2 ms·
Puttin aside the absurdity of a C&D for some random youtuber showing how to replicate a particular cheese, I don't agree with "This kind of region-of-production
by namdnay 6y ago
Puttin aside the absurdity of a C&D for some random youtuber showing how to replicate a particular cheese, I don't agree with "This kind of region-of-production-defines-the-allowed-name-of-identical-products idiocy is of course beyond stupid".
If I want Roquefort I want Roquefort, not another blue cheese. No problem selling another cheese and putting it next to Roquefort in the stalls (looking at you Saint Agur..), but words have meaning and places have meaning
- olliej 6y agoBut Roquefort cheese is the combination of specific bacteria and production conditions. If I have the same ingredients and the same production technique and conditions, then the only difference is that one was made in a specific location, and one was not. So what if mine tastes slightly different? No cheeses produced in the same region and in the same way taste exactly the same. As for your "another blue cheese" comment - if someone makes a blue cheese using different bacteria, techniques or conditions then it isn't a roquefort so shouldn't be able to be labeled as such. But that difference is due to the place of origin - if I made a generic cows milk blue cheese in the south of france I could claim it's a roquefort just because of the origin.