This article came in from a reader and I wanted to share it, as it’s about one of my favorite topics: Kraft and the abomination they call Parmesan Cheese.
From the article:
Kraft says less (curing) time on the shelf could free up costly plant space and shave production costs. Kraft is not alone. At least five other companies are seeking to test-market Parmesan with a shorter curing time.
Opponents worry that changing the standard might jeopardize the Parmesan name. Italy has exclusive rights to the name Parmigiano-Reggiano, and some U.S. companies worry Europeans will persuade the World Trade Organization to restrict use of ”Parmesan,” too.
If that were to happen, feta, Gorgonzola, even Swiss could become targets, Bauer said.
I’ve talked about Kraft lowering the minimum required curing period standards for Parmesan Cheese to six months from the current ten months before and my opinion has not changed one iota.
However, let me state for the record that I am for restrictions of the uses of the names that Paul Bauer names in the article, with the exception of Swiss. (as we already know, “Swiss Cheese” is not a controlled name in Europe, or even a recognized variety. It’s better known under the name “Emmental”). Although the likelihood of restrictions happening is between slim and none, it’s still nice to dream that corporations could be prevented from homogenizing people’s perception of what parmesan cheese should taste like…so to speak.
Technorati Tags: Food, Cheese, Kraft, Parmesan+Cheese