Will others swallow new E.U. food rules? Is this the end of “Parmesan”? – TIME

Ever-increasing globalization is creating conflict, and creating opportunity for food “brands” large and small. It’s probably most apparent, though perhaps not to Joe Average Consumer, in the case of wines and protected origins with everything from Champagne to Tokaj protecting their “brands”.

But this case is big. Really big. Sure, Champagne one the right to be sole users of the name… can the small protected regions of Parma, Reggio Emilia, Modena, and Bologna in Italy’s Emilia-Romagna win a battle to eliminate the word “Parmesan”? What’s the upside for the one, true:

versus America’s loved-for-generations:


As for me, my heart lies with the wheel, not the can. Time online has an extension write-up on what’s at stake. Excerpt:


Like his father and grandfather before him, Stefano Cavazzini makes Parmesan cheese the same way Benedictine monks did 700 years ago. His cows graze outside the Italian city of Parma, eating a strictly controlled natural diet. To their milk is added nothing but rennet, to curdle it, and salt. Once molded by hand into huge 38-kg wheels, the cheese is left to mature for at least a year. “Parmesan” is also the name the giant U.S. food company Kraft gives to the 60 million pounds of grated cheese it sells in green cans each year, mainly in America. It won’t say how its Parmesan is made, but it doesn’t pretend the industrial product has anything to do with Parma or its time-honored, costly traditions.

These two unequal parties are now about to face off in the food fight of the year. If the European Union gets its way, Kraft and every other food manufacturer in the world will no longer be allowed to use the name Parmesan.

Full article at Will others swallow new E.U. food rules? – TIME.


2 comments on “Will others swallow new E.U. food rules? Is this the end of “Parmesan”? – TIME

  1. […] I mentioned on March 25th via Time Magazine, Italian makers of “real” Parmesan, or Parmigiano Reggiano are waging […]

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