The everyday blog of Richard Bartle.
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7:23pm on Sunday, 3rd March, 2019:
From the side of the "Established 1860 Seriously Spreadable McLelland Original" cheese spread that I bought to see if it was toastable (answer: yes, but I shan't be doing it again):
Produced in France with cheddar produced in Scotland using UK milk.
So milk from various parts of the UK is transported to Scotland where it is made into cheese. From there, it is transported to France where it is made into spreadable cheese. Then, it is returned to the UK to be sold.
Why is this less expensive than making the spreadable cheese in Scotland? Driving trucks of cheese to France from Scotland and back is somehow more cost-effective than making the spread in Scotland?
Maybe they have some kind of cheese teleportation device involved.
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