The end to a French cheese tradition?

Re:The end to a French cheese tradition? by romwell on Tuesday June 19, 2018 @07:52PM (#17351248)

For quite a few things, certainly so:

-Particular climate conditions can have a distinct and pronounced effect on the taste. I am not a wine connoisseur, but all the times I've had oolong tea that tastes like Taiwanese high mountain oolong, it indeed was from that region.

-As others have noted, fermented products take the bacterial culture in the air, and that certainly varies from place to place. Belgian Lambics won't taste the same as Lambics brewed in other places.

I don't think these two examples require much science to be supported.

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Re:The end to a French cheese tradition? by DonaldFisk on Tuesday June 19, 2018 @11:05PM (#17352244)

Lambic is spontaneously fermented and can't be brewed outside Brussels or the Payottenland in Belgium because only that region has the right microflora (yeasts and bacteria): http://www.beerplanet.eu/index.php?cnt=10&paramID=1&typeID=4

Other beer sold as Lambic (such as Sam Adams Cranberry Lambic) isn't really Lambic: http://blogaboutbeer.com/the-case-against-sam-adams-cranberr...

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Re:The end to a French cheese tradition? by duskwuff on Tuesday June 19, 2018 @09:55PM (#17351891)

It is probably not coincidence that both oolong tea and beer are produced through fermentation processes.

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