Quote:
Originally Posted by Dillbert  /q
Emmenthaler or the cheap one is aged only 4 monthes in traditional cellars it could come from anywhere in europe as it is not protected.
The better Emmenthaler is aged 14 monthes in Humid Caves.
/uq
uhmmm, what country / region is home to "Humid Caves"?
so far as I've seen, the European "protectionism" issue revolves around specific names being associated with specific products which by tradition are produced in specific geographical regions. but that's just stupid me.
obviously there is a "good" and "genuine" place for cheese production known as "Humid Caves"? care to share? |
Humid caves are almost everywhere, of course
I believe that Ed was not referring to any caves officially certified as humid in a certain region of the world, but rather a method. Is that right, Ed? Hey I like to learn as much as I can here.