Trying to buy Swiss Emmnenthaler at a supermaket deli
Apr 8, 2015, 8:05 pm
#17
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Exactly. They are both protected not because of the name Emmental but because it denotes the origin.
Jarlsberg is as you say Norwegian and I believe their independent nature made them feel that a completely different identity would be more marketing valuable. As it happens I prefer Jarlsberg to Emmental. I prefer the idea of Emmental but prefer the taste of Jarlsberg.
The hole truth about Jarlsberg cheese
Jarlsberg is as you say Norwegian and I believe their independent nature made them feel that a completely different identity would be more marketing valuable. As it happens I prefer Jarlsberg to Emmental. I prefer the idea of Emmental but prefer the taste of Jarlsberg.
The hole truth about Jarlsberg cheese
Apr 9, 2015, 9:26 am
#18
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I haven't had too much difficulty with deli employees not knowing the product. I have seen some that don't understand anything non-digital. A couple years ago, I asked for a "quarter pound" of salami and the guy looked at me and asked, "That's point five, right?" Sigh. At least he asked before he sliced.
The bigger issue is cashiers not knowing one produce item from the next. I've been charged cucumber prices for zucchini and vice versa. And forget about anything like brussels sprouts, spaghetti squash, or turnips bought in bulk. If it wasn't green beans or okra, apparently they grew up without ever have seen it at home and no one at the store teaches them. Do stores employ produce managers anymore?
The bigger issue is cashiers not knowing one produce item from the next. I've been charged cucumber prices for zucchini and vice versa. And forget about anything like brussels sprouts, spaghetti squash, or turnips bought in bulk. If it wasn't green beans or okra, apparently they grew up without ever have seen it at home and no one at the store teaches them. Do stores employ produce managers anymore?
Last edited by BamaVol; Apr 10, 2015 at 7:12 am
Apr 10, 2015, 4:35 am
#19
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I haven't had too much difficulty with deli employees not knowing the product. I have seen some that don't understand anything non-digital. A couple years ago, I asked for a "quarter pound" of salami and the guy looked at me and asked, "That's point five, right?" Sigh. At least he asked before he sliced.
The bigger issue is cashiers not knowing one produce item from the next. I've been charged cucmbber prices for zucchini and vice versa. And forget about anything like brussels sprouts, spaghetti squash, or turnips bought in bulk. If it wasn't green beans or okra, apparently they grew up without ever have seen it at home and no one at the store teaches them. Do stores employ produce managers anymore?
The bigger issue is cashiers not knowing one produce item from the next. I've been charged cucmbber prices for zucchini and vice versa. And forget about anything like brussels sprouts, spaghetti squash, or turnips bought in bulk. If it wasn't green beans or okra, apparently they grew up without ever have seen it at home and no one at the store teaches them. Do stores employ produce managers anymore?
Apr 10, 2015, 7:11 am
#20
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Apr 10, 2015, 12:26 pm
#22
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Apr 11, 2015, 7:43 pm
#23
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I haven't had too much difficulty with deli employees not knowing the product. I have seen some that don't understand anything non-digital. A couple years ago, I asked for a "quarter pound" of salami and the guy looked at me and asked, "That's point five, right?" Sigh. At least he asked before he sliced.
The bigger issue is cashiers not knowing one produce item from the next. I've been charged cucumber prices for zucchini and vice versa. And forget about anything like brussels sprouts, spaghetti squash, or turnips bought in bulk. If it wasn't green beans or okra, apparently they grew up without ever have seen it at home and no one at the store teaches them. Do stores employ produce managers anymore?
The bigger issue is cashiers not knowing one produce item from the next. I've been charged cucumber prices for zucchini and vice versa. And forget about anything like brussels sprouts, spaghetti squash, or turnips bought in bulk. If it wasn't green beans or okra, apparently they grew up without ever have seen it at home and no one at the store teaches them. Do stores employ produce managers anymore?
Apr 12, 2015, 5:04 pm
#24
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If one is buying sliced "anything" in a deli, don't they add one slice at a time until they reach (nearly) the requested amt., I don't understand the "bolded" quote.
PS: Cheese always tastes better in a chunk--slicing it, tends to reduce its flavor. [IMHO]
Apr 12, 2015, 6:41 pm
#25
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Since 2/3 = 0.67 (rounded) , so 0.66 was nearly exact; not like in post #18--1/4 lb = 0.5
If one is buying sliced "anything" in a deli, don't they add one slice at a time until they reach (nearly) the requested amt., I don't understand the "bolded" quote.
PS: Cheese always tastes better in a chunk--slicing it, tends to reduce its flavor. [IMHO]
If one is buying sliced "anything" in a deli, don't they add one slice at a time until they reach (nearly) the requested amt., I don't understand the "bolded" quote.
PS: Cheese always tastes better in a chunk--slicing it, tends to reduce its flavor. [IMHO]
Apr 15, 2015, 12:37 pm
#26
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Personal opinion: I don't get what all the rave about Emmental cheese is about. I find it utterly utterly boring and I'm a bit sad that this is (probably?) the most exported/most well recognized Swiss cheese abroad. My sister used to eat it with ketchup. Definitely not a sign of quality for the cheese 
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Apr 16, 2015, 6:41 am
#27
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