Comment on A long-ass way to write 'not parmesan'.

DmMacniel@feddit.org ⁨2⁩ ⁨weeks⁩ ago

• colourlessidea@sopuli.xyz ⁨2⁩ ⁨weeks⁩ ago

  Otherwise it’s sparkling cheese!

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  • DmMacniel@feddit.org ⁨2⁩ ⁨weeks⁩ ago

    can you imagine? carbonated cheese? Ugh.

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• SwingingTheLamp@piefed.zip ⁨2⁩ ⁨weeks⁩ ago

  Parmesan has become the type name, and Parmigiano Reggiano is the protected name for the Italian cheese. There’s actually an urban legend that the Parmesan made in Wisconsin is the more authentic, historically-accurate recipe, because the cheese made in Parma and Reggio Emilia has evolved over the years, while the immigrants in the United States stayed true to the old methods.

  Slate has a long read on the topic.

  TL;DR:

  Neither one is “authentic.” Both Wisconsin Parmesan and Parmiggiano Reggiano have evolved independently.

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• realitaetsverlust@piefed.zip ⁨2⁩ ⁨weeks⁩ ago

  In the EU, I know that for sure. Only if the “original name” is Parmigiano Reggiano, you may sell it as Parmesan. Otherwise, you gotta label it hard cheese or something. I think the same is true with pecorino romano.

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• BenLeMan@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  Yup. It’s called Denominazione d’Origine Protetta (D.O.P.).

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