Originally Posted by
chocolate cake
If you're from the UK or Europe and like cheese, you'll be disappointed with the choice of cheese in NZ. There's none of the Wensleydale's, Red Leicester, Gloucester etc. Of the main cheeses 'Tasty' is acceptable, 'colby' and 'mild' both very plain, and 'Edam' nothing like the Dutch version.
On a smaller scale there are Havarti's, Gouda's and Emmental's, but taste nothing like the real thing and way more expensive. Also the same with the french soft cheeses Brie and Camembert. I'd have to say for milk producing nation, NZ is very disappointing for cheese.
But you would have to consider the history of cheese, too..., in Europe the cheese- making nations are mainly from mountainous (sp?) areas, where people had to be self contained and therefore made their own cheese/ had to keep the milk in a way that it didn't rot. We have a cheesemaker here in the sounds who has a scientific background as well as a long history of cheese- making in the family. she travelled, lived and worked in Europe and looked at the way cheese was made there. But still the results of her work taste completey different to the cheeses I knew. A lot has to do with climate, too, as far as I know, lots of cheeses in the Austrian/ Bavarian Alps are kept in caves (or at leaast used to...) which has an influence on the taste, too.