Wayne's Parm122809

[DeejayDebi]

Whusk maybe? The wizards wand? 

[wharris]

Just an update:

I am currently getting a fair amount of static from "parmagolosa" and "nickgarrett28"on youtube.

These guys run some kind of tour business to Italian Parmesan plants.  (Which is very cool btw).

But these guy seem to have taken great umbrage to my video on Youtube, calling my cheese "parmesan".

They may correct, my cheese is not a true parmesan,  but more correctly a "grana" cheese.

They seem trollish, but I think they may be correct. 

[ConnieG]

Trolls stink. They have you on a technicality, but geez how impressive it that!  I hadn't seen your video before and so was pleased to watch it and see your work.  I am impressed with your cheese dungeon!  Hey.... maybe those chains would hold trolls!

[linuxboy]

Well, if they want to be pedantic about it, they are not correct. In the USA, per 21 CFR 133.165, the standards of identity define what may be called Parmesan. And pretty sure (nobody has done the lab work) your make would yield the appropriate moisture and fat levels. Your make process also follows the acceptable identity standards.

In Europe, the DOP protection is extended ONLY to "Parmigiano-Reggiano", and NOT "Parmesan".

So, sir, your cheese is a true parmesan  per US standards, where you live. It is not, however, parmigiano-reggiano, nor is it Grana Padano (another DOP cheese). Or to be more exact it is a Parmesan, which is a grana-family cheese.

The point of DOP protection is to extend protection to true and legitimate products whose authenticity can be verified. You can't just extend DOP protection to names that are in common use, like Parmesan.

[MrsKK]

I just gotta say I love you guys!  I am fly by the seat of my pants, run *mostly* on emotion (because I am female)...any kind of an issue comes up and you guys can nail it on the head with facts and statistics.

I just love it!

[wharris]

Fantastic response LB. 
Thank you.  I feel better.

[FarmerJd]

I am just glad Linux is one of the good guys and uses his powers for good.

[linuxboy]

I don't know, JD... just this morning I completely decimated billions of helpless bacteria in their natural milk-surrounded environment by putting them IN MAH BELLEY!! MUWAHAHAHAHAHA.

[ConnieG]

Does this mean we can't chain the trolls to the cheese pot?  Darn....

[DeejayDebi]

Wayne just tell them "Attacchilo!"

[Tar]

Is it true that Parmesan is only a translation of  Parmigiano ?
This is not a question of law (DOP),
This is a question of logic
DOP or no DOP, it is not posible to make famous Spanish ham out of Spain.
But it is posibile to make it a la
and it is posible to make it even better!
Once great artisan cheese Parmesan(Parmigiano) is now made in 2.5-3 000 000 wheels (  2.946.384 in 2009.)  30-60 kgs each. Its gross price is 7-9€/kg (7.3€ average in 2009.)
So my suggestion (to all of us) is to call it a la  and I hope son to hear for "Waynegiano" 

[Likesspace]

Wayne, I say screw em.

If I make something that looks like parmesan, smells like parmesan and tastes like parmesan, guess what I'm going to call it?

Sometimes people get a little too hung up on the name game. I do this simply for the enjoyment of the make and the compliments that I get from my efforts.

Of course all I ever get is compliments since any of my disasters are quickly hidden from anyone but myself. That's simply a benefit of being the cheesemaker.


Dave