EU full of Picky Eaters

[Dinner]

Bourbon is just a whiskey made atleast 50% out of sour corn mash. The place it is made doesn't matter any more then if I make a "Greek Salad" in Greece or not.

[Dinner]

Originally posted by Spiffor
As you know it, I'm a big Feta fan. But in today's supermarkets, it is nearly impossible to find real Feta (made of goat milk) as the supermarkets are full of fakes from cow milk. Cow milk feta tastes very differently (and very bland) in comparison to real Feta, and it is time the consumer doesn't get confused anymore.

Don't you have ethnic markets in France? Or specialty stores where you can buy feta?

[Spiffor]

Originally posted by Oerdin The place it is made doesn't matter any more then if I make a "Greek Salad" in Greece or not.

Indeed. "Greek Salad" can be made anywhere with the right contents.

Feta is different than that. Feta is a specific recipe with specific ingredients whose quality depends of the place of extraction. Actually, I couldn't care less if Feta was made in Turkey, Corsica or Spain, as long as it really took goat milk that has been processed in the real Feta way (Actually, I am not for the localization protection for feta... I think regional protection should only happen to regional products made of plants, or made of wild animals). As of today, the Feta name is taintened by the despicable cow-milk feta, and that's the real problem.

[The Mad Monk]

Okay then...what about Port, or Sherry wine?
Their production is much more about the method than the locale, I believe.

[Spiffor]

Originally posted by Oerdin
Don't you have ethnic markets in France? Or specialty stores where you can buy feta?

You can buy plenty of goat-milk Feta in about any marketplace in France (not necessarily Greek though... Often it is Italian). But to go there requires some knowledge of taste and some financial well-being already. For the many poeple who shop exclusively in supermarkets, there is only one brand of Feta that I know of which sells goat milk.

Things are even worse in Germany. The goat-milk Feta company is hardly known (no advertisement campaign unlike in France), and I could find its products in only one supermarket. All the other consumers are fooled into believing Feta is the pure crap from cow milk

[Harovan]

Originally posted by The Mad Monk
A better example would be the Bourbon / Scotch trade-off mentioned earlier.

ANY AMERICANS READING THIS WHO CARE IF SOMEBODY MADE A EUROPEAN "BOURBON", POST!

We don't drink Bourbon. If at all, we drink Scotch. Needless to say where it comes from.

[Rogan Josh]

Originally posted by Oerdin
Is that why our wine routinely beats European wines even in European contests?

It may be that your wine growers just don't export their best wines and save them for the domestic markets, because the US wine on sale here are pretty uniformly ****e.

[Spiffor]

Originally posted by The Mad Monk
Okay then...what about Port, or Sherry wine?
Their production is much more about the method than the locale, I believe.

I don't know these products... With "Port", do you mean Porto wine ?

[Spiffor]

Originally posted by Rogan Josh
It may be that your wine growers just don't export their best wines and save them for the domestic markets, because the US wine on sale here are pretty uniformly ****e.

Yet, I have never tasted any Württemberg wine that was better than the few Californian wines I've tasted. Granted, I quit buying Württemberg fairly quickly

[Dinner]

Originally posted by Spiffor

Indeed. "Greek Salad" can be made anywhere with the right contents.

Feta is different than that. Feta is a specific recipe with specific ingredients whose quality depends of the place of extraction. Actually, I couldn't care less if Feta was made in Turkey, Corsica or Spain, as long as it really took goat milk that has been processed in the real Feta way (Actually, I am not for the localization protection for feta... I think regional protection should only happen to regional products made of plants, or made of wild animals). As of today, the Feta name is taintened by the despicable cow-milk feta, and that's the real problem.

I don't deny there are differences in taste but they are "like items". Feta simply describes a type of cheese and not where the cheese is from. It's up to individual makers to establish reputable brand names instead of trying to squat on common English worlds.

[The Mad Monk]

What you're saying about Feta makes sense -- a definiton based on the ingredients and how they're processed. That's what you find for a lot of foods and liquors in the United States (such as bourbon, or mayonaise).

[Dinner]

I say let the market decide which cheese is better. Are you afraid there really isn't that much of a difference?

(edit: I'm talking about between different types of salted goat's milk cheese from countries other then Greece)

[Rogan Josh]

Originally posted by Spiffor

Yet, I have never tasted any Württemberg wine that was better than the few Californian wines I've tasted. Granted, I quit buying Württemberg fairly quickly

That's true. German wines aren't my cup of tea either.

[Rogan Josh]

Originally posted by Oerdin
I say let the market decide which cheese is better. Are you afraid there really isn't that much of a difference?

Would you be happy if lamb was packaged as beef? That wouldn't break any copyright laws, but would be very misleading, even if it did say somewhere on the package in small print '100% lamb'.

Or should we let the market decide?

[The Mad Monk]

Originally posted by Spiffor

I don't know these products... With "Port", do you mean Porto wine ?

Yes.

Sherry wines are another type of fortified wine, produced in the Jerez region of spain.