What do I love the Swiss stinkies for? First of all, of course, because they stink. Second of all – and most important – for their ingredients. A total illiterate and linguistic untalented ignorant is able to understand the composition of typical Swiss cheese in any laguage. So: Ta-dah! Milk. And then nothing. After a word “milk” there is a dot, which means that Swiss cheese doesn’t contain any resonantly sounding and well-acquinted with us ingredients like food preservatives, food colouring (annato- I have no idea what is it, but it’s inside almost every Polish cheese), stabilizers (chlorides and other chloro-family-like), a rennet (this one I found always particularly natural and in its place), hydrogenated something and flavour enhacer (oh, our poor childhood without monosodium glutamate). That is of course a basic composition, cause any crazy variety of flavours ends up in craziness of ingredients.
Swiss cheeses vary of course, too. There is, for example – pasteurized milk, non- pasteurized milk (not for pregnant women), termized milk and sometimes even salt, pepper or herbs! Does it mean that every Swiss cheese taste the same? Of course not. Every tastes differently, has its own, characteristic and traditional hundred-years-old taste and a real cheese-conneseur will recognize its favourite piece of stinky by a sniff – alternativelly by a bite. I’m not a cheese expert yet, but I already have my favourite ones (my cheese taste is shaped by my Swiss fragrant other half, because he usually buys what he likes himself). The most important are Gruyere and Vacherin, but I am, personally, a fan of goat milk cheese. It’s like a soft sweet merengue* among cheeses. White, delicate, melting slightly inside mouth. Only it’s not covered with a Swiss chocolate. What a pity :(
Why is it like that in Poland the food is “contaminated” with chemicals and in Switzerland it is not? We got used to it so much, that hardly anybody remembers the taste of real natural products.In my opinion, the European Union takes big part of responsability for this situation. Before we joined, Poland had much more strict alimentary industry rules. Omnipresent bureaucracy and setting norms for a single product resulted in fact in lowering its quality, because the norms concern now one food product instead of everything we consume during a day. Of course, Polish producers are not without guilt, as well. After all, the French, Italian or German are also in UE and nobody forces them to baptize prosciutto crudo with water or colour cheese with yellow paint.
The only solution for now is to read labels. The rule is simple – the shorter, the better. Other method – is to pay a visit to a blogger-friend in Switzerland. This option might be a little more costly than buying 300gr of Edam cheese in a supermarket, but organoleptic values, meaning**: tasting “oh, what a cheesy flavour”, chit-chatting “Well, finally we met!”, listening “My darling, what’s new in the cheese land?” and hugging “oh, you lost your weight!” – are irreplacable.
* Ptasie mleczko is the most popular Polish dessert. White, delicate merengue covered with milk chocolate
**The appriopriate is to be chosen from the list provided. Version with hugging is obligatory.