/ck/ - Food & Cooking

Name one (1) reason why jannies should fuck off

Because it taste worse

>>15939402
My wife makes these Brazilian cheese balls (sorry I'm too drunk to look up the native name) that require parmesan cheese and we've found that the more expensive and longer aged cheese makes a better tasting cheese ball.
It sucks because I'm going broke and getting fat at the same time.
Send halp

>>15940216
/thread

>>15939402
It doesn't matter as long as you're grating it yourself. But if you're using pre-grated then you're a fucking idiot.

>>15939402
You shouldn't if you don't want to. But the taste will be, a little, different. It's not the same.

I was never a fan of the EU's "protected designation of origin" shit, where it's illegal to e.g. call something halloumi if it isn't made in Cyprus, or call something prosecco if it isn't from a specific part of Italy. We should be trying to minimise imports where possible for the environment and it seems stupid that even though it would be very much possible to make halloumi in the UK, it would be illegal to call it that. It just encourages people to import stuff that could be made locally.

>>15940979
i don't think that's the problem, since that can be fixed by a simple -style suffix? i've seen brie and camembert knockoffs from the czech republic, germany and denmark. cheddar not from the uk, gouda not from the netherlands, etc. they were all noticably poorer quality but they were definitely in the ballpark in regards to flavor.
the problem is that everyone sees as the originals as more desirable and i can't really blame them nor do i see a way to solve it without just going after exports.

>>15939415
>why should jannies fuck off
cause theyre jannies?

>>15940979
no, it's a good thing, or else we'd soon have wisconsin/amer*ca style producers just calling their trash Halloumi, Feta, Gouda, Champagne, Nürnberger etc.

>>15941064
If they're gonna protect the name they should protect it based on ingredients and method of production or something, not location.

>>15941038
That still isn't allowed in the EU. Its illegal to call your cheese "halloumi-style" if it isn't made in Cyprus. Instead companies have to come up with weirder names like calling halloumi "Cypriot style frying cheese", or feta "Greek style salad cheese", which are weird and unappetising and nobody buys them because a name like that gives the impression that it will be an inferior product, when there's no reason it would have to be inferior, it's just made somewhere else.

>>15941142
okay well do you care to explain how this works then? i can't remember any other examples but i've had other cheeses made with similar technology to some original.
https://www.castellocheese.com/en/products/castello-aged-gouda/
https://www.castellocheese.com/en/products/castello-brie-2/
https://www.castellocheese.com/en/products/castello-camembert-1/
https://www.castellocheese.com/en/products/cheddar-cheese/

all four are made in denmark.

>>15941142
>If they're gonna protect the name they should protect it based on ingredients and method of production or something, not location.
That's how it usually is.
IMO EU just overprotected the term, denying the use of "parmesan" was a dumb move.

>>15941185
Camembert isn't PDO'd, "Camembert de Normandie" is

>>15940231
Pão de Queijo, but they are made with Canastra cheese, which is medium-hard and not as aged as parmigiano, but you probably can’t find that outside of Brazil.

>>15940231
Pão de Queijo or Bolinha de Queijo?

To trigger seething Italians at the cost of having shitty tasting cheese.

>>15939402
Hard cheeses are all pretty much the same if they are made with the same milk. Go for it.

>>15939402
Sargento's is best budget parm, even America's Test Kitchen (well, their magazine) agreed. BelGioso and Crystal Farms is absolute dogshit, like they left mozarella out too long. It has neither the bite nor hardness, so it's the worst of both worlds.

Unfortunately my grocery store stopped stocking Sargento, so I have to go by the deli section to get shit that actually resembles parmesan. It's usually DOP peccorino romano or the such, but costs twice as much for basically the same flavor.

>>15940231
pão de queijo is usually made with curated cheese, which isnt as hard as parmesan

>>15939402
I can't name one. I can't even find imported parmesan around here. But I can tell you an actual wedge of parmesan has a different taste than the grated stuff, and a little different from the shredded stuff.

>>15941765
>"NOOOOOOOOOOOOOOOOOOOO! YOU DON'T UNDERSTAND!!!! IF IT WASN'T MADE IN PARMA ITALY IT WON'T HAVE THE SAME FLAVOR!!! I DON'T CARE IF YOU USE THE SAME INGREDIENTS AND SAME EXACT METHOD, IT'S NOT THE SAAAAME!!!!"

>>15944142
That's literally what different means. If it's done differently by different people from different tasting ingredients, it's different, not the same. Same goes for ANY food. Is it better? That's a matter of taste. But the same will always taste the same. Differently done won't. That's why there are lots of different cheeses and things like wines. They taste different. Different grapes, differently produced, different times producing it, different people producing it slightly differently. In the end, it's pretty different.

>>15940979
gypsy assblasted because he cant sell his knock offs without getting fined

>>15944183
>different people
You made this criterion up

>>15941570
>>15941734
>>15944051
Yes, that's it.
Didn't know about the Canastra cheese, ill have to see what I can find.
My wife is the one one who found the recipe, but damn is it good.
I had to implement a strict once a month rule because I will eat every single one of those things.

>>15939402
>why should I buy food when I can just eat my own shit?

>>15944183
Shut the fuck up, italian. Your cheese isn't so special that it can't be replicated.

Block cheese vs. Kraft green jar

Block
>can be grated or microplaned for different effects
>rind can be used dropped into soups
>more fruity esters imo

Kraft
>convenient
>seems to spoil at a slower rate
>can be stored at room temperature until opening

Just what I could think off my head