We had some cheese for supper last night. And without wanting to sound like the VO from an M&S commercial…
it wasn't just Emmental;
it wasn't just Swiss Emmental;
it wasn't just aged Swiss Emmental;
it wasn't just cave aged Swiss Emmental;
it was Tesco Finest cave aged Swiss Emmental.
And after that it still had holes in!
How did it taste? Pretty good. Was it better than 'ordinary' Emmental? No idea (but not significantly I would guess). And for all I know all Emmental may be aged in Swiss caves.
Why did we buy it. Because it was cheap. Or at least cheaper than some of the other 'nice' cheeses
Which all adds up to I'm not exactly sure what. Other than maybe to ask what is 'protesting too much' when it comes to premiumising product adjectives.
