Exotic foods

[Samoerai]

I remember blocks of 3 kg of Edam or Gouda imported from Poland which were quite bland. Typical food service stuff that you could slice for breakfast or sandwich but definitely not put on a Cheese Table.

Probably, "jonge kaas" (young cheese). There are a lot of variations in cheese: mature and old cheese ("belegen kaas" and "oude kaas") in The Netherlands. The older the cheese, the stronger the flavor. I stick to young cheese for my sandwiches.

 

[jstar]

I'm curious about French dairy products, that come from cows grazing next to Nuclear power plants? Has anyone tested the radiation levels in the milk, and published it?

Ya ya, that’s why they have their blue cheeses; it’s all from the Cherenkov effect!

 

[jstar]

Edam or Gouda…. Poland

These are protected names for cheese by the EU (PG/PGI/PDO) so it would be kind of weird having other countries there produce them with these names…

 

[atlantis]

I'm curious about French dairy products, that come from cows grazing next to Nuclear power plants? Has anyone tested the radiation levels in the milk, and published it?

Just checked. No one thought of checking it at ANSES (French Food Safety Agency). Careless frogs

 

[Balifrog]

I'm curious about French dairy products, that come from cows grazing next to Nuclear power plants? Has anyone tested the radiation levels in the milk, and published it?

It is monitored in every (developped) country.

EPA boosts radiation monitoring after low levels found in milk

There is no health risk from consuming milk with extremely low levels of radiation, like those found in Washington state and California, experts said Thursday, echoing the U.S. Environmental Protection Agency.

edition.cnn.com

But than again, how far can we trust this to be honest ? Remember Covid...

 

[atlantis]

These are protected names for cheese by the EU (PG/PGI/PDO) so it would be kind of weird having other countries there produce them with these names…

Oh They do! Both the Polish Edam and Gouda had the respective name in their label. I've dealt with German imports too of Emmental and there they changed the name to "Swiss Cheese", but their importer was marketing it with the name Emmental.

Typically these imports are for the food service industry and rarely retailed in supermarket in their original form, which perhaps explains why importers feel less at risk of troubles?

You probably also didn't missed the use of "Edam" on the PT Pacific Lacto jaya cheese in this thread, despite being produced in Tangerang?

 

[Balifrog]

Just checked. No one thought of checking it at ANSES (French Food Safety Agency). Careless frogs

It is monitored, but not by ANSES.

Comment surveille-t-on la radioactivité ? | IRSN

La surveillance radiologique de l’environnement repose sur trois types de dispositifs de prélèvements et/ou de mesures : des prélèvements ponctuels d’échantillons environnementaux mesurés a posteriori en laboratoire, des dispositifs de prélèvement en continu avec une mesure différée des...

www.irsn.fr

 

[Samoerai]

You probably also didn't missed the use of "Edam" on the PT Pacific Lacto jaya cheese in this thread, despite being produced in Tangerang?

I just checked .. didn't know this ..

4.8. Labelling: ‘Edam Holland’ is a European Union Protected Geographical Indication (PGI).

This indication must be displayed in a prominent position on all whole cheeses on the label applied to the flat side of the cheese and/or on the band around the cheese. This is not compulsory if the cheese is sold in pre-cut and pre-packaged form as described in section 4.5. In that case, ‘Edam Holland’ must be displayed on the packaging.

A clear distinguishing mark must be displayed on the packaging to enable consumers to identify Edam Holland on the shelves. By giving the product a name, creating an own identity (a logo is being developed) and displaying the EU's PGI symbol, it must be made clear to consumers that Edam Holland is a different product from all other ‘Edam’ cheeses. The aim of the application is to prevent European consumers from potentially being misled.

C_2008057EN.01003901.xml

So Edam Holland is the protected brand, not "Keju Edam" or what ever name they use here.

 

[harryopal1]

I feel the NZ brands are very similar to American brands for taste and quality. The French grew up with what French butter offers, the Dutch what Dutch butter offers. Being American I am partial to American flavors and quality. Here, I do not find American butter so I tend to stay with the NZ. Why does NZ butter compare to US butter. It must because the NZ Dairy board buys all the YS surplus butter and with no alterations, only cuts the blocks of butter to their packaging and wraps it before hitting the markets.

Wisconsin being a dairy state is pretty serious about butter. It is illegal to serve margarine in restaurants. Only butter. They do a pretty good job on cheese too.

Can you please explain to me how one gets served in the US with an orange Kraft type cheese. How did orange cheese come about?

 

[atlantis]

It is monitored, but not by ANSES.

Of course, it is. Was sarcasm. I had hard time to believe that someone wonder if something as essential as milk for human beings, particularly kids, was or was not monitored/checked.

 

[atlantis]

I just checked .. didn't know this ..

4.8. Labelling: ‘Edam Holland’ is a European Union Protected Geographical Indication (PGI).

This indication must be displayed in a prominent position on all whole cheeses on the label applied to the flat side of the cheese and/or on the band around the cheese. This is not compulsory if the cheese is sold in pre-cut and pre-packaged form as described in section 4.5. In that case, ‘Edam Holland’ must be displayed on the packaging.

