As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat

http://www.komonews.com/news/offbeat...249639201.html


well, they are correct, it's not as good....but what would we call it???

On Tuesday, March 11, 2014 7:12:14 PM UTC-4, ImStillMags wrote:
> As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
>
>
>
> http://www.komonews.com/news/offbeat...249639201.html
>
>
>
>
>
> well, they are correct, it's not as good....but what would we call it???

Well, since it's just the EU and we're the United States of America, I imagine WE'RE going to call it whatever the **** we want. And what the EU calls it matters to us about as much as what Madagascar calls it. In case it isn't apparent, the US does what it wants and doesn't really "suffer" from what more backward cultures decide. By the way - for the fact that there's even an EU - you're welcome. Now grab your shinebox.

"ImStillMags" > wrote in message
...
> As part of trade talks, the European Union wants to ban the use of
> European names like Parmesan, feta and Gorgonzola on cheese made in the
> United States, saying it doesn't measure up to their versions from which
> the names originat
>
> http://www.komonews.com/news/offbeat...249639201.html
>
>
> well, they are correct, it's not as good....but what would we call it???

maybe we should come up with something to **** them off, like Parmesanesque,
Fetaesque, Gorgonzolaesque.

On 2014-03-11 20:01, Pico Rico wrote:

> maybe we should come up with something to **** them off, like Parmesanesque,
> Fetaesque, Gorgonzolaesque.
>


The UnParmesan, the UnFeta.

I can appreciate their concerns. After I learned freshly grated Parmesan
is way better than the canned stuff I tried some locally made
Parmesan. It was half the price of the Italian stuff, but is was nothing
like the real McCoy.

On Tuesday, March 11, 2014 5:00:08 PM UTC-7, wrote:

>
> Well, since it's just the EU and we're the United States of America, I imagine WE'RE going to call it whatever the **** we want. And what the EU calls it matters to us about as much as what Madagascar calls it. In case it isn't apparent, the US does what it wants and doesn't really "suffer" from what more backward cultures decide. By the way - for the fact that there's even an EU - you're welcome. Now grab your shinebox.



well, it depends on what the treaty spells out...
If the US negotiates a treaty that says we can't call it Parmesan or Feta, etc....then we can't.
There will be a whole lot of repackaging going on.

On 2014-03-11 21:41, ImStillMags wrote:

> well, it depends on what the treaty spells out...
> If the US negotiates a treaty that says we can't call it Parmesan or Feta, etc....then we can't.
> There will be a whole lot of repackaging going on.

I doubt they will have to repackage anything. I imagine that by the time
it goes through the old stock will be sold and the new stock will have
been packaged under the new brand.

On Tuesday, March 11, 2014 4:12:14 PM UTC-7, ImStillMags wrote:


> As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
>
> http://www.komonews.com/news/offbeat...249639201.html
>
> well, they are correct, it's not as good....but what would we call it???

The EU already caved on American Bavarian pretzels; it should be obvious that American Brie cheese is not from France.

What next? No more IPA unless we ship it to India?

On Tue, 11 Mar 2014 16:12:14 -0700 (PDT), ImStillMags
> wrote:

> As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
>
> http://www.komonews.com/news/offbeat...249639201.html
>
>
> well, they are correct, it's not as good....but what would we call it???

Don't change names. If they're dumb enough not to figure out it's
American produced, then too bad for them.


--

Good Food.
Good Friends.
Good Memories.

On Tue, 11 Mar 2014 17:01:57 -0700, "Pico Rico"
> wrote:

>
> "ImStillMags" > wrote in message
> ...
> > As part of trade talks, the European Union wants to ban the use of
> > European names like Parmesan, feta and Gorgonzola on cheese made in the
> > United States, saying it doesn't measure up to their versions from which
> > the names originat
> >
> > http://www.komonews.com/news/offbeat...249639201.html
> >
> >
> > well, they are correct, it's not as good....but what would we call it???
>
> maybe we should come up with something to **** them off, like Parmesanesque,
> Fetaesque, Gorgonzolaesque.
>
LOL


--

Good Food.
Good Friends.
Good Memories.

