> But this is something that's really difficult to regulate. A good example is that wine brewed from natural yeasts that smells like horseshit. It was branded as "barnyard".
How does that make things hard to regulate?
How does that make things hard to regulate?
Years ago, I bought some very pungent blue cheese, must have been either from SW France or NE Spain. Definitely not a household name, and priced quite high. One of the worst eating experiences I can remember. The flavour was so strong a small crumb was enough to burn your tastebuds. Almost painful to eat, and we had to toss the thing out.
It smelled really good, though. I learned my lesson. These days I refuse to buy any unfamiliar cheese I can't sample in the shop first.
Now, catching people selling a cheaper truffle as a more expensive truffle may require more educated customers.
If you see a fine wine with 'hint of boxwood', run.