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Parmesan standards to be lowered in U.S.

kraft parmesan cheeseAs if it weren't bad enough that Kraft's parmesan cheese in its iconic green shaker cans had forever sullied the good name of the king of cheeses, now the FDA is considering a petition from Kraft that would lower the required curing time from 10 months to six months. Parmigiano-Reggiano must be cured at least 12 months.

Kraft has developed new technology for curing cheese that allows it to create parmesan that is the same taste and texture as the original variety; plus it is "just as wholesome and non-deleterious" as other parmesan cheeses. Naturally, the Italians aren't happy, as they worry that reduced standards will allow U.S. companies to produce cheese much more cheaply. I, for one, will stick with the longer-cured varieties no matter how the FDA rules. And I want to know: since when is "non-deleterious" a food's selling point?

 

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Filed Under: Business, Ingredients
Tags: cheese, east coast, mediterranean

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Reader comments (Page 1 of 1)

Finished.Law.School

10-05-2005 @1:32AM Finished.Law.School said... There should be a notice on each can informing consumers about the falsity of this product.
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1 Comments / 1 Pages

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