ImStillMags > wrote:
> As part of trade talks, the European Union wants to ban the use of
> European names like Parmesan, feta and Gorgonzola on cheese made in the
> United States, saying it doesn't measure up to their versions from which the names originat
>
> http://www.komonews.com/news/offbeat...249639201.html
>
>
> well, they are correct, it's not as good....but what would we call it???

I can see their point with Parmesan and Gorgonzola. We could call our
cloned and slightly to massively inferior grating cheese Parma-style and
our Gorgonzola clone Gorgonzola-style. It is a bit of a travesty after all
- you dont see the Italians selling Italian-raised "Authentic Montata
beef!" I'm not sold on the idea that we should have to rename feta though,
as it refers to a generic style of cheese and not a specific regional
product.

On 3/12/2014 1:17 AM, sf wrote:
> On Tue, 11 Mar 2014 16:12:14 -0700 (PDT), ImStillMags
> > wrote:
>
>> As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
>>
>> http://www.komonews.com/news/offbeat...249639201.html
>>
>>
>> well, they are correct, it's not as good....but what would we call it???
>
> Don't change names. If they're dumb enough not to figure out it's
> American produced, then too bad for them.
>
>

I don't think it is a matter of smart or dumb, but a matter of diluting
definitions and associations. Look at the thread of favorite vegetables
and how confusing it can be to call mushroom, potato, onions a
vegetable. If you allow that do you then allow fish or just fish sticks
to become vegetables since they are not meat?

You have to draw a line someplace. If I was a cheese maker in Parma,
I'd not want my name associated with an inferior product from another
country. Names do mean something.

On Wednesday, March 12, 2014 7:27:30 AM UTC-7, Ed Pawlowski wrote:

> http://en.wikipedia.org/wiki/Feta
>
> Since 2002, feta has been a protected designation of origin product in
> the European Union. According to the relevant EU legislation, only those
> cheeses produced in a traditional way in some areas of Greece (mainland
> and the island of Lesbos), and made from sheep's milk, or from a mixture
> of sheep and goat's milk (up to 30%) of the same area, may bear the name
> "feta".[1] However, similar white-brined cheeses (often called "white
> cheese" in various languages) are found in the Eastern Mediterranean and
> around the Black Sea. Similar white-brined cheeses produced outside the
> European Union are often made partly or wholly of cow's milk, and they
> are sometimes called "feta".

My deli also sells Bulgarian feta and even French feta. I would love to see
something labeled ******* feta, however.

On Wed, 12 Mar 2014 08:25:59 +0000 (UTC), Oregonian Haruspex
> wrote:

> ImStillMags > wrote:
> > As part of trade talks, the European Union wants to ban the use of
> > European names like Parmesan, feta and Gorgonzola on cheese made in the
> > United States, saying it doesn't measure up to their versions from which the names originat
> >
> > http://www.komonews.com/news/offbeat...249639201.html
> >
> >
> > well, they are correct, it's not as good....but what would we call it???
>
> I can see their point with Parmesan and Gorgonzola. We could call our
> cloned and slightly to massively inferior grating cheese Parma-style and
> our Gorgonzola clone Gorgonzola-style. It is a bit of a travesty after all
> - you dont see the Italians selling Italian-raised "Authentic Montata
> beef!" I'm not sold on the idea that we should have to rename feta though,
> as it refers to a generic style of cheese and not a specific regional
> product.

We don't sell Kobe beef as American produced, but we sell Wagyu. Tell
me how easy it is to equate Mexican cheeses with the equivalent in
English and you'll realize the utter confusion by having a different
name for the same cheese produced by every other country that makes
them. No thanks! Put the common name of the cheese on it and
"Product of (name the country)". As it is, various cheese producers
in the USA are very proud of their cheeses, display their names/states
proudly and there is no chance of mistaking an American made cheese
for European made. Of course, China will counterfeit everything.


--

Good Food.
Good Friends.
Good Memories.

On 2014-03-12 14:13, sf wrote:

> "Product of (name the country)". As it is, various cheese producers
> in the USA are very proud of their cheeses, display their names/states
> proudly and there is no chance of mistaking an American made cheese
> for European made. Of course, China will counterfeit everything.
>
>



About a year ago there was an article in the local paper about a Niagara
winery owner being congratulated by a friend for cracking the Chinese
market. The friend had picked up a bottle of his ice wine there. They
guy had not sold wine to China. It was counterfeit, labels and all.

