Re:Parmigiano-Reggiano: Italy's 'practically perfect' food
by sgc on Monday January 28, 2019 @10:34AM
(#19018191)
Come on. That last is obviously a "championship" which is completely biased towards American style and palate, and probably only has a very few non-American cheeses in the competition. It is run by the Wisconsin Cheese Makers Association, and might not even have many submissions that aren't from Wisconsin. They only list styles and winners but it is transparently biased/primarily local. Similar comments can be made for the American Cheese Society link.
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Re:Parmigiano-Reggiano: Italy's 'practically perfect' food
by basch on Monday January 28, 2019 @11:44AM
(#19018874)
They may or may not be impartial, but is it really any different than the EU PDO? If Italy can claim the flavor is special to the region, Wisconsin should be able to make similar claims of their superiority.
https://www.washingtonpost.com/lifestyle/food/how-good-has-u...
Re:Parmigiano-Reggiano: Italy's 'practically perfect' food
by ceejayoz on Monday January 28, 2019 @11:59AM
(#19019010)
PDO doesn't claim "this is better", just "this is made in a consistent fashion from consistent ingredients and will have a consistent taste".
Wisconsin can most certainly get a protected origin mark, if they like.
It's like McDonalds vs. a diner. You know exactly what you get when you got to a McDonalds; it will be essentially identical all over the country. Going to a diner may be amazing, or it may be shit.
Re:Parmigiano-Reggiano: Italy's 'practically perfect' food
by mastry0da on Monday January 28, 2019 @12:56PM
(#19019485)
Very different. I've tried cooking with Bel Gioso's products a few times. If their packaged mozzarella is anything like their parmesan, i'd pass.