Talk:Parmesan cheese

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[edit] Storage

What is the best way to store Parmigiano Reggiano in the kitchen?

In the fridge for a couple of months. --pippo2001 18:56, 19 July 2005 (UTC)

[edit] Cost of a wheel, possibly error

The phrase Parmigiano Reggiano festival in Modena; each wheel (block of cheese) costs 14 euros! in the last image may be wrong. Here in italy one kilo of Parmigiano cost about 10 euros, and a whole cheese weight about 30 kilos, then the cost should be about 300 Euros. May be i misinterpret the meaning of wheel.Bye --Guam 1 July 2005 13:05 (UTC)

A you can see here (in italian):

The cost of the parmisan is up to 20 euro/kilo. I think the autor has misintended the cost for 1 kilo and the cost for a whole wheel. So, 14 x 35=490 Euros, and i change the text in this way.--Guam 1 July 2005 17:16 (UTC)


The cost of Parmesan varies from country to country. It should be specified. In Italy I bought a 24 months aged parmesan for 9.90 euro/kilo, while the average price is around 12-14 euro/kilo. In France I usually find it for 20-23 euro/kilo, more than the double.

[edit] Needs a complete rewrite re: geographical protection

This article needs a complete rewrite on the geographical protection issue. In the US "parmesan" is recognised as a generic term for the type of cheese. In the EU, however, the term "parmesan" is (since 2002) legally restricted in the EU as referring to Parmigiano Reggiano. [1] This is something that the EU and the US are in active disagreement over, with the EU attempting to secure global protection for the term, and the US opposing. Some sources:

http://milan.usconsulate.gov/news/NE_ENG_062805_Lynne_Beresford.htm http://www.ictsd.org/biores/05-07-22/story2.htm http://www.dairyreporter.com/news/printNewsBis.asp?id=61223

I'll try to get around to doing this myself, but if anyone else has a chance before, feel free! Blorg 14:51, 7 January 2006 (UTC)

[edit] Neutrality

The POV bits on how much better "true" parmesan is versus the "Americanized" variants need to be sourced or removed. Powers 19:06, 14 March 2006 (UTC)

Agreed. One can also wonder, why does the American "Parmesan" needs to be described in such a detail. After all, there are Parmesan-style local cheeses all over the world and outside Europe they can still be called Parmesan and would be equally justified, inclusions to the page. Should we start to add all those non-European "Parmesans"? Z220info 10:53, 21 March 2006 (UTC)
Well I don't think each country should have its own section, obviously -- but I think a section on Parmesan-style cheeses in general is important. Powers 14:07, 21 March 2006 (UTC)

[edit] Aging

Parmigiano Reggiano is aged for a minimum of 12 months, in practice usually for 18-24 months.

The site of the Parmigiano Reggiano consorzio claims that it is aged for at least 24 months and since the whole process is highly regulated and standardized, I doubt that you can find any cheese labeled "Parmigiano Reggiano" that is aged for only 12 months. bogdan 23:12, 19 March 2006 (UTC)

Let me quote the very same website, the list of requirements for a cheese to qualify for Parmigiano Reggiano label: ...the lengthy maturation that must last at least 12 months, but which normally is extended to 2 years.... Therefore it seems that it is possible to sell Parmigiano Reggiano that is only 12 months old. One can, of course, wonder, why isn't the minimum aging period extended to 24 months if all the cheeses are in practice aged for 24 months. Z220info 10:48, 21 March 2006 (UTC)


[edit] Triva too trivial?

I wonder about the trivia section. While it may in fact be true that some dishwashers dread cleaning dried parmesan, I hardly think that it is worth including in an encyclopaedia. Now, on the other hand, I understand that wheels of parmigiano are so valuable, and their worth so stable, that they are often used as collateral for bank loans. I wouldn't have a clue how to search for a citation for this though, as it was just told to me by a learned Italian gentleman. Anyway, my point is, I think that the trivia section should be removed for now, but I'm new to this, and am unsure of myself. Do people agree? DJsunkid 07:03, 26 March 2006 (UTC)