On Wed, 12 Mar 2014 15:02:41 -0400, Ed Pawlowski > wrote:

> You make a good point of proud cheese makers.
>
> If the American cheese makers are so proud of their product, they should
> want to call it by another name to avoid confusion. I'd want to stand
> out, not be just another copycat of Parma cheeses.

You haven't told me how easy it is for you to buy Mexican cheeses and
know which one it's supposed to be.
>
> Of course, you can buy New York Cheddar cheese made in Vermont or
> Wisconsin.

I can? I didn't even know NY a cheddar, but Wisconsin and Vermont are
famous for theirs.


--

Good Food.
Good Friends.
Good Memories.

On 3/12/2014 2:13 PM, sf wrote:

>
> We don't sell Kobe beef as American produced, but we sell Wagyu. Tell
> me how easy it is to equate Mexican cheeses with the equivalent in
> English and you'll realize the utter confusion by having a different
> name for the same cheese produced by every other country that makes
> them. No thanks! Put the common name of the cheese on it and
> "Product of (name the country)". As it is, various cheese producers
> in the USA are very proud of their cheeses, display their names/states
> proudly and there is no chance of mistaking an American made cheese
> for European made. Of course, China will counterfeit everything.
>
>

You make a good point of proud cheese makers.

If the American cheese makers are so proud of their product, they should
want to call it by another name to avoid confusion. I'd want to stand
out, not be just another copycat of Parma cheeses.

Of course, you can buy New York Cheddar cheese made in Vermont or
Wisconsin.

On 3/12/2014 2:00 PM, sf wrote:

> I can? I didn't even know NY a cheddar, but Wisconsin and Vermont are
> famous for theirs.

Upstate NY is a huge dairy producing area and it borders on Vermont.
Lots of cheese making on both sides of the border and I doubt that
anyone can really taste any great difference in them other than the
quality of individual cheese makers.

George L

On Wednesday, March 12, 2014 3:02:41 PM UTC-4, Ed Pawlowski wrote:
>
> If the American cheese makers are so proud of their product, they should
> want to call it by another name to avoid confusion. I'd want to stand
> out, not be just another copycat of Parma cheeses.
>
A lot of them do. There are some very fine
cheeses made in the US. One cheese maker I know
gives gives a good description in the name as
well as giving its origin. It's "Great Lakes
Cheshire", a very fine cheese made in Ann Arbor.

http://www.richardfisher.com

> wrote in message
...
> On Wednesday, March 12, 2014 7:27:30 AM UTC-7, Ed Pawlowski wrote:
>
>> http://en.wikipedia.org/wiki/Feta
>>
>> Since 2002, feta has been a protected designation of origin product in
>> the European Union. According to the relevant EU legislation, only those
>> cheeses produced in a traditional way in some areas of Greece (mainland
>> and the island of Lesbos), and made from sheep's milk, or from a mixture
>> of sheep and goat's milk (up to 30%) of the same area, may bear the name
>> "feta".[1] However, similar white-brined cheeses (often called "white
>> cheese" in various languages) are found in the Eastern Mediterranean and
>> around the Black Sea. Similar white-brined cheeses produced outside the
>> European Union are often made partly or wholly of cow's milk, and they
>> are sometimes called "feta".
>
> My deli also sells Bulgarian feta and even French feta. I would love to
> see
> something labeled ******* feta, however.

It has a queer taste!

"ImStillMags" > wrote in message
...
> As part of trade talks, the European Union wants to ban the use of
> European names like Parmesan, feta and Gorgonzola on cheese made in the
> United States, saying it doesn't measure up to their versions from which
> the names originat
>
> http://www.komonews.com/news/offbeat...249639201.html
>
>
> well, they are correct, it's not as good....but what would we call it???
>
Well you're not allowed to call US fizzy wine Champagne!
Graham

On 3/12/2014 3:00 PM, sf wrote:

>
> You haven't told me how easy it is for you to buy Mexican cheeses and
> know which one it's supposed to be.

