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Greetings! I apologize in advance if this is not the correct place to post this question.
I’m planning to open a store in my country which would sell imported cheeses from all over the world! During my research, I stumbled upon this map of various European cheeses:
I’d like to know whether these European cheeses that are shown accurately represent the best cheeses from Europe? If not, I would be more than glad to hear some other suggestions.
If your knowledge of European cheeses is limited to a graphic you found on the internet, perhaps you are premature in your desire to open a store. I suggest far more research, even traveling to Europe and visiting cheese makers in various countries.
If your knowledge of European cheeses is limited to a graphic you found on the internet, perhaps you are premature in your desire to open a store. I suggest far more research, even traveling to Europe and visiting cheese makers in various countries.
Hopefully OP is just trying to get an opinion as to whether the relevant countrymen agree that those are regarded as the "best" cheeses in their country.
One can have a broad and deep experiential knowledge of cheese without knowing the general national opinion of a cheese.
For example, Gamalost (a traditional, but aqcuired taste) is considered a famous type of cheese, but many, if not most, Norwegians will reach for the Norvegia (a pleasantly bland, Gouda-like cheese) over Gamalost 9 out of 10 times.
There is no "best". It depends on the individual. I hope you are doing sufficient research on your venture. You can't do it by posting questions to random people on the internet.
I don't know about "best," but my favorite French cheese is St. Andre, a triple creme I like to eat with good bread, as Ina would say. Explorateur is another triple creme I like. And Fromager d'Affinois, a double creme.
And from Italy, Parmigiano-Reggiano. Different Gorgonzolas (blue). Pecorino-Romano (sheep's milk). But most people know about those. Not many have had Alta Badia, from the Dolomite Mountains in the northernmost region of Italy.
Granted, some of those cheeses are strictly controlled in the production in order to be called by certain names, but many are artisan produced and quality differs greatly. Therefore brand name and label should be noted. In France, Papillon makes a roquefort with a black label which we love. They also make a red label that we aren't as fond of. Personally, I think you would need to actually visit and try the offerings from different producers to find the creme de la creme. I'm sure, like prosciutto, some cheeses that are imported to the US have certain production requirements imposed on them by the USDA.
Impossible to answer, there are way more different kinds of cheese in each country. Even this expansive long list is not including them all. https://en.m.wikipedia.org/wiki/List_of_cheeses
Holland makes 437 different types, France around 1,000, Germany 600+, Italy 450+, Spain 150+, etc...
Besides - it's a matter of your personal preference.
I love Limburger, but that might be not something you would want to try.
Impossible to answer, there are way more different kinds of cheese in each country. Even this expansive long list is not including them all. https://en.m.wikipedia.org/wiki/List_of_cheeses
Holland makes 437 different types, France around 1,000, Germany 600+, Italy 450+, Spain 150+, etc...
Exactly. And if someone doesn't realize this, it's probably too soon for them to be thinking about opening a cheese shop.
Exactly. And if someone doesn't realize this, it's probably too soon for them to be thinking about opening a cheese shop.
Right! Real cheese isn't cheap. Customers would want opinion or ask questions - OP needs to know much more about the cheese he is selling. Travel, visit factories and taste would be very helpful to his business. Learn about cheese and wine paring, regions, process, aging etc. That sort of things would make him appear professional.
BTW: what country? If that's an European country, you should ask locals. You will be selling to them.
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