Here's the dairy alcove -- pretty normal, except for the cartons of milk sitting on display outside of the refrigerated cases! Shelf-stable milk is a much more common sight in Europe than here in the US, but it still seems rather odd to me. European grocery stores also typically keep their eggs unrefrigerated, and apparently there's something different about the way they handle them that makes that OK, but still... ick. This section is also home to refrigerated pasta, which looked really good and made me almost wish I had a way of cooking for myself while I was here (despite how good the restaurants I visited always are!).
European milk and eggs are pasteurized to a higher temperature which allows them to be shelf stable and have a longer shelf life. Organic milk in the US is typically pasteurized with the same process to give it the longer date, but is sold in the refrigerated section since Americans have a problem buying warm milk.
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