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

⁨297⁩ ⁨likes⁩

Submitted ⁨⁨1⁩ ⁨day⁩ ago⁩ by ⁨Diddlydee@feddit.uk⁩ to ⁨[deleted]⁩

https://feddit.uk/pictrs/image/98f01810-a4f4-4a28-ac04-d0689fbf21bf.webp

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Comments

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  • Skullgrid@lemmy.world ⁨1⁩ ⁨day⁩ 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

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    • Diddlydee@feddit.uk ⁨1⁩ ⁨day⁩ ago

      That’s a long-ass way to say ‘not parmesan’.

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      • Gork@sopuli.xyz ⁨1⁩ ⁨day⁩ ago

        Better than Pasteurized Process Cheese Product (aka American cheese)

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      • osaerisxero@kbin.melroy.org ⁨23⁩ ⁨hours⁩ ago

        They just wanted to say "strong, tangy, and hard"

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    • mkwt@lemmy.world ⁨23⁩ ⁨hours⁩ 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.

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      • Grainne@lemmy.dbzer0.com ⁨5⁩ ⁨hours⁩ ago

        Gousto is British

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  • hansolo@lemmy.today ⁨10⁩ ⁨hours⁩ ago

    ^Legally we can’t call it^ **Parmesan Cheese

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    • Avicenna@programming.dev ⁨9⁩ ⁨hours⁩ ago

      but we promise it tastes just the same

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      • AnUnusualRelic@lemmy.world ⁨9⁩ ⁨hours⁩ ago

        You know there are many Italian hard cheese? They also taste different.

        (Although probably not when made in the US)

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  • TwoTiredMice@feddit.dk ⁨11⁩ ⁨hours⁩ ago

    Made me think of this: Image

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  • merdaverse@lemmy.zip ⁨5⁩ ⁨hours⁩ ago

    Damn, it’s on my pasta and it’s all sticky. How do I get it hard again?

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  • betterdeadthanreddit@lemmy.world ⁨18⁩ ⁨hours⁩ ago

    Parmesan’t.

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  • DmMacniel@feddit.org ⁨1⁩ ⁨day⁩ ago

    I believe Parmesan is actually a protected description for cheese that originates from Parma / Reggio Emilia.

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    • BenLeMan@lemmy.world ⁨4⁩ ⁨hours⁩ ago

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

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    • colourlessidea@sopuli.xyz ⁨1⁩ ⁨day⁩ ago

      Otherwise it’s sparkling cheese!

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      • DmMacniel@feddit.org ⁨22⁩ ⁨hours⁩ ago

        can you imagine? carbonated cheese? Ugh.

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    • SwingingTheLamp@piefed.zip ⁨22⁩ ⁨hours⁩ 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 ⁨1⁩ ⁨day⁩ 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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  • Tollana1234567@lemmy.today ⁨13⁩ ⁨hours⁩ ago

    its pronounced par-me-sian.

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    • pewpew@feddit.it ⁨12⁩ ⁨hours⁩ ago

      No, it’s Parmigiano 👌

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  • flamingo_pinyata@sopuli.xyz ⁨1⁩ ⁨day⁩ 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.

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    • kokoto@lemmy.zip ⁨8⁩ ⁨hours⁩ 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.

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    • Diddlydee@feddit.uk ⁨23⁩ ⁨hours⁩ ago

      They generally don’t age the blag ones as long, and baby of them are pasteurised.

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      • crapwittyname@feddit.uk ⁨11⁩ ⁨hours⁩ ago

        “Blah” ones? Do I detect a Scouse accent there lad?

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    • Diddlydee@feddit.uk ⁨23⁩ ⁨hours⁩ ago

      Bastard. I meant to type many not baby, butim leaving it in.

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  • HerbalGamer@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

    More like “basically Parmesan”

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    • Diddlydee@feddit.uk ⁨1⁩ ⁨day⁩ ago

      It doesn’t have the same taste. It’s an imposter. A pale imitation.

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      • HerbalGamer@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

        American?

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    • kryptonianCodeMonkey@lemmy.world ⁨18⁩ ⁨hours⁩ ago

      “On par-mesan”

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  • shweddy@lemmy.world ⁨1⁩ ⁨day⁩ ago

    All I have is hard cheese and bubble gum and I’m fresh outta bubble gum

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  • FrChazzz@lemmus.org ⁨1⁩ ⁨day⁩ ago

    “Parmesan-y”

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  • Maultasche@lemmy.world ⁨21⁩ ⁨hours⁩ ago

    The worst fake parmesan I’ve seen was Rapesan in Austria.

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  • ChicoSuave@lemmy.world ⁨23⁩ ⁨hours⁩ ago

    Parmesan Inspired

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    • kryptonianCodeMonkey@lemmy.world ⁨18⁩ ⁨hours⁩ ago

      Based on a parmesan story

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  • GrabtharsHammer@lemmy.world ⁨23⁩ ⁨hours⁩ ago

    I mean, if it’s pre-grated it’s also partly sawdust

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    • HeyThisIsntTheYMCA@lemmy.world ⁨4⁩ ⁨hours⁩ 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.

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    • Diddlydee@feddit.uk ⁨23⁩ ⁨hours⁩ ago

      Does cheese turn into wood when grated? Well, blow me down with a feather.

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      • SwingingTheLamp@piefed.zip ⁨22⁩ ⁨hours⁩ 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.)

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  • ShellMonkey@piefed.socdojo.com ⁨23⁩ ⁨hours⁩ ago

    We might get an off brand pretending to be a review show ‘’Parmas, on cheese …’

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  • UnspecificGravity@piefed.social ⁨21⁩ ⁨hours⁩ 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.

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  • garbagebagel@lemmy.world ⁨23⁩ ⁨hours⁩ ago

    You can only call it Parmesan if it comes from the Parmesan region of Italy actually so

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