It's the (parmesan) cheese - or is it?

by Nicole Weston, Posted Feb 10th 2006 @ 7:00AM

kraft parmesan cheese The US standard for parmesan cheese is that it must be aged for at least 10 months. In Italy, they cure the cheese for at least a year before selling it as Parmigiano Reggiano. In fact, only cheese from strictly regulated dairies in Parma, Italy can be called Parmigiano Reggiano; other cheeses must only be called parmesan. Kraft Foods is petitioning the FDA to reduce the aging standard for US parmesan to a mere 6 months, saying that their consumer taste tests show acceptance for the new product, which can be produced more cheaply and in greater quantities than the current product.

Italians, as well as other cheese producers in the US, say that the long aging is what allows the distinctive crumbly texture and delicious flavor to develop. It is possible that the World Trade Organization would consider restricting the use of the word "parmesan" by setting a minimum aging standard, if the US standard is changed and if there is enough international protest. A restriction on the use of the "parmesan" name would adversely affect US exports of the cheese.

Source

Filed Under: Business, Newspapers, Ingredients
Tags: aged cheese, aging, america, cheese, dairies, fda, hard cheese, international standards, italy, kraft, kraft cheese, kraft parmesan, KraftCheese, parma italy, parmesan, parmesan cheese, Parmigiano, Parmigiano Reggiano, ParmigianoReggiano, us, World Trade Organization, WTO

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Reader comments (Page 1 of 1)

2-10-2006 @8:29AM I cook with real food said... It's crap that SLop (Sandra Lee for those who don't know) uses. YUCK! NASTY stuff! Almost as nasty as her droopy fake boobs.
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