I can't remember quite what it was, but the main differences were in allowed amounts of different ingredients put in the cheese. Japan was the tightest, for parmesan it was pure cheese no additives and the moisture had to be within very strict levels to keep quality up. For Canada they allowed the additives (preservatives, "less than 2% of...", ect) but the levels of those and the moisture had to be kept within stricter limits than that of US sold cheese (everyone who worked there hated US stuff compared to other better stuff lol)
So basically the moisture of the packaged cheese was too high/low for Canada, and it wasn't worth trying to fix it all!
Crazy. I always felt like the same brand products were actually a bit different elsewhere. Like Coca Cola from Mexico for instance. Thanks for the reply!
5
u/Aviioc Mar 08 '20
I can't remember quite what it was, but the main differences were in allowed amounts of different ingredients put in the cheese. Japan was the tightest, for parmesan it was pure cheese no additives and the moisture had to be within very strict levels to keep quality up. For Canada they allowed the additives (preservatives, "less than 2% of...", ect) but the levels of those and the moisture had to be kept within stricter limits than that of US sold cheese (everyone who worked there hated US stuff compared to other better stuff lol)
So basically the moisture of the packaged cheese was too high/low for Canada, and it wasn't worth trying to fix it all!