Comment by nottorp
7 days ago
I wasn't touching the first two categories anyway, tariffs or no tariffs.
First one because I don't understand why i should risk a milk based product that has traveled for months across an ocean. Or even from another EU country, when I can buy stuff made in a 200 km radius around me.
Second one because afaik it's legal to call "chocolate" something that does not contain any actual cocoa in the US.
> Second one because afaik it's legal to call "chocolate" something that does not contain any actual cocoa in the US.
Well, no. It cannot be called "chocolate" if it is something that consumers would expect to be made from actual chocolate. However, it can contain the term "chocolate" if cocoa or another cacao product is the sole source of its chocolate flavor, and as long as consumers have a pre-established understanding that it is likely to not be made from chocolate. For example, people generally understand that chocolate cake is likely made with cocoa, not chocolate, and so it can be labeled "chocolate cake". If there is no such general understanding, the product must be labeled "chocolate flavored".
(See the US FDA CPG Sec 515.800, "Labeling of Products Purporting to be 'Chocolate' or 'Chocolate Flavored'")
Now if we could just get them to stop calling chocolate products with dairy in them "dark" (I'm looking at you, Hershey...)
Cheese is the obvious one here. I can get a variety of foreign cheeses even at my local big-box grocery. Much better options than most domestically produced cheese.
Irish/Finnish butter (Kerrygold/Finlandia) is also fairly popular here.
If properly refrigerated, milk can last for months especially if pasteurized.
You can also evaporate milk and it will last nearly forever unrefrigerated if kept dry
> If properly refrigerated, milk can last for months especially if pasteurized.
But why take the risk when you can have fresh?
> You can also evaporate milk and it will last nearly forever unrefrigerated if kept dry
Is that still milk?
Cheeses yes, I randomly buy fancy cheeses. But most of my purchases are still boring predictable recent local cheese.
> But why take the risk when you can have fresh? > Is that still milk?
Some people just find it things like evaporated milk convenient. e.g, Coffee drinkers who don't want to bother with refrigerating the cream, so they use the powdered stuff.
In the case of European butters/cheeses, they just taste despite the higher cost.
I doubt anyone would actually prefer American butter, except maybe Americans, but it could be the American producers can make it more cheaply.
So maybe just let the consumer decide ?
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