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Comment by oldcynic | Hacker News Reader

You don't think it's reasonable for a product bearing the name of its origin to be made in that place? Considering how different water and milk from different regions are it can lead to vastly differing end results. That's quite apart from industrial variations chasing the every last penny and ruining it along the way.

Most "Cheddar" is unrecognisable and incomparable to proper Cheddar for instance.

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That's not what's being contended. If you claim something about your product, that claim should be true, including it's geographical origin.

But that doesn't answer the question: does Cheddar cheese made in the village of Cheddar have some intrinsic, inimitable quality that can't be achieved outside of that village?

(And industrial producers do indeed plop down large factories in certain geographies so they can churn out large quantities of bland product, yet slap a geographical origin label on it, so it doesn't even protect against that).

As I mentioned milk changes taste dramatically across regions. Well it did before the current trend for homogenisation which has hurt the taste in every region.

So I would not be in the least surprised to find that the resulting cheeses are equally variant based on region.

But that's assuming that improvements can't be made. In the case of cheddar in particular, it certainly can. Look at the 2018 World Cheese results for sharp cheddar (https://wccc.myentries.org/contest/results/?event=61&eventCl...) . English cheddar isn't even competitive and the winners are Canadian and US cheddars.

The "World Championship" organised by the Wisconsin Cheese Makers Association with Wisconsin doing so disproportionately well every year. Hmmm.

A bit like the world series then for international coverage.

The World Cheese Awards has a much more natural looking profile of entries and winners: https://gff.co.uk/awards/world-cheese-awards/

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