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.
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