I never bought Mexican cheese so I have no experience with it.
>>
>> Of course, you can buy New York Cheddar cheese made in Vermont or
>> Wisconsin.
>
> I can? I didn't even know NY a cheddar, but Wisconsin and Vermont are
> famous for theirs.
>
>

Good brand of NY cheese
http://www.mccadam.coop/


NY cheese made in Vermont
http://www.cabotcheese.coop/pages/ou...atID=37&id=460

On 2014-03-12 18:13:17 +0000, sf said:

> On Wed, 12 Mar 2014 08:25:59 +0000 (UTC), Oregonian Haruspex
> > wrote:
>
>> ImStillMags > wrote:
>>> As part of trade talks, the European Union wants to ban the use of
>>> European names like Parmesan, feta and Gorgonzola on cheese made in the
>>> United States, saying it doesn't measure up to their versions from
>>> which the names originat
>>>
>>> http://www.komonews.com/news/offbeat...249639201.html
>>>
>>>
>>>
>>> well, they are correct, it's not as good....but what would we call it???
>>
>> I can see their point with Parmesan and Gorgonzola. We could call our
>> cloned and slightly to massively inferior grating cheese Parma-style and
>> our Gorgonzola clone Gorgonzola-style. It is a bit of a travesty after all
>> - you dont see the Italians selling Italian-raised "Authentic Montata
>> beef!" I'm not sold on the idea that we should have to rename feta though,
>> as it refers to a generic style of cheese and not a specific regional
>> product.
>
> We don't sell Kobe beef as American produced, but we sell Wagyu. Tell
> me how easy it is to equate Mexican cheeses with the equivalent in
> English and you'll realize the utter confusion by having a different
> name for the same cheese produced by every other country that makes
> them. No thanks! Put the common name of the cheese on it and
> "Product of (name the country)". As it is, various cheese producers
> in the USA are very proud of their cheeses, display their names/states
> proudly and there is no chance of mistaking an American made cheese
> for European made. Of course, China will counterfeit everything.

American Kobe and Wagyu (yes there are American versions of both) are
not even close to the real deal. Both breeds were imported from Japan,
but the highly-marbled beef was considered by the American consumers to
be too fatty and thus unhealthy, so they were crossed with other breeds
and eventually they arrived at a product that is both visually and
gastronomically identical to the standardized "beef" that one finds at
much lower prices. I often shop at a Japanese grocery store
(Uwajimaya) just down the road and I have tried the American Kobe and
Wagyu several times, hoping for something approaching the Kobe and
Wagyu I ate in Japan.

This is the issue, really - American Parmesan is not Parmesan, because
it looks, smells, and tastes differently. When the Chinese come out
with Sonoma wine we'll start to see some PDO-type legislation being
formulated in the USA.

While it is true that American cheese producers are often proud of
their products, this usually applies to the more bespoke products.
Mass-produced Cheddar, for example, is not only nothing like real
Cheddar from England, but it is also a standardized industrial
commodity that only appears to vary regionally by the amount of anatto
coloring that is added.

On 2014-03-12 19:00:34 +0000, sf said:

> I can? I didn't even know NY a cheddar, but Wisconsin and Vermont are
> famous for theirs.

While this is true, it is the result of marketing and not because these
cheeses tend to be a unique product. Wisconsin Cheddar is
indistinguishable from Minnesota Cheddar, and the Vermont type differs
only in that there is less anatto added. My wife and I have done
double-blind Cheddar taste tests, and our ultimate winner was Bandon
Cheddar which oddly enough is the cheapest non-gubberment cheese around
these parts.

The Dairy Boards in each state are very clever marketers, and like all
marketers they can not be trusted.

On Tue, 11 Mar 2014 16:12:14 -0700 (PDT), ImStillMags
> wrote:

>As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
>
>http://www.komonews.com/news/offbeat...249639201.html
>
>
>well, they are correct, it's not as good....but what would we call it???

Just preface the names with 'American'?

On Tue, 11 Mar 2014 17:00:08 -0700 (PDT), wrote:

>On Tuesday, March 11, 2014 7:12:14 PM UTC-4, ImStillMags wrote:
>> As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
>> http://www.komonews.com/news/offbeat...249639201.html
>> well, they are correct, it's not as good....but what would we call it???
>
>Well, since it's just the EU and we're the United States of America, I imagine WE'RE going to call it whatever the **** we want. And what the EU calls it matters to us about as much as what Madagascar calls it. In case it isn't apparent, the US does what it wants and doesn't really "suffer" from what more backward cultures decide. By the way - for the fact that there's even an EU - you're welcome. Now grab your shinebox.