If you are new, do be bold (but not too bold lest your heart’s blood should run cold) and remove it. Then don’t be at all upset if someone reverts you. Bear in mind that they won’t know that you are new here. I think that the very first edit I made—rather nervously—to wikipedia was modified within minutes by somebody who was trying to improve my English style. English is my mother tongue. I have a degree in English language and literature from what one might call a top English university. This guy or gal had neither of those advantages. But s/he did indeed improve my English. Wow, Wikipedia is cool I thought, after a few seconds of irritation.
As to the sticky stuff, personally I wouldn’t revert anyone removing that trivium, but for the following reason I would not remove it myself: it is true that parmesan has extraordinary sticking powers to a plate—at least it did to the plates I was washing up this morning—and that fact says something genuine (is organoleptic the word?) about the cheese. It is a fact that any reader can verify for herself. Ideally someone who understands the chemistry involved might come along and explain it. Who knows, they might even be able to show that one can distinguish the genuine (PDO/DOP) article from the the Eastern European or South American copy-cat versions by applying this test.
As to the collateral thing I certainly wouldn’t revert you if you added it. But I would be tempted to do so on the basis that for an article currently this short one trivium should suffice. Google for ‘cheese collateral’ and result number three will indeed come up with the same story. Urban myth or truth, it is hard to say. It is a site that certainly represents an American company that knows a great deal about Italian cheese. But for me there are too many weird mistakes to make it utterly compelling. Ian Spackman 15:55, 26 May 2006 (UTC)
The web site PracticallyEdible confirms that parmesan wheels can indeed be collateral. You learn something every day... MrHumperdink 05:12, 3 June 2006 (UTC)
(http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/ed.0930!opendocument)

[edit] Parmesan: The fast food dish

I was thinking that the fast food dish common in North East England called a Parmesan should be mentioned in the article. I'm considering creating a section, or maybe a seperate article. A parmesan in this sense is fried coated chicken, with a layer of white sauce and cheese on top, finished in the grill. A very popular fast food dish in this area. Any comments? Mouse Nightshirt 22:26, 9 June 2006 (UTC)

Um ... I've lived in the North East (in fact in Durham) for nearly nine years and I've never heard of this ... are you sure it's common/popular up here? I eat out all over the place and am quite confused ... --JennyRad 22:36, 9 June 2006 (UTC)
It's the main take out dish in the Middlesboro area (Middleboro, Stockton, Hartlepool). It's not the kind of dish available on an "eat out" basis (ie, its pretty much strictly found in fast food take aways. It does deserve a mention as it is a part of the culture of the above mentioned areas. Mouse Nightshirt 23:44, 12 June 2006 (UTC)
Sounds worthy of a separate article to me. —Ian Spackman 08:36, 13 June 2006 (UTC)
Absolutely fascinating, Mouse Nightshirt. It must be really highly Teesside specific; people in Durham are continuing to look at me blankly. Is the cheese involved actually parmesan (in which case it would probably be appropriate on this page), or is it a completely unrelated use? --JennyRad 09:51, 13 June 2006 (UTC)
Having done further research - my data suggests that the "parmo" (nominally short for parmesan but the term is rarely used) is entirely unrelated to actual parmesan cheese. Which being so - I'd suggest either making a new article about it (seems a bit excessive unless there are other examples of similar foods which have their own articles) or else including it in either a Teesside article or a Fast Food article. And then linking to it from here, perhaps. I'm about to go away and won't have time to do it; if Mouse Nightshirt hasn't done it when I get back, I'll put it somewhere. Cheers, --JennyRad 08:07, 19 June 2006 (UTC)
Yeah, actually I think a seperate article would be the best idea, I'll try and put one up when I have the time. Currently moving out of my flat at the minute, so I'll put a stub up tomorrow. Mouse Nightshirt 22:03, 19 June 2006 (UTC)
Hold on, there already seems to be an article already on the Parmo. Maybe a disambugiation page with this as the initial redirect might be a better idea? Mouse Nightshirt 22:07, 19 June 2006 (UTC)

[edit] Merge?

I'm proposing the two parmesan articles be merged. Objections? Kendrick7 17:16, 28 July 2006 (UTC)

I think that Parmigiano Reggiano should have its own article, as is the current position. Firstly because it is a notable cheese in its own right. Secondly because it is preferable that PDO products have their own article, rather than being a section of a more general article. —Ian Spackman 02:45, 3 August 2006 (UTC)


actually the parmigiano reggiano is parmesan cheese  !! is simply a translation , then please remove all the fake copies of american parmesan ! if you talk about Rolex you don't make an article talking about chinese fake rolex !!

Why not have an article on fake Rolex watches? —Ian Spackman 00:06, 7 August 2006 (UTC)
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