two more cheeses
A non-wine digression... Long-time readers will probably recall that I'm developing a bit of a nerdy interest in cheese, after never eating it at all until a couple of years ago. I'm no expert, though - although it's fun exploring the rather bewildering variety of cheeses out there.
Had two cheeses for the first time in recent days. First, Appenzeller, which is a rather spicy, tangy mountain cheese that's moderately hard. Quite nice. Then, a little more to my tastes, another cheese called Ossau Iraty. This is a semi-hard sheep's cheese from the French Pyrenees, and it tastes a bit like Manchego, although it's a little softer and creamier. It's really nice.
Cheese raises for me the issue of typicity. When you buy a particular cheese you want it to taste the way it should, because it is labelled by its 'appellation'. If a wine is labelled by an appellation, by labelling it thus the winemaker is entering into a sort of contract with the consumer that this wine should taste of where it comes from. The question is, who decides what a wine from a particular place should taste like?