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> Especially odd that in the United States "Swiss Cheese" refers to one specific cheese which is the Emmentaler [1] when there are so many different kinds of ch

> Especially odd that in the United States "Swiss Cheese" refers to one specific cheese which is the Emmentaler [1] when there are so many different kinds of cheese in Switzerland. I don’t think it’s anymore odd than “French Fries” or “Greek Yogurt”. People like simple connections. Somebody long ago (perhaps unintentionally) did some good branding.

HenryBemis 6y ago
> “Greek Yogurt” I have eaten yogurt all over the world. The "Greek" yogurt (or in some countries they call it "Greek Type" - to avoid 'lying' about the country of production/origin) is thicker/less of a liquid. It must be in the process. Most yogurts (plain, not sugary with fruites and other stuff) I've had are semi-liquid. The only 'good' yogurt I truly enjoy is the original Greek by "FAGE" called "Total" (not affiliated). I assume that similar yogurt-making process must be a regional thing (Greece, Balkans), and perhaps Greece had the industries/factories to support exports on great volumes that helped them conquer/define this type of yogurt in the 80's, 90's and establish that name.
- masklinn 6y ago
  > Most yogurts (plain, not sugary with fruites and other stuff) I've had are semi-liquid. Semi liquid sounds excessive for actual yogurt, but what you may be looking for specifically is strained yogurts, which have a lower amount of whey (liquids) and are thus drier and thicker. Greek yogurt is indeed a common type of strained yogurt.
- nucleardog 6y ago
  Amateur yogurt maker here. What you think of as "Greek" style yogurt is literally just normal yogurt run through cheese cloth or another similar filter (at home, I assume industry has a much more efficient method) to allow liquid to drain out. The difference in the process is simply that once you're done making "normal" yogurt, you strain it to remove some liquid whey. You can take this to varying degrees. While I was still dialing in my process, I made some yogurt so dry I questioned whether it was actually cheese. It made you thirsty to eat it. I've since reduced the time I spend straining it to something a little more moderate so it's still kind of creamy but not wet or runny.
  - ebiester 6y ago
    Past “Greek yogurt” is labneh. Add a little salt, top with olive oil, and eat with good bread.
  - HenryBemis 6y ago
    As masklinn commented below, that process of removing the excessive water should be (logically) slowing down the process, reuquiring extra machinery (lease/purchase, maintenance, contracts, spare parts, time) thus increasing the cost of the yogurt. The FAGE-Total, wherever I find it, it costs around £3, while the "Greek type" costs £1 is is significantly more muddy/wet. I can taste the differce in quality, and they definitely make for a different outcome in any sauce you are trying to make.
- quietbritishjim 6y ago
  I'm not sure what you're getting at: That all seems to be consistent with the parent comment's point. No doubt it is indeed made and eaten in Greece, but so are other types of yogurt, so "Greek yogurt" is an overly broad name for that type of product. Just as Emmental is indeed made and eaten in Switzerland, but so are other types of cheese, so "Swiss cheese" is an overly broad name for that type of product.
- AdrianB1 6y ago
  Not just in Greece, also in Romania the traditional home-made yogurt is thicker. The one you buy from stores is either thicker or "drinkable yogurt" of it is more liquid. My grandma's test of a yogurt was to eat it with a fork.
glandium 6y ago
Note that "French Fries" is not about origin, but cut: French cut, aka Julienne. Frenched potatoes, fried.

HenryBemis 6y ago

> “Greek Yogurt” I have eaten yogurt all over the world. The "Greek" yogurt (or in some countries they call it "Greek Type" - to avoid 'lying' about the country of production/origin) is thicker/less of a liquid. It must be in the process. Most yogurts (plain, not sugary with fruites and other stuff) I've had are semi-liquid. The only 'good' yogurt I truly enjoy is the original Greek by "FAGE" called "Total" (not affiliated). I assume that similar yogurt-making process must be a regional thing (Greece, Balkans), and perhaps Greece had the industries/factories to support exports on great volumes that helped them conquer/define this type of yogurt in the 80's, 90's and establish that name.

masklinn 6y ago
> Most yogurts (plain, not sugary with fruites and other stuff) I've had are semi-liquid. Semi liquid sounds excessive for actual yogurt, but what you may be looking for specifically is strained yogurts, which have a lower amount of whey (liquids) and are thus drier and thicker. Greek yogurt is indeed a common type of strained yogurt.
nucleardog 6y ago
Amateur yogurt maker here. What you think of as "Greek" style yogurt is literally just normal yogurt run through cheese cloth or another similar filter (at home, I assume industry has a much more efficient method) to allow liquid to drain out. The difference in the process is simply that once you're done making "normal" yogurt, you strain it to remove some liquid whey. You can take this to varying degrees. While I was still dialing in my process, I made some yogurt so dry I questioned whether it was actually cheese. It made you thirsty to eat it. I've since reduced the time I spend straining it to something a little more moderate so it's still kind of creamy but not wet or runny.
- ebiester 6y ago
  Past “Greek yogurt” is labneh. Add a little salt, top with olive oil, and eat with good bread.
- HenryBemis 6y ago
  As masklinn commented below, that process of removing the excessive water should be (logically) slowing down the process, reuquiring extra machinery (lease/purchase, maintenance, contracts, spare parts, time) thus increasing the cost of the yogurt. The FAGE-Total, wherever I find it, it costs around £3, while the "Greek type" costs £1 is is significantly more muddy/wet. I can taste the differce in quality, and they definitely make for a different outcome in any sauce you are trying to make.
quietbritishjim 6y ago
I'm not sure what you're getting at: That all seems to be consistent with the parent comment's point. No doubt it is indeed made and eaten in Greece, but so are other types of yogurt, so "Greek yogurt" is an overly broad name for that type of product. Just as Emmental is indeed made and eaten in Switzerland, but so are other types of cheese, so "Swiss cheese" is an overly broad name for that type of product.
AdrianB1 6y ago
Not just in Greece, also in Romania the traditional home-made yogurt is thicker. The one you buy from stores is either thicker or "drinkable yogurt" of it is more liquid. My grandma's test of a yogurt was to eat it with a fork.

glandium 6y ago

Note that "French Fries" is not about origin, but cut: French cut, aka Julienne. Frenched potatoes, fried.