Comments for Gordon ("Zola") Edgar

Comment on Der Scharfe Maxx by Linh-Dang

Linh-Dang — Thu, 17 May 2012 05:17:11 +0000

Sounds amazing! And the slogan is terrific! I might have to ask Oanh to pick up some when she delivers to Rainbow

Comment on Der Scharfe Maxx by bravelittlemouse

bravelittlemouse — Tue, 15 May 2012 17:03:47 +0000

The dead rat story is amazing. Not something I would often say in conjunction with cheese. I think I need to try this cheese! In fact, searching their website now for stockists close to me.

Comment on Der Scharfe Maxx by Jennifer Wickham

Jennifer Wickham — Tue, 15 May 2012 13:40:20 +0000

See I was thinking it sounds more like the cheese is co-hosting a topical news show with Anderson Cooper. A show I would totally watch.

Comment on Der Scharfe Maxx by gordonedgar

gordonedgar — Mon, 14 May 2012 18:16:07 +0000

Yay for the cheese. Boo for giving it a name that sounds like a Whole Foods house brand.

Comment on Der Scharfe Maxx by CheeseCrazed

CheeseCrazed — Mon, 14 May 2012 18:13:32 +0000

Awesome article, couldn’t agree more about the recent boom of amazing Swiss cheeses. Has anyone has the extra aged version called MAXX 365? Absolutely heavenly

Comment on Der Scharfe Maxx by CheeseCrazed

CheeseCrazed — Mon, 14 May 2012 18:10:30 +0000

Has anyone had the extra shed version Called MAXX 365? Absolutely heavenly!

Comment on Challerhocker 2: the questioning by Der Scharfe Maxx | Gordon ("Zola") Edgar

Der Scharfe Maxx | Gordon ("Zola") Edgar — Mon, 14 May 2012 16:39:33 +0000

[...] the best new cheeses in the world right now are coming from the United States and from Switzerland. Challerhocker, Jersey Blue, Scharfe Maxx, Hoch Ybrig, Dallenwiler, Selun, Senne Flada… All amazing in their own [...]

Comment on Don’t Mourn the Death of “Artisan” by gordonedgar

gordonedgar — Sat, 12 May 2012 20:21:34 +0000

I want to see blood, Mateo! (But not in the vats, please.)

Seriously though, that’s a totally valid question. How one defines “artisan”, “small-production” or “family farm” can mean asking people like you to 1. never get a vacation 2. live a life of hand-to-mouth existence and 3. work yourself into an early grave so that us foodie urbanites can have our “traditional” food. How dare you use a milking machine! I demand you not be able to hold a pen by the time you are 40!

One of my goals has always been to try and disabuse urban people of their bucolic rural myths. That is one of the reasons why “artisan” sticks in my craw sometimes.

Comment on Don’t Mourn the Death of “Artisan” by Mateo

Mateo — Sat, 12 May 2012 20:14:44 +0000

How much does it have to hurt for it to be artisan?

Comment on Don’t Mourn the Death of “Artisan” by Emily@HiringLibrarians

Emily@HiringLibrarians — Sat, 12 May 2012 18:23:46 +0000

I think there might be room for both kinds of terms in the American food industry – those like “organic” or “aoc” which have a legal definition, and those like “artisan” or “natural” which are marketing terms. As much as those marketing terms can be co-opted by big industries, so do those terms allow consumers to steer big industries in directions we are interested in. When dunkin donuts starts calling their bagels artisan, it means that they are acknowledging increased consumer interest in smaller scale, more hands on productiion. When Sprite (or 7up can’t remember which one) says their soda is “natural” it means they realize people increasingly prefer to buy products that are less chemical or engineered. And I think these marketing shifts go hand in hand with production shifts. For example Burger King announced that it will move toward “cage-free” eggs, another term which doesn’t necessarily have a lot of meaning but does indicate that they will be improving conditions for chickens. At least somewhat.
I also think that consumers are savvy enough to recognize which terms are marketing, especially if food professionals point them out. Like in this post.