There exists, sadly, the myth of the infallible cheese country. Surely France could do no wrong, especially not when it comes to a cheese that is deemed good enough to be exported to the U S of A. This is, of course, a falsehood, an untruth, a fiction, a fabrication, and even yes a mistruth.
Today's offering is a smoked cow cheese from France, but unlike the smoked cow cheeses of Spain like San Simon or Tetilla, this has another less honorable characteristic. It is that most dastardly of cheese inventions, that most vile of monstrosities, that most unnatural of edibles: a processed cheese. Rambol is marketed as a high quality snacking and spreading cheese with the usual flavor sophistication associated with France and the accessibility and kid-friendliness of a smoked cheese. It is, actually, rubbish. It is, actually, one of if not my least favorite cheese. EVER.
Origin: France
Milk: Cow, pastuerized
Rennet: Animal
Affinage: Dark magic clouds this one.
Notes: "Processed cheese" means that real, honest-to-goodness cheese has been stolen from the plate of a deserving young cheese eater, mixed with vegetable-based gums, dyes, emulsifiers, and stabilizers. Pretty much all things that you want in your food right? Put simply, this is how we get Kraft American Singles. Not. A. Fan.
Thoughts: This cheese is an example of how not all cheese that is imported is gold. More the consistency of a thick butter, the flavor just is smoky in the worst way. There is no texture to compliment the flavor, which is of a processed cheese that has been heavily smoked, as if to hide the initial lack of flavor. Plasticy, tasting uncannily like a chemical plant or just petroleum products, pretty much nothing redeeming. Even the smoky essence is froms tart to finish artificial tasting, like the same folks who make "Smoked BBQ Potato Chips" decided to make some cheese in France and pass it off for something edible in the US. Unpleasant
Caution
I would like to give my thanks, first of all, to the Cheese Primer by Steven Jenkins for providing some of the knowledge for today's Notes section. It's a serious Tome of Knowledge for those serious about cheese. Try to find it online if you can, it's worth it.
Also, if you like this cheese and think my review is rubbish... well life's tough all over. Maybe you'll like tomorrow's more.
Today's offering is a smoked cow cheese from France, but unlike the smoked cow cheeses of Spain like San Simon or Tetilla, this has another less honorable characteristic. It is that most dastardly of cheese inventions, that most vile of monstrosities, that most unnatural of edibles: a processed cheese. Rambol is marketed as a high quality snacking and spreading cheese with the usual flavor sophistication associated with France and the accessibility and kid-friendliness of a smoked cheese. It is, actually, rubbish. It is, actually, one of if not my least favorite cheese. EVER.
Milk: Cow, pastuerized
Rennet: Animal
Affinage: Dark magic clouds this one.
Notes: "Processed cheese" means that real, honest-to-goodness cheese has been stolen from the plate of a deserving young cheese eater, mixed with vegetable-based gums, dyes, emulsifiers, and stabilizers. Pretty much all things that you want in your food right? Put simply, this is how we get Kraft American Singles. Not. A. Fan.
Thoughts: This cheese is an example of how not all cheese that is imported is gold. More the consistency of a thick butter, the flavor just is smoky in the worst way. There is no texture to compliment the flavor, which is of a processed cheese that has been heavily smoked, as if to hide the initial lack of flavor. Plasticy, tasting uncannily like a chemical plant or just petroleum products, pretty much nothing redeeming. Even the smoky essence is froms tart to finish artificial tasting, like the same folks who make "Smoked BBQ Potato Chips" decided to make some cheese in France and pass it off for something edible in the US. Unpleasant
Caution
I would like to give my thanks, first of all, to the Cheese Primer by Steven Jenkins for providing some of the knowledge for today's Notes section. It's a serious Tome of Knowledge for those serious about cheese. Try to find it online if you can, it's worth it.
Also, if you like this cheese and think my review is rubbish... well life's tough all over. Maybe you'll like tomorrow's more.
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