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| crystallizing can you please explain what you mean by this?

by Qahlel 4y ago

sujinge9 4y ago
They probably mean that the certification requires very rigid processes which means any variation would not get the stamp of approval so innovation and experimentation is discouraged.
- cmarschner 4y ago
  There are plenty of examples where the young renegades veered off and produced their own products in an AOC or DOC region. It just means the onus of marketing is upon themselves. It just makes more sense to create a brand that binds hundreds of producers together by standards. Everyone on average is better off.
wnissen 4y ago
Once you get a product, like Camembert, or a wine like Burgundy, with a big AOP apparatus around it, there is little room for experimentation. In Burgundy you can't plant anything except Chardonnay for white wine that's going to be labeled Burgundy. Someone has an idea that sauvignon blanc might do well in a famous vineyard? Too bad, instead of Grand Cru Burgundy you're going to have to sell it as generic "Vin de France", which is typically box wine. If anyone hasn't tried AOP French butter, it is really wonderful. The cows are pastured or fed forage, no grain, so it has a lot of flavor. There's a reason the French enjoy tartines and "beurre jambon" (sandwiches with preserves and ham, respectively), with good bread and butter it's a revelation. Bordier is rightly famous but any, e.g., Beurre d'Isigny is going to be worlds above 99% of butters made in the US.
- telesilla 4y ago
  >Bordier is rightly famous Oh, the smoked butter (sel fumé) from a small specialist farm in Bretagne.. stuff of dreams.
  - ThePowerOfFuet 4y ago
    Beurre fumé or sel fumé? (Is the salted butter itself smoked, or is it butter made with smoked salt?)
    - telesilla 4y ago
      I believe it's sel fumé: salted butter, using smoked salt. https://en.wikipedia.org/wiki/Smoked_salt https://en.wikipedia.org/wiki/Smoked_salt
- Bayart 4y ago
  If you like Isigny butter, try Isigny cream ;) It's hard to find better crème fraîche.

| crystallizing can you please explain what you mean by this?

by Qahlel 4y ago

| crystallizing can you please explain what you mean by this?

They probably mean that the certification requires very rigid processes which means any variation would not get the stamp of approval so innovation and experimentation is discouraged.

cmarschner 4y ago
There are plenty of examples where the young renegades veered off and produced their own products in an AOC or DOC region. It just means the onus of marketing is upon themselves. It just makes more sense to create a brand that binds hundreds of producers together by standards. Everyone on average is better off.

wnissen 4y ago

Once you get a product, like Camembert, or a wine like Burgundy, with a big AOP apparatus around it, there is little room for experimentation. In Burgundy you can't plant anything except Chardonnay for white wine that's going to be labeled Burgundy. Someone has an idea that sauvignon blanc might do well in a famous vineyard? Too bad, instead of Grand Cru Burgundy you're going to have to sell it as generic "Vin de France", which is typically box wine. If anyone hasn't tried AOP French butter, it is really wonderful. The cows are pastured or fed forage, no grain, so it has a lot of flavor. There's a reason the French enjoy tartines and "beurre jambon" (sandwiches with preserves and ham, respectively), with good bread and butter it's a revelation. Bordier is rightly famous but any, e.g., Beurre d'Isigny is going to be worlds above 99% of butters made in the US.

telesilla 4y ago
>Bordier is rightly famous Oh, the smoked butter (sel fumé) from a small specialist farm in Bretagne.. stuff of dreams.
- ThePowerOfFuet 4y ago
  Beurre fumé or sel fumé? (Is the salted butter itself smoked, or is it butter made with smoked salt?)
  - telesilla 4y ago
    I believe it's sel fumé: salted butter, using smoked salt. https://en.wikipedia.org/wiki/Smoked_salt https://en.wikipedia.org/wiki/Smoked_salt
Bayart 4y ago
If you like Isigny butter, try Isigny cream ;) It's hard to find better crème fraîche.