤
I agree, Canadian maple syrup slaps and is easier to find. Vermont maple syrup slaps just a little bit harder but I can’t usually find it in the Midwest.
Cheese from protected origins aside, it’s actually pretty common for cheeses to be made in a fashion where the specific origin doesn’t matter in the modern world. For repeatability the bacteria involved for a certain style will often be isolated and artificially introduced into the dairy to ensure different batches have uniform characteristics. This also ensures the changing conditions don’t result in the cheese suddenly being different.
As a result it’s perfectly possible to use bacterial cultures from anywhere to make cheese somewhere else.
When it comes to Swiss cheese specifically, not even Switzerland claims that Swiss cheese needs to come from Switzerland. It’s usually accepted that it refers to Swiss-style cheeses. Switzerland would like the terms Emmentaler or Gruyère to be specific to Switzerland.
That very few countries agree with that request is a different matter.
In any case, “real Swiss cheese” makes about as much sense as “real Italian cheese” in reference to mozzarella.
Its funny right because I agree with everything that you say, but its also just patently wrong. There is a kind of reductionist in modern technocratic thinking that we can just atomize things to their parts, and so long as we reconstitute them correctly, the thing we make is the same as the thing we destroyed.
Take Belgian beer as the example. I can and have bought Belgian yeasts and made beer with them. I’ve bought “New Belgian” beer, and bought Belgian style ales and beers from breweries all over the planet. There is one decent one coming out of the hitochino brewery in Japan and a few of the better breweries on the west coast of the US that are close, but still, no cigaro.
Drink these beers and compare them with a Belgian from Belgium. They simply don’t. Its like a childs 5th grade attempt at art compared to a master work. Comparison? There is none.
The idea that we can atomize things and reconstitute them and that they’ll be the same because we made it from the sum of its parts is a kind of toxic consumerism that disconnects people from being able to hold real identity to places and people; that its all transferable. You own nothing, not your identity or geography or anything. We can just chop it up into pieces and remake it if we know its constituent parts.
But its not true. Only a proper Belgian is a Belgian.
Lot of things there.
First, your preference in beer isn’t scientific or particularly relevant to cheese names. Would your opinion be counted by someone who preferred a new Belgian beer as opposed to one from Belgium?
Personal preference isn’t a measure of quality.
Second, the notion that we can isolate the important parts and use them to make it again is literally how they make a cheese like emmentaler in Switzerland in a factory setting. Not all Swiss cheese makers are using ancient traditional techniques. The big makers are using the same modern techniques as anyone else, and they don’t leave the bacterial culture up to chance environmental factors because modern food production facilities are kept close to sterile.
Third, protected origins are a thing. Switzerland doesn’t care about “Swiss cheese”, it’s literally the name for the technique of preparing cheese. It could have trivially ended up being called “alpine cheese”, or “mountain cheese”. It’s defined by it’s bacterial cultures, preparation style, and aging conditions. That’s where there are multiple “Swiss cheeses” from Switzerland. The names of the proper cheese is what Switzerland wants to be protected, not the technique.
Fourth, food isn’t magic. Being possessive of a term for something from a place is fine, it’s fine for things to be associated with a location, but to say that the location itself imbues the product with an intangible property you can detect is magical thinking.
There’s also Golden Curry, but there’s no gold in it.
Are you implying you need to have Vermont in Vermont Curry?
Jasper Hill Farm wins a lot of international awards.
Switzerland, the place with all the holes in its cheese?
If you’re celebrating Vermont cheese, you need to get out to Wisconsin. I’m a Minnesotan so it does pain me to say that they’re better than us at something, but Wisconsin cheese lives up to the hype.
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I don’t know if that hold true here judging by the picture on the box. It looks like brown gravy.
Vermont curry isn’t actually from Vermont. It’s a Japanese style curry, rather than an Indian style, so it’s a different spice composition.
Add tumeric so it looks like the usual yellow. 🤷🏻♂️
This isn’t made in Vermont though. It’s Japanese.