Thursday, November 6, 2008

Say queso

I've been eating queso de bola with my lunch sandwiches for weeks now, which is why it's almost gone (and it's not even December yet). I was disappointed when I read the box. "Processed cheese product". Dang. Even queso de bola is not cheese.

I think paradise for me would be a planet of unlimited cheese, fruits, yogurt and chocolate. And world peace.

Ok, maybe just enough so that I don't have to hold my breath.

Cheese is the subject of legislation. There's Appellation d’Origine Contrôlée (AOC) for certain French cheeses like Roquefort, Camembert from Normandy, and Brie from Meaux and Melun; Protected Designation of Origin (PDO) for Gruyere, among others; and Protected Geographical Indications (PGI) for Emmental and Danablu, etc., for European cheeses.

In Europe, moves to used pasteurized milk instead of raw milk to meet hygiene standards faced opposition from cheese producers. In Canada, the opposite is true: manufacturers are challenging regulations limiting the use of modified milk ingredients such as skim milk powder and whey protein in favor of raw milk.

Side with the traditionalists or the industrialists? After the melamine scare in China and the contaminated mozzarella from Italy earlier this year, it's hard to say.

Prepping my Jakarta posts. Patience!


  1. live and learn.... i learned these abbreviations for vine in Italy, really useful. Now I will know about cheese as well.

    I started writing a blog in English, it is on the address

  2. your own domain, yey! you can be sure i'll be reading every post :)

  3. Do you like Aussie cheese?! :)
    Yum. I remember this one jar that we bought at Hunter Valley (north of Syd) it was the best ever. White cheese (variand of some sort) and had sundried tomato mixed with it. It was only fresh for about a week and then it goes stale after. Yum to eat it with plain crackers. Well, the jar was gone in a few days so didn't need to worry about it going off. Hehe.
    Do you have a fave one?:)

  4. oh that jar had olive oil in it, btw...oooooOh!

  5. i've never tried aussie cheese, actually. i don't know the name of the cheese, but there's one i liked which had orange streaks. it was part of a platter a pinay in england served. i also like semi-soft cheeses like brie. :)

  6. What?? Queso de Bola doesn't count as real cheese? That makes me mad! There's a local market called Central Market where I learned all about cheeses. Haha
    They always have samples and people who are very knowledgable about the products. My friends and I went there a lot for lunch when we were in high school and we sampled a lot of their cheeses. I absolutely love Brie because of its consistency. I love making cheesy bread with Asiago... and Gruyere is so good with quiches and savory tarts. Man, I'm making myself hungry! :P