Parmesan’t.
A long-ass way to write 'not parmesan'.
Submitted 2 months ago by Diddlydee@feddit.uk to [deleted]
https://feddit.uk/pictrs/image/98f01810-a4f4-4a28-ac04-d0689fbf21bf.webp
Comments
betterdeadthanreddit@lemmy.world 2 months ago
DmMacniel@feddit.org 2 months ago
I believe Parmesan is actually a protected description for cheese that originates from Parma / Reggio Emilia.
colourlessidea@sopuli.xyz 2 months ago
Otherwise it’s sparkling cheese!
DmMacniel@feddit.org 2 months ago
can you imagine? carbonated cheese? Ugh.
SwingingTheLamp@piefed.zip 2 months 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.
realitaetsverlust@piefed.zip 2 months 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.
BenLeMan@lemmy.world 2 months ago
Yup. It’s called Denominazione d’Origine Protetta (D.O.P.).
hansolo@lemmy.today 2 months ago
^Legally we can’t call it^ **Parmesan Cheese
Avicenna@programming.dev 2 months ago
but we promise it tastes just the same
AnUnusualRelic@lemmy.world 2 months ago
You know there are many Italian hard cheese? They also taste different.
(Although probably not when made in the US)
TwoTiredMice@feddit.dk 2 months ago
flamingo_pinyata@sopuli.xyz 2 months ago
Technically these “not Parmesan” cheeses can be just as good as Parmesan if produced using the exact same method. Which is not impossible for a modern dairy producer.
However (and that’s a big one) it will cost just as much. Most of these are meant to be cheap, not good.
Diddlydee@feddit.uk 2 months ago
They generally don’t age the blag ones as long, and baby of them are pasteurised.
crapwittyname@feddit.uk 2 months ago
“Blah” ones? Do I detect a Scouse accent there lad?
Diddlydee@feddit.uk 2 months ago
Bastard. I meant to type many not baby, butim leaving it in.
kokoto@lemmy.zip 2 months ago
Real Parmigiano Reggiano isn’t vegetarian thanks to the rennet, so an alternative of equal quality would be worth the price to anyone avoiding meat products.
HerbalGamer@sh.itjust.works 2 months ago
More like “basically Parmesan”
Diddlydee@feddit.uk 2 months ago
It doesn’t have the same taste. It’s an imposter. A pale imitation.
kryptonianCodeMonkey@lemmy.world 2 months ago
“On par-mesan”
Tollana1234567@lemmy.today 2 months ago
its pronounced par-me-sian.
pewpew@feddit.it 2 months ago
No, it’s Parmigiano 👌
shweddy@lemmy.world 2 months ago
All I have is hard cheese and bubble gum and I’m fresh outta bubble gum
merdaverse@lemmy.zip 2 months ago
Damn, it’s on my pasta and it’s all sticky. How do I get it hard again?
FrChazzz@lemmus.org 2 months ago
“Parmesan-y”
Maultasche@lemmy.world 2 months ago
The worst fake parmesan I’ve seen was Rapesan in Austria.
exasperation@lemmy.dbzer0.com 2 months ago
Rapesan
I’m not familiar with this anime character.
ChicoSuave@lemmy.world 2 months ago
Parmesan Inspired
kryptonianCodeMonkey@lemmy.world 2 months ago
Based on a parmesan story
GrabtharsHammer@lemmy.world 2 months ago
I mean, if it’s pre-grated it’s also partly sawdust
Diddlydee@feddit.uk 2 months ago
Does cheese turn into wood when grated? Well, blow me down with a feather.
SwingingTheLamp@piefed.zip 2 months ago
It’s not exactly sawdust, but they do have to add cellulose to pre-grated cheese, otherwise it will re-form back into a block of cheese. (Same reason why pre-sliced cheese has those bits of paper between the slices.)
HeyThisIsntTheYMCA@lemmy.world 2 months ago
they tested this and funny enough, kraft’s was the only one to come back pure parmesan. the cheap shit. probably because they have the scale to freeze dry their cheeze shreddings instead of add filler. so… make of that what you will.
ShellMonkey@piefed.socdojo.com 2 months ago
We might get an off brand pretending to be a review show ‘’Parmas, on cheese …’
UnspecificGravity@piefed.social 2 months ago
Yeah, that is probably something that can’t legally be called “Parmesan”.
Like it could be basically anything. The only thing we know for sure is that it is NOT Parmesan, because if it was it would say so.
garbagebagel@lemmy.world 2 months ago
You can only call it Parmesan if it comes from the Parmesan region of Italy actually so
Skullgrid@lemmy.world 2 months ago
PARMESAN
^cheese^ ^is^ ^protected^ ^by^ ^the^ ^european^ ^union’s^ ^region^ ^of^ ^origin^ ^laws^ ^concerning^ ^regional^ ^origin,^ ^thus^ ^this^ ^is^ ^merely^ ^strong^ ^,^ ^tangy^ ^and^ ^hard^
CHEESE
Diddlydee@feddit.uk 2 months ago
That’s a long-ass way to say ‘not parmesan’.
Gork@sopuli.xyz 2 months ago
Better than Pasteurized Process Cheese Product (aka American cheese)
osaerisxero@kbin.melroy.org 2 months ago
They just wanted to say "strong, tangy, and hard"
mkwt@lemmy.world 2 months ago
That region of origin protection does not extend to the United States.
In the US, “parmesan” can legally be just about any kind of cheese made in any location (mostly Wisconsin), as long as it is aged at least 10 months, and not more than 32% moisture. “Parmigiano Reggiano” and some other specific trademarks are protected terms in the US that mean the same as they do in Europe.
Grainne@lemmy.dbzer0.com 2 months ago
Gousto is British