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Why does Swiss cheese have holes?

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Re: Why does Swiss cheese have holes?

#221

Post by carlosjobim »

crote wrote: post #195
carlosjobim wrote: post #186

Earlier quoted context omitted.

Averages and means are of no significance in this equation. What matters is which market has the most customers who can afford your product. Luxury goods are sold worldwide even to hell hole countries, because there's people there who can afford them.

In Switzerland, "Swiss cheese" is just cheese. It's only a luxury product in the US because it has to be shipped to a different continent. So who can afford it? In Switzerland, everyone .

There are more Americans who can afford Swiss cheese than there are Swiss people alive. If you are manufacturing food, then you have to calculate that each human only has one belly.

Re: Why does Swiss cheese have holes?

#222

Post by soulofmischief »

robocat wrote: post #211
rootusrootus wrote: post #31

Earlier quoted context omitted.

Why on Earth would they intentionally export only their garbage cheese? Then the world will only know them for that. The holes in modern Emmental cheese are created intentionally. In Switzerland the additive used to create them is forbidden. [0] [0] https://en.wikipedia.org/wiki/Emmental_cheese#Natural_holes_...

Modern America doesn't seem to have much of a culture of cheese. I've just visited New Orleans, and the selection of cheese available in supermarkets was extremely limited. I recall the same issue from past visits elsewhere in the US. The fist time I visited I was horrified to see fake Bega cheese. For more choice in New Orleans I would have needed to go to a cheese shop/restaurant chain called the St James Cheese Co…

To be fair, Louisiana, for all its talk of culinary tradition, really doesn't have a lot to offer in terms of variety, compared to other states that I have lived in.

This state is a backwater shithole that reminds me of a war-torn Eastern European country, even in New Orleans (which to be fair, is quite small) I wouldn't let it be a typical example of the kind of variety you can find in a modern American city.

Re: Why does Swiss cheese have holes?

#223

Post by cm2012 »

rendx wrote: post #138
cm2012 wrote: post #109

Earlier quoted context omitted.

If you can only find wonderbread I am surprised. Example of great bread: https://www.ibfoods.com/search.php?search_query=Bread

None of the breads listed there I would consider to be of the category "bread" as a German, and what I would be looking for when I wanted one. Yes, a French baguette-type soft white bread is formally "bread", but it is treated as a different/single category here, as "white bread". With examples of typical bread being, say: https://www.hofpfisterei.de/download/Hofpfisterei-Sortiment-... And I don't think the images re…

Fascinating thank you!

Re: Why does Swiss cheese have holes?

#224

Post by linksnapzz »

matttproud wrote: post #192
enopod_ wrote: post #184

Earlier quoted context omitted.

As a Swiss, I can assure you that this is false. Most cheese varieties have very strict quality requirements, if they're not met, the cheese may only end up as no-name ground cheese for pizza or something like that. But an Emmentaler, Gruyere, or Sbrinz always has the same quality, no matter if it's exported or for domestic consumption.

As an American living in CH, I say send all of the (bland) Emmentaler to the U.S.; I wouldn't miss it! ;-) Inländervorrang for the rest!

I am quite fond of Appenzeller; I presume we're getting the good stuff-the price certainly reflects that!

Re: Why does Swiss cheese have holes?

#225

Post by panick21 »

robocat wrote: post #217
panick21 wrote: post #183

Earlier quoted context omitted.

Good cheese is hard to like, and even here we are judgmental. People who buy the cheap Emmentaler from the supermarket vs the more fancy one from the cheese shop. Most American 'swiss cheese is garbage' sorry. Then the 'Mild' here isn't that good. I would watcher most American literally have never in their live ever seen how 'rezent' Emmentaler is supposed to look. Honestly its hard to get even in Switzerland. A prop…

> literally has a thick salt crust inside of the holes. It is hard to take you seriously when you spread misinformation. The Calcium lactate crystals are technically a salt, but not what we would commonly refer to as salt (sodium chloride). Yes, your language might transliterate to salt or salt crystals in English but it is misleading to call them salt in English. To me this is very obvious when you eat the crystals…

Sorry that I called something that is called salt salt. I guess I shouldn't have said 'literally'.

And that doesn't really change any argument I made in my post.

Re: Why does Swiss cheese have holes?

#226

Post by cjs_ac »

carlosjobim wrote: post #220
cjs_ac wrote: post #194

Earlier quoted context omitted.

We're talking about cheese. To American consumers, this is luxury, imported cheese, only available from specialist retailers. To Swiss consumers, it's everyday cheese sold in ordinary supermarkets.

You missed my first sentence. If there are 9 million Swiss consumers who are potential customers and 40 million Americans who are, then it doesn't matter if the average Swiss is richer than the average American. Average and means have no significance in this matter. There are more Americans who can afford cheese from Switzerland than there are Swiss people.

Are there sufficiently many Americans shopping in any individual supermarket who are willing to pay for that cheese for it to be worth that supermarket stocking that cheese? Distribution to retailers is not a simple problem in the food industry.

Re: Why does Swiss cheese have holes?

#228

Post by lproven »

jahbrewski wrote: post #9
kleiba wrote: post #2

The term "Swiss cheese" is a constant source of amusement for people from Europe... you know, like, there is only one type of cheese made in Switzerland...

Call me naive, but honestly never made the connection between swiss cheese and Switzerland.

> never made the connection between swiss cheese and Switzerland

That is... staggering to me.

OTOH, I have seen people genuinely ask "why is the Mexican language called 'Spanish'?"

Re: Why does Swiss cheese have holes?

#229

Post by com2kid »

MiddleEndian wrote: post #210
com2kid wrote: post #148

Earlier quoted context omitted.

A minor correction to your base premise - There is a bagel shop in Newton MA that is open for a few hours in the morning that has bagels just as good as NYC. People line to before they open and the bagels are quickly sold out in a mad rush. There is a French bakery close to me in Seattle there makes croissants in the morning and they sell out in less than 2 hours. IMHO they are the best croissants in the city, althou…

Which bagel shop in Newton is this?

I think it is Rosenfeld but that is just random Google search, I haven't been to Newton in probably a decade. My fiancée (now wife) used to live there and I'd fly out every other month to visit her.

I also remember Johnny's having pretty good corn beef hash. 90% of the corn beef hash here on the west coast is way under seasoned.

The bagels at Rosenfeld aren't the exact same as NYC (water yada yada) but they are quality wise really good and the toppings are amazing.

Random fact - to pay for my trips I'd right up a patent application on my Windows 8.1 tablet on the red eye JetBlue flight. My LD relationship is why I hold so many patents!

Re: Why does Swiss cheese have holes?

#230

Post by [deleted] »

bruce511 wrote: post #203
com2kid wrote: post #146

Earlier quoted context omitted.

> My local, nothing special, supermarket stocks over 100 species of cheese. I remember going to the US and being confronted either 3 (American, whatever that is, Swiss and Cheddar. Um, which is unlike any cheddar I've ever had. Frankly the biggest difference seemed to be the color (which is artificial). When was this comparison done? In the last decade or so American grocery stores have dramatically improved their ch…

This is from more than a decade ago. Nice to here things are improving:)

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