A clear distinguishing mark must be displayed on the packaging to enable consumers to identify Edam Holland on the shelves. By giving the product a name, creating an own identity (a logo is being developed) and displaying the EU's PGI symbol, it must be made clear to consumers that Edam Holland is a different product from all other ‘Edam’ cheeses. The aim of the application is to prevent European consumers from potentially being misled.

C_2008057EN.01003901.xml

So Edam Holland is the protected brand, not "Keju Edam" or what ever name they use here.

Ok, this explains that.

I remember well that the Polish were clearly using "Edam" and "Gouda" alone in their label, while the German brand (Ammerland, which produces a similar bland Edam and Gouda than the Polish version on top of an Emmental) was using "swiss cheese", "Edamer" and "Gouda" on their cheese loaves label.

 

[fastpitch17]

Of course, it is. Was sarcasm. I had hard time to believe that someone wonder if something as essential as milk for human beings, particularly kids, was or was not monitored/checked.

The French products do get glowing reviews

 

[fastpitch17]

You don't find Emmental cheese in the US. Only Swiss Cheese. Aged, regular, and baby swiss. Goes well with our Summer Sausages. No cheese in brats.

 

[atlantis]

Just found back the German website: https://molkerei-ammerland.com/en/products/cheese

@Samoerai the pictures are quite realistic of the colour the Edam and Gouda were. Definitely a very young (I would even say pre-born if I wanted to be sarcastic) type of cheese.

I had to separate in different chillers the vacuumed cut blocks we were retailing in smaller portions because once cut it was hard to tell the difference between Edam and Gouda Basically they were tasting the very same. But hey at below Rp 100K / per kg I never expected it to be a great matured cheese... and our resort/hotel customers were happy too with it.

 

[Samoerai]

Just found back the German website: https://molkerei-ammerland.com/en/products/cheese

Interesting.
My experience .. when I bring Edam cheese for oleh-oleh. My family loves this cheese.

 

[Balifrog]

Just found back the German website: https://molkerei-ammerland.com/en/products/cheese

@Samoerai the pictures are quite realistic of the colour the Edam and Gouda were. Definitely a very young (I would even say pre-born if I wanted to be sarcastic) type of cheese.

I had to separate in different chillers the vacuumed cut blocks we were retailing in smaller portions because once cut it was hard to tell the difference between Edam and Gouda Basically they were tasting the very same. But hey at below Rp 100K / per kg I never expected it to be a great matured cheese... and our resort/hotel customers were happy too with it.

I guess last time I tasted Gouda or Edam goes back over 50 years ago in Belgium.

Was tempted by some Port Salut a few months ago, till I saw the price sticker....

But I do buy Brie regulary (Le Paysan Breton) to make a nice sandwich.
Any left over goes on top of a Croque Monsieur (cream, Emmental, Brie)

 

[atlantis]

Can you please explain to me how one gets served in the US with an orange Kraft type cheese. How did orange cheese come about?

Until 2022 when they stopped to import it I had blocks of 20 kg of Colby Jack which is a blend of Colby and Monterey Jack cheese. The Colby originates from Wisconsin so I guess that Fastpitch know more about it than me but from what I know the orange part of this marbled cheese comes from Annato, the seed of a tropical tree. Same goes for the Mimolette, a cheese @jstar mentionned earlier in the thread.
These American cheese were Ok processed imho, like in pasta, on top of eggs, in burgers...etc but I never really enjoyed them.

 

[gemima]

But you’re probably talking about salted butter, since the unsalted version is rather bland and thus hard to differentiate. The exception is the Irish Kerrygold which has a very nice unsalted version. The salt used plays a big role, also how fine the grind is (of the sea salt for instance). One of the best salted ones is Le Gall, a French brand.

I would kill to get my hands on kerrygold here. The NZ ones just taste bland to me. The Arla salted butter is the best option I have found and I prefer it over the french ones on sale here. None compare to Kerrygold though (I am Irish so I'm probably biased from growing up eating the stuff)

 

[atlantis]

Interesting.
My experience .. Edam cheese is more creamy than Gouda cheese.

Yes, my experience too. At the moment I have some interesting wheels of matured gouda in our chillers. I may stop typing to go taste their level of maturity right now. This thread makes me hungry

 

[fastpitch17]

Until 2022 when they stopped to import it I had blocks of 20 kg of Colby Jack which is a blend of Colby and Monterey Jack cheese. The Colby originates from Wisconsin so I guess that Fastpitch know more about it than me but from what I know the orange part of this marbled cheese comes from Annato, the seed of a tropical tree. Same goes for the Mimolette, a cheese @jstar mentionned earlier in the thread.
These American cheese were Ok processed imho, like in pasta, on top of eggs, in burgers...etc but I never really enjoyed them.

Colby was first produced sometime in the 1800s in a town named Colby. Been there many times and have visited a few cheese producers there. The Monterey Jack as I have heard started in California by the Spanish Franciscans. Combined, they make the bulk of the cheese used for Tex Mex and Mexican dishes. Both cheeses are made similar to cheddar with the jack cheese being a bit sweeter. You find Colby cheese portioned and sold retail but not as much Monterey Jack.

As for the orange cheese. The vast majority of cheddars in the US are orange. I think white was the original color but I don't think I even heard of white cheddar until I was in my late 20s.