What's In A Name?

There are organizations in the EU (i.e., AOC & DOC) that regulate established names for cheeses in Europe. They regulate the location where the cheese is made, the specific recipe (ingredients, amounts, times, temps) and how long it's aged. This is the reason why we call it Parmesan and not Parmigiano Reggiano. We aren't allowed to make the exact Italian product here and it would be impossible anyway, because the 'terroir' is different.

 

It's the same with wines : we can't call it Champagne unless it's made north of Paris, France. We have to call it a sparkling wine or Champenoise (in the champagne style). It's called 'name control'. I can understand not using the term Gorgonzola for a blue cheese made here but there are so many great blues that have their own individual names - call it something else!! So long as we have our own names for our great cheeses, I can't see how the EU could be upset with that.

Large food companies that mass produce the cheeses are fighting the idea. Kraft, closely identified with its grated Parmesan cheese, says the cheese names have long been considered generic in the United States.

"Such restrictions could not only be costly to food makers, but also potentially confusing for consumers if the labels of their favorite products using these generic names were required to change," says Kraft spokesman Basil Maglaris. 

I have taken a story that was online with Channel 4 out of New York and clipped it down for this post, but found it interesting what people like to use their time complaining about.  Personally I am in no way confused by Kraft Parmesan Cheese.  Yes, I have used it over the years, but in no way do I think it is anything like the original.  Get over it!