Exotic foods

[gemima]

View attachment 4107

I know why it is so cheap!

Obviously you can get that Victoria Edam ball much cheaper online via Tokopedia or so.

But I guess many expats or visitors craving for cheese don’t (know how to) do that and buy at GL anyway.

Talking about exotic food as in mahal; I think the pastry, desserts and kue here are very expensive. Easily 40-65K for a slice of cheesecake or red velvet or some tiramisu. And the quality of the cheaper ones at the likes of Maco/JCo/BreadTalk/….

I buy most of my "exotic" foods online on tokopedia or direct via specialist companies (bakeries etc.) rather than Grand Lucky due to the inflated prices. There is a lot of choice nowadays with local artisan producers (its nothing like europe but its a lot better than it was when I arrived here).
The only issue with Tokopedia is that sometimes I'm worried the product might be fake - so I'm careful on the first order, and usually buy from the same online store once I am confident in them.
I also have given up a lot of things (nice cheese particularly blue cheese, regular consumption of pastries etc.) - which probably makes me healthier (I don't like indonesian chocolate/ snacks/ biscuits/ crisps and the imported ones are so expensive I end up rationing them). I also learned to make things myself which is a lot of effort but brings more satisfaction!

 

[Balifrog]

I just avoid all products made of local milk, like cheese and chocolates. It's not edible.

There are SOME local made cheeses which are pretty decent.
Goat cheese and camembert served in one of my French places are very nice and are of local origin.

The pancakes I make with local milk (Greenfields) are very good. Well, that's maybe because I add butter, vanilla and rum ?

 

[Samoerai]

I drink Greenfields every day, but compared to Dutch milk still not that tasty.

 

[atlantis]

I’m more impressed by the fact you could read the label in that picture!
But it is somewhat weird and deceiving ya with these logo’s and branding ; the Uniekaas is rather well known in The Netherlands, quite some supermarkets have that brand, mainly the ones that compete on price.

What I do like here is that they also sell Mimolette. Very exotic in many countries. It’s an orangy version (carotene) of the Edam cheese, originating from the north of France. (Interesting history.) Online it is sometimes cheaper here than its Dutch counterpart.

It's not much that I could read the label but I know the product and the company and met with them in the past.

The Uniekaas they produce is not bad. It's OK and even better than (or at least not as tasteless as) some imported Edam or Gouda. 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.

The Mimolette I have in our chillers is made by De Jong too (the Victoria Edam) and also imported and distributed by Sukanda Djaya. We sell it here in Manado in blocks of +/- 2 kg for Rp 280K/kg which allows us a gross margin of around 30% to give you an idea of cost here vs cost in Europe. All these cheese are sold by European dairies at a lower cost than what they probably do back home. I have a decent French Emmental which costs me under 8 Euro a kilo for example. I haven't gone to Europe for over 12 years now but it am not sure I would be able to get a similar quality Emmental at a similar price?

 

[harryopal1]

This however makes me cringe....
You see the small flag "Product of Holland" on the bottom right? That's total BS. As the label says it's produced by PT Pacific Lacto which is an Indonesian dairy company based in Tangerang and JKT.
It's further confirmed by the BPOM number which starts with MD which stands for Makanan Dalam, at the difference of any imported product whose BPOM number start with ML (Makanan Luar)
For the record PT Pacific Lacto also produces a barely edible "parmesan" under the brand Green Valley... and they label it "product of USA"

At the Pepito Gourmet Market at Sidewalk Mall in Jimbaran I have been buying a Green Valley Mozzarella cheese which is displayed as New Zealand Mozzarella. Reading the above I then used a magnifying glass to read the tiny print on the label and bugger me... as you say, an Indonesia diary company. At least it is affordable at about 235,000rdi for a 2 kilo pack. I quite like it and so does my miniature dinosaur who occasionally visits and dropped in again this morning for a piece of mozzarella. I had met a bloody big goanna in Australia and learned that reptiles do like cheese
(Not sure about snakes.)

.

 

[atlantis]

At the Pepito Gourmet Market at Sidewalk Mall in Jimbaran I have been buying a Green Valley Mozzarella cheese which is displayed as New Zealand Mozzarella. Reading the above I then used a magnifying glass to read the tiny print on the label and bugger me... as you say, an Indonesia diary company. At least it is affordable at about 235,000rdi for a 2 kilo pack. I quite like it and so does my miniature dinosaur who occasionally visits and dropped in again this morning for a piece of mozzarella. I had met a bloody big goanna in Australia and learned that reptiles do like cheese
(Not sure about snakes.)

View attachment 4112.

