Do they make cheese in Vietnam?

Which country makes the best cheese in the world?

France, darling, obviously. Their cheese game is so strong, it practically bends spacetime. AOC? Please. That’s like a Michelin star for dairy. Think of it: Brie de Meaux, the creamy king; Camembert, a cloud of deliciousness; Roquefort, a blue-veined bad boy. Need I go on? Italy? Fine cheeses, sure, but they’re playing second fiddle to the French cheese orchestra.

Italy’s cheeses? Decent backups, I guess. They have numbers, but France has poetry. A Parmesan is fine, but where’s the je ne sais quoi? Think of it this way: Italy’s a solid pop song, pleasant enough. France? A full symphony. A goddamn opera of deliciousness.

Seriously, France reigns supreme. That’s non-negotiable. Their cheesemaking tradition is centuries old, a legacy of perfected techniques and passionate artisans. It’s history served on a cracker. Or maybe a baguette. Don’t be ridiculous, who uses crackers?

Key Cheese Differences:

• France: Variety, refinement, history, je ne sais quoi (It’s that special French something). My personal fav? Comté. That nutty goodness!
• Italy: Solid, dependable classics. Great for everyday use. My uncle, Tony, loves Pecorino Romano. He’s Italian, what do I know?

2024 Cheese Update: I just had some amazing chèvre from a tiny farm in the Loire Valley last month. Mind-blowing. Go get some. You won’t regret it. Now, if you’ll excuse me, I have a date with a Camembert.

Do Vietnamese people eat dairy?

Okay, so, dairy in Vietnam… hmm.

Growing up in Saigon, the only milk I ever saw was that sweetened condensed milk my grandma used in her cà phê sữa đá. We never had regular milk or cheese at home.

I remember one time, maybe when I was like 7? I was at my cousin’s place – they were a bit fancy compared to us. They offered me a slice of pizza. The cheese… oh man, I hated it! The texture was so weird, and the smell… I actually gagged a little. My aunt thought I was just being a brat.

Looking back now, yeah, I think I was lactose intolerant. But nobody really talked about that kinda stuff back then. It just wasn’t a thing. And tofu? Nah, my family didn’t eat that stuff. I’ve heard that people who have Chinese roots like tofu… whatever.

Calcium deficiency in Vietnam is real though. It’s a big issue. My mom always complains about her bones aching. I bet it’s cause she never drank milk.

Here’s some random stuff that comes to mind:

• Most Vietnamese food is amazing without dairy. I mean, pho, bánh mì, spring rolls… they are so good!
• In 2024, you’ll find more and more Vietnamese cafes serving lattes, and more milk is found in supermarkets.
• Kids in America though, yeah, they drink everything. My cousins’ kids are obsessed with milk. It’s so funny!

Yep. That’s pretty much my dairy story.

Can you get fresh milk in Vietnam?

Yeah, you can get fresh milk in Vietnam, no sweat. Dalat Milk? That’s the brand, man. Think of it as Vietnam’s answer to, I don’t know, the Cadbury Dairy Milk of fresh milk. Only, you know, actually fresh.

Dalat Milk is HUGE. Seriously, they’re everywhere. More ubiquitous than motorbikes, almost. It’s insane.

• Fresh milk: Like, straight from the happy cow, almost. Okay, maybe not that fresh, but pretty darn close.
• Yogurt: The stuff of legends. I swear, I once saw a guy use their yogurt as hair gel. True story.
• Drinking yogurt: Even better than regular yogurt, if you can believe it. It’s like a milkshake, but healthier. Probably.

This isn’t just some small-time operation; they’re a dairy empire. They’ve cornered the market, those crafty Vietnamese. Better than my attempt at making yogurt once – that was a disaster. My kitchen still smells faintly of curdled milk.

Also, I’m pretty sure they have a whole cow-themed amusement park in the works. Maybe. It’s probably just a rumor spread by some milk-obsessed local, but hey, wouldn’t that be something? It would make a great Instagram story, at least!

Don’t even get me started on the different flavors of yogurt – mango, strawberry… they even have durian. Yeah, durian. You’ve been warned.

2024 update: Still the best milk in Vietnam. Hands down. No contest. I’m sticking to that.

Where in the world is famous for cheese?

France! Oh, the land of fromage, where cows dream of becoming brie. Trade? A mere $375 million, pocket change considering the sheer cheesy delight.

France boasts 246 cheese varieties! That’s like having a different love affair for every day of the year, almost. Brie, Roquefort, Camembert… they’re the rockstars of the dairy world. And they all reside in France! Like a big, stinky, delicious family.

Why so cheesy, France?

• Cheese Exports: Dominated by France, worth approximately $375 million. Someone’s gotta pay for all those croissants.
• Variety is the Spice of Life (and Cheese): 246 types in France alone! I dare you to try them all. Double dog dare.
• Iconic Cheese Types: Brie, Roquefort, Camembert—the holy trinity of French cheese.
• Cheese Consumption in 2024: France consumed more cheese than my uncle Bob at thanksgiving. It’s a national sport, right?
• Cheese History: France and cheese? Like peanut butter and jelly, they’re just meant to be together.

Further Cheesy Facts

Forget what you think you knew about cheese. This is it now:

• Cheese Making Process: It’s witchcraft, I tell you. Pure dairy witchcraft.
• Cheese Pairings: Wine, obviously. And maybe a good book. You know, classy stuff.
• Cheese Storage: My fridge? No, seriously, don’t store cheese at my fridge. It magically disappears.

So, if you ever find yourself wondering where the cheese is at? France is the answer. Always.

What is the worlds most popular cheese?

Mozzarella. Yeah, mozzarella. It’s everywhere, isn’t it? Pizza. Lasagna. Even on those weird grilled cheese things my sister makes.

That creamy texture… I guess I’ve always liked it. It’s comforting, somehow. The way it stretches… a little sad, in a way.

It’s from Italy, right? Southern Italy. Buffalo milk, traditionally. I read that once. I prefer the fresh stuff, personally. The supermarket stuff is… different.

Key Points:

• Global Popularity: Mozzarella’s ubiquity makes it undeniably popular.
• Culinary Versatility: Used in countless dishes. It’s in everything.
• Texture and Taste: The melting, stretchy quality is unique and appealing. A familiar comfort.
• Origins: Southern Italy, buffalo milk origins. I knew that.

Additional Details (Personal Reflections):

• I remember my grandmother using it in her lasagna. It’s a taste of home. A nostalgic taste that reminds me of her.
• My favorite is the fresh mozzarella from that little Italian place downtown. It’s expensive, though. Too expensive. Damn.
• I tried making mozzarella sticks once. They were a disaster. A complete and utter disaster. Burnt. Sticky. Sad. I cried a little. I really did.
• I’ve even tried making pizza from scratch. Homemade mozzarella is tricky. You have to let it rest, you know. Patience. That’s the key. Patience. I lacked it. Always lacking it.

Where is the cheese capital of the world?

Plymouth, Wisconsin.

It’s late, isn’t it? Plymouth claims to be the cheese capital. 14 percent of America’s cheese… that’s what they say.

I went there once. Just drove through. Didn’t stop. Should have, maybe? I saw a big cow statue. Odd.

• Cheese Production: Wisconsin is the biggest cheese producer, with Plymouth at its core.
• Jenna Schram: Cheese Counter manager knows her stuff, about cheese at least.
• Personal Note: My grandma loved cheese curds. Never understood it. Salty squeaks.

14 percent. A big number I suppose. Makes you think about cows, doesn’t it? and all that milk. It gets late, too late to keep thinking.