Parmesan has become the type name, and Parmigiano Reggiano is the protected name for the Italian cheese. There’s actually an urban legend that the Parmesan made in Wisconsin is the more authentic, historically-accurate recipe, because the cheese made in Parma and Reggio Emilia has evolved over the years, while the immigrants in the United States stayed true to the old methods.
In the EU, I know that for sure. Only if the “original name” is Parmigiano Reggiano, you may sell it as Parmesan. Otherwise, you gotta label it hard cheese or something. I think the same is true with pecorino romano.
I believe Parmesan is actually a protected description for cheese that originates from Parma / Reggio Emilia.
Yup. It’s called Denominazione d’Origine Protetta (D.O.P.).
Otherwise it’s sparkling cheese!
can you imagine? carbonated cheese? Ugh.
Parmesan has become the type name, and Parmigiano Reggiano is the protected name for the Italian cheese. There’s actually an urban legend that the Parmesan made in Wisconsin is the more authentic, historically-accurate recipe, because the cheese made in Parma and Reggio Emilia has evolved over the years, while the immigrants in the United States stayed true to the old methods.
Slate has a long read on the topic.
TL;DR:
Neither one is “authentic.” Both Wisconsin Parmesan and Parmiggiano Reggiano have evolved independently.
In the EU, I know that for sure. Only if the “original name” is Parmigiano Reggiano, you may sell it as Parmesan. Otherwise, you gotta label it hard cheese or something. I think the same is true with pecorino romano.