Yes, PT PLJ has Mozzarella, Edam, Gouda, Parmesan, Red cheddar and even a keju a la Meksiko, all made in Tangerang but all with a nice little foreign flag leading to believe that they come from somewhere else. All are sold under the brand Green valley except the Red Cheddar which is sold under the brand River Valley.
All of them are not really bad but since their intended market is more local they are not inflated with the Bule premium some shop insist to add.

 

[fastpitch17]

I find a few cheese that are tolerable and as far as milk goes, it took many years to grow accustomed to it no matter the brand. My biggest problem are the butters offered. If I can find a NZ brand I may try it. Never been impressed by the Dutch butters. French are OK.

Then again, what do I know. I'm just an old guy from Wisconsin USA.

 

[jstar]

Isn’t Holland a place in Wisconsin?

 

[jstar]

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.

 

[Balifrog]

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 can taste the difference between the 3 French brands, President, Elle & Vire and Paysan Breton.
President being my usual one. Unsalted and demi-sel.
I used N.Z. butter long time ago in other countries where I could not find French.

Forget anything else.

 

[Balifrog]

I'm just an old guy from Wisconsin USA

Indeed, not really famous for their gastronomic knowledge....

 

[atlantis]

If I can find a NZ brand I may try it. Never been impressed by the Dutch butters. French are OK.

Two NZ brand are readily available, Anchor and Westgold. The latter would be probably easy for you to find. They are imported by Agro Boga Utama which has a base near you in Palembang and therefore probably distribute it to a lot of outlets around you.
Personally I like neither of them and use Elle et Vire at home. I disallow the use of palm oil in our kitchen and provide our cook 2,5 kg blocks of the EV butter which are a much better deal than the small packets.

 

[fastpitch17]

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.

We mainly buy unsalted to be used for baking.

 

[fastpitch17]

Indeed, not really famous for their gastronomic knowledge....

We do have a taste for dairy products though.

 

[fastpitch17]

Two NZ brand are readily available, Anchor and Westgold. The latter would be probably easy for you to find. They are imported by Agro Boga Utama which has a base near you in Palembang and therefore probably distribute it to a lot of outlets around you.
Personally I like neither of them and use Elle et Vire at home. I disallow the use of palm oil in our kitchen and provide our cook 2,5 kg blocks of the EV butter which are a much better deal than the small packets.

We primarily buy unsalted Anchor. 1 kilo repacks. Have not seen Westgold. Balifrog mentioned Presidents french butter. I know we have 2 or 3 french butters in the stores here and Presidents is the cheapest of the 3.

 

[Balifrog]

I disallow the use of palm oil in our kitchen and provide our cook 2,5 kg blocks of the EV butter which are a much better deal than the small packets.

Same, the Missus uses palm oil only for her stuff.
All other cooking is olive oil or butter. Or a mix of both.
A 2,5 kg block (12 packs of 200 gr) is a bit big for private use.....
Yeah, could split it in smaller packs and deepfreeze it, I know, not sure of the impact on the taste ?

 

[Balifrog]

I know we have 2 or 3 french butters in the stores here and Presidents is the cheapest of the 3.

Yep, but prices varry a lot. And with a weakening IDR, it's not going to be cheaper !

 

[fastpitch17]

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.

 

[fastpitch17]

Isn’t Holland a place in Wisconsin?

There is New Holland but the Norwegians, Swedes, and Finlanders make up the majority of the state along with Native Americans. Germans and Irish found the winters too harsh so stayed lower into Iowa and Illinois. Norwegians being the most daring primarily kept going West and North covering Minnesota and the Dakotas. Uff da. Lutfisk and lefse for all.

 

[Shadrach]

We do have a taste for dairy products though.

Actually, the US has been greatly improving in many foods! Goat cheese, beers, wines, beef, breads, Wisconsin has delicious cheeses too!

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.

As I recall, the level of fat in European butter is higher than US butter? I really like the Kerrygold butter from Ireland! You can really taste the high butterfat content! It really matters what the cow eats! We used to have a half Jersey, half Holstein, cow, that we let it eat all the fresh grass it wanted, and when it was milking time, we gave her a mix of oats, corn, barley, and molasses! During the first month of milking, she produced 8 gals. A day, then dropped to 6 gals. For the next 8 months! Which was a gal. Of fresh cream, per day! The butter from her milk, was a rich deep golden color! That averaged 1 kilo of butter per day! An interesting fact, I noticed, if we changed the grain mixture, her production would radically drop! Lots of healthy grass, and a consistent rich grain mix, was key to healthy milk!
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?