Typical generic American reaction.
That'll help with export sales from the U.S...

On Tue, 11 Mar 2014 17:01:57 -0700, "Pico Rico"
> wrote:

>"ImStillMags" > wrote in message
...
>> As part of trade talks, the European Union wants to ban the use of
>> European names like Parmesan, feta and Gorgonzola on cheese made in the
>> United States, saying it doesn't measure up to their versions from which
>> the names originat
>>
>> http://www.komonews.com/news/offbeat...249639201.html
>>
>> well, they are correct, it's not as good....but what would we call it???
>
>maybe we should come up with something to **** them off,

How about trying a different approach for a change, instead of ****ing
off the ROW by default?

On 2014-03-12 3:34 PM, Helpful person wrote:

> A lot of them do. There are some very fine
> cheeses made in the US. One cheese maker I know
> gives gives a good description in the name as
> well as giving its origin. It's "Great Lakes
> Cheshire", a very fine cheese made in Ann Arbor.
>
I am sure there are some good American cheese makers. There are some
good American breweries too. I don't have much experience with American
cheese. I have had lot of good cheese in Europe and a lot of good cheese
here that was imported from Europe. What I can tell you is that I had
some American friends who used to visit frequently and the number one
item they stocked up on when they came was cheese. They said that
Canadian cheese was much better than American cheese. Juat saying.....

"Ed Pawlowski" > wrote in message
...
> On 3/12/2014 2:13 PM, sf wrote:
>
>>
>> We don't sell Kobe beef as American produced, but we sell Wagyu. Tell
>> me how easy it is to equate Mexican cheeses with the equivalent in
>> English and you'll realize the utter confusion by having a different
>> name for the same cheese produced by every other country that makes
>> them. No thanks! Put the common name of the cheese on it and
>> "Product of (name the country)". As it is, various cheese producers
>> in the USA are very proud of their cheeses, display their names/states
>> proudly and there is no chance of mistaking an American made cheese
>> for European made. Of course, China will counterfeit everything.
>>
>>
>
> You make a good point of proud cheese makers.
>
> If the American cheese makers are so proud of their product, they should
> want to call it by another name to avoid confusion. I'd want to stand
> out, not be just another copycat of Parma cheeses.
>
> Of course, you can buy New York Cheddar cheese made in Vermont or
> Wisconsin.

Strictly speaking, shouldn't that be "Cheddar-style"?
Graham

On Tue, 11 Mar 2014 16:12:14 -0700 (PDT), ImStillMags
> wrote:

>As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
>
>http://www.komonews.com/news/offbeat...249639201.html
>
>
>well, they are correct, it's not as good....but what would we call it???

Wonder what they are going to do about "feta". It seems to be make in
at least a dozen countries, not all of whom are members of the EU.

On Tuesday, 11 March 2014 16:12:14 UTC-7, ImStillMags wrote:
> As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
>
>
>
> http://www.komonews.com/news/offbeat...249639201.html
>
>
>
>
>
> well, they are correct, it's not as good....but what would we call it???

The Europeans are totally correct when it comes to protecting their domain names for Cheeses. Only in North America would you have a F*^ING Kraft container telling you that is a Parmesan, Disgraceful!

You want real Parmesan! well then bloody well buy the real mccoy. Everything else is Hard Cheese or Grating Cheese.

PS It is really disingenuous for Sartori cheese to say that their "parmesan" won 2014 WORLD CHAMPIONSHIP CHEESE CONTEST... there were no Italian competitors!! And their Brand "SarVecchio" is cutsey way around "Parmigiano Reggiano Stravecchio" If there cheese is good, and we can assume it is, then it has to stand on it's own without using "Parmesan" in it's name. It could brand itself as "Wisconsan"

On Wed, 21 May 2014 11:11:57 -0700 (PDT), wrote:

> On Tuesday, 11 March 2014 16:12:14 UTC-7, ImStillMags wrote:
> > As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
> >
> >
> >
> > http://www.komonews.com/news/offbeat...249639201.html
> >
> >
> >
> > well, they are correct, it's not as good....but what would we call it???
>
> The Europeans are totally correct when it comes to protecting their domain names for Cheeses. Only in North America would you have a F*^ING Kraft container telling you that is a Parmesan, Disgraceful!
>
> You want real Parmesan! well then bloody well buy the real mccoy. Everything else is Hard Cheese or Grating Cheese.
>
> PS It is really disingenuous for Sartori cheese to say that their "parmesan" won 2014 WORLD CHAMPIONSHIP CHEESE CONTEST... there were no Italian competitors!! And their Brand "SarVecchio" is cutsey way around "Parmigiano Reggiano Stravecchio" If there cheese is good, and we can assume it is, then it has to stand on it's own without using "Parmesan" in it's name. It could brand itself as "Wisconsan"

That won't work, Wisconsin produces more than one cheese. I'm sorry
to hear residents of the EU are such simpletons that they are easily
confused about country of origin and can't figure out what's what.


--

Good Food.
Good Friends.
Good Memories.

In article >,
says...
>
> On Wed, 21 May 2014 11:11:57 -0700 (PDT), wrote:
>
> > On Tuesday, 11 March 2014 16:12:14 UTC-7, ImStillMags wrote:
> > > As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
> > >
> > >
> > >
> > > http://www.komonews.com/news/offbeat...249639201.html
> > >
> > >
> > >
> > > well, they are correct, it's not as good....but what would we call it???
> >
> > The Europeans are totally correct when it comes to protecting their domain names for Cheeses. Only in North America would you have a F*^ING Kraft container telling you that is a Parmesan, Disgraceful!
> >
> > You want real Parmesan! well then bloody well buy the real mccoy. Everything else is Hard Cheese or Grating Cheese.
> >
> > PS It is really disingenuous for Sartori cheese to say that their "parmesan" won 2014 WORLD CHAMPIONSHIP CHEESE CONTEST... there were no Italian competitors!! And their Brand "SarVecchio" is cutsey way around "Parmigiano Reggiano Stravecchio" If there cheese is good, and we can assume it is, then it has to stand on it's own without using "Parmesan" in it's name. It could brand itself as "Wisconsan"
>
> That won't work, Wisconsin produces more than one cheese. I'm sorry
> to hear residents of the EU are such simpletons that they are easily
> confused about country of origin and can't figure out what's what.

I'm sorry to hear petty ol hags like you cant handle the truth

On Thu, 22 May 2014 11:01:55 +1000, San Andreas Fault = Karma
> wrote:

> In article >,
> says...
> >
> > On Wed, 21 May 2014 11:11:57 -0700 (PDT), wrote:
> >
> > > On Tuesday, 11 March 2014 16:12:14 UTC-7, ImStillMags wrote:
> > > > As part of trade talks, the European Union wants to ban the use of European names like Parmesan, feta and Gorgonzola on cheese made in the United States, saying it doesn't measure up to their versions from which the names originat
> > > >
> > > >
> > > >
> > > > http://www.komonews.com/news/offbeat...249639201.html
> > > >
> > > >
> > > >
> > > > well, they are correct, it's not as good....but what would we call it???
> > >
> > > The Europeans are totally correct when it comes to protecting their domain names for Cheeses. Only in North America would you have a F*^ING Kraft container telling you that is a Parmesan, Disgraceful!
> > >
> > > You want real Parmesan! well then bloody well buy the real mccoy. Everything else is Hard Cheese or Grating Cheese.
> > >
> > > PS It is really disingenuous for Sartori cheese to say that their "parmesan" won 2014 WORLD CHAMPIONSHIP CHEESE CONTEST... there were no Italian competitors!! And their Brand "SarVecchio" is cutsey way around "Parmigiano Reggiano Stravecchio" If there cheese is good, and we can assume it is, then it has to stand on it's own without using "Parmesan" in it's name. It could brand itself as "Wisconsan"
> >
> > That won't work, Wisconsin produces more than one cheese. I'm sorry
> > to hear residents of the EU are such simpletons that they are easily
> > confused about country of origin and can't figure out what's what.
>
> I'm sorry to hear petty ol hags like you cant handle the truth


LOLOL! The truth is that you have no ability to tell one from the
other so you need Big Daddy to do it for you.


--

Good Food.
Good Friends.
Good Memories.

