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Come on. That last is obviously a "championship" which is completely biased towards American style and palate, and probably only has a very few non-American che
by sgc 8y ago
Come on. That last is obviously a "championship" which is completely biased towards American style and palate, and probably only has a very few non-American cheeses in the competition. It is run by the Wisconsin Cheese Makers Association, and might not even have many submissions that aren't from Wisconsin. They only list styles and winners but it is transparently biased/primarily local. Similar comments can be made for the American Cheese Society link.
- basch 8y agoThey may or may not be impartial, but is it really any different than the EU PDO? If Italy can claim the flavor is special to the region, Wisconsin should be able to make similar claims of their superiority. https://www.washingtonpost.com/lifestyle/food/how-good-has-us-cheese-become-good-enough-to-worry-the-italians/2017/09/29/21b91642-a462-11e7-b14f-f41773cd5a14_story.html https://www.washingtonpost.com/lifestyle/food/how-good-has-u...
- ceejayoz 8y agoPDO doesn't claim "this is better", just "this is made in a consistent fashion from consistent ingredients and will have a consistent taste". Wisconsin can most certainly get a protected origin mark, if they like. It's like McDonalds vs. a diner. You know exactly what you get when you got to a McDonalds; it will be essentially identical all over the country. Going to a diner may be amazing, or it may be shit.
- mastry0da 8y agoVery different. I've tried cooking with Bel Gioso's products a few times. If their packaged mozzarella is anything like their parmesan, i'd pass.
- Jedd 8y ago"When we hold a World Championship for a particular sport, we invite teams from other countries to play, as well." John Cleese talking about the differences between the UK and USA