At first, an unsuspected conflict disrupts the calm of the peaceful village of Fromageton, where a disagreement over gouda divides the residents.
Chantal Dupoireau, 72, has been the undisputed champion of the best gouda contest in Fromageton for years. An uncontested title until the young Grégoire Mimolette, 28, arrived in town with his secret recipe and the desire to dethrone the gouda monarch.
“It’s an affront to tradition,” growls Chantal, retreating to her chalet overflowing with trophies. “It’s not enough to mix milk and ferments to make gouda. It takes time, experience, and above all, respect for tradition, which this young man clearly lacks.”
On his side, Grégoire, who recently moved into a modernized farm, argues that it’s time to modernize gouda production in Fromageton. The use of new fermentation techniques and state-of-the-art equipment would allow him to produce a creamier and more flavorful gouda, he claims.
“Everyone knows that Chantal’s gouda is dry and crumbly,” boldly states Grégoire. “My gouda is smooth as silk and has a sweet flavor that melts in the mouth. There’s no comparison.”
These are declarations of war for Chantal, who is preparing to defend her title at the upcoming contest scheduled in three months. Grégoire, for his part, is confident and ready to turn gouda into gold.
This idyllic little village has now become the battlefield of the Great Gouda War. Stay tuned for the next chapter of this cheesy saga.
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