On Wed, 21 May 2014 11:58:42 -0700, sf > wrote:

>On Wed, 21 May 2014 11:11:57 -0700 (PDT), wrote:


>>
>> The Europeans are totally correct when it comes to protecting their domain names for Cheeses. Only in North America would you have a F*^ING Kraft container telling you that is a Parmesan, Disgraceful!
>>
>> You want real Parmesan! well then bloody well buy the real mccoy. Everything else is Hard Cheese or Grating Cheese.
>>
>> PS It is really disingenuous for Sartori cheese to say that their "parmesan" won 2014 WORLD CHAMPIONSHIP CHEESE CONTEST... there were no Italian competitors!! And their Brand "SarVecchio" is cutsey way around "Parmigiano Reggiano Stravecchio" If there cheese is good, and we can assume it is, then it has to stand on it's own without using "Parmesan" in it's name. It could brand itself as "Wisconsan"
>
>That won't work, Wisconsin produces more than one cheese. I'm sorry
>to hear residents of the EU are such simpletons that they are easily
>confused about country of origin and can't figure out what's what.

You have it a bit backwards. In the US we are arrogant enough to
think we can make Parmesan cheese. Real Parmesan comes from Parma,
has strict guidelines as to how it is made, aged, and stored. Same
goes for prosciutto, Serrano ham and many other regional foods.

Just as people that have had balsamic vinegar, 99% have never had real
balsamic vinegar. You won't catch anyone in Europe making San
Francisco sougherdough bread as they have too much respect for the
origins.

Europe should have cracked down on this stuff 50+ years ago and it
would have been much easier.

On Thu, 22 May 2014 19:33:58 -0400, Ed Pawlowski > wrote:

> You won't catch anyone in Europe making San
> Francisco sougherdough bread as they have too much respect for the
> origins.

BS. They are very narrow minded and parochial. They don't make it
because they think theirs is better. It's as simple as that.


--

Good Food.
Good Friends.
Good Memories.

I have never heard anyone say Parmesian.

However, all the Brits I have heard seem to say aluminum as aluminium. Odd, what.

As for the cheeses, I would use "-ish." Fetaish would be fun to say. LOL.

N.

On 5/22/2014 8:07 PM, sf wrote:
> On Thu, 22 May 2014 19:33:58 -0400, Ed Pawlowski > wrote:
>
>> You won't catch anyone in Europe making San
>> Francisco sougherdough bread as they have too much respect for the
>> origins.
>
> BS. They are very narrow minded and parochial. They don't make it
> because they think theirs is better. It's as simple as that.
>
>

Well, they can't make SF sourdough for long. The yeast reverts to the
local ones quite quickly. You can't make it in DC either. I wonder how
everyone gets away with making Cheddar cheese?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"sf" > wrote in message
...
> On Thu, 22 May 2014 19:33:58 -0400, Ed Pawlowski > wrote:
>
>> You won't catch anyone in Europe making San
>> Francisco sougherdough bread as they have too much respect for the
>> origins.
>
> BS. They are very narrow minded and parochial. They don't make it
> because they think theirs is better. It's as simple as that.

That and... They probably can't make it. You have something in the
atmosphere there that just leads to a good sourdough.

"Nancy2" > wrote in message
...
>I have never heard anyone say Parmesian.
>
> However, all the Brits I have heard seem to say aluminum as aluminium.
> Odd, what.
>
> As for the cheeses, I would use "-ish." Fetaish would be fun to say.
> LOL.
>
> N.

When I was first learning to read, I thought it said "Parm-ee-shun".

Julie Bove wrote:
>
> "sf" wrote in message:
> > Ed Pawlowski wrote:
> >
> >> You won't catch anyone in Europe making San
> >> Francisco sougherdough bread as they have too much respect for the
> >> origins.
> >
> > BS. They are very narrow minded and parochial. They don't make it
> > because they think theirs is better. It's as simple as that.
>
> That and... They probably can't make it. You have something in the
> atmosphere there that just leads to a good sourdough.

Not true at all these days. San Francisco got the reputation back in
1849, right as the gold rush started. Back then it was a super small
community and the air was fresh. Now it's a big metropolis and the air
is very polluted with smog, etc. SF sourdough ain't what it used to
be. It was based on temperature and air quality. You would get much
better sourdough these days from somewhere far away from a city and
all its pollution.

G.