French guy here ! A lot of traditional cheeses here are made with raw milk, which means most of them can't be exported easily. The morbier, which is my favourite, has that ash layer because it was done with two loads of milk; they first put the first part of caillé in the mold from the morning's milk, put some ash on the surface so it doesn't cure, and then add the evening's milk caillé later !
And just like that I became a criminal. "Hey man you wanna buy some... cheese?" (Flashes open trench coat to man leaving with a wine bottle)
Gotta love how the US bans traditional cheeses using only natural ingredients, but then allows for the most ultra processed, almost plastic-like ingredients to be put into literally everything.
as an italian i am always baffled by what the US complains about french and italians products only to put literal garbage and radioactive materials in their food...
For those who don't know : the charcoal line in the morbier is here because at the time it was elaborated it allowed to preserve the cheese between milking process. Usually the amount of milk wasn't enough so you put charcoal on top the of first harvest and you completed the mold with the second milking.
Hello ! French viewer here, I have to tell you that your prononciation of those cheese name is very very good ! 👍
Ashed goat cheese! Absolute champ of cheeses, love it. Local stores only stock it around new year's, though. Gues I had enough of it to last me to next NYE, though.
What a surprise. These things are banned but not all the ultra-processed junk.
These cheeses are all god tier, and not insanely expensive in europe, as you can find good, genuine cheeses from commercial brands.
Natural milk products and plant charcoal are a problem. But crude oil based dyes, chalk, bleached meat, chemical feed, mercury and lead aren't. Plant charcoal is actually beneficial and widely used for treating digestive problems.
I wonder if our food regulations are due to the size of our country & it's relatively diverse population (& thus food practices & ingredients)? Also why is charcoal a problem? You explained why it's there, makes sense and we DO have products w charcoal, so what's the problem?
I don't know if you learned french but your pronunciation is impeccable ! Bravo !
The charcoal one is crazy considering nobody is stopping you from eating charcoal by itself.
I'm from Brazil and used to be part of the "Dairy Laboratory" of the Food Engineering department in my university. One of my professors went to the US for a conference and wanted to take a Brazilian cheese delicacy for her colleagues to try. She was almost immediately arrested in the customs for "Bioterrorism threat" for taking a piece of cheese with a bacterial strain not allowed by the FDA, but everywhere else in the world. It's about damn time the US review their biological legislation bc for god's sake, it's just cheese lmao ps: she was released after discarting the cheese and just went to the conference without it but damn, that was a really out of proportion reaction by the authorities lol
My local Trader Joe's here in South Florida sells a domestic blue cheese made from RAW cow's milk and a French Roque Fort. I eat either or every single day. Good wine matches are Rioja, any Tuscan Sangiovese based wine or Bordeaux Superior.
My condolences to you guys for not being allowed to have morbier. It's a fantastic, FANTASTIC cheese.
Ok, I've got to say that, as a French speaker, I'm baffled by your accent which is very good ! Don't know if you do speak French, but if you don't, you should : you're a natural :D
Fun fact about morbier, the ash separates the night milk from the day milk!
i understand the first two but the last one? charcoal is perfectly edible. activated charcoal is used to stop overdoses and honestly alot of the stuff we have here is alot more unhealthy.
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